Recipe by Barb G.
Easy to make and Oh So Good. The recipe courtesy of Paula Deen, need I say more. Good served with vanilla ice cream. Cooling time not included. NOTE: These can be baked at 350° for 14 minutes.
Top Review by ransomhouse
These were tasty! I added half splenda and half dark brown sugar very yummy! My husband also got the wrong rolls so we had mini hand pies, but they were still very good thanks for posting!
- 2 tablespoons butter
- 4 apples, McIntosh, peeled, cored, and sliced
- 1⁄2 cup sugar or 1⁄2 cup Splenda sugar substitute
- 1⁄2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 (8 count) packageready to bake refrigerated biscuit dough (8 biscuits)
- canola oil, for deep frying
Directions See How It's Made
- For the filling: add butter to a large saute pan and melt; add apples, sugar, cinnamon and lemon juice and cook over medium heat until the apples are soft, about 15 minutes; Remove from heat and cool.
- When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit form a 7 to 8-inch circle.
- Place 2 to 3 tablespoons of the filling on 1/2 of each circle; brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. SEAL the edges, by pressing the edges with the tines of a fork; this is inportant.
- Heat a deep fryer or a deep pot halfway filled with oil to 350°.
- Carefully add the pie to the oil, 1 at a time and fry until golden brown, turning the pie as necessary for even browning, about 5 to 8 minutes. Drain on paper towels; sprinkle with powdered sugar immediately.