1913 - Dishes and Beverages of the Old South

Fried Pies

DDV CULINARY

To be perfect these must be made of sun-dried peaches, very bright and sweet,
but any sort of sound dried fruit will serve at a pinch.
Soak overnight after washing in three waters,
simmer five hours in the soaking water,
with a plate to hold the fruit under, mash and sweeten while hot,
adding spices to taste--
cinnamon, nutmeg and grated lemon peel for apples,
cloves and ginger--a bare zest--for peaches or apricots.
Roll out short paste into rounds the size of a small plate,
cover one-half with the fruit,
fold over the empty half,
pinch well together around the edges,
and fry in deep fat, blazing hot, to a rich quick brown on both sides.
Drain on paper napkins, sprinkling lightly with sugar.
Serve hot or cold.
Most excellent for impromptu luncheons or very late suppers--withal wholesome.
A famous doctor said often of them,
"You would be only the better for eating an acre of them."