Here in Southern Appalachia, we have a wonderful tradition of fried apple (or peach) pies. We use dried fruit, which was mostly what was left in late winter or early spring. The fruit was re-hydrated overnight, then spices and sugar added. My late mother and grandmothers made wonderful pies. Granny used lard, both in the pastry and frying. I'd like to know if traditional pastry dough would work well in this application (I made fairly good pies last winter from biscuit dough.) The pies I remember had a flat, not flaky texture. They were traditionally pan-fried in a black iron skillet. Any suggestions? I enjoy the posts. As a retired pharmacist, I would caution against close-mindedness in the butter-lard-shortening debate, since pies should never be a large part of a healthy diet, rather as a treat for special occasions. In 30+ years of being in health care, I've seen several "ironclad" arguments fall to improving research, as science evolves and is refined. Enjoy life-all things in moderation!

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