There’s enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.

Ingredients

Dough

• 2 1/2 cups self-rising flour
• 2 tablespoons granulated sugar
• 1/2 cup shortening
• 3/4 cup buttermilk

Apple Filling

• 1 (5-oz.) package dried apples
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon table salt

Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Remaining Ingredient

• Vegetable oil

Preparation

1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.
2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.
3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tablespoons granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.
4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tablespoons cinnamon.
5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.
6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.

Yield: Makes 4 servings