Fried Pies!

Ok. I just had a moment of inspiration. The Thanksgiving meal that I am going to is probably going to be utterly mindblowing and elegant. Seriously, it has a TASTING menu. No event I have ever thrown has had a tasting menu.

Along with my pear tart tatin, I will be making.... FRIED PIES!

This is straight out of the Paula Deen playbook (or should I say cook book). I am rolling out canned biscuit dough with a premade (by me!) apple pie filling. With fried pies, because the cooking time is so fast, you need to precook the filling. When I've done it in the past, I've made a half recipe of pie filling (four apples, 1/4 cup of cranberries) and sauteed the mixture in a shallow pan for about 5 minutes until the apples have soften and the flour in the mixture has thickened the juices. After that, put about two tablespoons of the mixture in a biscuit that's been rolled to 1/4 inch thick; fold the dough over the filling and crimp with a fork. Fry in 2 inches of regular vegetable oil until golden brown on both sides. Sprinkle with powdered sugar.