Mimis Fried Apple Pies Dee Dees Recipes

Steps:

• Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
• For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
• Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
• For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
• To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

Steps:

• Peel and slice apples and put in a saucepan. Cover with cold water. Bring to a med boil and let cook till apples are tender. Be careful, they cook pretty fast. Drain water off apples then add sugar, cinnamon, and butter. Season according to your taste. Apples usually break down while you are stirring to form an applesauce.
• Roll out biscuit on a floured surface about the size of a saucer. Put a tablespoon full of apple on to one side of biscuit. Take your finger and wet one edge of the biscuit. Fold one half over the other to form half of a circle. Take fork and indent the edge all around so biscuit won't open during frying. Fry in a skillet with enough oil to come up on the pies. Fry for 3 or 4 minutes and then place on rack to cool. Sprinkle with powered sugar. Let cool. Place in sealed tupperware and put in refrigerator to store. That is if you have any left.

Steps:

• In a medium saucepan, add apples, sugar and cinnamon. Cook on low heat until apples are soft, then remove from heat and mash to create a thick applesauce. Set aside.
• In a separate bowl, sift flour and salt. Cut in shortening. Add water and mix until dough sticks together and you can form a ball. Dump dough onto a well-floured surface and roll it out to about 1/8 of an inch thick. Cut out 4-inch circles with a large cookie or biscuit cutter.
• On each round drop 1 large tablespoon of apple mixture. Using your finger, moisten edges of dough. Fold in half then press edges closed with a fork.
• Heat oil in a large skillet over medium-high heat. Fry pies two to three minutes on each side, until golden. Drain on paper towels and, while still hot, sprinkle with powdered sugar, if desired.
• Note: If you don't want to make a dough for these pies, use canned biscuits, skip step 2, roll out biscuits and follow steps 3 and 4. Note 2: If you don't want to deal with cooking apples, you can also use apple pie filling. Enjoy!

Steps:

• Peel and slice the apples.
• Combine the sugar, flour, cinnamon, nutmeg, and salt.
• Mix lightly through the apples.
• Heap into a pastry-lined 9" pie plate.
• Dot with butter.
• Adjust top crust and flute the edges; cut vents.
• Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
• NOTE: I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don't burn; I take them off the last 10 minutes or so, just to make sure they are browned up.

Steps:

• Combine flour, crisco and milk and mix well.
• (I like to do this is a food processor).
• Roll into balls the size of a walnut.
• Flatten each with a rolling pin.
• Peel and dice apples.
• Cook apples, butter, spices and brown sugar together until tender.
• Cool slightly.
• Place one tablespoon of apple mixture in the center of each flattened ball of dough.
• Fold over and press edges with a fork.
• Fry in oil that has been preheated to 350° until golden brown on each side.
• Before serving, sprinkle with powdered sugar.