Fried Apple Pies
For the dough
2 cups White Lily Self-Rising Flour
1/4 cup Crisco All-Vegetable Shortening, chilled
2/3 cup whole milk
Apple Pie Filling
1 can Lucky Leaf Apple Pie Filling (or your favorite pie filling)
MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
TURN dough onto lightly floured surface. Knead gently 2 to 3 times.
Pinch off golf ball size dough and roll out to a thin circle.
Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork.
Makes 6 large pies. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
Heat the lard in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time (or 3 if your skillet is large enough) until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain. ENJOY!
Pairs Well With
Who doesn’t love an ole fashion homemade fried apple pie? These are the best of the best! You can fry these in what ever oil you want, but don’t expect to get grandma’s taste if you don’t keep with tradition…what I mean by that is LARD! For the best tasting pies you MUST deep fry in lard. They are not greasy at all.