Cookin: Half-Moon Pies/Fried Pies

[Guest guest]

* Exported from MasterCook Mac *

 

Half-Moon Pies/Fried Pies

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p42

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pastry:

2 cups flour

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup hot soymilk

1/2 cup shortening

- soy margarine for you healthy people

Filling:

2 cups dried apple r peach slices

2 cups water

1/2 cup brown sugar

Peanut oil for frying -- * see note

 

Yield: 12 pies

 

* Use peanut oil for its delicious flavor and the fact that it does

better at the high temperatures you use while frying. Sift the flour,

salt, and baking powder together. In another bowl, mix the hot milk

and the margarine until the margarine is almost melted. Add the flour

mixture a little at a time, and mix gently with a fork. When just

blended, pat into a ball, wrap in plastic, and refrigerate for 2

hours or overnight.

 

For the filling, cook the apples or peaches in the water at a boil

for a few minutes, then turn down and let simmer for about an hour.

If you need to add a little more water, its' fine, but don't add too

much. The apples should have a thick, jam-like consistency. Either

let this come to room temperature or put it in the fridge. Don't try

to make pies and fry them while the fruit is hot.

 

When you are ready to make the pies, take the pastry out of the

fridge and let sit about 30 minutes of so. Divide into about 12

balls, flatten, and roll out about 6 inches across with a rolling pin.

 

Heap about 2 tablespoons of fruit onto 1 half of each circle. Fold

the top over the fruit, meeting the other half and making a half

moon. Turn up the edge a little bit if you need to, and crimp with a

fork. Moisten the edges a little with cold water, if you need it

while crimping, to make sure they are sealed well. You don't want the

juice to run out and splatter in the hot oil.

 

Heat some oil in a cast-iron skillet. When hot, gently put in the

pies a few at a time. Don't crowd the pies in the skillet. When

golden perfection is achieved on one side, gently turn over on the

other side, and let fry until also golden.

 

Remove to paper towels or a cooling rack. Let cool just enough to

keep from burning your tongue before eating.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 186 Calories; 9g Fat (42%

calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol;

198mg Sodium

Food Exchanges: 1 Starch/Bread; 1 1/2 Fat; 1/2 Other Carbohydrates

 

NOTES : When my grandmother Sarah reminisces about food, the first

thing she usually brings up is her mother's half-moon pies. " She was

bad to make some fried apple pies, slice the applies into rings, and

put them out on the roof to dry. Mine just don't a candle to hers, "

she says. " Not as flaky, not as juicy, they just aren't Mamma's " .

 

When I hear Sarah say this, it just can't be true, for her fried

apple pies are one of the Seven Wonders of the World -- perfection in

each and every mouthful.

 

These pies can be made with apples or peaches, and it generally

depends on what part of the country you come from as to how you

remember them. The deeper into the South you go, the more people eat

peach fried pies.

 

 

 

_____