Fried
Pies
By Angie Wedgeworth
Pastry:
2 cups flour
1 tsp. salt
1/2 tsp. baking powder
6 T. Crisco
water to moisten (?1 cup?)
Roll into 4-5" circles. Fill half with prepared filling of choice.
Don't fill too full!
Fold over pastry and press edges well with the tines of a fork and
a little water in-between to make edges stick together.
Fry in Crisco until golden brown. Turn once. Drain on paper towels.
If pies are greasy when you take them out of
skillet, turn up your fire
because they are staying too long in grease.