- 2 Granny Smith apples, peeled and chopped
- 1 cup fresh cranberries (you can use thawed frozen cranberries or dried cranberries)
- 1/2 cup sugar
- 2 tablespoons honey
- 1/8 teaspoon salt
- 3/4 teaspoon ground cinnamon, divided
- 1 (15-ounce) package refrigerated piecrusts or frozen ones, defrosted, or your own recipe
- 1 tablespoon sugar
DirectionsIn a saucepan, combine the apples, 1/2 teaspoon cinnamon, cranberries, sugar, honey and salt. Cook for 5 minutes over medium heat and then reduce the heat to low. Cook, stirring occasionally, 20 minutes or until the apples are tender. Cool completely, and drain.
Roll piecrusts to 12-inch circles; cut each crust into 9 (4-inch) circles.
Spoon 1 level tablespoon fruit mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour.
Pour oil to depth of 1/2 inch into a large heavy skillet; heat to 350 degrees. Fry pies, in batches, 2 minutes on each side. Combine 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon, and sprinkle over hot pies.
Note: If you don’t want to fry these pies, you can bake them instead. Place them on lightly greased baking sheets. Bake at 425 degrees for 12 minutes or until golden and crispy.