One-Handed Fried Pies
- For filling, in a small saucepan, combine dried fruit and apple cider. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until fruit is tender and cider is nearly absorbed. Mash slightly; cool.
- Meanwhile, for pastry, in a medium bowl, stir together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/4 cup shortening until pieces are pea-size. Sprinkle buttermilk, 1 tablespoon at a time, over flour mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough buttermilk to moisten all of the mixture.) Form dough into a ball.
- On a lightly floured surface, roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into six circles, rerolling dough as needed. Place about 1 tablespoon of the filling on half of each circle. Moisten edges of pastry circles with a little water. Fold circles over filling, creating half-moon shapes; seal edges with a fork.
- In a 12-inch nonstick skillet, heat the 2 tablespoons shortening over medium-low heat. Fry the pies for 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. Serve warm. Sprinkle with powdered sugar before serving. Makes 6 servings.
From the Test Kitchen
Prepare and fry pies as directed; cool. Place pies in layers separated by waxed paper in an airtight container and freeze for up to 3 weeks. Preheat oven to 350 degrees F. Wrap the frozen pies individually in foil and bake about 25 minutes or until heated through. Sprinkle with powdered sugar before serving.
Nutrition Facts (One-Handed Fried Pies)
- Per serving:
- 258 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 158 mg sodium,
- 34 g carb.,
- 2 g fiber,
- 14 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet