Mrs. Ovaleta Gibbs made fried apple pies for years to share with friends and to donate to various church and homemaker fundraisers in Allen County, Kentucky. 
It thrilled me to learn that Janet Johnson, FCS Agent, Allen County with the U.K. Cooperative Extension Service recently taught a class on how to prepare Mrs. Ovaleta Gibbs’ famous fried apple pies. Ms. Ovaleta did something that demonstrates her generous spirit. She shared the recipe of her renowned fried pies. Many homemakers still prepare this heirloom treat at festivals.
Thanks to her generosity, the famous pies can still be enjoyed today.
Mrs. Ovaleta also taught school in the Allen County School System for 27 years, and substituted for 17 years. Most of that time was spent working with first graders. It would be interesting to know how many lives she’s touched, and the number of fried apple pies she served during her long life. God knows the number of hairs on my head, so we can rest assured He knows the answer. Someday, when I get to heaven, I hope to have the opportunity to thank Mrs. Ovaleta for sharing her recipe. If you take the time to try this delicious recipe, you’re in store for a tasty delight.
Dried Apple Pie Filling (by Ovaleta Gibbs, 2003)
Ingredients:
- 2 c. dried apples (Golden Delicious)
- 1 tsp. cinnamon
- 1.c. sugar
- ½ tsp. nutmeg
- ½ tsp. allspice
- ½ tsp. cloves
- 1 T. cider vinegar
Directions:
Mix 2 cups dried apples with 4 cups water in saucepan. Cook apples for 35 minutes until all water is absorbed. Let cool. Mix all ingredients together and set aside.
Pastry Crust (by Ovaleta Gibbs, 2003)
Ingredients:
- 2 cups *White Lilly Self-Rising Flour (do not substitute flour)
- ¼ cup CRISCO vegetable shortening
- 2/3 – 3/4 cup milk (any fat content)
Directions:
Measure flour in bowl. Cut shortening in flour until mixture resembles coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. (Two much milk makes dough sticky, while too much flour makes dry dough.) With floured hands, take dough out of bowl and pat into ball. Put dough back in the bowl. Cover with plastic wrap and refrigerate overnight.
Pastry Crust (by Ovaleta Gibbs, 2003)
Cooking Directions:
Turn dough out. On a floured surface flatten dough with hands or rolling pin to circle approximately ½ inch thick. Using biscuit cutter, cut “biscuits” for pie crusts. Roll each “biscuit” into thin circle. On half of the pastry crust circles, place a heaping tablespoon or more of pie filling. Fold the other half over, moistening edges and seal by pressing the edge with a fork.
Place ½ to ¾ cup cooking oil (corn oil has good flavor) into an electric skillet. Heat at 350 degrees. Place pies in hot oil, then lower to 325 degrees. Brown one side, then turn and brown the other side. Place pies on paper towels to cool.
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This is the original receipe
I remember my mother’s step by step and the clincher was the dried apples. BAM!! Thank you. You have made my holidays!!!
Your grandmother’s pies are legendary and I am so thankful she shared her recipe and I’m very happy her family is okay with me sharing her recipe. Janet said it would be okay, but I still worried. Blessings to you and your family.
This is the original receipe!!!!!!
I remember my mother’s step by step and the clincher was the dried apples. BAM!! Thank you. You have made my holidays!!! Going to see my grands and they are gonna love these.
Shelia,
Just wanted to drop you a quick line to thank you so much for posting this recipe and for your kind comments about “Mrs. Ovaleta.” You knew her as a generous, God-fearing, first-grade teacher and homemaker, but to me she was just Granny. (And what a wonderful grandmother she was!)
I am so pleased to read that Janet Johnson conducted a class on how to make this recipe. Many years ago, Granny also conducted a class on how to make her Fried Apple Pies to members of the Allen County Homemakers club. I attended that class, and came away with another memory of my grandmother as teacher, homemaker and friend, and her Fried Apple Pie recipe: both of which I cherished. Two years ago, I remodeled my kitchen and in the chaos of packing up and moving everything out of the house, I lost all of my cookbooks and recipe cards , including this one. Losing that recipe was like losing a little bit of Granny.
Today at work I ran into co-worker (and former Allen County Scottsville High classmate), Tammy Willoughby. Out of the blue, she mentioned to me that she had thought about me a few days earlier because she had come across Granny’s recipe for Fried Apple Pies on the internet. She sent me the link to your site. And here I am!
I cannot tell you how appreciative I am to you, Tammy and Janet Johnson for reuniting me with this recipe! My birthday is Monday, and this is a wonderful, early present.
Again, many thanks!
Angela Gibbs Martin
Shelia,
Just wanted to drop you a quick line to thank you so much for posting this recipe and for your kind comments about “Mrs. Ovaleta.” You knew her as a generous, God-fearing, first-grade teacher and homemaker, but to me she was just Granny. (And what a wonderful grandmother she was!)
I am so pleased to read that Janet Johnson conducted a class on how to make this recipe. Many years ago, Granny also conducted a class on how to make her Fried Apple Pies to members of the Allen County Homemakers club. I attended that class, and came away with another memory of my grandmother as teacher, homemaker and friend, and her Fried Apple Pie recipe: both of which I cherished. Two years ago, I remodeled my kitchen and in the chaos of packing up and moving everything out of the house, I lost all of my cookbooks and recipe cards , including this one. Losing that recipe was like losing a little bit of Granny.
Today at work I ran into co-worker (and former Allen County Scottsville High classmate), Tammy Willoughby. Out of the blue, she mentioned to me that she had thought about me a few days earlier because she had come across Granny’s recipe for Fried Apple Pies on the internet. She sent me the link to your site. And here I am!
I cannot tell you how appreciative I am to you, Tammy and Janet Johnson for reuniting me with this recipe! My birthday is Monday, and this is a wonderful, early present.
Again, many thanks!
Angela Gibbs Martin
I’m so glad you found the recipe. God is good. I never know how my little blog will help someone and today, your email lifted my heart. Blessings to you and I hope you have a wonderful birthday. 🙂