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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons butter |
4 apples, mcintosh, peeled, cored, and sliced |
1/2 cup sugar or 1/2 cup splenda sugar substitute |
1/2 teaspoon cinnamon |
1 teaspoon lemon juice |
1 (8 count) package ready to bake refrigerated biscuit dough (8 biscuits) |
canola oil, for deep frying |
Directions:
1. 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.
2. 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.
3. 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.
4. Heat a deep fryer or a deep pot halfway filled with oil to 350°.
5. 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.
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