FRIED APPLE RAISIN PIES

FRIED APPLE RAISIN PIES

Makes 12 Pies
Filling:
1-1/2 cups chopped pared tart cooking apples
1/3 cup raisins
1/3 cup water
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Pastry:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold water

Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan.
For filling, combine apples, raisins and 1/3 cup water in medium saucepan. Cook on medium-high heat until mixture comes to boil. Stir frequently. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Remove from heat.
For pastry, combine flour and salt in medium bowl. Cut in shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle 1/2 cup water, one tablespoon at a time. Toss lightly with fork until dough forms ball.
Flour rolling surface and pin lightly.
Divide dough in half. Roll each half to 1/16 inch thickness. Use lid from 3 pound crisco can as pattern. Cut 6 circles (5-1/4 inches) from each half. (Reroll as necessary.)
Place about one tablespoon of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Fry, a few at a time, in shortening heated to 365ºF. Fry 3 to 5 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Serve warm or at room temperature.