One-Handed Fried Pies (using dried peaches, apricots, or apples) or Chocolate Fried Pies
Source: Better Homes and Gardens; October, 2001
Makes 12 individual pies

1 1/2 cups dried peaches, apricots, and/or apples (6 oz.)
1 14 cups apple cider
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
2/3 cup buttermilk or 1/3 cup buttermilk and 1/3 cup whipping cream
Water
4 Tbsp. shortening
Sifted powdered sugar

For the filling, in a saucepan combine dried fruit and apple cider. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until fruit is tender (cider should be cooked down). Mash slightly. Cool.

Meanwhile, for the pastry, in a bowl combine flour, baking powder, sugar, salt, and baking soda. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-size.

Sprinkle 1 tablespoon of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 tablespoon of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 tablespoon at a time. (Do not overhandle.) Form dough into a ball.

Pat or lightly roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into 12 circles, rerolling dough as needed.

Place about 1 tablespoon fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shape. Seal edges with tines of a fork.

In a 12-inch nonstick skillet heat 2 tablespoons of the shortening over medium-low heat. Fry half of the pies for 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. (Add remaining shortening; fry remaining pies.)

Serve warm. (Or, cool completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. Freeze pies for up to 3 weeks. Reheat frozen pies, wrapped in foil, in a 350 [degrees] F oven about 25 minutes or until heated through.)

Sprinkle with powdered sugar before serving.

*Chocolate Fried Pies:
Omit fruit filling. Prepare pastry as directed.

For chocolate filling:
In a small bowl combine:
1/2 cup sifted powdered sugar
1/4 cup unsweetened cocoa powder
Stir in:
4 tablespoons melted butter
Spread a scant 2 teaspoons of mixture onto each pastry circle. Fry pies as directed.