Among all the food that's fried in this day and age, from twinkies to cereal, why not deep fry apple pie? Cooking the filling on top of the stove insures the apples are nice and tender allowing a shorter time under the influence of hot oil.
Ingredients: 2 tablespoons butter, 4 McIntosh apples, peeled, cored, and sliced, or 1 can apple pie filling, 1/2 cup granulated sugar, 1/2 teaspoon cinnamon, 1 teaspoon lemon juice, 1 (8-piece) container refrigerated flaky biscuit dough, 2 tablespoons water, powdered sugar.
Instructions: Filling: Melt the butter in a large saute pan; add the apples, sugar, cinnamon and lemon juice. Cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool (I spread mine on a plate and popped them in the frig for a few minutes).
When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7-8-inch circle. Place 2-3 tablespoons of the filling on each biscuit circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork.
Preheat deep-fryer or about 3 inches of oil in a heavy pan to 350 degrees. Carefully add the pies to the oil, one at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5-8 minutes.
Drain on paper towels and sprinkle with powdered sugar immediately.
This is a Paula Deen recipe (2008) and can be found on
foodnetwork.com.
"As easy as pie!"
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