nch) rounds.
Stir together peach slices, candies, granulated sugar and
side to cool.
Prepare recipe# 22729 by Darleen Summers or
This filling makes 6 fried pies. Flatten biscuits to 5 or 6 inch circles. Put 5 or 6 slices of bananas on one side of the dough circle. Dot with butter. Sprinkle about 1/4 teaspoon sugar over bananas on each pie. Seal well with fork. Pierce top of each pie two or three times. Heat the oil (at least 1 inch deep) to 375 degrees. Fry the pies, turning as needed to brown on both sides. Drain on absorbent paper and sprinkle with sugar.
Boil raisins in 1 3/4 cups water for 5 minutes.
Combine cornstarch, cinnamon and sweetener with remaining water.
Add to raisins, stirring until mixture boils.
Remove from heat.
Add vinegar and butter.
Cool overnight for fried pies.
Make pastry as biscuit dough.
br>Fry a couple of pies at a time, approx 2
set aside.
Make the pies: roll the dough 1/8
Combine
ingredients
and
mix well.
Cover loosely and let set several hours or overnight.
Cook over low heat until peelings are tender and
liquid
is
cooked
away.
While hot, mash with a potato masher.
Let cool.
This freezes real well. Makes delicious fried pies.
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.
Moisten edges
with\twater.\tFold in half, pressing edges together with fork
to
seal.
In skillet fry pies in 1-inch of hot oil at
375\u00b0
until\tgolden brown on each side, turning only once.\tDrain on paper towel.
ater.
Fry a few pies at a time in hot
eat. fry half of the pies for 8 to 10 minutes
Cook peaches in water or until tender; drain and mash. Combine with sugar, lemon juice and spices.
Roll out pastry and 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.
eal with a fork.
***Pies may be frozen at this
ant to make this many pies at one time, you may
Pare fruit (peaches or apples).
Add sugar and let stand 12 hours.
Add vinegar.
Boil hard until fruit thickens.
When thick, put in jars and seal.
Makes delicious fried pies.
Mix flour, salt and baking powder, then add shortening.
Use a fork to mix the shortening in.
Mix well.
Add milk and mix.
Make into 2-inch balls and roll out on floured surface.
Makes 10 fried pies.
Cook down low or until thick. Cool and freeze in a large tightly covered container. This does not freeze hard so you can dip out the amount you need for fried pies. You can use apples but you peel the apples. Cook the same way.
Mix together and roll out for fried pies. Canned biscuits may also be use.
Mix together sugar and cocoa.
Roll out pie dough thinly and cut in rounds the size of a saucer.
Place one tablespoon cocoa mixture in center of pastry; top with small pats of butter.
Fold in half and crimp edges together with fork dipped in cold water to seal.
Fry one side at a time in vegetable oil until golden brown. Makes about 6 pies.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
Preheat oven to 450 degrees F (230 degrees C).
Roll pie pastry onto a cutting board. Cut crust into eight 4-inch circles using a cookie cutter. Place 1 peach slice in the center of each circle. Fold circle in half to enclose each peach slice; seal edges together. Place mini pies on a baking sheet.
Mix cinnamon and sugar together in a small bowl; sprinkle over mini pies.
Bake in the preheated oven until crust is lightly browned, 10 to 13 minutes.