Fall Fried Pies

Photo by Michele H.
Adapted from bhg.com

PREP TIME

50

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

50

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 3/4

    cup dried peaches, apricots, and/or apples (3 ounces)

  • 2/3

    cup apple cider

  • 1

    cup all-purpose flour

  • 1

    teaspoon granulated sugar

  • 1

    teaspoon baking powder

  • 1/8

    teaspoon baking soda

  • 1/8

    teaspoon salt

  • 1/4

    cup shortening

  • 1/3

    cup buttermilk

  • Water

  • 2

    tablespoons shortening

  • Sifted powdered sugar

Directions

For filling, in a small saucepan, combine dried fruit and apple cider. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until fruit is tender and cider is nearly absorbed. Mash slightly; cool. Meanwhile, for pastry, in a medium bowl, stir together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/4 cup shortening until pieces are pea-size. Sprinkle buttermilk, 1 tablespoon at a time, over flour mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough buttermilk to moisten all of the mixture.) Form dough into a ball. On a lightly floured surface, roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into six circles, rerolling dough as needed. Place about 1 tablespoon of the filling on half of each circle. Moisten edges of pastry circles with a little water. Fold circles over filling, creating half-moon shapes; seal edges with a fork. In a 12-inch nonstick skillet, heat the 2 tablespoons shortening over medium-low heat. Fry the pies for 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. Serve warm. Sprinkle with powdered sugar before serving. Makes 6 servings.

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