| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Pies/pastri, Jolyn |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Dehydrated Apples Or Apricots Or Peaches |
| 1/3 |
c |
Sugar Or Sugar To Taste |
| 2 |
tb |
Butter Or Margarine |
| 1/8 |
ts |
Salt -Rich Biscuit Dough— |
| 1 1/2 |
c |
All-Purpose Flour; sifted |
| 3/4 |
ts |
Salt |
| 1 1/2 |
ts |
Baking Powder |
| 1/4 |
c |
Shortening |
| 1/2 |
c |
Milk (About) |
INSTRUCTIONS
FILLING: Cook dehydrated fruit as directed on package. Remove from heat,
and mash to a pulp. Add sugar, butter and salt. Mix well. Cool. Makes about
2-1/4 cups filling. Divide biscuit dough into 10 balls of equal size. Roll
each into a circle 1/16 to 1/8-inch thick. Using a saucer as a pattern, cut
dough into circles. Place 1/4 cup mashed dried fruit on one side of each
circle of dough. Moisten edges of dough with water. Fold over, press edges
together, and crimp with tines of a fork. Prick tops to allow for escape of
steam. Fry in hot shortening in a heavy skillet or on a griddle, turning to
brown both sides, adding additional shortening as needed. These pies are
sometimes fried in deep hot fat or oil (350` on frying a frying
thermometer.) RICH BISCUIT DOUGH: Sift flour with salt and baking powder.
Add shortening, and cut it into coarse crumb consistency. Stir in nough
milk to make a soft dough. Knead on a lightly floured board for about 20
seconds. Wis/Gramma
Posted to MC-Recipe Digest V1 #855 by Lynda Beaugez <[email protected]>
on Oct 21, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”