Ingredients:
2-¼ cups All-purpose Flour
1 teaspoon Salt
½ cups Lard Or Shortening
½ cups Milk (more Or Less)
1 can Peach Pie Filling (Or Other Fruit), 21 Ounce Can
1 cup Oil, For Frying
1 whole Egg, Beaten With A Splash Of Water
Directions:
To make the crust: Mix together flour and salt with a whisk. Cut in the lard using a pastry cutter until the mixture looks crumbly. Mix in the milk until a ball of dough is formed.
On a floured surface, roll out the dough to 1/8″ thick.
Using a salad bowl or something else about 6 ” in diameter, cut out as many discs of dough as you can.
To make pies: Spoon a large dollop of pie filling into each disc, leaving about an inch of dough all the way around.
Brush the edges with egg wash and fold dough over. Seal the edges with a fork and poke a hole in the middle of the pie so it can vent.
Heat oil in a large skillet. When oil is hot (you’ll know when a drop of water of dough sizzles), fry each pie until both sides are golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve hot, cold, or room temperature and enjoy!
2-¼ cups All-purpose Flour
1 teaspoon Salt½ cups Lard Or Shortening
½ cups Milk (more Or Less)
1 can Peach Pie Filling (Or Other Fruit), 21 Ounce Can
1 cup Oil, For Frying
1 whole Egg, Beaten With A Splash Of Water
Directions:
To make the crust: Mix together flour and salt with a whisk. Cut in the lard using a pastry cutter until the mixture looks crumbly. Mix in the milk until a ball of dough is formed.
On a floured surface, roll out the dough to 1/8″ thick.
Using a salad bowl or something else about 6 ” in diameter, cut out as many discs of dough as you can.
To make pies: Spoon a large dollop of pie filling into each disc, leaving about an inch of dough all the way around.
Brush the edges with egg wash and fold dough over. Seal the edges with a fork and poke a hole in the middle of the pie so it can vent.
Heat oil in a large skillet. When oil is hot (you’ll know when a drop of water of dough sizzles), fry each pie until both sides are golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve hot, cold, or room temperature and enjoy!
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