Post by marlaoh on May 14, 2003 6:03:56 GMT -6
Southern Fried Peach Pies
2 6oz packages dried peaches
1/2 c sugar
2 T fresh lemon juice
1/2 t cinnamon
1/2 t nutmeg
egg pastry
vegetable oil
Cook peaches according to package directions, drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry, cut into 5 inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water. Fold in half, pressing edges with fork to seal. In skillet, fry pies in 1 inch of hot oil, 375 degrees, until golden brown on each side, turning only once. Drain well on paper towels.
Egg Pastry
3 c flour
1 t salt, optional
1 c shortening
1 egg, beaten
4 T cold water
1 t vinegar
Combine flour and salt, cut in shortening until mixture resembles coarse cornmeal. Combine egg, water and vinegar, sprinkle over flour mixture, stirring lightly to form a ball. Wrap in waxed paper, chill at least 1 hour or until ready to use. Makes 1 1/2 dozen pies.
Dried apples or 2 c cooked mashed sweet potatoes can be substituted for peaches.
2 6oz packages dried peaches
1/2 c sugar
2 T fresh lemon juice
1/2 t cinnamon
1/2 t nutmeg
egg pastry
vegetable oil
Cook peaches according to package directions, drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry, cut into 5 inch rounds. Place 3 tablespoons peach filling on half of each round. Moisten edges with water. Fold in half, pressing edges with fork to seal. In skillet, fry pies in 1 inch of hot oil, 375 degrees, until golden brown on each side, turning only once. Drain well on paper towels.
Egg Pastry
3 c flour
1 t salt, optional
1 c shortening
1 egg, beaten
4 T cold water
1 t vinegar
Combine flour and salt, cut in shortening until mixture resembles coarse cornmeal. Combine egg, water and vinegar, sprinkle over flour mixture, stirring lightly to form a ball. Wrap in waxed paper, chill at least 1 hour or until ready to use. Makes 1 1/2 dozen pies.
Dried apples or 2 c cooked mashed sweet potatoes can be substituted for peaches.
