Southern Fried Pies

Recipe Ingredients

3 cups	711ml	Dried apples *
1 1/2 cups	355ml	Water - boiling
1/2 cup	99g / 3.5oz	Sugar
1/4 teaspoon	1.3ml	Cinnamon - optional
1/4 teaspoon	1.3ml	Allspice - ground, optional
		Shortening or lard
		Pastry
2 cups	125g / 4.4oz	Flour - all-purpose
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Lard or vegetable shortening
3 tablespoons	45ml	Cold water

Recipe Instructions

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 tablespoonful, 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 1/2 cup of sugar and spices.

Divide chilled pastry in half; roll each half to S 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 coarsely or chopped finely, and mix with sugar and spices.

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

Use a 5 inch saucer to cut circles.

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

Source:
Pam Koch

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