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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: 1/3 c Sugar Or Sugar To Taste; 2 tb Butter or margarine; 12 oz Dehydrated Apples Or; 1/8 ts Salt; 1/4 c Shortening; 1/2 c Milk (About); 3/4 ts Salt; 1 1/2 c All-Purpose Flour; sifted; 1 1/2 ts Baking Powder

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INGREDIENTS

1/3 c Sugar Or Sugar To Taste
2 tb Butter or margarine
12 oz Dehydrated Apples Or
1/8 ts Salt
1/4 c Shortening
1/2 c Milk (About)
3/4 ts Salt
Rich Biscuit Dough
1 1/2 c All-Purpose Flour; sifted
1 1/2 ts Baking Powder

INSTRUCTIONS

FILLING: Cook dehydrated fruit as directed on package. Remove from heat, and mash to a pulp. Add sugar, butter and salt. Mix well. Cool. Makes about 2-1/4 cups filling. Divide biscuit dough into 10 balls of equal size. Roll each into a circle 1/16 to 1/8-inch thick. Using a saucer as a pattern, cut dough into circles. Place 1/4 cup mashed dried fruit on one side of each circle of dough. Moisten edges of dough with water. Fold over, press edges together, and crimp with tines of a fork. Prick tops to allow for escape of steam. Fry in hot shortening in a heavy skillet or on a griddle, turning to brown both sides, adding additional shortening as needed. These pies are sometimes fried in deep hot fat or oil (350` on frying a frying thermometer.) RICH BISCUIT DOUGH: Sift flour with salt and baking powder. Add shortening, and cut it into coarse crumb consistency. Stir in nough milk to make a soft dough. Knead on a lightly floured board for about 20 seconds. Wis/Gramma Posted to MC-Recipe Digest V1 #855 by Lynda Beaugez on Oct 21, 1997

NOTES

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Fried Fruit Pies

1/3 c Sugar Or Sugar To Taste
2 tb Butter or margarine
12 oz Dehydrated Apples Or
1/8 ts Salt
1/4 c Shortening
1/2 c Milk (About)
3/4 ts Salt
 Rich Biscuit Dough
1 1/2 c All-Purpose Flour; sifted
1 1/2 ts Baking Powder

FILLING: Cook dehydrated fruit as directed on package. Remove from heat,  and mash to a pulp. Add sugar, butter and salt. Mix well. Cool. Makes about  2-1/4 cups filling. Divide biscuit dough into 10 balls of equal size. Roll  each into a circle 1/16 to 1/8-inch thick. Using a saucer as a pattern, cut  dough into circles. Place 1/4 cup mashed dried fruit on one side of each  circle of dough. Moisten edges of dough with water. Fold over, press edges  together, and crimp with tines of a fork. Prick tops to allow for escape of  steam. Fry in hot shortening in a heavy skillet or on a griddle, turning to  brown both sides, adding additional shortening as needed. These pies are  sometimes fried in deep hot fat or oil (350` on frying a frying  thermometer.) RICH BISCUIT DOUGH: Sift flour with salt and baking powder.  Add shortening, and cut it into coarse crumb consistency. Stir in nough  milk to make a soft dough. Knead on a lightly floured board for about 20  seconds. Wis/Gramma  Posted to MC-Recipe Digest V1 #855 by Lynda Beaugez <beaugez@bellsouth.net>  on Oct 21, 1997

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 1 Servings

Calories: 726
Calories from Fat: 716 (99%)

Amt Per Serving		% DV

	Total Fat 79.5g	106 %
	Saturated Fat 28.9g	144 %
	Monounsaturated Fat 33g
	Polyunsanturated Fat 14g
Cholesterol 68.4mg		21 %
Sodium 562.6mg		19 %
Potassium 87.2mg		2 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 4g
Protein 1.1g		2 %
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: 726

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