These tiny, hand-held pies contain a whole helping of fruity goodness. The light and crispy shell compliments the tender insides making these a dessert you’ll crave time and time again.
- 3/4 Cup Dried Peaches, Apricots or Apples
- 2/3 Cup Apple Cider
- 1 Cup Flour
- 1 Teaspoon Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- Pinch of Salt
- 1/4 Cup Shortening
- 1/3 – 1/2 Cup Buttermilk
- 2 Tablespoons Shortening
- Powdered Sugar
- In a small saucepan combine the dried fruits and the apple cider; bring to a boil then reduce heat to a simmer.
- Cover and cook for 20-25 minutes or until fruit is tender and cider is absorbed. Mash slightly then cool.
- In a medium bowl stir together the sugar, baking powder, baking soda and salt. Cut in the 1/4 cup shortening with a fork or pastry blender until the mixture is in pea sized crumbles, then sprinkle in the buttermilk one tablespoon at a time until all the flour is moistened.
- Gather into a ball and knead until the mixture holds together.
- On a lightly floured surface roll the dough into a circle about 15 inches in diameter and using a 4 inch round cutter, cut into six smaller circles.
- Fill each circle with about a tablespoon of filling, then lightly moisten the edges of the pastry circles and fold over; press with the tines of a fork to seal.
- Heat the remaining 2 tablespoons of shortening in a large skillet over medium-low heat until melted. Add the pies and fry for 8-10 minutes, turning once, or until golden brown. Drain on paper towels and sprinkle with powdered sugar.
- Serve and enjoy!