Apple Pieces with Skin and Core
Variety: Fuji, Qinguan, Gala
Origin: China
Package: in 10kgs or 20kgs carton inner with food grade poly bag.
Specification: SO2: 600ppm max or 1000-2000ppm max as per required
Moisture: 18-22%
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Recipe：
Fried Apple Pies
- 1 package dried apples, (8oz)
- 1 cup water
- 1/3 cup sugar
- 1 tablespoon butter or margarine
- 1 can flaky biscuits, (10oz)
- vegetable oil, for frying
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Cool. Mash slightly if necessary. Stir in sugar and butter; set mixture aside.
Roll each biscuit into a 5 inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together. Pour oil to a depth of 1/2 inch into a heavy skillet. Fry pies in hot oil (375 deg.) over medium-high heat on both sides until golden, turning once. Drain well on paper towels. Yield: 10 turnovers.
