A Tough Nut to Kill (Nut House Mystery Series) (29 page)

1/2 cup chopped pecans

Stew the dried apples in bourbon, spices, and brown sugar until soft. Add pecans at end of cooking process.

Remove one handful of dough at a time from the refrigerator.

Add flour to make the dough stiff enough to roll out.

Roll out to the size of a saucer.

Spread half of the dough with the cooked apple mix.

Wet the edge of the dough with water.

Fold over to form a half round.

Seal the edges with the tines of a fork.

Heat oil in a skillet or saucepan until a small piece of dough browns quickly. Don’t let the oil smoke.

Fry each pie until brown, turning once.

Sprinkle with a mix of confectioners’ sugar and cinnamon if desired.