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Ingredients
- 2-1/4 cups All-purpose Flour
- 1 teaspoon Salt
- 1/2 cups Lard Or Shortening
- 1/2 cups Milk (more Or Less)
- 1 can Peach Pie Filling (Or Other Fruit), 21 Ounce Can
- 1 cup Oil, For Frying
- 1 whole Egg, Beaten With A Splash Of Water
Method
- To make the crust: Mix together flour and salt with a whisk. Cut in the lard using a pastry cutter until the mixture looks crumbly. Mix in the milk until a ball of dough is formed.
- On a floured surface, roll out the dough to 1/8" thick.
- Using a salad bowl or something else about 6 " in diameter, cut out as many discs of dough as you can.
- To make pies: Spoon a large dollop of pie filling into each disc, leaving about an inch of dough all the way around.
- Brush the edges with egg wash and fold dough over. Seal the edges with a fork and poke a hole in the middle of the pie so it can vent.
- Heat oil in a large skillet. When oil is hot (you'll know when a drop of water of dough sizzles), fry each pie until both sides are golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve hot, cold, or room temperature and enjoy!!
