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Fried Pies

12 ounces dried apricots
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1/4 cup water
1 egg, beaten
1 teaspoon vinegar

Place apricots with enough water to cover in medium saucepan. Bring
to a boil, recude heat and simmer for 30 mins. Drain and mash. Stir
in sugar, lemon juice, cinnamon and nutmeg. Set aside. Make pastry
while apricots are cooking. Combine flour and salt in large mixing
bowl; cut in shortening with pastry blender until mixture resembles
course meal. Combine egg and water; sprinkle over flour mixture.
Add vinegar and lightly stir with a fork until mixture forms a
ball. Wrap pastry in wax paper; chill at least 1 hr, or until ready
to use.

Roll dough to 1/8" thickness on a lightly floured surface. Cut
into circles (4-6"). Place 1 or 2 Tbsp apricot mixture in center
of each pastry circle. Moisten edges of pastry, fold in half, making
sure edges are even. Press edges of pastry together using a fork
dipped in flour. Heat 1" of oil to 375F in a large skillet. Cook
pies until golden brown on both sides, turning once. Drain well
on paper towels. Sprinkle with powdered sugar, granulated sugar
or sugar/cinnamon mixture. Other fruits may be substituted.
Prepare them as you would for a pie.


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