4 c Dried apples or peaches
2 c Water
1/2 c Sugar
1/2 ts Ground cinnamon
Fried pie pastry Segetable oil Sugar Fried pie pastry: 3 c All-purpose flour
1 ts Salt
3/4 c Shortening
1 Egg; beaten
1/4 c Water
1 ts Vinegar
Recipe by: Southern Living
Combine apples and water in a large saucepan; bring to a boil. Reduce heat; cover and simmer about 30 minutes or until tender. Cool; mash slightly, if necessary. Stir in 1/2 cup sugar and cinnamon, and set aside. Divide pastry
into thirds; roll each portion to 1/4-inch thickness on waxed paper. Cut into 5-inch circles. Place about 2 tablespoons apple mixture on half of each pastry circle. To seal pies, dip fingers in water, and moisten edges of pastry circles; fold circles in half, making sure edges are even. Press edges of filled pastry firmly together using a fork dipped in flour. Heat 1/2 inch of oil to 375 degrees in a large skillet. Fry pies until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle FRIED PIE PASTRY Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water; sprinkle over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball. Wrap pastry in waxed dozen 5-inch pies. —–