Fried Apple Pies

You know those pies that you get at McDonald's? The turnover type? That's what we're talking about here. I watched the Father's Day episode of Paula's Best Recipes and they did a fried turnover with cherries and walnuts that Bri and I thought looked fabulous with the exception of the cherries and walnuts. Using the McDonald's pie as a guide we decided that we would just try these with tinned apple pie filling rather than spending all day concocting a pie filling from scratch. So, really, this is a "not-homemade" recipe. It's more of a technique. We also did some with raspberry pie filling that I really liked. I would assume that you could use whatever pie filling be it canned or homemade that you prefer. The only real recommendation I have is if you make your own filling it would be easier to use shredded apples than sliced. You only put a small amount of apple in each turnover and the shreds would be easier to work with. We kind of wrestled with the apple slices getting them in the pie crust and covered. Over all they turned out awesomely delicious. We had them for a family night treat with the neighbors. Yummy.

Fried Apple Pies
15 pies

2 pie crusts (I used Pillsbury)
1 can pie filling
vegetable oil for frying
sugar

Using a 4" biscuit cutter cut circles from the pie dough and set aside. Run a pastry brush with water around the edge of the crust circle. Put 2 tsp pie filling in the center and top with another circle. Seal closed with a fork.

Heat oil to 350. Carefully drop each pie into the oil and fry until golden brown. I found that a couple of minutes per side was just about the right amount.

Remove from oil and sprinkle with sugar. Serve with vanilla ice cream.

Post linked to:
Turning the Table Thursday
Full Pate Thursday
Foodie Wednesday
These Chicks Cooked
Pinch of This, That & the Other
Cast Party Wednesday
Tasty Tuesday
Tasty Tuesdays
Two Maids a Baking
Totally Tasty Tuesdays
Your Recipe My Kitchen
Sweet Indulgences Sunday
Sweets for a Saturday

Caramel Apple Pie

This is all that's left!

This is the second of the four pies I made the other day for Relief Society. I didn't get pictures of the other two this will have to do. Maybe I will remember on Thanksgiving...hey, it could happen!

The original recipe for this pie is from one of my favorite websites. I've made several of Ree's recipes but this one is my favorite by far. The original recipe can be found here and her picture is beautiful! http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Caramel Apple Pie

Pastry for 1 crust pie
6-7 cups peeled and sliced Granny Smith Apples
Juice of ½ lemon
½ cup sugar
4 T. flour
¼ tsp salt
½ c flour
1 ½ sticks butter
1 c. brown sugar
½ c. quick oats
¼ tsp salt
½ c. pecans
½ jar caramel ice cream topping (I like Mrs. Richardson’s)

Mix peeled apples, lemon juice, sugar, flour and ¼ tsp salt. Set aside.

Cut butter into the flour, add brown sugar, oats and ¼ tsp salt. Stir together.
Pour apples into prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil to prevent burning. Bake in a 375 degree oven for 25 minutes. Remove foil and back for another 30 minutes.

Chop pecans, and when 5 minutes of baking time remains sprinkle them over the pie.
Remove from oven and ½ jar, or more if you like, caramel topping over the top