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PEACH PECAN FRIED PIES 24 turnovers */j cups sifted enriched Triplett’s self-rising flour cup shortening to 10 tablespoons cold water teaspoon nutmeg 1 can (1 lb. 5 oz.) peach pie filling 1 cup chopped pecans 1 teaspoon grated orange rind 2 tablespoons orange juice
TRIPLETT MILLING CO. Culpeper, Va. Preheat electric skillet to .160°, or griddle over medium heat. Into medium-sized mixing bowl measure flour. Cut in shortening until pieces are size of small peas. Sprinkle with water, a little at a time, mixing lightly until dough begins to stick together. Onto lightly floured board or pastry cloth turn out dough and press together. Divide in half. Roll one portion 1 H-inch thick; with floured 4-inch round cutter cut 12 circles. Mix pie filling, pecans, orange rind, juice and nutmeg. Place 1 tablespoon filling in center i
of each circle. Moisten edges and fold in half; seal edges ' securely with fork. Fry 5 to 6 minutes on each side, or | until golden brown. Meanwhile form remaining portion of dough into turnovers as directed and fry. Serve warm ’ or cold. ,
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