1 pk Dried peaches; apricots or
-apples (10-oz.)
1/4 c Sugar
1/4 ts Cinnamon
1/4 ts Nutmeg
1 tb Lemon juice
2 8″ pie crust pastry dough
Cover peaches with water and cook for 15 minutes; drain. Mash peaches and
add sugar, cinnamon, nutmeg and lemon juice. Roll out pastry, and using a
6″ saucer as a guide, cut out circles. Place about 2 tablespoons of fruit
mixture on half of each circle and fold over. Dip fork into flour and crimp
edges. Fry in 1″ of oil in an electric skillet until golden brown. Drain on
paper towelling. Serve warm (wonderful with butter on top) or cool.
Note: The dough for two 8″ pies will make about 7 or 8 fried pies.
Yields
1 Servings