Southern Fried Apple Pies Recipe

Southern Fried Apple Pies Recipe
It used to be that when the apples were ripe, homemakers everywhere peeled, cored, and sliced bushels of them, then placed the slices on screens and dried them in the sun. Once dry, the apples were gathered up and stored to be used during the winter for all kinds of apple desserts. The following Southern Fried Apple Pies have been popular in the south since the Plantation days, and are definitely considered pure "soul food." Anyone who is over 50 and grew up in the South is familiar with these old fashioned pies, and chances are they invoke happy memories of Mom or Grandma preparing and serving them.
If you happen to celebrate Martin Luther King, Jr. Day, these little pies make a perfect ending to a meal of traditional southern soul food. You can even top them with a scoop of ice cream if you're serving them at the table, but they make a nice snack that can be held in the hand. If you dare, you can fry them in lard, like they did in days past; if you don't dare, you can fry them in something a little more healthy. Either way, these pies will be a treat that everyone will love.

10 Pies

2 cups dried apples
2 cups water
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

2 1/2 cups flour
3/4 teaspoon salt
1/2 cup butter
3 tablespoons shortening
6 to 8 tablespoons ice water

1/2 cup lard, or shortening (about)
  1. Filling: Mix the apples, water, brown sugar, butter, cinnamon, and nutmeg in the crock of a 1 1/2 - 2 quart slow cooker.
  2. Cover, turn the slow cooker to high, and cook 1 1/2 - 3 hours.
  3. Stir well (The apples will have absorbed all of the liquid); remove the cover and let cool.
  4. Crust: Mix the flour and salt in the food processor.
  5. Cut the butter into chunks and process with the shortening until it looks like cornmeal.
  6. Add the ice water and process just until it forms a ball.
  7. Roll the pastry out on a lightly floured pastry cloth.
  8. Cut 5" circles from the dough; gather up the scraps and reroll; cut more circles.
  9. Divide the filling between the circles, placing a scoop in the center of each.
  10. Dip your fingers in ice water and run them around the outside of each circle; fold over, press the edges with a fork.
  11. Heat the lard or oil over medium heat in a large skillet - preferably cast iron.
  12. Fry the pies until golden on each side.
  13. Remove to drain on paper towels and serve immediately or within two days.

Amount Per Serving
Calories 485 Calories from Fat 238
Percent Total Calories From: Fat 49% Protein 3% Carb. 48%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 12 g
Cholesterol 41 mg
Sodium 326 mg
Total Carbohydrate 58 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

Vitamin A 9% Vitamin C 1% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.