Old fashioned Fried Apple Hand Pies, just like my Daddy use to make. He called them Applejacks. We’re making them from scratch and using dried apples.
2 cups Dried Apple Slices, chopped
4 cups water
½ cup Sugar
1 teaspoon Ground Cinnamon
½ teaspoon Nutmeg
2 Tablespoons Salted Butter
Cooking oil for frying
Place dried apple pieces in a medium bowl and cover with water.
Let the apple slices soak overnight to re-hydrate and absorb the water.
Next Day: Place apples and any liquid in a medium sized sauce pan.
Add enough water to again just cover the apples.
Add the sugar.
Place the pot on Medium heat on the stove top and let come to a low boil.
Reduce heat to Medium-Low and simmer until mixture thickens. About one hour.
Remove from heat, add butter, stir until butter is dissolved.
Let cool completely before making hand pies.
Prepare dough according to our Mama’s Buttermilk Biscuits recipe.
Pinch off a small amount of dough, just bigger than a golf ball.
Place the dough ball on a floured board and roll it out into a thin circle about 8 inches in diameter.
Place about two Tablespoons of the cooled filling on the circle of dough.
Place a little water around the edge of the filling.
Fold the dough over on itself, making a half moon shape.
Press the dough together with your fingers.
Use a fork to crimp the edges of the dough.
Heat about ½ inch layer of oil in a cast iron skillet over Medium heat.
Place one or two pies in the skillet at a time.
Fry the pie about two minutes or until golden brown. Flip the pie and fry the other side as well.
Remove when done and place on a wire rack to cool.
Serve warm or cold as desired.
This is more of the old fashioned way of making hand pies. You can make something similar by using fresh apples that are diced and cooked, or even canned apple pie filling. For the dough, some folks use pie dough, and some use canned biscuit dough instead of making their own.
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