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1
Stir together flour and sugar.
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2
Cut shortening into flour and sugar with fork or pastry blender until crumbly.
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3
Add buttermilk, stirring just until dry ingredients are moistened.
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4
Shape dough into disk and plastic wrap.
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5
Chill 12-24 hours.
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6
Bring apples and enough water to cover ( about 3 1/2 cups ) to a boil in a large sauce pan over medium high heat.
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7
Reduce heat to low and simmer stirring occasionally, for 1 hour.
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8
Remove from heat and cover.
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9
Let stand for 1 hour.
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10
Drain apples and place in large bowl.
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11
Coarsely mash apples with granulated sugar, brown sugar, lemon juice, cinnamon and salt.
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12
Cover and chill 12 - 24 hours with the dough.
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13
Stir together cinnamon and sugar mixing well.
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14
Pour enough oil to cover about 2 inches in deep pan.
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15
I like cast iron.
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16
Heat over medium high heat to 350F.
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17
Turn dough out on lightly floured surface.
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18
Divide into 18 portions.
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19
Shape each portion into balls.
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20
Roll into 5 inch circles.
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21
Working with one circle at a time, spoon 1 tablespoon filling into center of each circle.
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22
Brush entire edges around circle with water.
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23
Fold dough over filling into half circle shape and press to seal.
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24
You can use fork to put down edges to seal.
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25
I just like pressing them.
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26
Make sure it is sealed completely, or filling will cook out.
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27
Fry in batches, do not over crowd.
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28
Cook until browned and flip over and brown other side.
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29
Drain on paper towels on a baking sheet.
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30
Sprinkle hot pies fresh out of oil on both sides with cinnamon sugar.
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31
Can also sprinkle with powdered sugar when cooled if you prefer.
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32
You can make bigger pies or smaller ones.
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33
Just add more filling to bigger ones and less for smaller ones.
