For the fruit, melt the butter and sugar together; add chopped apples and simmer covered, over medium heat for about 15 to 20 minutes. Remove from heat, sprinkle brown sugar, nutmeg and cinnamon over the apples, stir, taste and adjust sweetness. Set aside to cool.

For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky. Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth. Roll out to about 1/8 to 1/4 inch thick and cut into 4 to 6 inch circles. You may also pinch off golf ball-sized pieces and flatten individually by hand. Place about a half tablespoon of the cooled filling in the center of each round. Barely wet the edges of the round with water, fold over, lightly press down on the edges and the filling; seal the edges with the tines of a fork. Place all of the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate about 10 minutes.

Fry in a skillet, with about 1/2 inch of hot oil, until browned on both sides. Remove from the skillet, drain on paper towels and sprinkle with granulated sugar or dust with powdered sugar while still warm, if desired. Best served warm, but delicious cold too!

Cook's Notes: Oil must be hot (at least 350 degrees F) or dough will absorb too much grease and will disintegrate. Substitute canned biscuits, boxed pie crust mix (like Jiffy), or use a homemade or store-bought pie crust (Pillsbury recommended). You'll need two crusts, rolled out a bit thinner to get 12 pies. Can also substitute other types of apples. You may have a little bit of extra apple left over, depending on the size apples that you use and how large you make the pies. You can add that to yogurt, or use over pancakes, French toast, over oatmeal, or as a side dish just like any stewed apple.

To Use Dried Fruit: Combine two small packages (about 7 ounces each) of dried fruit in two cups of water and one cup of sugar in a heavy saucepan. Bring to a boil, reduce heat and simmer about 20 minutes. Add seasonings and proceed. Can also use peaches, apricots, mixed or other dried or fresh fruits.

To Deep Fry: Preheat deep fryer to 375 degrees F and fry, in batches to avoid chilling the oil, for about 3-1/2 minutes, or until golden brown. Shake basket gently after about 30 seconds to avoid the pastry from sticking.

To Bake: Preheat oven to 400 degrees F. Place the mini pies on a greased cookie sheet or pan. Make a couple of small slits in the dough so the steam will vent out, brush the tops with the juice from the pan or with an egg wash over each pie if desired, and sprinkle tops with a bit of granulated sugar. Bake in a 400 degree oven for about 20 minutes, or until golden brown.

Salted Caramel Apple Pies: Chop up a handful of caramel candies and sprinkle on top of filling. Sprinkle lightly with sea salt before sealing.

For Peach Filling: For peach pies, or other juicy fruit such as pears, peel and chop ripe peaches, you'll want about 2 pounds. Set aside in a colander and let them drain for at least 30 minutes, then sprinkle with 1/4 cup of sugar before filling dough. It is not necessary to stew these softer fruits, so long as they are ripe, although you may if you prefer. Can also substitute any other stewed fruit for pie recipe.

For Strawberry Filling: Add 2 cups of hulled and mashed strawberries to a saucepan, add 1/4 cup of granulated sugar. Taste and increase sugar as needed, as strawberries will vary in sweetness. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the mixture. Bring to a boil and cook until mixture thickens. Set aside to cool completely.

For Blackberry Filling: Add 1/2 pint of fresh blackberries or 1 (21-ounce can), drained to a saucepan along with 1/4 cup of granulated sugar. Taste and increase sugar as needed, as berries will vary in sweetness. Add 2 teaspoons of fresh lemon juice and a pinch of the zest. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the mixture. Bring to a boil and cook until mixture thickens. Remove and mash the berries to desired consistency.

For Sweet Potato Filling: Combine 2 cups of mashed, cooked sweet potatoes, with 1/2 cup (1 stick) of softened butter, a cup of light brown sugar, packed, a pinch of salt, and 1/2 teaspoon each of cinnamon and nutmeg, and enough milk to moisten. Also can be made with leftover candied yams and sweet potato casserole.

For Pecan Pie Filling: In a saucepan, combine 1 cup granulated sugar with 2/3 cup light corn syrup, 1/3 cup unsalted, softened butter and 2 large eggs. Stir in 1 cup chopped pecans, 1 teaspoon pure vanilla and 1/8 teaspoon salt. Bring to a boil, reduce to simmer and cook 10 minutes.

For Chocolate Filling: In a saucepan, whisk together 1/2 cup of granulated sugar with 1/3 cup of all purpose flour and 2 tablespoons of cocoa. Add 1 cup of evaporated milk, 1 teaspoon of vanilla and 4 tablespoons of butter and heat over medium heat until mixture thickens. Let cool before filling pies.

Fast Food Pies: Prepare filling as above substituting egg roll or wonton wrappers for the dough. Add about 2 tablespoons of filling in one wrapper and fold in the sides. Fold over to a rectangle or roll tight like an egg roll. Fry in deep oil preheated to 350 degrees F, until lightly browned and crispy, about 4 minutes. Drain on a rack over paper towels; sprinkle with cinnamon sugar or powdered sugar while still slightly warm.

Recipe and image courtesy of Deep South Dish: Southern Fried Hand Pies

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