Fried Apple Pies: Old-Fashioned Turnovers With Canned Apples
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Lynn makes old-fashioned fried apple pies using jars of apples she canned the year before. She cooks the apples down with butter, brown sugar and cinnamon, mixes a crust with grated frozen butter, rolls and cuts the rounds, then fries the pies in a skillet of oil. It's a long video because it's genuinely a long job - she says so herself.
What Lynn shows you
- Before she opens anything she checks the seals two ways: listening for the pop as the lid releases, and taking the ring off and lifting the whole jar by the lid alone - "that is a good seal."
- The crust butter goes in frozen and gets grated on a box grater. When it starts softening and sticking, she sprinkles a little flour over it to loosen it back up.
- To seal a pie she wets the edge with water, closes it with her fingers first so any filling that squeezes out can be worked back in, then crimps all the way around with a fork.
- She tests the oil with a scrap of leftover dough - if it isn't "really sizzling," it isn't ready - then fries "slow but good and hot," warning that oil that's too hot browns the outside before the dough can cook through.
- The apples come from her separate canning video. For anything involving home-canned food, follow her video and current tested canning guidance directly rather than this summary.
These notes summarise the video — watch it for the full method. For canning and preserving, follow Lynn’s video together with current tested guidance from your national or state extension service.
