Southern fried pies
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Southern fried pies
  Southern    Fried    Snacks  
Last updated 6/12/2012 1:23:47 AM. Recipe ID 57036. Report a problem with this recipe.
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      Title: Southern fried pies
 Categories: Pies, Desserts, Snacks
      Yield: 12 Pies
 
      3 c  Dried apples *
  1 1/2 c  Water, boiling
    1/2 c  Sugar
    1/4 ts Cinnamon, optional
    1/4 ts Allspice, ground, optional
           Shortening or lard

MMMMM---------------------------PASTRY--------------------------------
      2 c  Flour, all-purpose
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Lard or vegetable shortening
      3 tb Cold water
 
  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
      1/2    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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Recipe ID 57036 (Apr 03, 2005)

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