Fried Apple Pies From Scratch, CVC's Southern Holiday Recipes

Apples are in season and boy you can't beat a Fried Apple Pie! I did a taste test and found that the Gala and Pink Lady varieties were great for your fall pie recipes. These were Amazing and reminded me of when mama made them every year for the fall festival. The lady's in Collard Valley had a Collard Valley Homemakers club. I hope you enjoy this recipe tutorial, and that it brings back some family memories for you too.

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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia.

NOW FOR THIS DELICIOUS RECIPE:
Fried Apple Pies
5 OZ. BAG DRIED APPLES or
5 MEDIUM GALA OR PINK LADY APPLES PEELED AND SLICED
WATER (ONLY USE 1/2 CUP WATER IF USING FRESH APPLES)
1/2 STICK BUTTER
1 CUP SUGAR
Place apples, water to cover them (ONLY 1/2 cup if using fresh apples), butter and cup of sugar in a medium saucepan. Bring to a boil. Cook on medium heat. Continue to cook until the apples have lost most of their water and they begin turning a little brown.
MAKE A BISCUIT DOUGH: Combine 1 1/2 cups self-rising flour with 4 tbsp. of butter (cut in thin pieces). Blend with pastry fork or cutter. Add 1/2 cup of milk. Place dough on floured surface and flip 6-7 times. Roll out very thin. Use the bottom of a large sifter to cut out round circles of dough. (use anything you can find that is round and about the right size if you don’t have large sifter to cut dough) Place a large tablespoon of apples in center of dough. Fold dough over and press edges closed with a fork.
Fry the pies on medium heat in skillet 1” full of cooking oil plus 4 tbsp. of butter. Flip when brown and roll in cinnamon sugar while still warm. Place on cookie cooling rack.
Cinnamon sugar: (mix well put in shallow pie plate) 1/2 cup sugar & 1/2 tsp. cinnamon.