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        3/4 c. milk

        1 egg

        1 c. flour

        1 tsp. baking powder

        1/3 c. plus 2 tablespoons sugar

        3 1/2 tsp. ground cinnamon

        1/4 tsp. salt

        2 c. Vegetable oil, for frying

        3 large Granny Smith apples




        Make the batter first: Combine the milk, egg, flour, baking powder, 2 tbsp. sugar, 1/2 tsp. cinnamon and salt into a large mixing bowl, stirring until all of the large clumps are broken up. Set aside.

        In a small bowl, combine the remaining 1/3 cup of sugar and 3 teaspoons of cinnamon for dusting the finished apple pie rings. Set aside.

        Pour vegetable oil into the skillet until it's about an inch deep. Let it start to heat over medium-high heat.

        As the oil heats—turn it down if it ever starts to smoke—peel all three apples and slice them into coins. Use a 1-inch biscuit cutter to turn the coins into "rings."

        Using tongs, dip each apple ring into the batter, then gently lower it into the oil. Once the edges of the apple rings are lightly golden, use the tongs to gently flip it over to cook the other side (about 1 minute).

        Remove the browned apple rings from the oil, one at a time, placing them on a plate lined with paper towels to drain off any excess grease. Sprinkle both sides with the cinnamon-sugar blend.

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