Prep 40 mins
Cook 40 mins
Easy to make and Oh So Good. The recipe courtesy of Paula Deen, need I say more. Good served with vanilla ice cream. Cooling time not included. NOTE: These can be baked at 350° for 14 minutes.
- For the filling: add butter to a large saute pan and melt; add apples, sugar, cinnamon and lemon juice and cook over medium heat until the apples are soft, about 15 minutes; Remove from heat and cool.
- When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit form a 7 to 8-inch circle.
- Place 2 to 3 tablespoons of the filling on 1/2 of each circle; brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. SEAL the edges, by pressing the edges with the tines of a fork; this is inportant.
- Heat a deep fryer or a deep pot halfway filled with oil to 350°.
- Carefully add the pie to the oil, 1 at a time and fry until golden brown, turning the pie as necessary for even browning, about 5 to 8 minutes. Drain on paper towels; sprinkle with powdered sugar immediately.
These were tasty! I added half splenda and half dark brown sugar very yummy! My husband also got the wrong rolls so we had mini hand pies, but they were still very good thanks for posting!
Yum! I have been looking for a recipe like this for awhile; I used to make something similar as a kid and missed the treat. I definitely suggest baking instead of frying, though. *much* tastier. I also did 1/4 c brown sugar and 1/8 cup white sugar, and a dash of nutmeg extra.
My Aunt Pat taught me how to do these when I was little. We use nutmeg and all spice in the filling as well as the cinnamon and sugar. We often use about 8 large apples and still only 3/4 of a cup of sugar or splenda. Makes them less sweet and you can actually taste the flavor of the apples. With the amount of filling made, there's usually 2 cans of ten biscuts used and there's still leftover filling for a country breakfast the next morning! Filling goes great with bacon, ham and eggs. Thank you for posting a blast from my past :)