Mae Wommack's Fried Fruit Pies

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Mae Wommack's Fried Fruit Pies

Recipe Information
Source: Sissy Wommack Serves/Makes:varies Ingredients 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) Preparation 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. Comments 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.

Recipe Information

Source:: Sissy Wommack

Serves/Makes:varies

Ingredients

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)

Preparation

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.

Comments

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.