Fried Apple or Peach Pies
Ingredients:
2 cups diced apples or peaches (fresh or canned, drained)
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice (for apples)
1 tablespoon cornstarch (optional, for thickening)
1 package refrigerated pie crusts (2 crusts)
Vegetable oil for frying
Powdered sugar for dusting (optional)
Directions:
Prepare the Fruit Filling:
In a medium saucepan, combine the diced apples or peaches, granulated sugar, brown sugar, cinnamon, and nutmeg (if using). If using apples, add the lemon juice.
Cook over medium heat until the fruit is tender and the sugars have dissolved, about 8-10 minutes.
If the filling is too runny, dissolve the cornstarch in a little water and stir it into the fruit mixture. Cook for an additional 1-2 minutes until thickened.
Remove the filling from the heat and allow it to cool.
Prepare the Pie Dough:
Roll out the pie crusts on a lightly floured surface. Using a 4-5 inch round cutter (or the rim of a glass), cut out circles from the dough. Re-roll the scraps to get more circles.
Fill and Seal the Pies:
Place a spoonful of the cooled fruit filling in the center of each dough circle.
Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a secure seal.
Heat the Oil:
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and floats, the oil is ready.
Fry the Pies:
Carefully place a few pies in the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Use a slotted spoon to transfer the fried pies to a paper towel-lined plate to drain any excess oil.
Serve:
Dust the fried pies with powdered sugar, if desired. Serve warm.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Kcal: Approximately 220 kcal per pie | Servings: 10-12 pies
