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PEACH-PECAN FRIED PIES 32 pies 4 cups enriched self-rising 1/2 cup shortening 1 can (21 oz.) prepared peach pie filling flour* 1 to 1 1/2 cups milk 1/2 cup chopped pecans 2 tablespoons lemon juice Fat for frying Cut shortening into flour until mixture resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn onto lightly floured surface and knead gently 30 seconds. Divide dough in half and roll out 1/8-inch thick. Cut circles with 4 1/2 or 5-inch cutter. Combine pie filling, pecans and lemon juice; place one level measuring tablespoonful of mixture on each circle. Moisten edges with water; fold dough over in half and seal edges well with fork. Turn to seal edges on other side. Fry pies in preheated 375° deep fat about 3 minutes on each side, or until done. NOTE: Pies can also be pan-fried in small amount of hot fat over medium heat about 4 minutes on each side, or until done. •Spoon flour into dry measuring cup; level. Do not scoop.
TRIPLETT’S RILLING £0CULPEPER. VA.
81.1%