American Fruit Pie

1-Old South Fried Apple Pies

18 small pies


8 oz. pkg. dried apples

2 tbs. unsalted butter, melted

1/ 2 to 1 cup granulated sugar

1 tsp. ground cinnamon

2 tbs. lemon juice

3 cups all purpose flour

1/ 2 tsp. baking soda

1 tbs. baking powder

1/ 3 cup vegetable shortening, chilled

1 cup whole milk

Vegetable oil for frying


Place the apples in a sauce pan over medium low heat. Add enough water to about 1″ above the apples. Place a lid on the sauce pan and bring the apples to a boil. When the apples are at a full boil, reduce the heat to low. Take the lid off the apples and simmer the apples for 15-20 minutes or until the apples are tender.

Remove the pan from the heat and add the butter, 1/ 2 cup granulated sugar, cinnamon and lemon juice. Stir until well combined. Taste the apples and add the remaining sugar if desired. Remove the pan from the heat. Chill the filling at least 2 hours. The filling needs to be cold before making the pies.

In a mixing bowl, add the all purpose flour, baking soda and baking powder. Stir until well combined. Add the vegetable shortening and using your fingers, work the shortening into the dry ingredients. You should have a crumbly texture and still see tiny pieces of the shortening when done. Add the milk and stir only until the dough is moistened and begins to form a ball.

Lightly flour your work surface. Place the dough on the work surface. Only add flour if needed to make a smooth dough. Knead the dough a few times to smooth out the dough.

Divide the dough into 3 equal portions. Keep the dough in the refrigerator to chill when you are not using the dough. Roll out one portion of the dough on a lightly floured surface. Roll out the dough enough that you can cut six 5″ circles from each part of the dough. The dough should be thin but thick enough to form a good crust.

Place about 3 tablespoons of the apple filling in the center of the dough. Wet the edges of the dough with water. Fold the dough over like a turnover and seal the edges closed.

Repeat until all the pies are made. The pies can be frozen at this point if desired. Allow frozen pies to thaw about 20 minutes before frying.

In a skillet over medium heat, add enough vegetable oil to about a 1″ depth. The oil needs to be at a temperature of 375 °. When the oil is hot, add the pies. Cook the pies until golden on one side. Flip the pies and cook the other side until the crust is done and golden. Drain on paper towels.

You can sprinkle powdered sugar over the pies if desired.

2-Southern Apple Pie

Makes a 9″ pie


Pie crust dough for double pie crust

5 cups apples

1/ 2 cup granulated sugar

2 tbs. melted unsalted butter

1 tbs. lemon juice

2 tbs. all purpose flour

1 tsp. ground cinnamon


Preheat the oven to 400 °. Divide the pie crust dough into two pieces. Roll out one part of the dough to fit a 9” pie pan. Place the pie dough in the pie pan and trim the excess dough on the edges.

Peel, core and slice the apples into 1/ 4” thick slices. Place them in a mixing bowl. Add the granulated sugar, melted butter, lemon juice, all purpose flour and the cinnamon. Toss to mix the ingredients and coat the apples. Spoon the apples into the prepared pie crust.

Roll out the remaining pie crust to a 12″ circle.

Place the dough over the apples. Trim and flute the edges as desired. Slice the top of the crust four times to make four small vents in the crust. Bake for 45-50 minutes or until the crust is golden brown and the juices bubbly.

3-Vegetable Oil Pie Crust

Makes a double crust 9″ pie


2 cups all purpose flour

1 1/ 2 tsp. salt

1/ 2 cup vegetable oil

4-5 tablespoons cold water or milk


In a mixing bowl, add the all purpose flour, salt,vegetable oil and water or milk. It is crucial you add all the ingredients before stirring. Stir lightly with a fork. Divide the dough into 2 equal parts. Form each part into a ball. Using the palm of your hand, flatten each piece of dough slightly.

You do not want to add additional flour to the dough when rolling. The easiest way to roll the dough is to place each dough part between a 12″ square of waxed paper. If you roll the dough to the edge of the waxed paper, it will be the perfect depth for a pie crust.

Peel off the top sheet of waxed paper and place the dough, paper side up, into the pie pan.

Gently peel off the remaining piece of waxed paper and fit the crust to the pie pan. Trim and flute the edges as desired.




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