Title: Fried Pies
Categories: Penn Pie
Yield: 1 Servings
| 2 | c | Flour |
| 1/2 | c | Shortening |
| | | Fruit, stewed |
| 1 | ts | Salt |
| 1/3 | c | Water, cold |
Sift the flour and salt together, cut in the shortening and mix with hands.
Add water. Roll out about 1/8 inch thick on a floured board. Cut with a
large cookie cutter about 4 inches in diameter. In each round, place 1 1/2
Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple
sauce). Moisten edges with cold water, fold to make semi-circle and press
edges together with a fork. Fry in deep fat. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.