Move over McDonald's - my Granny's fried pies beat yours any day (even before they changed to baked ones). I don't remember her making these very often, but when she did, it was a special treat. Psst . . . uncooked pies freeze well if you fill with fruit.
Buttermilk Dough for fried pies
Ingredients:
3 cups all-purpose flour
1/2 tsp baking soda
1 Tbsp baking powder
1/3 cup lard or shortening
1 egg
1 cup buttermilk (very cold)
Directions:
Combine dry ingredients. Cut in shortening until crumbly, add egg and buttermilk. Knead until smooth, then wrap in plastic and let rest in the refrigerator for about 30 minutes.
Roll out dough between sheets of waxed paper or plastic wrap to 1/4" thick. Cut rolled dough into 4" circles. Use about 1 or 1 1/2 tablespoons of filling (recipes to follow) placing it just off center. Brush one edge with ice water and fold over into crescent. Crimp together with a fork or your fingers so dough is well sealed.
In a skillet or large saucepan, heat oil to 375°F. Use a candy/oil thermometer to keep an eye on the temperature. Fry pies until golden brown, about 2 to 3 minutes per side. Drain well on paper towels. Sprinkle with powdered sugar or drizzle with icing, if desired.
NOTE: Be sure to use lard, not vegetable shortening, for good taste and tenderness. This crust is supposed to be fairly thick and substantial. The pies must be sealed really well before they are deep fried.
Orange Peach Filling
1/2 cup orange marmalade
1/4 cup raisins
1/2 cup peach preserves
1/2 tsp cinnamon
Blend all the ingredients together.
Chocolate Filling
1 cup sugar
3 Tbsp flour
1 stick margarine
1 cup milk
3 Tbsp Hershey's cocoa
Mix all ingredients in a saucepan. Bring to boil and cook until very thick. Let cool.
To make Coconut: substitute 1 cup unsweetened coconut and 1 teaspoon vanilla for cocoa.
Apple Filling
2 cups dried apples
1 1/2 cup sugar
1 tsp allspice
1 tsp cinnamon
Cook apples until soft, mash well. Blend in sugar, allspice and cinnamon. Set aside to cool.
Peach Filling
3 Tbsp cornstarch
3/4 cup water
3/4 cup sugar
1/4 tsp vanilla
2 cups chopped fresh peaches
Pinch of salt
Combine cornstarch and water in a cup and stir until dissolved. Place sugar and salt in medium saucepan, add water and cornstarch to mixture. Stir over low heat until thick and clear. Add flavoring and peaches, then set aside to cool.
Apricot Filling
1 package dried apricots
1 cup sugar
water
Rinse apricots and put in heavy saucepan. Add water just until fruit is covered. Cover pan and bring to a boil until tender. Remove lid and continue cooking until almost all of the liquid has cooked out. Add sugar and cook 2 to 3 minutes longer. Remove from heat and mash until desired texture is acheived. Set aside to cool.
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