Southern fried pies

12 pies

Ingredients

Quantity Ingredient
3 cups Dried apples *
1½ cup Water, boiling
½ cup Sugar
2 cups Flour, all-purpose
1 teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Cinnamon, optional
¼ teaspoon Allspice, ground, optional
Shortening or lard
½ cup Lard or vegetable shortening
3 tablespoons Cold water

Directions

PASTRY

First make the pastry: combine flour, baking soda, and salt; cut in lard with a pastry blender until mixture resembles course meal.

Sprinkle ice water over flour mixture by tablespoonsful, mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball, and chill at least 1 hour.

Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash slightly. Stir in ½ cup of sugar and spices.

Divide chilled pastry in half; roll each half to ¬ inch thickness and cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2 to 3 tablespoons of fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, make sure edges meet. Press edges together, using a fork dipped in flour. Fry in skillet (cast iron preferred) using lard or vegetable shorting until browned on both sides. Drain on paper towels. Serve hot, warm, or cold. * Peaches or Apricots may be substituted for Apples. Fresh fruit may used, increase to 4 cups and simmer, covered in a small amount of water, until tender. Mash coursely or chopped finely, and mix with sugar and spices.

** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes per box instuctions.

Use a 5 inch saucer to cut circles.

May by sprinkled with powdered or granulated sugar while hot if desired.

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