Prep 5 mins
Cook 25 mins
This is a cheat recipe that uses canned biscuits like Pillsbury refrigerated biscuits. It's pretty easy too as it uses canned apple pie filling, but I suppose if you're feeling inspired, you could create your own apple filling instead. The trick is really to roll these out enough so they appear more like a turnover instead of having that biscuit thickness. These are great on Sundays in the Fall. Also, these are supposed to be made in a cast iron skillet for best results. You can also use other fruit fillings too instead of just apple, like blueberry, strawberry, peach, even bananas with caramel sauce & cinnamon. Garnish with a dab of fresh whipped cream or cool whip and sprinkle the turnovers with confectioners sugar. Serve with fresh berries as a dessert.
- vegetable oil, for frying
- 2 (7 1/2 ounce) canslarge 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)
- 1⁄4 cup flour (for rolling)
- 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 large tablespoon of apple 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 seal. Repeat with remaining biscuits.
- 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.
These were great & fast to make. I had someone stop over unexpectedly on Sunday. I had biscuit mix & apple filling so I threw these together since I printed this recipe months ago. All I did was top them with sifted powdered sugar & drizzled them with honey and they tasted like something right out of a French Pastry shop.