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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Southern Fried Hand Pies   
    Categories: Pastry, Snacks, Fruits, Desserts   
         Yield: 12 Pies (abou   
       
       1/4 c  Unsalted butter   
       1/4 c  Granulated sugar   
         2    Tart apples; peeled, cored,   
              - chopped (abt 2 cups)   
         1 tb Brown sugar   
       1/4 ts Ground nutmeg   
       1/2 ts Ground cinnamon   
              Powdered or granulated sugar   
              - for dusting; optional   
      
   MMMMM---------------------------DOUGH--------------------------------   
     2 1/2 c  Self-rising flour; divided   
       1/2 c  Vegetable shortening or lard   
         2 tb Granulated sugar   
              Yolk from one egg   
       1/2 c  Ice water   
         1 c  Oil or lard; for the skillet   
       
     For the fruit, melt the butter and sugar together; add   
     chopped apples and simmer covered, over medium heat for   
     about 15 to 20 minutes. Remove from heat, sprinkle brown   
     sugar, nutmeg and cinnamon over the apples, stir, taste   
     and adjust sweetness. Set aside to cool.   
        
     For the dough, cut the shortening into 2 cups of the   
     flour. Stir in the sugar, egg yolk and ice water until   
     dough is sticky. Turn out onto a floured surface and   
     sprinkle more flour on top, working it in until dough is   
     smooth. Roll out to about 1/8 to 1/4 inch thick and cut   
     into 4 to 6 inch circles. You may also pinch off golf   
     ball-sized pieces and flatten individually by hand. Place   
     about a half tablespoon of the cooled filling in the   
     center of each round. Barely wet the edges of the round   
     with water, fold over, lightly press down on the edges and   
     the filling; seal the edges with the tines of a fork.   
     Place all of the pies in a single layer onto a plate that   
     has been lightly sprinkled with flour and refrigerate   
     about 10 minutes.   
        
     Fry in a skillet, with about 1/2 inch of hot oil, until   
     browned on both sides. Remove from the skillet, drain on   
     paper towels and sprinkle with granulated sugar or dust   
     with powdered sugar while still warm, if desired. Best   
     served warm, but delicious cold too!   
        
     Cook's Notes: Oil must be hot (at least 350oF/175oC) or   
     dough will absorb too much grease and will disintegrate.   
     Substitute canned biscuits, boxed pie crust mix (like   
     Jiffy), or use a homemade or store-bought pie crust   
     (Pillsbury recommended). You'll need two crusts, rolled   
     out a bit thinner to get 12 pies. Can also substitute   
     other types of apples. You may have a little bit of extra   
     apple left over, depending on the size apples that you use   
     and how large you make the pies. You can add that to   
     yogurt, or use over pancakes, French toast, over oatmeal,   
     or as a side dish just like any stewed apple.   
        
     To Deep Fry: Preheat deep fryer to 375oF/190oC and fry,   
     in batches to avoid chilling the oil, for about 3-1/2   
     minutes, or until golden brown. Shake basket gently after   
     about 30 seconds to avoid the pastry from sticking.   
        
     To Bake: Preheat oven to 400oF/205oC. Place the mini   
     pies on a greased cookie sheet or pan. Make a couple of   
     small slits in the dough so the steam will vent out, brush   
     the tops with the juice from the pan or with an egg wash   
     over each pie if desired, and sprinkle tops with a bit of   
     granulated sugar. Bake in a 400oF/205oC oven for about 20   
     minutes, or until golden brown.   
        
     For Peach Filling: For peach pies, or other juicy fruit   
     such as pears, peel and chop the peaches, you'll want   
     about 2 pounds. Set aside in a colander and let them drain   
     for at least 30 minutes, then sprinkle with 1/4 cup of   
     sugar before filling dough. Can also substitute any other   
     stewed fruit for pie recipe.   
        
     For Strawberry Filling: Add 2 cups of hulled and mashed   
     strawberries to a saucepan, add 1/2 cup of granulated   
     sugar. Taste and increase sugar as needed, as strawberries   
     will vary in sweetness. Stir in 1/4 cup of cornstarch and   
     bring mixture to a boil. Cook until thickened, about 1   
     minute. Set aside to cool completely.   
        
     Drain on a paper towel and sprinkle with granulated sugar   
     as soon as they come out of the fryer, or let them cool   
     slightly and dust lightly with powdered sugar. Try not to   
     devour the entire platter. Not that I would know anything   
     about that.   
        
     From: http://www.deepsouthdish.com   
        
     Uncle Dirty Dave's Archives   
       
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