This recipe was given to us by Ann Lowe, the first employee of the Blue Willow Inn, who is still giving her “special touch” to the cooking. We’re not sure that your pies will have the same flavor, but maybe, just maybe.
1 (6-ounce) package dried peaches
1 cup granulated sugar
2 cups water
6 uncooked canned biscuits
1 cup all-purpose flour
2 cups vegetable oil
In a saucepan on low heat combine the peaches, sugar, and water. Cook until the peaches are tender. Drain the peaches. On a lightly floured surface roll out each canned biscuit into a thin sheet. Fill half of the side of each sheet with the peaches. Fold the other half over the peaches and seal with a fork. Dredge each little pie in the flour. In a large skillet heat the oil and cook the pies on each side until they are brown, turning each two times. Remove the pies from the skillet and drain on brown paper bags. (If drained on paper towels, the pies have a tendency to stick to the towels.)
Hint: If substituting dried apples, follow the above directions but add ½ teaspoon cinnamon and ½ teaspoon nutmeg, apple pie spice, or your favorite spice.
YIELD: 6 SERVINGS