TEMPERATURE: 350 F. DEEP FAT 1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER, AND SALT INTO MIXER BOWL. 2. BLEND SHORTENING INTO DRY INGREDIENTS AT LOW SPEED UNTIL MIXTURE RESEMBLES COARSE CRUMBS. 3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM SOFT DOUGH. 4. ON LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A RECTANGULAR SHEET, ABOUT 1/8 INCH THICK. CUT INTO 6 CIRCLES. 5. PLACE 1/4 CUP (2 OZ OR 1-NO. 16 SCOOP) FILLING IN THE CENTER OF EACH CIRCLE. WASH EDGES OF EACH CIRCLE WITH WATER. FOLD OVER TO FORM A HALF CIRCLE; SEAL EDGES WITH A FORK. 6. FRY PIES, A FEW AT A TIME, 2 MINUTES ON ONE SIDE; TURN AND FRY 2 MINUTES ON OTHER SIDE OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. NOTE: 1. IN STEP 8, A NO. 10 CN MAY BE USED TO CUT OUT CIRCLES OR DOUGH MAY BE WEIGHED IN 1 1/2 OZ PORTIONS AND ROLLED INTO 6 INCH CIRCLES, 1/8 ~INCH THICK. NOTE: 2. PIE CRUST MIX MAY BE USED. OMIT STEPS 4, 5 AND 6. USE 6 LB 14 OZ PIE CRUST MIX. FOLLOW MANUFACTURERS DIRECTIONS FOR MIXING. FOLLOW STEPS 7 THROUGH 9. Recipe Number: I03004 SERVING SIZE: 1 PIE From the
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 67 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 5.4mg||2 %|
|Sodium 107.5mg||4 %|
|Potassium 201.5mg||5 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.1g|
|Protein 5.3g||8 %|
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Calories per serving: 183
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