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Mae Wommack's Fried Fruit Pies - Fried Fruit Turnovers
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Sissy Wommack


  • 1 or 2 packages of dried fruit, apples, peaches, apricots, etc. your choice
  • sugar, to taste
  • spices, to taste, if desired, like cinnamon for the apples
  • crisco shortening
  • prepared pie crust dough (your favorite recipe)
  • Take the dried fruit, and cover it with water and cook them down to a mush. Then add sugar to your taste.
  • If you want to add spices, then do it now. I prefer not to add any spices, I like them plain.
  • Make any pie crust recipe, a lot of it, and take and pinch off a piece of the dough about the size of an egg, and roll it out on a floured board, until it is very thin and round and about the size of a 6" to 7" plate.
  • Put about 2 or 3 tbsp (45 ml) of the cooked fruit in the middle of the circle of dough (be careful and not over fill)then fold 1/2 over the other half of the dough, to make a half moon shaped pie.
  • Take a fork, and dampen it and press the edges together, to seal the edges.
  • Have a skillet preheated and ready with just enough melted grease to cover the bottom of the skillet, about 1/8 to 1/4 inch deep, I use the solid crisco, and the temperature of the skillet on about 350 to 375 degrees (200 C.), (or if using a skillet on the stove, the temp should be on medium to medium high) and adjust the temp as needed to make sure that the crust gets done but not burnt.
  • You will need to add more crisco as you cook each batch of pies, and sometime you have to add more as they are cooking.
  • Put as many pies in the skillet as will fit, brown good on one side then flip over and finish browning on the other side.
  • Take them up and drain them on paper towels or brown paper sacks.
  • They are wonderful. They are better cooked this way than deep fried. These are called pan fried.
Note: You can use canned biscuits, any cheap brand will do, and use one biscuit per pie, but this is the lazy woman's way, and hey, i do it, ha. And they taste just as good.)

Mrs. Wommack, which is what I called Jerry, my husband's mother, cooked the best fried pies you ever put in your mouth. She dried her own apples and peaches, in the sunshine, outside on a white sheet with screen over them, or sometimes she would put them in the back window of the car on a white sheet. You had to keep the flies off of them. At night she would bring them in and put them in a pillow case then the next day she put them out again until they were completely dried and brown. After she dried them, she would put them in a pillow case and store them in a dry and cool place, or in the freezer. We had fried pies all winter. Nothing tastes as good as fried pies made from cooked dried fruit.

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