FRIED APPLE PIE
1 (8 oz.) pkg. dried chopped
apples
6 c. water
3/4 c. sugar
1/2 tsp. ground cinnamon
dash of salt
1/4 tsp. nutmeg
1 Tbsp. butter
Combine apples and water in large pan and boil. Reduce
heat to medium and cook uncovered 30 minutes or until tender.
Stir occasionally. Drain well and slightly mash apples. Add
remainder of ingredients and stir well.
Crust:
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/3 c. shortening
about 1/2 c. milk
Combine flour, baking powder and salt. Cut in shorten-
ing with pastry blender until resembles coarse meal. Sprinkle
milk over surface. Stir with fork until moist. Shape into
ball and divide evenly into 8 or 10 balls. Roll out each ball
into a circle and wet outside edges with water. Put apple
mixture in center of circle and fold over. Press down edges
with fork dripped in flour. Heat 1/2-inch oil in large skil-
let. Cook until golden brown and turn over and repeat until
both sides are done. Drain on paper towels. Shake cinnamon
sugar mix on top of pies while hot.