Fried Pies

Apple Filling:
8 ounce package dried apples
2 tablespoons melted butter or margarine
1/2 to 1 cup sugar
1 teaspoon ground cinnamon
2 tablespoons lemon juice

Apricot Filling:
12 oz Dried Apricots
1/3 cup Sugar
1 tablespoon Lemon juice
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg [or ground allspice]

Crust
3 cups All-purpose flour
1 teaspoon Salt
3/4 cup Shortening
1/4 cup Water
1 egg, beaten
1 teaspoon Vinegar

Apple Filling:
Soak apples overnight. Drain and rinse well. Cover apples with water and cook about 1 hour until soft; drain. Add remaining ingredients, mash to combine.

Apricot Filling:
Place apricots with enough water to cover in medium saucepan. Bring to a boil, recude heat and simmer for 30 mins. Drain and mash. Stir in sugar, lemon juice, cinnamon and nutmeg. Set aside.

Pastry:
Make pastry while apricots are cooking. Combine flour and salt in large mixing bowl; cut in shortening with pastry blender until mixture resembles course meal. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir with a fork until mixture forms a ball. Wrap pastry in wax paper; chill at least 1 hr, or until ready to use.

Roll dough to 1/8-inch thickness on a lightly floured surface. Cut into circles (4-6-inch). Place 2-3 tbsp fruit mixture in center of each pastry circle. Moisten edges of pastry, fold in half, making sure edges are even.

Press edges of pastry together using a fork dipped in flour. Heat 1-inch of oil to 375F in a large skillet. Cook pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with powdered sugar, granulated sugar or sugar/cinnamon mixture.

Note:
Other fruits [dried cherries, peaches] may be substituted. Prepare them as you would for a pie.

They can be deep-fried in 3-4 minutes.

Fried Fruit Pies

Filling:
2 cups dried fruit of choice
water to cover fruit
1 cup sugar to taste

Crust:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
5-6 tablespoon water
1 tablespoon sugar

Place dried fruit in a saucepan & cover with water. Cook over medium heat until tender. Drain & add sweeten to taste with 1 cup or more of sugar. Combine 1 TBS sugar, flour, salt, shortening, & water. Mix well & roll into a large ball. Pinch off a small amount of dough & roll to 4 inches in diameter. Spread 2 tablespoons of cooked fruit mixture on half the 4 inch pastry. Fold over, press edges, & prick top with a fork. Heat oil (1/2 inch deep) in a non stick skillet. Place pies into hot oil & fry until brown on one side. Turn & brown on other side. Turn only once. For an easy pie, you can use canned biscuits in place of pastry dough. Roll out as instructed for pastry.