Fried Pies Recipe

How to make it

---

• For the filling, in a saucepan combine dried fruit and apple cider. Bring to boiling; reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (cider should be cooked down). Mash slightly. Cool.
• Meanwhile, for the pastry, in a bowl combine flour, baking powder, sugar, salt, and baking soda. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-size.
• Sprinkle 1 tablespoon of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 tablespoon of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 tablespoon at a time. (Do not overhandle.) Form dough into ball.
• Pat or lightly roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 tablespoon fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shape. Seal edges with tines of a fork.
• In a 12-inch nonstick skillet heat 2 tablespoons of the shortening over medium-low heat. Fry half of the pies for 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. (Add remaining shortening; fry remaining pies.) Serve warm.
• Make-Ahead Tip: Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. Freeze pies for up to 3 weeks. Reheat frozen pies, wrapped in foil, in a 350 degree F oven about 25 minutes or until heated through.) Sprinkle with powdered sugar before serving. Makes 12 individual pies.
• Chocolate Fried Pies: Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 tablespoons melted butter. Spread a scant 2 teaspoons of mixture onto each pastry circle. Fry pies as directed.