Rating: 3 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 7

These golden crust fruit-filled pies can be made ahead and reheated before serving.

Source: Better Homes and Gardens


Recipe Summary

35 mins
36 mins
1 hr 11 mins


Ingredient Checklist


Instructions Checklist
  • For the filling, in a saucepan combine dried fruit and apple cider. Bring to boiling; reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (cider should be cooked down). Mash slightly. Cool.

  • Meanwhile, for the pastry, in a bowl combine flour, baking powder, sugar, salt, and baking soda. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-size.

  • Sprinkle 1 tablespoon of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 tablespoon of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 tablespoon at a time. (Do not overhandle.) Form dough into ball.

  • Pat or lightly roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 tablespoon fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shape. Seal edges with tines of a fork.


Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. Freeze pies for up to 3 weeks. Reheat frozen pies, wrapped in foil, in a 350 degree F oven about 25 minutes or until heated through.) Sprinkle with powdered sugar before serving. Makes 12 individual pies.

Chocolate Fried Pies:

Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 tablespoons melted butter. Spread a scant 2 teaspoons of mixture onto each pastry circle. Fry pies as directed.

Nutrition Facts

258 calories; fat 13g; saturated fat 3g; carbohydrates 34g; insoluble fiber 2g; protein 3g; vitamin a 72.1RE; vitamin c 1.8mg; sodium 158mg; calcium 80.8mg; iron 2mg.