Who doesn’t love apple pie? During our My Home, NC production with Mildred Council, aka “Mama Dip,” the beloved Southern cook enjoyed telling us stories of her childhood on the farm. Those stories included trips to the apple trees where she, her brothers and sisters would pick apples to take home for pie making.
She said the best apple pies come from apple pieces put outside to dry in the sun. You might not be able to go that far, but Mama Dip was as “sweet as pie” to share her award-winning recipe for Old-Time Apple Turnovers. It’s straight from Mama Dip’s kitchen to yours. Enjoy!
Recipe for Old-Time Fried Apple Turnovers:
1 package of 6 ounces dried apples
2 cups hot water
½ stick butter or margarine
½ cup sugar
Vegetable oil for frying
Biscuit dough from scratch or use a 10-count can of biscuits
Prepare filling by cooking apples, water, butter and sugar. Cook apples until tender.
Use biscuits as turnover dough (See Mama Dip’s Biscuit Recipe below or use 10-count can).
On a flour board, roll out each biscuit to a 3-inch diameter.
Place 2 tablespoons of apple filling on one side of the rolled-out dough.
Fold dough over apple filling, press edge together with fork or thumb.
Heat oil to medium on stove and place turnovers in oil and brown on both sides.
Drain on paper towel.
Put turnovers on a baking sheet and bake in oven at 325 degrees F for 10 minutes.
Mama Dip’s Biscuit Dough Recipe:
2 ¼ cups of all-purpose flour
½ teaspoon baking powder
2 tablespoons shortening
1 cup of buttermilk
Combine the baking soda powder with flour and mix together.
Cut in the shortening and add buttermilk to form dough.