Southern Fried Fruit Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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One of the keys to success is cooking these classic Southern filled pastry treats slowly in a nearly dry skillet over medium-low heat. Ingredients:
1-1/2 cups dried peaches, apricots, and/or apples (6 ounces) |
1-1/4 cups apple cider |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons granulated sugar |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup shortening |
2/3 cup buttermilk or 1/3 cup buttermilk and 1/3 cup whipping cream |
water |
4 tablespoons shortening |
sifted powdered sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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