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4 c Dried apples or peaches
2 c Water
1/2 c Sugar
1/2 ts Ground cinnamon
Fried pie pastry
Segetable oil
Sugar
Fried pie pastry:
3 c All-purpose flour
1 ts Salt
3/4 c Shortening
1 Egg; beaten
1/4 c Water
1 ts Vinegar
Recipe by: Southern Living
Combine apples and water in a large saucepan; bring to a
boil. Reduce heat; cover and simmer about 30 minutes or
until tender. Cool; mash slightly, if necessary. Stir in
1/2 cup sugar and cinnamon, and set aside. Divide pastry
into thirds; roll each portion to 1/4-inch thickness on
waxed paper. Cut into 5-inch circles. Place about 2
tablespoons apple mixture on half of each pastry circle.
To seal pies, dip fingers in water, and moisten edges of
pastry circles; fold circles in half, making sure edges are
even. Press edges of filled pastry firmly together using a
fork dipped in flour. Heat 1/2 inch of oil to 375 degrees
in a large skillet. Fry pies until golden brown on both
sides, turning once. Drain well on paper towels. Sprinkle
FRIED PIE PASTRY Combine flour and salt; cut in shortening
with pastry blender until mixture resembles coarse meal.
Combine egg and water; sprinkle over flour mixture. Add
vinegar, and lightly stir with a fork until dry ingredients
are moistened. Shape into a ball. Wrap pastry in waxed
dozen 5-inch pies.
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