Mom Hitch used Winesap apples for this recipe but if those aren’t available, a tart Fall apple (like Granny Smith) will work. After peeling, coring, and cutting them into thin slices, she dried them by placing them in a single layer on a large piece of brown paper covered in either cheesecloth or a screen outside in the sun. Sometimes, she would slide them in a still hot oven after cooking for meals was finished. She stored them in a pickled bologna jar in the refrigerator.
Grandmother used a dehydrator to dry apples to continue the tradition because the kids love these pies. She has also made them in dainty tart shaped, sprinkled them with powdered sugar, and served them at tea. Shalon remembers Mom Hitch making these pies and using a dinner plate to cut the dough out. It was so big you could only eat half. They are good for breakfast, dessert, or a snack.
Caleb and Daniel help Grandmother pick the famed Winesap apples on the orchard at the farm in Kentucky. More than likely these were dried and then later made into pies!
Cover dried apples in a saucepan with water. Cook until tender (about 45 minutes). Be sure not to allow the water to completely cook out of them. Add sugar to desired sweetness and cinnamon to desired taste.
While apples are cooling, make the biscuit dough. (See Aunt Lorena’s Biscuits) Take a small ball of dough on floured board and roll ⅛ inch thick. Cut out round shape by turning a saucer upside down on the dough and cutting evenly around.
Place a spoonful of apples on ½ of the cut out dough. Fold in half, dampen the edges with water and crimp them together with a fork. Fry in hot oil, browning on both sides.
Drain on a plate with a paper towel underneath them. Makes an estimated 15 to 20 pies.
Breads, 2001