FRIED FRUIT PIES Recipe

FILLING: Cover dried peaches with cold water in a heavy saucepan. Soak 5 minutes. Pour off water. Barely cover with cold water; bring to a boil, reduce to a simmer, cover, and cook until tender (about 1 hour). Add sugar to taste. Mash with a potato masher (do not use a food processor). Chill. DOUGH: Sift flour into a mixing bowl. Add shortening and mix with fingers until crumbly. Add milk as needed until a soft dough is formed. It should not be too wet. Knead on a floured surface until firm and not sticky (about 1 minute). Wrap dough in plastic wrap and let rest in refrigerator at least 30 minutes. Heat to 375° enough shortening to come 1/2 inch up side of skillet. Pinch off a piece of dough the size of an egg and roll into a smooth ball with your hands. Roll out on a floured surface--flouring as necessary to keep from sticking--into a 5 to 6 inch circle. Place 2 tablespoons filling on one half of the circle, leaving a 1 inch border. Fold circle half over. Run the edge of a saucer around the edge of the pie to trim. Seal edges with a floured fork. Pierce the top of the pie with a fork. Place carefully in hot fat; cook on 1 side until golden. Turn and cook other side until golden. You can cook 3 to 4 pies at the time. They are rather difficult to turn--try sliding them up the side of the pan and flipping them over. Drain on paper towels. You may spread the tops with butter and sprinkle with sugar if desired. NOTE: Try dried apples, pears, or apricots for a change. Makes 8 pies.