Refrigerate fruit for 2 hours.
Grease and flour rolling board.
Take one biscuit at a time and roll out large enough to hold fruit.
Place fruit in center of biscuit and fold over.
Take a fork and press edges together.
Put just enough shortening in skillet to barely cover bottom.
Add shortening as needed.
As soon as shortening starts to melt, reduce heat to low.
Place pies in skillet and slowly fry to allow biscuit enough time to get done.
Flip pies easily.
Cook until golden brown.
Cool for 10 minutes and serve.
ow heat, simmer the dried fruit in the water for 30
Choose kind of dried fruit. Soak fruit overnight. Wash and cook until soft-cooked.
Drain off water. Add sugar and your favorite spice. Chill well in refrigerator.
Roll out Butter-Me-Not biscuits.
Fry in Mazola oil in electric skillet for slow even cooking.
One package of dried fruit makes about 20 pies.
Combine water, sugar and cornstarch; cook until clear.
Add jello and lemon juice.
Cool slightly and pour slowly over fruit. Makes enough for 2 pies.
Soften cream cheese and add Eagle Brand milk, lemon juice and whipped topping.
Mix together and pour into crusts.
Chill.
Top with chilled fruit pie filling (cherry, blueberry or strawberry). Yield:
2 pies.
Mix Cool Whip and milk together.
Add fruit and lemon juice to mixture.
Pour into pie crusts; chill.
Makes 2 pies.
eat tasting easy to make fruit skewers for kids. A great
Mix together ingredients.
Pour into graham cracker crusts. Chill for 1 hour.
Yields 2 pies.
ut dough around.
Place fruit (well drained) on 1/2
Begin by making pastry as follows:
Sift flour with salt and sugar.
Rub in 2/3 cup of lard and slowly add enough cold water to form a stiff paste.
Toss this mass onto a floured board and roll out to 1/8-inch thickness.
Cut in circles the size of a saucer. Put in 2 tablespoons of prepared fruit of your choice, ensuring the fruit is thickened enough to not be too juicy.
Moisten edges with cold water and fold 1/2 of the circle over the other half, pressing together tightly with a fork.
Fry to delicate brown in deep hot fat.
Melt butter in oblong glass dish.
Mix together, with mixer, all ingredients, except fruit.
Pour over batter.
Add fruit on top (cherries are real good).
Bake for 1 hour and 15 minutes. Serve.
Heat oven to 375 degrees.
Grease 10\" pan, put fruit in pan.
Blend all remaining ingredients (except Powdered Sugar) for 3 minutes.
Pour over Fruit. Let set for a few minutes. Bake 40 to 45 minutes.
After Pie is cooled, dust with Powdered Sugar.
Combine sugar and cornstarch.
Add to 1 cup water.
Cook until shiny clear.
Add 3 tablespoons Jell-O.
Remove from heat and stir well.
Cool, then add to the sliced fruit and pour into baked pie shell.
Refrigerate for 1 hour.
Soak dried fruit until soft.
Add some sugar and cinnamon to taste; cook on low until tender.
Let cool.
Roll out a biscuit into a round.
Put a heaping tablespoonful of filling on one half of pastry and fold over, crimping around open edges with a fork. (If you moisten inside of edges before crimping, it will hold together better.)
Fry in a skillet on medium with about 1 inch of oil until brown.
Drain on a paper towel.
Sift
flour
and
salt together.
Cut in shortening and mix with hands.
Add water.
Roll out about 1/8 inch thick on floured board.
Cut
4-inch sections and add fruit, then fold and press edges together.
Fry in deep fat.
huck in the cup of fruit. mix on the turner. If
For the fruit mince, process dried fruit and nuts until coarsely chopped.
ver low heat until the fruit is plump and soft and
ake the filling, combine dried fruit, brandy, brown sugar, spice mix
Using a favorite pie crust recipe, cut rolled pie crust into large circles with a large cookie cutter or rim of a coffee can. Place 1/4 cup of any canned fruit pie filling in center of each circle.
Moisten edges of the dough with water and fold dough over to make a semi-circle, pressing edges together with fork tines. Bake in hot oven for about 30 minutes at 350\u00b0, until golden. Sprinkle with 10x sugar, if desired.
Makes 8 pies.