"Roll out a rich pastry dough and cut into 5 or 6-inch circles. Place the cooked fruit in the center of the dough circles, leaving a margin around edges. Fold over, and moisten edges so they stick together. Press edges firmly together with a fork.
"Fry in a hot, deep fat, about 350 to 375 degrees, or in a small amount of fat in a frying pan. Turn pies so they will brown on both sides.
"These pie are also good with a filling of mincemeat or any thick preserves. Some fancy people sprinkle powdered sugar on top of their pies after they cool."
More "Lost" Southern Cooking Recipes
Kentucky Strawberry Nut Bread (1975)
Deep South Succotash with Bacon (1948)
(Origin - The Old South's Original Mountain and Plantation Cook Book" compiled by Louise and Bil Dwyer. Compiled in 1980. This is a collection of "old timey" Southern recipes.)
(Origin - The Old South's Original Mountain and Plantation Cook Book" compiled by Louise and Bil Dwyer. Compiled in 1980. This is a collection of "old timey" Southern recipes.)
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