from The Good Housekeeping Cookbook, 1972
- piecrust mix for 2 crust pie
- 1-22 ounce can apple pie filling
Prepare pastry as label directs; divide in half. On lightly floured surface with lightly floured rolling pin, roll half of dough into 10-inch square; cut into flour 5-inch squares.
Spread scant 1/4 cup apple-pie filling on half of each square, leaving 1/2-inch margin along edges; lightly moisten edges with water. Fold over other half of square and seal edges with fork dipped in flour. Repeat with remaining dough, re-rolling scraps to make 10 pies.
In deep fat fryer, heat about 3 inches salad oil to 400 degrees F. Place 2 or 3 pies in basket; gently lower into hot oil. Fry 3 to 5 minutes until golden; drain on paper towels. Fry remaining pies. Sprinkle, while warm, with confectioner's sugar or cinnamon-sugar. Serve warm. Makes 10 fried pies.
To reheat, do not use microwave. Either reheat in a moderate regular or toaster oven until warm.
