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