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Fried Apple Pies and Pumpkin Cookies: Quick and Easy Thanksgiving Desserts and Sweets

When Thanksgiving rolls around, some of the best desserts that come to mind include the bountiful harvest foods, like apples and pumpkins. It’s a great time of year to use spices like nutmeg, cinnamon and ginger as well.
The warmth and sweetness of the desserts will be sure to please the entire family. Make these recipes with the kids or call in the entire family to help make the fall-time holiday complete.
Fried Apple Pies
Ingredients:
• 10-12 medium-size Granny Smith Apples
• 3/4 cup water
• 2 cups sugar
• 2 teaspoons cinnamon
• ½ teaspoon cloves
• 3-4 tablespoons cornstarch (or flour)
• ½ teaspoon salt
• 2 teaspoons vanilla flavoring
• 1 can large flaky butter-flavored canned biscuits
• Vegetable oil
• Butter flavor Crisco solid
Directions:
1. Peel and thinly slice apples into a large heavy pan in a 5-quart Dutch oven. Add water, cover and simmer on medium heat, stirring occasionally until apples fall apart.
2. While apples are cooking combine dry ingredients in a small mixing bowl, using a wire whisk. When apples have cooked sufficiently to fall apart, add the dry ingredients all at once. This will cause the apples to “thin” at first, then as you continue stirring, the cornstarch will thicken the filling. Stir constantly over medium heat until thickened. Remove from heat and add vanilla. Allow to cool before storing filling in the refrigerator (leftovers keep well for at least 3 weeks in the refrigerator and indefinitely in the freezer). When completely chilled, filling is ready to use.
3. To make pies, remove canned biscuits from container and coat each one with flour, pressing them flat with your palms and laying them aside until all are coated. Roll each portion to 1/4 to 1/8 inch thickness on floured board or waxed paper. These should be ovals. Place about 2 tablespoons apple mixture on the lower half of each rolled biscuit, being careful to leave about a ¼ inch margin along edges. To seal pies, very lightly moisten lower edges with water (a basting brush works nicely for this), then fold top half over filling, making sure edges are even.
4. Press with fingertips first to seal, then crimp edges with a fork dipped in flour. Brush excess flour from completed pie and set aside on a plate or platter. Repeat the process until all pies are ready to fry.
5. Fry in a mixture (equal amounts of each) of vegetable oil and butter Crisco solid in a large skillet. Heat Crisco mixture until it sizzles when a pinch of flour is dropped into it. Fry pies until golden brown on both sides, turning once or twice, if needed. (It only takes a minute to fry these, so be careful not to burn them. When you see the edges turning golden, flip the pie so it can cook on the other side, then remove and drain well on paper towels. You can make as many or as few of these as you like, since the filling stores very well in the refrigerator.)
Fall-time Pumpkin Cookies
Ingredients:
• 1/2 cup butter or margarine
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 cup pumpkin pie filling
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons milk
• 1 cup chopped walnuts or pecans (optional)
• 1 cup dried cranberries (optional)
Directions:
1. Using an electric mixer, combine butter and sugar in large mixing bowl. Beat in egg and pumpkin.
2. Combine flour, baking soda, baking powder and salt, and gradually add ingredients to creamed mixture along with milk. Beat until blended.
3. Stir in nuts and cranberries. Using cookie scoop, drop onto un-greased cookie sheets. Bake at 350 for 15 minutes.
Enjoy these fall-time desserts with your Thanksgiving meal. You can also check out main course dishes and side dishes to go along with your meal.

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