Ingredients
2lb dried apples
2 cups water
1 1/3 cups sugar, or to taste
2 1/2 tsp cinnamon, or to taste
3 cups self-rising flour
1/2 cup Crisco
1 cup milk
1-2 cups canola oil
Recipe
Rinse and drain dried apples. Add to a pot with water. Cook in a slow cooker on high until tender, about 2-3 hours. Mash with a potato masher, and add sugar and cinnamon to taste. For the dough, work Crisco into self-rising flour until crumbly, then slowly add sweet milk. Work the flour in a little at a time until it’s a dough ball. Slightly knead, then place in the fridge, along with the filling, at least 4 hours or overnight. Working on a floured surface, roll the dough to an 1/8-inch thickness. Cut in 6-inch diameter circles. Spread 3 tablespoons of the filling on one side. Fold the dough over, then crimp and pierce with a fork. In a large skillet, fry the pies in canola oil on medium-high heat 1-2 minutes per side and on the flat edge or until golden brown. Transfer to a paper towel lined pan, and cool slightly before eating.
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