1 1/2 - cups sliced dried apples
2 - cups water
1 - tablespoon butter or margarine
1/2 - cup sugar
3/4 - teaspoon cinnamon
1/2 - teaspoon ground nutmeg
2 - cups all-purpose flour
1/2 - teaspoon salt
1/2 - cup shortening
1/4 to 1/2 - cup milk
- vegetable oil
- sifted powdered sugar
- Combine apples and water in a medium saucepan; bring to boil. Reduce heat, and simmer, uncovered, 30 minutes or until apples are soft and liquid evaporates.
- Mash mixture with a fork. Stir in butter and next 3 ingredients; set apple mixture aside.
- Combine flour and salt; cut in shortening with pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface; stir with a fork until dry mixtures are moistened.
- Divide pastry into 6 portions. Roll each portion to 1/8-inch thickness on a lightly floured surface, and cut each into a 6-inch circle.
- Spoon one-sixth of apple mixture on half of each circle. Moisten edges with water; fold dough over apple mixture, pressing edges to seal. Crimp edges with a fork.
- Pour oil to depth of 1/2-inch into a large heavy skillet. Fry pies in hot oil over medium-high heat until golden brown, turning once. Drain well on paper towels. Sprinkle with powdered sugar.
Yield: 6 pies