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Ruby's Fried Fruit Pies Recipe

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This recipe for Ruby's Fried Fruit Pies, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruby Van Dyke


3l cups all-purpose flour
1 tsp salt
3/4 cup Crisco
1 egg, lightly beaten
1/4 cup cold water
1 tsp white vinegar

Laura's sister's recipe:
2 cup flour
2/3 cup buttermilk
1/8 tsp baking soda
1 12 tsp baking powder
1/2 tsp salt
1/2 cup Crisco

Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs. Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.

The Filling:
3 cups dried fruit (apricots, peaches, apples)
1-1/2 cups water
6 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice

Simmer the dried fruit in the water on very low heat for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly an add the sugar and spices.

Remove the pastry from the refrigerator and cut it into four equal pieces. Then cut each of the four pieces into three equal pieces, making 12 small dough balls. On a lightly floured surface, roll each ball into a 5- to 6-inch circle.

Spoon 2 heaping tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger), and then fold over the dough, making a half-moon-shaped pie. Make sure the edges of the dough are even, and press and crimp with a fork to seal.

Place in deep skillet or pot with hot oil (about 375 degrees) and fry until lightly browned. Top with sugar and cinnamon while still hot.

Personal Notes:
Personal Notes:
My grandmother, Ruby Van Dyke, used to make these for my father when he was growing up. He and my grandfather would eat them as fast as she could make them. When coming up with these recipes, my brother Blake wanted to make sure these were added, as it is a fond memory for us grandkids too. Of course, this is similar to an Empanada, which is a common dish in Latin American countries, filled either with fruit, meat or chicken.




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