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4-6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers(Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. Youwill use four of them. Stretch them out to about 4"x5" rectangles. Do thison waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half onanother, leaving about 1/2" of dough around edges. Clear a 3/4" spacelengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimpthe edges. You'll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4" space youcreated. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. Theyshould look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45minutes, spray all sides of each pie with water mist. Return to the freezerfor at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep-frythem.
Cooking Your Pies:
1. Pre-heat your deep fryer to 375 . Also pre-heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse itentirely.
3. Drop the pie into the hot oil. Be careful---it will most likely splatter.After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the piesare fully submerged. It is important that the pies are fully submerged or agood portion of it won't cook correctly.
4. Cook 5-7 minutes. Check after 5 minutes---the color should be a golden
brown. The older the oil, the sooner the it will turn brown, and that maygive you a false reading. 6 minutes is generally right on.
5. After deep frying, carefully remove the cooked pies and drain for 1
minute on paper towels. Then place directly on the oven rack in your warmedoven. Warm for at least 10 minutes, and as long as 30 minutes.
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