Preparation:
First make the pastry: combine flour, baking soda, and salt; cut in lard with a pastry blender until mixture resembles course meal. Sprinkle ice water over flour mixture by tablespoonsful, mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball, and chill at least 1 hour.
Cook fruit in boiling water, covered, for 30 minutes, or until very tender; cool and mash slightly. Stir in 1/2 cup of sugar and spices.
Divide chilled pastry in half; roll each half to ¬ inch thickness and cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2 to 3 tablespoons of fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, make sure edges meet. Press edges together, using a fork dipped in flour. Fry in skillet (cast iron preferred) using lard or vegetable shorting until browned on both sides.
Drain on paper towels. Serve hot, warm, or cold.
* Peaches or Apricots may be substituted for Apples. Fresh fruit may used, increase to 4 cups and simmer, covered in a small amount of water, until tender. Mash coursely or chopped finely, and mix with sugar and spices.
** Betty Crocker Pie Crust Mix may be substituted. Use (2) 11oz boxes per box instuctions.
Use a 5 inch saucer to cut circles.
May by sprinkled with powdered or granulated sugar while hot if desired. |
