I’m not sure where I was or how I ran into the Paula Deen Fried Apple Pies, not that it matters because they are probably the best dessert I’ve ever made. What I do know is, if you’ve got a few apples left over, some biscuit dough in the fridge and you’re not afraid to get some oil hot, these will be one of the best little desserts you’ll ever make.
I wish I had taken the time to do step-by-step photos to share but I’ll admit, I was rushed and wanting to fulfill my late night comfort craving as quickly as possible.
As part of my “get things done as quickly as possible” plan I enlisted the help of my new KitchenAid Food Processor and ExactSlice cutting disc. It took what would have been 10 minutes of tedious slicing and did all the work for me in about 30 seconds. At the thickest setting, these apple pie slices come out just perfect whether you’re stuffing them into mini fried pies and a big deep dish pie for baking.
Now here’s where I used Paula Deen’s recipe as a cheat sheet. Instead of using pie crust or even a homemade dough, I used refrigerated biscuit dough, specifically Pillsbury Grands Jr. Golden Layers Buttermilk biscuits, in the mini tube that has has 5 biscuits. These roll out to the perfect size for a mini apple pie.
Inside the crispy outer shell you get layers of soft biscuit surrounding tender fried apples in a sweet caramel sauce. Heaven I tell you!
- 1 tube of 5 Pillsbury Grands Jr Golden Layers Buttermilk Biscuits
- 2 green apples, peeled, cored and sliced
- 2 tablespoons butter
- ⅓ cup granulated sugar
- McCormick Apple Pie Spice
- ½ cup Marzetti Caramel Apple Dip
- powdered sugar for dusting
- Heat a large, deep skillet over medium heat filled an inch deep with Canola oil to 350 degrees F.
- While the oil is heating, fill a skillet over medium heat with butter.
- Add apples, sugar and a few sprinkles of the apple pie spice (I don’t measure) to the melted butter and fry the apples until tender. I like to leave them a tad crispy in the center.
- Add the caramel and stir for about 30 seconds until warm.
- Remove from heat and set aside.
- Roll each biscuit on a floured surface into a thin circle, about the size of your hand.
- Fill the center of each biscuit with a big dollop of apple pie filling.
- Fold over the dough to create a half moon shape and press the edges with a fork to seal in the filling.
- Fry each apple pie, one at a time, for about 30 seconds on each side until golden brown. This happens fairly quickly so keep an eye on them.
- Place pies on paper towels to drain, then dust with powdered sugar and serve warm.