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My pie fillings can be used for many different dessert ideas, here are some of my favorites:
Mini Fried Hand Apple Pies
This recipe is from the cookbook Dam Good Sweet. Fried Apple Pies are also called Empanadas.
Ingredients:
Sara's Apple Pie Filling
Frozen Pie Crust or premaid dough
To Make the Pie Crusts Line a baking sheet with parchment paper. Place a small dish of water near your work are. Flour the work surface and roll one dough ball into a 1/8 inch thick circle. Use a 3 1/2 to 4 inch biscuit or cookie cutter to cut out rounds from the dough. Place the circles on the baking sheet, cover with a sheet of the parchment paper and place in the refrigerator to keep cool. Set the dough scraps to the side and put more flour on your work surface. Repeat this with the second piece of dough and refrigerate stamped-out rounds. Press all of the scraps together and roll them into a 1/8 inch thick circle, cut out the rounds, and refrigerate. Discard the left-over scraps. Discard the scraps after rolling the second time because the dough gets too tough to roll a third time.
To Assemble and Cook the little pies Place 1 1/2 to 2 Tablespoons of cold apple filling in the center of each piece of dough. Using your finger or a pastry brush, moisten the edge of the bottom half of the circle with water and fold the top-half over, bringing the edges together and pressing them to seal. Using firm downward pressure, crimp the edges of the dough using an up-turned fork. Refrigerate the the completed pies while you heat the oil.
Now, line a plate with paper towels and then pour enough peanut oil into a large pot to fill it to a 3 inch depth and then bring to a temperature of 375°F over high heat setting. Fry a few turnovers because you don't want to fry too many at one time - becausee the temperature of the oil will drop and the turnovers will become somewhat greasy. Fry until all sides are golden brown, about 3 - 5 minutes, turning them often. Transfer to the plate with paper towels to drain, while you fry the remaining turnovers. Serve these warm or at room temperature with powdered sugar on top. These pies can be made up to 6 hours before frying them.
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