Dried apple pies are probably one of my favorite things to eat. I remember my grandmother making them from dried apples when I was a little girl. They were made with dried apples that had been soaked and then stewed in the soaking water with a spoonful of butter in them. When they were tender she would sweeten them with a little sugar and then place them in a circular piece of rolled out dough and fried in a hot iron skillet. Once they were done, she would sprinkle them with a little powdered sugar. MMM, MMM GOOD!
Another thing she did with dried apples was to make a dried apple stack-cake. These were made by preparing the apples the same way and frying the circular pieces of dough in the skillet without the apples in them and then staking them on a plate in layers, with the first layer being one of the “cakes” and the second layer apples and so on. On top was either a sprinkling of powdered sugar or a little maple syrup poured over. Delicious!
I have put here a recipe of my own for one of these wonderful dishes since she wasn’t much for writing down her recipes. (She didn’t need to, she could cook a piece of shoe leather and it would’ve turned out good.)
Here is my version of the fried pies:
2 cups of dried apples, soaked in cold water overnight in the refrigerator
4 cups of self-rising flour
½ cup of sugar
2 cups of milk
2 Tablespoons of butter
¼ cup of sugar
1 teaspoon cinnamon
Canola oil or butter for frying
Bring the apples to a boil over med-high heat in the same water they were soaked in, adding more water if necessary. Boil until apples are almost tender. Drain apples.
Melt butter in hot iron skillet. Place drained apples in skillet and cook until tender, remove from heat. Mix apples, ½ cup of sugar and cinnamon in a bowl. Wipe skillet clean.
Mix flour, ¼ cup of sugar and milk. Form balls of dough approximately 4 to 5 inches round and flatten to ¼ inch thick. (Adjust milk or flour as needed for form a workable dough)
Put a heaping Tablespoon of Apple filling in center of dough and fold dough over to form a crescent shape, sealing edges with fork dipped in flour. Fry pies on both sides until golden, sprinkle with powdered sugar.
My only source is my memory of my grandmother making them and my own personal trial and error. Enjoy!