Fried pies! I first encountered these back in '60 when driving from Emory in Atlanta down to University of Florida. There were four of us, all of whom had sweethearts in Gainesville, and a highlight of the trip was stopping at some marvelous roadside barbecue place near Macon. There was terrific 'cue, all the sliced white bread you wanted, and fried peach pies!
It was Heaven!
That was about fifty three years ago. I don't think I've had a fried pie since. But back on Tuesday, when the oncoming snow storm made hanging out in the kitchen an attractive proposition, I made some.
I stewed some dried apricots and set them aside to cool while I made a lovely rich crust. The recipe (below) says it makes 18 pies and you cut six inch circles. I don't have a cutter that size so I used a large jar lid and then rolled the cut out circles till they were about six inches.
Plop a bit of stewed apricot on one side, fold over, and seal with a fork dipped in cold water.
Fry till golden, turning a couple of times.
Drain, sprinkle with granulated sugar, and allow to cool a bit (or you'll be sorry.)
FILLING
12 oz. dried apricots -- stew covered over low heat in a saucepan with water to cover till fruit is soft and water almost gone. Set aside while you make the doughDOUGH4 cups all purpose flour 2 teaspoons salt1 cup shortening (I used Crisco)1 cup milkOil for fryingDIRECTIONSMix flour and salt together in a large bowl. Cut in shortening till mixture is crumbly. Mix in milk and stir till dough forms a ball. Roll out on floured surface cut into 18 6-inch circles.Spoon a bit of filling onto one side of each circle, fold over, seal with a fork dipped in cold water.Fry a few pies at a time, browning both side. Drain on paper towels.Oh, yumyumyumyumyum! The pastry is INCREDIBLE! Flaky and light ...and delicious. . .
I swear, this is NOT the sort of thing we have often.But it sure is good.
