Apricot and Peach Fried Pies

 

Apricot and peach broiled pies have the best kind of any seared pie I've at any point eaten. My family adores these incredible pies. My grandma made this up a long time back. I have made this tasty seared pie for north of 40 years. Appreciate!
 

Ingrediants:

Dough:

•     4 cups regular baking flour

•     2 teaspoons salt

•     1 cup shortening

•     1 cup milk

Filling:

•     8 ounces dried apricots

•     1 (6 ounce) bundle dried peaches

•     ¾ cup white sugar

•     water to cover

•     2 cups vegetable oil for broiling

Directions:

•     To Make Outside layer: In a huge bowl, combine as one flour and salt. Cut in shortening until blend is brittle. Blend in milk and mix until batter shapes a ball. Carry out mixture and cut into 18 6-inch circles. Put away.

•     To Make Filling: In an enormous pot, consolidate apricots, peaches, and sugar. Add sufficient water to cover natural product. Cover skillet and cook over low intensity until natural product is going to pieces. Eliminate top and keep on cooking until water is dissipated.

•     Place oil or shortening in little high-sided skillet. Place over medium intensity. Spoon equivalent measures of filling into every cake circle and overlay down the middle. Seal baked good with a fork plunged in chilly water.

    Sear a couple of pies all at once in hot oil, cooking on the two sides. Channel pies on paper towels.

Nutrition Facts:

Servings Per Recipe 18 

Calories 280

• Total Fat 14g     

• Saturated Fat 3g     

• Cholesterol 1mg     

• Sodium 266mg     

• Total Carbohydrate 35g     

• Dietary Fiber 1g

• Total Sugars 13g

• Protein 4g

• Vitamin C 0mg

• Calcium 25mg

• Iron 2mg     

• Potassium 132mg

* Percent Everyday Qualities depend on a 2,000 calorie diet. Your day to day values might be higher or lower contingent upon your calorie needs.

* Supplement data isn't accessible for all fixings. Sum depends on accessible supplement information.