Kentucky Apple Fried Pies


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The ultimate flaky indulgence sprinkled with sugar

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Serving Size / Yield

16 mini pies


  • 1 lb. dried apples
  • 3/4 C. sugar
  • 2 Tbs. butter
  • 2 tsp. cinnamon (to taste)

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Cover dried fruit in water and soak overnight. Drain and add small amount of fresh water and cook slowly until tender. Mash the fruit. Add the sugar, butter or margarine, and cinnamon to your taste. Stir well and let the mixture cool. Make your favorite pie crust, using only half the regular amount of shortening. Cut into circles 4 to 6 in. in diameter. Place a generous Tbs. of filling on one side of each circle. Fold the other side over and seal firmly along the edge with your fingertips or a fork. Fry in about 1/2 in. of hot lard, turning once. When pastry is browned, remove and drain on paper towels. While pies are still warm, sprinkle lightly with sugar.

Yield: 16 miniature pies

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