Published in the local paper, this is a recipe from the Rather Sweet Bakery in the Texas hill country. Better than Hostess Pies! :o) If you prefer to bake your pies instead of frying them, directions are at the bottom.
- Combine all filling ingredients; set aside.
- Combine dry ingredients.
- Add butter and work with pastry blender or hands until mixture resembles cornmeal.
- Add ice water; mix lightly to form dough ball.
- Divide dough into two equal parts.
- Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla).
- Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
- Each ball of dough should make 3 to 4 circles.
- Place 1 Tbsp of filling in the center of each dough circle.
- Fold dough in half over the filling.
- Seal edges with a bit of water and crimp with fork.
- Pour 3-4" of canola oil in a deep frying pan.
- Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
- Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
- Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
- Pies can also be baked in the oven:.
- Grease baking sheet or line with parchment paper; preheat oven to 375°F.
- Make an egg wash of 2 Tbsp water beaten together with 1 egg.
- Place pies on the baking sheet and brush tops with egg wash.
- Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.