Return to Main Recipes Page/Return to Home Page
2 tablespoons butter or margarine
In a large skillet, over medium heat, melt butter/margarine. Add apples or peaches and toss to coat. Add water.
Stir in granulated sugar, cinnamon, and lemon juice. Cook until liquid in pan becomes syrupy and fruit softened. If there is a lot of liquid, stir in the cornstarch mixture and cook until thickened. Cool completely.
Roll our pie dough. Using a 3" round biscuit cutter or overturned glass with a 3" diameter, cut pastry rounds. Put about 2 tablespoons of fruit mixture onto each round. Moisten pastry edge with water, then fold round in half, sealing edges by pressing them together with fork tines.
Into large skillet, pour oil to depth of about 1". Heat oil to hot but not smoking. Cook pies 3 to 6 minutes, until golden, gently turning once. Drain on paper towels. Serve sprinkled with confectioners' sugar or cinnamon, if desired.
Posted by Pauline Miller
Nutritional Info Per Serving: about 339 cal, 3g protein, 35g carbohydrates, 21g fat, 6g saturated fat, 57% cal from fat, 8mg cholesterol, 263mg sodium, 2g fiber
2 cups small chunks peeled fresh apples or peaches
3 tablespoons water
1/3 cup granulated sugar or more, depending on sweetness of fruits
1 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1 teaspoon water, optional
Pastry for two 9" piecrusts
Vegetable oil for frying
Confectioners' sugar or cinnamon for dusting the pies, optional