Ingredients
Filling:
4-5 cups apples peeled, seeded & cubed
1/2 cup Domino sugar
1/2 teaspoon cinnamon
1 tablespoon Kerrygold butter
1 tablespoon water
Pie dough:
1 1/4 cups self-rising flour
1/2 cup Borden buttermilk
1/4 cup all-vegetable shortening
1 Eggland’s egg
Instructions:
Filling:
Cook apples, sugar, cinnamon, butter and water together in a large non-stick skillet, over medium-heat, for 15 minutes. Stirring occasionally. Remove from heat. Cool completely.
Pie dough:
1. In a medium mixing bowl add flour. Cut shortening into flour with a fork or a pastry tool.
2. With fork, beat egg into buttermilk.
3. Make a well in the center of flour mixture. Add buttermilk mixture. Using fork…pull dry ingredients into the wet ingredients until blended.
4. Make dough into a large ball…place onto lightly floured surface. Cut dough into 4 equal parts. Cut each quart in half making 8 pieces of dough.
5. Roll each of the eight pieces of dough into 6″ circles.
6. Add about 2 tablespoons of cooled apple filling onto each dough circle. Fold dough over apple filling to look like a half moon shape. Lightly dampen edge of inside dough with water to help ends seal. Use fork to seal edges together.
7. In a 12″ cast iron skillet…add 3/4 cups vegetable/canola oil. Heat over medium-low heat. Add only two pie at a time to hot oil. Cook 2 minutes on each side or until golden. Drain on cooling racks. Sprinkle with sugar & cinnamon mixture (1 teaspoons cinnamon & 4 teaspoons sugar) immediately after removing pies from oil.
From: http://reciperoost.com/2018/01/02/ask-grandma-will-tell-best-method-making-apple-pies
