-
1
*For Crust*.
-
2
Mix together the flour and salt.
-
3
Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs.
-
4
Stir together the beaten egg with the water and sprinkle over flour mixture.
-
5
Sprinkle in the vinegar, mixing lightly, until ingredients are well combined.
-
6
Form the dough into a ball and wrap in plastic wrap.
-
7
Refrigerate for at least one hour.
-
8
Fried Pie Filling:.
-
9
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.
-
10
If you make a dozen pies, you may want to mix up the flavors.
-
11
Using the proportions in this recipe, for example, I made six Apricot and six Apple or Cherry by using approximately 1-1/2 cups of dried apricots and 1 cup of apples and 1/3 cup of dried cherries.
-
12
Of course, I cooked the apricots separate from the apples and cherries.
-
13
A 3 cups dried fruit (apricots, peaches, apples).
-
14
*Pie Filling.
-
15
On very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender.
-
16
Add water if necessary to prevent scorching.
-
17
Allow to cool; mash fruit slightly.
-
18
Stir in the sugar and spices.
-
19
This step 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.
-
20
Putting The Fried Pie Together.
-
21
Remove the pastry from the refrigerator and cut it into four equal pieces.
-
22
You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls.
-
23
On a lightly floured surface, roll each ball into a 5- to 6-inch circle.
-
24
Your circles do not have to be perfect, and ragged edges are okay.
-
25
Put 2 generous tablespoons of filling onto one side of the circle of dough.
-
26
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.
-
27
Make sure the edges of the dough are even, and press and crimp to insure a good seal.
-
28
You can use a fork to give you a bit of a decorative edge if you like.
-
29
You can also correct the more ragged edges during this step because the dough is pliable.
-
30
Just make sure the filling is sealed in and any holes in the dough are crimped.
-
31
Frying.
-
32
I use two methods and both are good.
-
33
To deep-fry, heat the oil in a deep pan with steep sides or a deep-fryer.
-
34
Carefully lower the pies into the oil, one at a time, and fry until golden brown, 3 to 4 minutes.
-
35
You don't have to worry about cooking the filling since it's already cooked.
-
36
The frying process merely cooks the dough.
-
37
The second method is panfrying.
-
38
Fry the pies in about a half inch of oil in an electric frying pan set to 375F Panfrying takes a little longer and the pies have to be turned, but the end result will be every bit as good.
-
39
Sprinkle the hot fried pies with confectioners' sugar or cinnamon sugar.
-
40
This pastry recipe will make twelve 5- to 6-inch pies.
