Fried fruit pies

Yield: 1 Servings

Measure Ingredient
2½ cup All-purpose flour
2½ tablespoon Safflower oil
4 tablespoons Sugar (optional)
¼ teaspoon Salt (optional)
1 cup Ice cold water
½ pounds Dried apples, peaches, pears or apricots
1 cup Sugar
½ teaspoon Cinnamon
½ teaspoon Lemon juice
½ Stick all-vegetable margarine

PASTRY

FILLING

Although the percentage of fat in this recipe is high, the fat is polyunsaturated safflower oil, better for heart health than solid shortening. Also, you can cut fat by baking the pies instead of frying them. From African American Family Cookery, by Howard Paige (Aspects Publishing).

Add salt and sugar to flour, then add oil. Mix until mixture becomes mealy, while adding cold water. Form into a ball and put into a plastic bag. Place into refrigerator for 15-30 minutes.

Boil dried fruit in 2-3 cups water until soft. Drain. Beat fruit with fork until consistency of applesauce. Add sugar, cinnamon, lemon juice and margarine. Mix together and refrigerate for 20 minutes.

Roll out pastry on lightly floured board, roll to about 14" thickness. Cut out pieces with a small saucer, or to whatever your desired sizes are.

Place 1 tablespoon of filling slightly off-center. Fold over dough forming a crescent, seal down edges together (use a fork, if desired). Preheat a skillet with 1 cup of vegetable oil at medium temperature. Cook pies in hot oil, turning over after 5 minutes. Drain on paper towels. Serve hot or cold. Makes 15-20 small pies.

Per serving: 261 calories; 13⅒ g fat (0.9 g saturated fat; 45 percent calories from fat); 0 mg cholesterol; 90 mg sodium.

Posted to FOODWINE Digest 26 Jan 97 by "~Paradise Manifest (by way of ~ParadiseManifest on Jan 26, 1997.

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