12 oz Dried Apricots 1 ts Salt
1/2 c Sugar 3/4 c Shortening
1 tb Lemon juice 1/4 c Water
1/2 ts Cinnamon Egg, beaten
1/2 ts Nutmeg 1 ts Vinegar
3 c All-purpose flour
Place apricots with enough water to cover in medium saucepan. Bring
to a boil, recude heat and simmer for 30 mins. Drain and mash. Stir
in sugar, lemon juice, cinnamon and nutmeg. Set aside.
Make pastry while apricots are cooking. Combine flour and salt in
large mixing bowl; cut in shortening with pastry blender until
mixture resembles course meal. Combine egg and water; sprinkle over
flour mixture. Add vinegar and lightly stir with a fork until mixture
forms a ball. Wrap pastry in wax paper; chill at least 1 hr, or until
ready to use.
Roll dough to 1/8″ thickness on a lightly floured surface. Cut into
circles (4-6″). Place 1 or 2 TB apricot mixture in center of each
pastry circle. Moisten edges of pastry, fold in half, making sure
edges are even. Press edges of pastry together using a fork dipped in
flour. Heat 1″ of oil to 375F in a large skillet. Cook pies until
golden brown on both sides, turning once. Drain well on paper
towels. Sprinkle with powdered sugar, granulated sugar or
sugar/cinnamon mixture.
Other fruits may be substituted. Prepare them as you would for a
pie.
Yields
1 servings