This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. The submitter to the paper was Mrs C M Fesperman.
1 cup dried apples
1 cup sugar
1/2 teaspoon cinnamon
1 teaspoon allspice
1 can buttermilk biscuits
1 cup plain flour
1 teaspoon baking powder
Cover dried apples with water and boil until tender, soft and dry. Mash apples.
Mix in sugar, cinnamon, allspice.
Open the can of refrigerated biscuits, and allow to stand at room temperature for 20 minutes.
Sift flour and baking powder together. Sprinkle a little of the flour mixture on a pastry board and roll a biscuit until it is thin and round -- aboutsize of a saucer. Put some of the apple mixture on half of the rolled dough, fold over the remaining dough to cover the filling and press edges together with a fork. Repeat with each biscuit.
Fry filled pies in a small amount of cooking oil or shortening. Turn and brown on both sides. Drain. Serve hot or cold.