Fried Applesauce Pie

Pie topped with ice cream, who doesn't smack his lips with pleasure over this long-to-be remembered delicacy.

This regional dish from the Old South takes much less time to cook than a regular apple pie, and serves from eight to 10 people.
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Mix 2 cups sifted flour with 3 teaspoons baking powder and 1 teaspoon salt, and sift together. Cut in 1/4 cup shortening.

Light Touch
Add approximately 1/3 to 1/2 cup of milk gradually to make a soft dough. Put on lightly floured board and knead with a light touch. Roll very thin.
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Using a saucer as a pattern, cut 8 to 10 circles with a sharp knife. Using 1 1/2 cups thick sieved apple sauce in all, place on one side of each circle 3 tablespoons of the apple sauce.
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Fold in half, moisten and seal the edges with a fork. Fry in 1 1/2 inches of hot fat in heavy frying pan.
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When brown on one side, turn and brown on the other. Have ready a flat pan, the bottom covered with 1 cup of sugar mixed with 3 teaspoons of ground cinnamon.
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Lift the pie from fat, drain then dip into the sugar. Turn, giving both sides a good sugar coating. Serve while hot with ice cream or plain cream.
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Fat Economy
If you want to be economical when you are deep-fat frying, see that the fat isn't overheated until it smokes, and that the leftover fat is strained, refrigerated, and reused within a week or so.