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1
Cook the apples with the water in a covered pot over medium-low heat for about 1 hour, or until all liquid has been absorbed.
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2
Stir occasionally.
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3
Add the sugar, butter, and cinnamon, mixing well; set aside to cool.
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4
Unfold the pie crust and break into 8 equal pieces like pie slices.
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5
Place 1 heaping tablespoon of fruit on each round of dough, leaving a 1/2-inch border all around.
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6
Dip your finger in water and moisten the edges of the crust, then place a second round on top of the filling and press the edges to seal.
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7
Dip the tines of a dinner fork in flour and crimp the edges to ensure a proper seal.
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8
Pour the oil into a cast-iron skillet to a depth of a little less than 1/2 inch.
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9
(This would be 1 1/2 cups oil in a 10-inch skillet.)
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10
Heat over medium-high heat.
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11
When the oil is hot, place 3 to 4 pies in the skillet and cook for about 2 minutes on each side, or until golden brown.
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12
Drain on paper towels.
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13
Repeat until all the pies are cooked, or wrap and freeze some of the uncooked pies for another day.
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14
Sprinkle the pies with granulated sugar while theyre hot.
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15
*For super-quick fried pies, use canned apple pie filling and canned biscuits that have been rolled out into a 5- or 6-inch round.
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16
Shape and cook pies as directed.
