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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 5 cups dried apples
  • 1 cup sugar (more or less to taste)
  • 1â�„2 tsp. or more cinnamon
  • 1â�„4 tsp. or more allspice
  • dash nutmeg
  • Pillsbury frozen biscuit dough
  • shortening
Place apples in a large pan and cover with water. Cook until water has soaked into the apples. Mash apples with a potato masher and add spices and sugar. Start with low amounts and keep tasting and adding until satisfied. Mixture can be made up to a few days ahead and stored in an airtight container in refrigerator until ready to use.
Thaw dough rounds to room temperature on wax paper. Dust counter with flour. Roll each round into a circle. Place a heaping teaspoon or more in the center. Brush edges with water and fold over to a half-moon shape. Press edges with fork to seal.
Fill shortening halfway up a large skillet. Put in three pies. When brown on one side, turn over and brown the other side. Drain on paper towels. Change oil frequently because sometimes the apples leak out and start to brown.
After pies cool, wrap in wax paper.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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