Fried Dried Apple Pies and Other Treats

By Susan M. Thigpen © 1985

Issue: December, 1985

The following recipe was being given out at the Folklife Festival at Ferrum College at the Rock Ridge Baptist Church food booth. I bought one of the fried pies and boy! It was the best I've ever tasted! The crust was crispy and golden and the apple filling was sweet and syrupy.

I hope you have as much success when you try the recipe as the ladies of Rock Ridge Baptist Church did at Ferrum. Delicious! Happy eating throughout the Holliday season. (You can always make a New Year resolution to diet.)

Fried Dried Apple Pies

Pie Crust:

4 C. Flour (plain)
1 Teaspoon Salt
2 Teaspoon Baking Powder
1/2 cup milk
1 1/2 cup shortening

Sift flour, baking powder and salt into bowl. Take out 2/3 of this mixture and mix it with 1/2 cup of milk to form a paste. Add the shortening to remaining flour 3 1/3 cups) and blend until pieces are the size of small peas.

Add flour paste and shortening flour mixture. Mix well until dough comes together and can be shaped into a ball. Roll out crusts 1/8 inch thick. Makes 5 pies. Use more liquid if you desire softer dough.

Pie Filling:

6 cups dried apples
1 Teaspoon salt
3 Teaspoons Allspice
3 1/3 cups sugar

Mix all ingredients together in large sauce pan or kettle. Cook over low heat, stirring constantly, until thick. Cool overnight before making pies.

Chocolate Pie

3 eggs
big can condensed milk (not all)
1/2 cup cocoa
1 cup (or more) sugar

Cook on top of stove. Pour in a prebaked pie crust. Top with whipped cream or meringue.

Never Fail Fruit Cake

1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates
1 pound shelled pecans
4 cans or 2 boxes, 7.5 oz. coconut
3 Tablespoons flour
2 cans sweetened condensed milk

Chop fruit and nuts in a large bowl. Add flour, mix. Add sweetened condensed milk. Mix well. Pack firmly in a 10 inch lightly greased tube cake pan. Line the bottom of the pan with waxed paper. Bake at 300 degrees for 1% hours. Keeps indefinitely in refrigerator.

Crunch Cake

2 cups sugar
2 cups sifted cake flour
1 cup shortening
6 eggs
1 teaspoon vanilla
1 teaspoon lemon flavoring

Mix sugar, flour, shortening and eggs until creamy. Then beat with mixer for 8 - 10 minutes. Add flavorings and mix well. Grease and flour a 10 inch tube cake pan. Bake for 1 hour or until firm and browned. Be sure eggs and shortening are cold.

We really like this crunch cake. The flavor is good. It has to be beaten the time given because there's no baking powder in it. Hope Some enjoyment will come from this recipe.

The fruit cake is prettier if half red and half green cherries are used. It slices well. Can slice very thin slices and that is good, for a thick slice of fruit cake is a no-no. (Ha).

Mrs. Lillian Hylton
Meadows of Dan, VA

Carmel Pie

2 egg yolks
1 1/2 cup brown sugar
2 heaping Tablespoons flour
1/2 cup rich milk

Use egg whites for meringue. Mix all other ingredients together and pour in pie crust and bake in a slow oven until done.

Overnight Refrigerator Rolls

(This dough can be made ahead of time and placed in refrigerator, then brought out, let rise and baked for fresh, hot, home baked rolls over the holidays.)

2 packs quick acting dry yeast
2 1/2 cups warm water
3/4 cup sugar
3/4 cup soft or melted shortening
2 eggs well beaten
8 to 8 1/2 cups flour
2 1/2 teaspoons salt

Soften yeast in warm water. Add shortening, sugar, eggs, 4 cups flour and salt. Stir in the remaining flour. Use hands to work in last 2 cups. This will be a soft dough. Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough and pinch off amount to be used. Cover remaining dough and store in the icebox. Shape into rolls and place on a greased baking sheet. Cover and let rise in warm place for one hour. Bake in a hot oven (400 degrees) for 15 to 20 minutes. Turn out on wire rack. Serve warm. One third of dough makes 12 pan rolls.

Easy Peanut Butter Pinwheels

1 cup (or more) confectioners sugar
2 Tablespoons plus 1 teaspoon concentrated milk

Work above ingredients into a stiff dough. Roll out flat and as thin as you can on waxed paper. Spread laver of peanut butter on top, thinly. Lift edge of waxed paper and roll edge of "dough" inward. When you have the candy in a roll, cut thin slices of it. It will look like a pinwheel. Store in refrigerator.