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Name: Fried Fruit Pies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 tb Sugar (optional); 1/2 ts Cinnamon; 1/2 lb Dried apples, peaches, pears; 1 c Ice cold water; 1/2 Stick all-vegetable; 2 1/2 c All-purpose flour; 1/2 ts Lemon juice; 2 1/2 tb Safflower oil; 1/4 ts Salt optional; 1 c Sugar

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INGREDIENTS

4 tb Sugar (optional)
1/2 ts Cinnamon
PASTRY
1/2 lb Dried apples, peaches, pears
1 c Ice cold water
1/2 Stick all-vegetable
2 1/2 c All-purpose flour
1/2 ts Lemon juice
2 1/2 tb Safflower oil
1/4 ts Salt ; optional
1 c Sugar
FILLING

Servings

INSTRUCTIONS

Although the percentage of fat in this recipe is high, the fat is polyunsaturated safflower oil, better for heart health than solid shortening. Also, you can cut fat by baking the pies instead of frying them. From African American Family Cookery, by Howard Paige (Aspects Publishing). Add salt and sugar to flour, then add oil. Mix until mixture becomes mealy, while adding cold water. Form into a ball and put into a plastic bag. Place into refrigerator for 15-30 minutes. Boil dried fruit in 2-3 cups water until soft. Drain. Beat fruit with fork until consistency of applesauce. Add sugar, cinnamon, lemon juice and margarine. Mix together and refrigerate for 20 minutes. Roll out pastry on lightly floured board, roll to about 14 " thickness. Cut out pieces with a small saucer, or to whatever your desired sizes are. Place 1 tablespoon of filling slightly off-center. Fold over dough forming a crescent, seal down edges together (use a fork, if desired). Preheat a skillet with 1 cup of vegetable oil at medium temperature. Cook pies in hot oil, turning over after 5 minutes. Drain on paper towels. Serve hot or cold. Makes 15-20 small pies. Per serving: 261 calories; 13.1 g fat (0.9 g saturated fat; 45 percent calories from fat); 0 mg cholesterol; 90 mg sodium. Posted to FOODWINE Digest 26 Jan 97 by "~Paradise Manifest (by way of ~ParadiseManifest on Jan 26, 1997.

NOTES

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Fried Fruit Pies

4 tb Sugar (optional)
1/2 ts Cinnamon
 PASTRY
1/2 lb Dried apples, peaches, pears
1 c Ice cold water
1/2 Stick all-vegetable
2 1/2 c All-purpose flour
1/2 ts Lemon juice
2 1/2 tb Safflower oil
1/4 ts Salt optional
1 c Sugar
 FILLING

Although the percentage of fat in this recipe is high, the fat is  polyunsaturated safflower oil, better for heart health than solid  shortening. Also, you can cut fat by baking the pies instead of frying  them. From African American Family Cookery, by Howard Paige (Aspects  Publishing).    Add salt and sugar to flour, then add oil. Mix until mixture becomes mealy,  while adding cold water. Form into a ball and put into a plastic bag. Place  into refrigerator for 15-30 minutes.    Boil dried fruit in 2-3 cups water until soft. Drain. Beat fruit with fork  until consistency of applesauce. Add sugar, cinnamon, lemon juice and  margarine. Mix together and refrigerate for 20 minutes.    Roll out pastry on lightly floured board, roll to about 14 " thickness. Cut  out pieces with a small saucer, or to whatever your desired sizes are.  Place 1 tablespoon of filling slightly off-center. Fold over dough forming  a crescent, seal down edges together (use a fork, if desired). Preheat a  skillet with 1 cup of vegetable oil at medium temperature. Cook pies in hot  oil, turning over after 5 minutes. Drain on paper towels. Serve hot or  cold. Makes 15-20 small pies.    Per serving: 261 calories; 13.1 g fat (0.9 g saturated fat; 45 percent  calories from fat); 0 mg cholesterol; 90 mg sodium.    Posted to FOODWINE Digest 26 Jan 97 by "~Paradise Manifest (by way of  ~ParadiseManifest on Jan 26, 1997.

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Nutrition

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Serving Size: 1 Serving (1520g)
Recipe Makes: 1 Servings

Calories: 3936
Calories from Fat: 335 (9%)

Amt Per Serving		% DV

	Total Fat 37.2g	50 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 26.7g
Cholesterol 0mg		0 %
Sodium 3979.2mg		137 %
Potassium 436.9mg		11 %
Total Carbohydrate 885.7g		261 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 875.5g
Protein 31.2g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3936

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