Joyce D. Rabun
- 3 cups sliced, pared, tart apples
- 1/2 cup water
- 1 tsp lemon juice
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Put apples into a saucepan; add water and lemon juice. Cover and cook over low heat for 15 minutes or until apples are tender. Remove apples and drain. Blend in sugar, cinnamon, and nutmeg. Roll out pastry and cut in rounds with cutter.
Heat shortening to 375° and place 2 tablespoons apple mixture in each pastry round; dot with butter. Moisten one half of the edge of each round with water. Fold the other half over filling. Press edges together with a fork. Lower pie into deep, hot shortening.
Cook about 3 minutes, or until golden brown. Turn pies as they rise to the surface. Do not pierce. Remove from shortening and drain on paper towels.
Serve warm with a sprinkling of powdered sugar, if desired.
15 tarts.
Pastry for fried pies:
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup shortening
- 3/4 cup sweet milk
Sift flour, baking powder and salt together. Cut shortening into this until like meal with a blender or fork. Mix milk, and blend well. Roll out and cut with 3 1/2 inch cutter.
