Fried Apple Pies

To make the pastry mix together; the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.

For the filling: Add the butter to a large sauté pan and melt. Add the apples, sugar, cinnamon and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.

When the filling is cool, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.

Spoon a tablespoon or so of filling into the top half of one of the rectangles.

Use the remaining beaten egg to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies.

Heat a deep fryer or a deep pot halfway filled with oil to 350°F.

Carefully add the pies to the oil, one at a time, and fry until golden brown, turning the pies as necessary for even browning, about 3 to 5 minutes. Drain on paper towels.

Sprinkle with powdered sugar and serve.