Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 1 can (1 Lb. 4 oz.) pie-sliced apples, drained
- 1 orange, coarsely chopped (rind included)
- 1 cup sugar (divided)
- 1/4 cup butter or margarine
- 4 cups sifted flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons grated orange rind
- 3/4 cup shortening
- 3/4 to 1 cup reconstitued frozen concentrated orange juice
- cooking oil
- powdered sugar (optional)
Makes: 16 fried pies
To prepare apple-orange filling, in a medium saucepan, combine apples, chopped orange and 1/2 cup of the sugar. Bring to a boil; reduce heat, simmer 10 to 12 minutes, stirring occasionally, until orange is tender. Remove from heat; drain.
Add 1/4 cup of the sugar and butter; stir until sugar is dissolved and butter is melted. Cool. Use to fill fried pies.
To prepare the pie dough, sift together flour, 1/4 cup sugar, salt and baking powder; stir in orange rind. Cut in shortening with pastry blender until mixture resembles coarse corn meal.
Stir in enough orange juice to form soft dough. Divide dough into quarters; roll out each quarter on lightly floured board to a 10 inch rectangle, 1/8 inch thick. Cut each rectangle into four 5 inch circles.
Place 1 heaping tablespoonful apple-orange filling in center of each circl. Moisten edges of the dough with orange juice. Fold dough over to form a smicircl. Press edges together with a fork; turn pie over, press edges again with fork. Pie must be tightly sealed so as not to leak.
Pour oil into skillet to a depth of 2 inches. Heat to 375 degrees on a deep fat thermometer. If thermometer is not available, drop small piece of dough into hot oil; oil is hot enough when dough pops up.
Fry pies until golden brown on 1 side, about 3 minutes. Turn and fry 2 minutes longer or until golden. Drain on paper towels.
Sprinkle with powdered sugar, if desired.
View Recipe