 Colored Valley Cooks. Today, me and Chris went out to eat and he got a side of apples, fried apples in cinnamon. So we brought them home and made some fried pies out of them. We are in the kitchen tonight. I'm tired. We decorated for Valentine's Day and I let y'all see that yesterday. And you're gonna see everything looks really nice. I didn't use the ship but I used the ladies and I put hearts on the wheel. I put hearts on the windmill and so it looks good. It looks really, really good. And I make this sign that says I love you, Chris. So I told Chris I could turn it around and I don't have anything on the back. So I want y'all to tell me what to put on the back. So I could put kitchen closed or I made it to you, Chris. I love you, Chris. However, but I just thought that was cute. I love him. We went out to eat tonight and they had the side of the day was cinnamon apples. They brought it to the table and I said, you know what? We should just take that home and make fried pies out of it. I'll just fry you up a couple pies and he went, I think I will. Now, of course I cook my pies a lot longer because I use dried apples and I cook them down to like they're transparently thin but these are gonna be good apple pies regardless because I didn't even have to cook the apples. It's already halfway done for us and we made the biscuit mix the other day for the white little biscuit mix. So y'all, this is gonna be so easy. So I've got my oil back here heating up and I'm gonna grab a third cup and I'm gonna get about a third cup per pie and I'm gonna make him three. Per person or per pie? Per pie. And I'm gonna make three pies. That's all I'm making tonight because I'm not gonna eat one probably, okay? So there's my mix. I'm gonna shake up the milk, put a little in there just enough to wet it good. I mean, you don't want it real wet. You just want it barely to cling together. For a fried pie, you're making it like biscuit dough. So I'll just put in a little bit at a time. Good thing about using biscuit mix, this is my homemade biscuit mix but the good thing about it is way better than biscuit and you only have to use what you need. Now, there's not a recipe for how much buttermilk but you just add it like I'm doing now a little tiny bit at a time and you can't go wrong. And you're gonna want to mix it until it's about like that until it comes off the bowl about just like that. That's perfect. We're gonna make him some pies. This is so easy. I got my sifter right here. We're gonna set the counter. I'm gonna take out this pie dough. Let's just biscuit mix. And a lot of people think you should make fried pies with pie dough and I personally like the biscuit mix better because it gets crunchier, believe it or not. So we're going to fold this a couple of times not too many times. Some people use canned biscuits. Yeah, you can do a shortcut and use some canned biscuits if you want to. Let me get my rolling pin. I'll keep it right here. It's the perfect place for it. Okay. And we're gonna roll out. You need to roll it out pretty thin because it's gonna swell up some because it's a self-rising biscuit mix that we made out of self-rising flour, white lily. Of course. I messed it up. No, go on it. Seemed to do it again. Yeah. If you mess up. Yep. Sometimes that's what happens. Wasn't as easy as we thought, was it? Yeah, it's easy. We'll have these in the skillet, frying them up in a jiffy. I didn't have to even cook the apples because we got them at the store. We got them at the restaurants where we got them. Not at the store. And I don't know if it's made out of just canned, bisque, canned apple filling. Kind of looks like it. I can taste it until. And I think that's pretty warm. I'm gonna taste this and see if I think it's just out of a can. Yeah, probably. That's good. It'll still be good. And when she found out when we told her we were gonna take it to make fried pies with, she brought us the extra amount. Yeah, she did. She brought all the extra. Isn't that sweet of her? That's great waitress. If any of y'all are local down here, we're about to, they're about to come out with a new St. Mary's Magazine. And they come out here and they interviewed me and Chris in the kitchen. And we're gonna be featured in an article in there. Or if you visit St. Mary's area and you see the magazine, it's gonna have me and Chris in it. Sighting. This one was kind of a sad one. That's gonna be enough biscuit dough. Actually, I made too much biscuit dough. Yeah, I was thinking a third makes like good biscuits. I might just wrap this up in some saran wrap and use it to make you some more pies later. You think like a quarter cup for pie would work or would that be not good? A third probably makes two. Oh yeah. Just like it makes two biscuits. You know? Yeah. Now after I use the bottom of my sifter to cut out the round, I flatten it even more again. So they need to be really flat. The thinner they are, I think the better. But I mean, they gotta be thick enough that you can feel them. This one I just kind of broke up. So I'm gonna kind of do it like that and see if I can make it happen. It'll be a funny one. That'll be my little taste of one. All right, here we go. Now when you're doing pie filling, you gotta be careful with fried pies and not put too much or it will just not close up on you. And all that biscuit mix is, if you didn't watch our last video, is she goes ahead and she cuts all the shortening into self-rising flour. And just cuts a bunch of it into it. And then we just store it. So whenever we get ready to make something biscuit though, all we're gonna do is just get a little mix out. It's already all cut in and ready to go. It'll store for a long time. And it smells like this grease is hot. Sure it is. All right, so then you're just gonna take your round and fold it over like that. Take a fork, put it in a little bit of flour. I'll go around the edge. Like so. I bet Chris is glad he didn't eat his apples because now they're gonna taste so much better in this crunchy, delicious dough. And I'm gonna put a little bit of butter down in the grease and they're gonna be good. Uh-oh, I broke that one. But it'll still be good. I put too much apple in this one. Let me take some out. This is a little one. Baby pie. We might put a little cinnamon sugar on it too. Oh yeah, like you like that, don't you, Chris? Little cinnamon sugar on yours. These apples have a lot of cinnamon in them. We're about to drop them. I broke that one too. Y'all pretend like I didn't break it. Sometimes, I mean, I can't really mend it. I just filled them too full. All right, let's come over here and start dropping them. You get on that side of me, Chris, over here. And I am going to turn the slide on them. We're just gonna see how it does. Now, when we drop this butter, we're gonna be able to tell if that's hot. Let's see if it is. I like to put a little bit of butter in mine to make it even better. And I like to have plenty of oil in there, okay? So drop you some butter down in there. Drop your pies around the round part, around where the round part of skillet is. Oh, they'll get them all in there, right? Oh, no, just brief, okay. I don't know about that last one. I kind of messed it up. It's got a big hole in it. So I think what I'm gonna do is I quit by your friends, or you're watching those, and I'm gonna roll this little piece out right here and see if I can't mend it a little bit. Do you want me to kind them or anything? Or are we just gonna watch them? Let's see if we can't mend this pie a little bit. That's, yeah, like a surgeon. Well, I don't know if it's gonna work, but we can try, can't we? I bet it does. I don't know. Better than it not being on there. It can't hurt. Ooh, they're hot. Look at there. Just a couple of more seconds. Let me flip this one first. Pretty and golden, golden. Just love these, don't you, baby? Yep, they're by most of our pie. I'm gonna go ahead and leave this one in there. Get it started. Got a plate. And look, I got me some Valentine plates at Dollar Tree for a dollar. Hope you can help me. My dog's just a barking. She loves the barking. Shut up that door. No, she's fine. I mean, I guess you can if you want to. All right, they're ready. That looks pretty good. Now, if you don't roll your crust out thin, then it might take a few more minutes to cook, a couple more minutes to cook. You know, you don't want your dough to be raw or anything crazy. So make sure you roll it out thin. And you'll be fine. But you can tell how that's cooking around through there and how that's still raw is raw on the top. I'm gonna flip it over. This is the one we mended. You're gonna want your oil to be, it's about a quarter inch deep. You can tell them about them in my spatula because you want it to be able to come up to the edge about halfway up the pie. I'm gonna grab this cinnamon sugar. I keep cinnamon sugar mixed up already in a jar. And I'm gonna put some on these. I'm gonna leave this one without it just so that it's pretty so they can see the. Fort marks in it. Last one out. A lot of character. Let's move it over here. Mended it. Yeah, I mended it. It's had surgery and I got a little bit of a mess but it won't take me but a second to clean it up with a scraper, I can tell you that too. So here's your beautiful pies. So his little bitty thing of apples turned into a nice treat in just a matter of minutes. And we got apples left open. And I've got enough for three more easy or four more really. So it don't take a lot y'all to do this for you. And you have to wait a minute for you to try them because they're hot. Yeah, just a second, we'll eat one for you. I'm just gonna wipe this off and let you see how quick it is to wipe it off. I told some, some of y'all know this already but when you wipe off flour, wipe it off with something cool to the, like cooler water and it comes right up. If you try to wipe it off with warm water, it gets pasty and sticky. But if you wipe it off with cool water, it comes right off the counter. We're gonna open one up. Let you see how it looks on the inside. That's my dog gets a drink of water. Yummy, huh? Does that look good or what? Let's taste it. Now they're not gonna taste like my apples because I cook my apples to death like mama did. But when you're in a hurry and you want a fried pie, you can use some apple filling. Use your biscuit bags and have them within a few minutes. Mmm, hey, it's delicious. Oh, it's good, nothing wrong with that. If you've never had a fried pie with biscuit dough, you should try it because it tastes like a crunchy, buttery biscuit. So good. And the white, lily, self-rising flour does such a good job. Makes a nice, flaky, delicious, crunchy crust. And don't forget to put that pad of butter in there to make them real nice and buttery. Thanks for watching Color Family Cooks, where we cook like mama did. Bye, y'all. Go make your fried pie with your biscuit mix. There's so many ways to use it.