Fried Fruit Pies

INGREDIENTS

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 <beaugez@bellsouth.net>
on Oct 21, 1997

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