Fried Pies
makes: 12 (5"inch) pies. 
3 cup  all-purpose flour
1 tsp  salt
3/4 cup  crisco or other good vegetable shortening
1   egg, lightly beaten
1/4 cup  cold water
1 tsp  vinegar (preferably white vinegar)
mix together the flour and salt. cut in the shortening with a pastry 
blender, fork, your hands, or whatever method works best for you, until 
mixture resembles coarse crumbs. stir together the beaten egg with the 
water and sprinkle over flour mixture. sprinkle in the vinegar, mixing 
lightly, until ingredients are well combined. form the dough into a ball 
and wrap in plastic wrap. refrigerate for at least one hour. 
the filling: 
this is where you can get creative. although the basic recipe is listed, 
please note that, for each cup of dried fruit, you need at least a 
half-cup and probably more of water, and 2 tablespoons of sugar. i 
mention this because, if you make a dozen pies, you may want to mix up the 
flavors. using the proportions in this recipe, for example,you can make 
six apricot and six apple/cherry by using approximately 1 1/2 cups of 
dried apricots and 1 cup of apples and 1/3 cup of dried cherries, of 
course, the apricots were cooked separate from the apples and cherries. 
3 cup  dried fruit (apricots, peaches, apples)
1-1/2 cup  water
6 Tbsp  sugar
1/4 tsp  cinnamon
1/4 tsp  ground allspice
in a nonreactive pan on very low heat, simmer the dried fruit in the water 
for 30 to 45 minutes, or until very tender. add water if necessary to 
prevent scorching. allow to cool; mash fruit slightly. stir in the sugar 
and spices. this step of the preparation may be done in advance and 
refrigerated; however, warm up the fruit (microwave is fine) enough to 
take the chill off and make it workable before filling your pies. 
putting it all together 
remove the pastry from the refrigerator and cut it into four equal pieces. 
you can then cut each of the four pieces into three equal pieces, leaving 
with 12 golf-ball-size dough balls. 
on a lightly floured surface, roll each ball into a 5- to 6-inch circle. 
your circles don't have to be perfect, and ragged edges are okay. 
put about 2 generous tablespoons of filling onto one side of the circle of 
dough. seal the pie by wetting the inside edge of the dough with water 
(use your finger) and then fold over the dough, making the familiar 
half-moon shaped pie. make sure the edges of the dough are even, and 
press and crimp to insure a good seal. you can use a fork to give you a 
bit of a decorative edge if you like. you can also correct the more 
ragged edges during this step because the dough is pliable. just make 
sure the filling is sealed in and that any holes in the dough are crimped. 
two methods, and both are good. deep frying: carefully lower the pies 
into hot oil, one at a time, and each one will cook remarkably fast. 
they will turn a nice even golden brown in 3 or 4 minutes. you don't have 
to worry about cooking the filling, it's already cooked. the frying 
process is merely cooking the dough. pan-frying: the second method used 
is pan-frying, rather than deep frying. fry the pies in about a half inch 
of oil in skillet. these take longer to brown and, of course, you will 
have to turn them, but the end result will be every bit as good. 
whatever the frying method, be sure your oil is very fresh. you don't 
want your pies to take on the flavor of last week's onion rings. 
sprinkle the hot fried pies with confectioner's sugar, but cinnamon sugar 
would be good, too. 
these little pies are so good. the process is certainly not difficult and 
could even be fun, especially if you have little helpers. the really fun 
part, though, is watching them disappear. make a batch for your family. 
they'll love you for it. 
william barfieldsr 
(ID: 10961) Mirror: Sat, Sep 6, 2003

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