Recipe Center

• chocolate |
• fruit |
• peaches |
• walnuts |
• pecans |
• cream cheese |
• apples |
• cinnamon |
• vanilla |
• milk |
• cupcakes |
• carrots |
• cherries |
• blackberries |
• raspberries |
• strawberries |
• peanut butter |
• lemon |
• nuts |
• blueberries |
• coconut |
• sour cream |
• lime |
• cake |
• gelatin |

Ingredients:

Filling:

1/2 cup sugar
2 Tablespoons cocoa powder (if using an off-brand, add a little more cocoa and some chocolate syrup to make it richer)
4 Tablespoons butter or margarine
1/3 cup flour
1 cup evaporated milk
1 teaspoon vanilla

Combine ingredients. Cook on medium heat, stirring constantly until thickened. Allow to cool and thicken before using as pie filling.

Dough:

4 cups flour
4 Tablespoons sugar
pinch of salt
1 cup shortening
1 egg, well beaten
1 12-ounce can evaporated milk
Wesson or restaurant oil for frying (no off-brands here, the quality of the oil is important)

Mix together dry ingredients. Cut in shortening using a mixer and its bread hook attachment. (No mixer and no attachment? Do it the old-fashioned way by crisscrossing a couple of dinner knives through the mixture.) Stir in egg; add milk. Roll out on a floured biscuit board, as thin as possible, but no less than 1/4-inch.

Procedure:

Cut into rounds. Frankye Ward cuts her dough with a plastic 3-pound margarine-tub top. Center 2-3 Tablespoons of filling on one half of each round, then fold over and seal with fork or edge of saucer.

Heat oil in a large skillet on medium heat and fry pies to a golden brown, turning once.