Photo: Skillet Fried Apple Pie Recipe
Ingredients
- Oil, for frying
- 2 cans large buttermilk biscuits
- 1 (21-ounce) can apple pie filling
- 1/4 cup sugar, plus more for dusting
- 2 tablespoons ground cinnamon plus more for dusting
- Flour, for rolling
- Whipped cream, for garnish, optional
- Confectioners' sugar, for garnish, optional
Directions
Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.
Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners' sugar, if desired.
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By mizjmassie
on November 05, 2011
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I couldn't believe Paula actually had a dessert recipe with no butter. I just couldn't resist adding some along with a little vanilla flavoring. I put vanilla on everything sweet and I loved it. Also, I swapped out the ginger for nutmeg because I love cinnamon and nutmeg combo. I omitted the maple because I didn't have any. Lastly, after reading so many negative comments about the biscuit dough, I decided to use Pillsbury pie crust. I unrolled it over a little flour and cut out into 6 inch circles. They came out perfectly. I unrolled the crust, not rolled out. The crust would be too thin if rolled out. I hope this helps because my coworkers asked me to sell them at the job. Now every Friday I sell about 60. I also have a dumpling/empanada press to ensure mine are consistent all the time.
By SandyTSD
Sioux Falls
on July 24, 2010
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These were very good and my family loved them. However.....I did something wrong. The dough was great right after I took them up, but after they sat for awhile it got chewy. These are definately made to eat immediately. And don't forget to sprinkle with cinnamon sugar.
By carperl_10563888
PA
on May 30, 2010
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This is a good idea and they were tasty. My only complaint is they were somewhat gummy. No matter how I adjusted the heat, cooking time, etc, they were gummy. They were ok for my family but I wouldn't serve them for company.
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