FRIED APPLE PIES

Ingredients

1 quart bag dried apples*
1 quart water
1 tablespoon cinnamon
1/2 cup sugar or equivalent sugar substitute
Oil
2 (8-count) cans jumbo biscuits

Preparation

Place apples and water in a 3- to 4-quart pot. Cook on medium heat for 1 to 1-1/ 2 hours, or until apples are soft and mushy and most of the water has cooked out. Add cinnamon and sugar. Reduce heat and continue to simmer until all water has cooked out. To make pies, separate biscuits. On a floured surface, roll each biscuit out to a 6- to 8-inch circle. Spoon a heaping tablespoonful of apple mixture on half of the biscuit. Fold the other half over to form a half-moon shape. Seal edges together by pressing with a fork. Gently press each pie with your hands to flatten. Heat an 8-inch skillet over medium heat; add 1/ 2 cup oil, or enough so that, when the pies are added, the oil is about halfway up sides of the pies. Cook pies two at a time, 2 to 3 minutes per side, or until golden brown. Remove pies to a rack to dry and cool, covering with paper towel. Repeat with remaining pies, adding more oil if needed. Makes 16 pies. (*The Pounderses use a dehydrator to dry their own apples every summer.)