FILLING: Cook dehydrated fruit as directed on package. Remove from heat, and mash to a pulp. Add sugar, butter and salt. Mix well. Cool. Makes about 2-1/4 cups filling. Divide biscuit dough into 10 balls of equal size. Roll each into a circle 1/16 to 1/8-inch thick. Using a saucer as a pattern, cut dough into circles. Place 1/4 cup mashed dried fruit on one side of each circle of dough. Moisten edges of dough with water. Fold over, press edges together, and crimp with tines of a fork. Prick tops to allow for escape of steam. Fry in hot shortening in a heavy skillet or on a griddle, turning to brown both sides, adding additional shortening as needed. These pies are sometimes fried in deep hot fat or oil (350` on frying a frying thermometer.) RICH BISCUIT DOUGH: Sift flour with salt and baking powder. Add shortening, and cut it into coarse crumb consistency. Stir in nough milk to make a soft dough. Knead on a lightly floured board for about 20 seconds. Wis/Gramma Posted to MC-Recipe Digest V1 #855 by Lynda Beaugez <beaugez@bellsouth.net> on Oct 21, 1997
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