8 ounces dried apples

1 cup water

1/3 cup sugar

1 tablespoon butter

1 tsp. cinnamon or apple pie spice

1 can jumbo refrigerated flaky biscuits

vegetable oil, for frying



Combine apples and water in saucepan; bring to a boil.

Cover, reduce heat, and simmer for 30 minutes or until tender.

Remove from heat and let cool, mashing slightly if pieces are large.

Stir in sugar and butter; set mixture aside.

If using fresh apples:

For the filling:

Add 2 TBS butter to a large saute pan and melt.

Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes.

Remove from the heat, mash slightly and cool.

Roll each biscuit into a 5-inch circle on a lightly floured surface.

Place about 1 tablespoon apple mixture on half of each biscuit circle.

To seal pies, dip fingers in water and moisten edges of circles.

Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.

Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer.

Fry pies in hot oil (370°) over medium-high heat until golden, turning once.

Don’t rush it because you want to make sure the biscuit is cooked completely through.

Drain well on paper towels.

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