Fried apple pies, why can't I use canned apples.?

Question

Every recipe calls for dried apples, but they are very costly for the small amount that you get. An when I cook I make large quanities. After I take the dried apple and cook them and mash them, Won't I have the same results as canned apples, Couldn't I just drain off some of the juice? The canned apple that I am talking about is like the comstock brand or similiar brands.

Answer 1

You will not get the same consistancy from canned as you will from dried. The canned are already semi cooked from the canning process, where as the dried are not.
Sorry....either way, once you make some, can I have a few? LOL I am hungry now!

Answer 2

Canned Fried Apples

Answer 3

Fried Apple Pies

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2 cups all-purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water2 apples
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

Directions
1 Peel and dice apples. Add sugar and cinnamon. Cook in
a saucepan on low heat. Cook until soft, then mash with
fork to form a thick applesauce.
2 Sift flour and salt together. Cut in the shortening.
Add water and mix with fork.
3 Roll out to about 1/8 inch thick on a floured board.
Cut with a large cookie cutter (4 inches in diameter).
4 In each round, place 1 heaping tablespoon fruit.
Moisten edges with cold water, fold and press edge with a fork.
5 Heat oil in a large skillet on medium-high heat. Fry
pies, a few at a time, 2 to 3 minutes on each side; cook
until golden brown. Drain on paper towels. Sprinkle with
confectioners sugar.

Answer 4

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Answer 5

I'm not sure what recipes you've been looking at, but I always make my apple filling myself. (Fresh apples, peeled and quartered, sauteed in butter with sugar and cinnamon. I let them cool and then use.) Never had a problem with them! So no reason why it shouldn't work for you, although you probably should try to drain them as much as possible.

Answer 6

There is too much liquid in canned apples. This liquid will make your pies soggy and your dough not fry correctly

Answer 7

Who says you can't!? I am always modifying recipes and never follow them exactly... just try and see how it works out!! Good luck!

Answer 8

Fried Apple Pies Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 8 pies

1 (21-ounce) can apple pie filling
1 (5-ounce) package refrigerated pie crust
Cooking oil
Sugar, for sprinkling

Remove crust from package, unfold and cut crust into 8 equal pie shape pieces. Place 1 heaping tablespoon of fruit on pastry leaving a 1/2-inch edge all around. Taking another piece of pastry, dip finger in water and dampen edges of pastry all around. Place on top of the filling pressing to seal. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. One box of crust will make 8 pies.
Pour cooking oil into a cast iron skillet, a little less tan 1/2-inch deep. This would be 1 1/2 cups oil in a 10-inch skillet. Heat over medium high heat, when oil is hot, place pies in a skillet and cook for approximately 2 minutes on each side until golden brown. Drain on a paper towel. Repeat until all pies are cooked or you may wrap and freeze extra pies for another day. While hot, sprinkle with sugar.

For an even easier method use canned biscuits that have been rolled out on a 5 or 6-inch round circle. Seal pies as directed.

Serve pies with vanilla ice cream.
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Skillet Fried Apple Pie Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 8 to 10 servings

Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners' sugar, for garnish, optional


Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.
Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners' sugar, if desired.