This is THE dessert that my Chris loves to mention off-handedly at his mom and dad’s kitchen table. It is like a match to a fuse…leading up to Chris’ dad mumbling about how he hasn’t had fried pies in forever and Chris’ mom looking at Chris, like “Now you have done it.” Then within a day, the fried pies magically appear…well, with a lot of work by his mom. Then all the brothers, sisters and their children begin circling in the kitchen, waiting to get the first one and tuck away another for later. It is such a funny family tradition to observe. But these pies? They really are very good!
3 c. flour
3 t. baking powder
1/2 t. salt
1 c. evaporated milk
1/2 c. shortening
12 oz. dried apricots (or apples, plums, pineapples, etc)
1 1/2 c. water (plus 3 T. for moistening edges)
1 T corn starch
2 c. sugar (plus 1/2 c. for sprinkling on the pies at the end)
1 stick butter
3 c. canola oil
In large mixing bowl, combine flour, baking powder and salt. Cut shortening into the size of peas. Beat eggs in a 2-cup Pyrex container and add milk to it. Pour in the center of the flour and mix until it forms a ball. Put in refrigerator until ready to use.
In a medium sauce pan, put in dried fruit and cover with water. Bring to a boil on medium high heat and cook slowly until tender. Mix 1 T. corn starch with 2 c. sugar. Add to fruit. Cook slowly on medium low heat until thick. Then stir in one 1 stick butter until it melts. Remove from heat.
Roll out flour pastry to about 1/4 inch thick and cut with a saucer or circle cutter (about 8 inches in diameter). Put about 3 tablespoons of fruit in the center of each pastry. Moisten edges with water and fold edges together to make a half-circle, mashing them together with the tine of a fork to completely seal all around.
Slip pie into hot oil (375 degrees) in large pot (or Fry Daddy). Turn the pie, when golden brown. Remove with a slotted spoon and place on a paper towel lined cookie sheet. Sprinkle each one evenly with sugar.