Recipe - Fried Pies

1 pack Dried peaches; apricots or
apples (10oz.)
One fourth cup Sugar
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
1 tablespoon Lemon juice
2 8" pie crust pastry dough

Cover peaches with water and cook for 15 minutes; drain. Mash peaches and
add sugar, cinnamon, nutmeg and lemon juice. Roll out pastry, and using a
6" saucer as a guide, cut out circles. Place about 2 tablespoons of fruit
mixture on half of each circle and fold over. Dip fork into flour and crimp
edges. Fry in 1" of oil in an electric skillet until golden brown. Drain on
paper towelling. Serve warm (wonderful with butter on top) or cool.

Note: The dough for two 8" pies will make about 7 or 8 fried pies.

Recipe by: Joe & Lynda Beaugez

Posted to MCRecipe Digest V1 #855 by Lynda Beaugez beaugez@bellsouth.net
on Oct 20, 1997