Joyce Roebuck | Cherokee County EC

Crust
5 cups flour
1 teaspoon salt
1/4 cup sugar
1 1/2 cups vegetable shortening
3/4 cups water, or more as needed

Filling
1 1/2 cups preserves (apricot, peach, cherry, etc.) or pie filling

Glaze
3/4 cup powdered sugar
2 tablespoons milk, or more as needed for desired consistency
1/2 teaspoon vanilla extract

1. Crust: Whisk together dry ingredients, then cut shortening into the flour mixture. (This can be done by hand or using a food processor.) Add enough water to pull the mixture into a dough. Knead lightly.

2. Roll the dough out on a lightly floured surface to a thickness of 1/8–1/4 inch. Cut into 5-inch rounds. Place about 3 tablespoons filling in the center of each round, moisten the edges, fold over and use a fork to press edges together.

3. Heat 2 inches oil in a deep skillet. Fry the pies until lightly browned, turning once. Drain on paper towels.

4. Glaze: Combine powdered sugar, milk and vanilla to make a thin glaze. Brush onto warm pies and allow to cool.

Makes 8–10 pies.

Cook’s Tips

The pies are easier to cook if assembled then refrigerated 30 minutes before frying.