"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fried Pies, by Tina Nixon, is from Our ED Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Choose any can of pie filling you like to fill fried pies. (what ever you choose needs to be quite thick). Crust: 4 cups of flour 1 tsp salt 1/4 baking powder 1/2 cup shortening 1/2 cup water (approx.)
blend dry ingredients well, cut in shortening. Add enough water to make dough workable. Form balls of dough (about size of tennis balls) so when rolled out in circles, circles will be about the size of bread and butter plates. Place approximately 2 tablespoons of filling on one side, fold over remaining side to form half moons. Crimp edges together with fork dipped in flour. Fry in heavy skillet with enough hot oil or shortening to keep pies from sticking. Fry until golden brown on both side about 2 1/2 minutes per side.
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