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Pan-Fried Popovers

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Ingredients

  • 1 tube (16-ounce) refrigerated extra-large buttermilk biscuits (8 biscuits)
  • 1 can (21-ounce) pie filling (cherry, blueberry or apple)
  • 2 tablespoons butter, plus more for finishing
  • Granulated sugar
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons milk

Details

Preparation

Step 1

1. On a clean work surface, roll out one biscuit at a time to a 4-5 inch
circle. (If you don't have a rolling pin, use a glass.)

2. Spoon about 2 tablespoons of pie filling on one half of each dough
circle. Fold over and seal with a fork.

3. Heat 2 tablespoons butter in a cast-iron skillet over medium-low heat on
a grill or stove top. Cook pies, a few at a time, on hot butter until
crust is brown. Do not overcook. Drain on a paper towel-lined plate.

4. When all pies are cooked, brush with melted butter and sprinkle with
granulated sugar.

5. In a small bowl, combine powdered sugar, vanilla and 1-2 tablespoons
milk until drizzling consistency. Drizzle pies with powdered-sugar
icing.

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