PEACH FRIED PIES
Source of Recipe
Jennifer
List of Ingredients
2 (6 oz.) pkgs. dried peaches
1/2 c. sugar
2 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Egg pastry
Vegetable oil
Recipe
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
together 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. all-purpose flour
1 tsp. salt, optional
1 c. shortening
1 egg, beaten
4 tbsp. cold water
1 tsp. 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
about 1-1/2 dozen pies. NOTE: Dried apples or
2 cups cooked mashed sweet potatoes can be substituted
for peaches.
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