Apricot, Pear Fried Pie
Ingredients:
1 cup dried apricots
1 medium size pear (peeled, cored and sliced)
1/4 cup raisins
1/2 teaspoon cinnamon
1/2 cup Splenda
1/4-1/3 cup water
1 recipe of pie dough (makes 4 fried pies)
Preparation:
Put the first 6 ingredients in a small sauce pan and cook over a low heat stirring occasionally.
Add a little extra water as needed to keep the fruit from sticking and burning.
Cook until the dried apricots and pears are soft. (There should not be any excess water).
Remove from heat and cool.
Roll out the pie dough (Pillsbury pie dough-no works well) and cut into 4 sections.
Place one-fourth of the fruit mixture on each piece of dough.
Fold over and crimp the edges with a fork dipped in water.
Fry the pies in pre-heated oil (medium heat) until golden brown.
When done, carefully remove the pies and place on paper towels to drain.
Note: If you don't like fried pies, double the recipe and use as a filling. Place the fruit compote into an unbaked pie shell, cover with another pie crust and bake in a 350 degree oven until done. Brush the top with a beaten egg for a rich, golden color.
Fried Pie Variations:
With Real Sugar
Half Sugar Free
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