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Fried Apple Pies-Kentucky StyleFilling:Cover 1 pound dried apples in water and soak overnight. Drain and add small amount of fresh water and cook slowly until tender. Mash the fruit. Add 3/4 cup sugar, 2 T butter , and 2 t cinnamon. Stir well and let the mixture cool.Pie Crust: Cut with a pastry knife: 1
½ c White Lily flour, ½ t
salt and 1/3 c Crisco or butter. When it is the
consistency of corn meal. Add 4-5 T cold water and stir with a
fork. If the dough will form a ball, divide into thirds and roll out each
ball as needed on floured board. If the dough is still too dry, add more water 1 T at a time.
Try not to stir with a fork any more than necessary because this makes the
dough tough. Use the crust you need and then freeze the extra crusts for
more pies later. Cut into circles 4 to 6 inches in diameter. Place a
generous tablespoon of filling on one side of each circle. Fold the other
side over and seal firmly along the edge with your fingertips or a fork.
Fry in about ½ inch of hot oil, turning once. When pastry is
browned, remove and drain on paper towels. While pies are still warm,
sprinkle lightly with sugar or pour syrup over pies. S
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