- two tablespoons butter
- 4 McIntosh apples, peeled, cored, and sliced
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon fresh lemon juice
- 1 (8-piece) container refrigerated flaky biscuit dough
Directions
For that filling: Add some butter to some large saute pan and melt. Add some apples, sugar, cinnamon. and fresh lemon juice and prepare over medium heat before the apples are soft, about fifteen minutes. Remove in the heat and awesome.
Once the filling is awesome, roll the biscuits on a gently floured surface to ensure that each biscuit forms a 7 to eight-inch circle. Place two to three tablespoons the filling on 1/2 of every circle. Brush the perimeters from the circle with water. Fold the circle within the filling to create a half-moon shapes. Seal by pressing the perimeters using the tines of the fork.
Heat an in-depth fryer or perhaps a deep pot midway full of oil to 350 levels F.
Carefully add some pies towards the oil, 1 at any given time, and fry until golden brown, turning the pies as essential for even browning, about 5 to eight minutes. Drain in writing towels. Sprinkle with powdered sugar immediately.
Recipe thanks to Paula Deen