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    Apple Turnovers

    Source of Recipe

    Marla

    List of Ingredients

    Deep Fried Apple Turnovers


    2 c. dried apples
    1/2 c. sugar
    2 T. butter
    1 tsp. cinnamon
    pastry for 2 (9 inch) pies (you'll need a
    good pastry dough)

    Pastry

    2 1/4 c. flour
    2/3 c. shortening or lard
    1/2 tsp. salt
    1/3 c. cold water

    Recipe


    Soak dried apples in 1 1/2 cups warm water.

    Cook until tender.

    Drain off most of juice.

    Add sugar, butter and cinnamon to apples.

    Roll out pastry as for pies, cut into 4- to 5-inch circles.

    Place several spoonfuls of apples on half of circle; moisten edges and then fold over half of the circle.

    Press together edges securely.

    Fry in deep fat at 375 degrees for about 4 minutes, until brown on both sides.


    Cook's notes: As my mother did, you may bake them for about 20 minutes at 375 degrees. I, as my granny did, pan fry mine in 1 inch of oil in an iron skillet.

    Brown on one side; flip and brown on the other. Stay with them so they don't burn.

    Pastry

    Combine flour and salt; cut in shortening or lard with a pastry blender or two knives. Blend until particles are the size of peas. Add water - a little at a time - until all flour is damp. Knead just a little on floured board.

    Roll out and cut in circles with a saucer, or use as one whole crust for regular pie.

    Cook's note: You will need to do this recipe twice for fried dried apple pies.

 

 

 


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