Fried Pies Recipe
Plus chocolate cream and apricot filling
Crust: Pastry Made With Egg and Vinegar
- 3 cups flour
- 1 cup shortening (Crisco)
- 1 egg
- 9 tablespoons water
- 1 teaspoon salt
- 1 tablespoon vinegar
1) Sift the flour before measuring.
2) Be careful in the accurate measuring of the shortening.
3) Be sure to use the correct amount of water.
Thoroughly blend the flour and shortening. (Cut it together with two knives or a pastry cutter.) Beat eggs slightly, add water and vinegar. Add to flour and shortening. Turn out dough on floured board and roll to 1/8-inch thickness. Cut out circles from dough using a saucer. Place filling in the middle of circle. Moisten edges of dough. Fold over in half. Crimp edges with fork tines. Make a few small slits in sides of pies as you would in a regular pie crust.
Chocolate Cream Filling
- 1/3 cup flour
- 3 egg yolks
- 2 cups milk
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2/3 cup sugar
- 2 squares of melted chocolate (Baker's Chocolate)
1) Scald milk, mix the dry ingredients together. Pour scalded milk over the dry ingredients, stirring constantly. Cook until thick and smooth.
2) Beat egg yolks and add a small amount of hot mixture to them. Combine with remaining custard and cook one minute.
3) Remove from heat. Add butter and vanilla.
4) Mix the two melted squares of chocolate in with the custard and mix well.
- 1 package of dried apricots
- 1 cup of sugar (can reduce if do not like that sweet)
- 2 cups milk
- Water to cover
1) Place apricots in a saucepan and cover with water.
2) Add sugar and bring to a boil.
3) Lower heat and cook until apricots are softened and texture resembles preserves.
(If using fresh fruits use 1 1/3 cup of sweetened fruit.)
Deep fry in vegetable shortening until golden brown. Drain well.
* No, these aren't apple. Deal with it.