Basic Fried Fruit Pie Recipe
Author/Submitted by: Jo Anne Merrill
Pies & Pastries
mixed fruit, dried,
* Dried fruit which has been stewed and then sweetened is the traditional
filling. The most common fruits used are dried apples and peaches.
Sift the flour and salt together, cut in the shortening and mix with
forks. Add water, a little at a time, while tossing flour mixture with
large fork. Roll out about 1/8 inch thick on a floured surface. Cut about
4 inches in diameter. In each round, place 1-1/2 tablespoons cooked and
sweetened mashed fruit (dried apricots, peaches, prunes or applesauce).
Moisten edges with cold water; fold to make semi-circle and press edges
together with a fork. Fry in solid shortening melted to a depth of about
1/2 inch, or deep fry. Drain on paper towels and sprinkle with powdered
sugar if desired. If you wish, you can also make a sauce of powdered
sugar, margarine and milk to drizzle over pies.
NOTES : Fried pies are a southern United States tradition, eaten warm or
By KKBG35A RUTH BURKHAR