There was nothing quite like summertime as a kid. Right?
No school. No homework. No plans!
Just sleeping in and laying around the house.
Buuuuuuuut that only flew with my parents for so long.
They wanted me off my butt. Out of the house. They wanted me to be active, busy and helping my grandpa out at his convenience store – the M&W Market.
Of course, then, I HATED it. I wanted to be home! In bed! Watching reruns of ER, Supernatural, and Buffy the Vampire Slayer, and catching up on the latest General Hospital drama.
NOT going down aisle after aisle, with my little stool, bucket of soapy warm water and rag, wiping down canned goods and dusting rows and rows of shelves. NOT learning how to operate the cash register and counting back change the hard way. NOT serving up the good kind of hotdogs (aka the pink ones, boiled, with a lil bit of ketchup and homemade chili), hamburgers, sandwiches and that day’s food special from the deli.
And most definitely NOT frying up apple pies.
But I seemed to be the only one that could cook them just right. You know. That perfect golden brown color, that delicate balance between doughy and burned. Others (cough, cough – grandpa) had a tendency to get them to a shade I like to call In Just A Couple More Seconds You Won’t Be Able To Really Enjoy This. Oh, never heard of that color? It’s the shade right before burned.
Soon, I became known as the apple pie girl. Seriously! So, there for awhile, that’s all I did. People loved those fried treats, and they just couldn’t get enough. Every day they’d sell out just like that, and I would have to make even MORE!
I ended up developing a love/hate relationship with fried apple pies. Actually, I would almost call it post-traumatic stress disorder I hated it so much. It would literally take me YEARS before I even THOUGHT of making them again.
Now though, that I’m older and can appreciate the work effort that was instilled in me, they have a real special place in my heart, and when I make them, I get a little sentimental. A little nostalgic. Honestly, I teared up when I started making this last batch. Because all I could think about were those summers. Those experiences. Those skills I learned that helped in future jobs. And more importantly, those moments with my managers – aka my grandpa and great aunt.
Funny how life works like that.
But anyhow, here’s the recipe. It really doesn’t get any simpler, or quicker, or tastier, than this.
Fried Apple Pies
- Can of biscuits (any kind would probably be suitable)
- Apple pie filling (whether it’s canned, homemade or applesauce!)
- Cinnamon sugar
- Cooking oil
Start by pouring oil into a skillet. I used way more than necessary, but all you’ll need is enough to cover half the pie. Furthermore, I started using medium-high heat at first and adjusted from there. Then, roll out your “dough,” aka the biscuit, into a circular shape on a floured surface. I like to sprinkle a little on the dough and rolling utensil too. If you can’t get a perfect circle, don’t sweat it. Mine always turn out more oval than anything. And if you don’t have a rolling pin? Use a durable, plastic cup. Hey, you’ve got to use what you have!
Spoon some of the apple pie filling into the middle of your worked dough. As I mentioned above, I made my own just because I had quite a few apples sitting around and all the ingredients I needed. Wasn’t that hard! But you could use canned filling if you prefer. Or even applesauce if people don’t like the chunky texture of regular filling! That’s how my mom likes hers! As for how much? I usually do a heaping spoonful, but it depends on the size of your pies. You just don’t want to overfill them. Otherwise, the mixture will seep out into the oil when frying.
Next, and you’ll want to have a little cup of water for this, dab a little bit of water along the bottom edge, almost making a U. I used a little brush, but your finger would suffice too. Then, grab the top part of your rolled out dough and fold over apple pie filling. Pinching the ends together. After, go over with a floured fork to really ensure the pie is sealed. It makes for a real nice crinkled edge too! Also, and I don’t even really know if this is necessary, but it’s how I was taught, be sure to poke the fork through your pie three times across before frying.
Once your oil is heated, and you’ve got some pies made up, you can start frying! Now, when I made these at the store, we used an electric skillet. So, I was playing around with the heat on the stove. I’d probably keep it around medium/medium-high. But you be the judge, AND be careful! Don’t want to get burned. That stuff hurts! Drop in your pies, but be sure not to overcrowd the skillet. You’ll want to leave enough room to turn them over. Just fry until golden brown on the underside, and then flip. Wait until it’s that beautiful color on the other side, and boom. Done! Easy peasy.
Once it’s all nice and golden brown, drop onto a pan lined with paper towels (to soak up the excess oil). And top it off with a little sprinkling of cinnamon sugar. Actually, apply liberally and when warm so it sticks! Then? Enjoy!!!