Fried Apple Turnovers

Bettye S. Augar
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 package dried apples
  • 2 cup water
  • 2/3 cup sugar
  • 1 Tbsp flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Combine apples, salt, and water in a saucepan. Cover and cook until tender over low heat. Drain off liquid that accumulates. Combine sugar, flour, and spices and add to cooked apples and cook until mixture thickens. Spoon onto prepared crust and bake or fry.

PASTRY:

(Double Crust)

  • 2 cup all purpose flour
  • 1 tsp salt
  • 3/4 cup shortening
  • 5 Tbsp cold water

Mix flour and salt in bowl. Cut in shortening using pastry blender until flour is blended into pea-sized chucks. Sprinkle water, 1 tablespoon at a time. Mix lightly with a fork until dough forms a ball. Divide dough into 2 balls, wrap in Saran® and chill for 10 minutes. Roll on floured cutting board and place in pie plate. Bake at 425 degrees for 30 minutes.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.