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Half-Moon Pies (turnovers)

These Half-Moon Pies are sweet-tooth pleasers. My favorite are the ones filled with blackberry preserves. My grandmother used an empty cut-out coffee can to stamp-out the dough into petite circular pies. 

She would spoon-in a generous portion of blackberry or strawberry preserves and bake 'em up for us. They were small enough to stuff a couple in your coat pocket to eat later. Talk about good!

  • 2/3 cup shortening
  • 1 1/3 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3 tsp baking powder
  • 4 Tbs. milk
  • 1/8 tsp salt
  • 3 cups all-purpose flour

    Cream the shortening and sugar. Add eggs one at a time, then the vanilla, milk and salt while stirring well. Sift the flour and baking powder together (add this mixture a little at a time until you have formed a dough-ball). Next, roll-out and flatten the dough on a slightly floured-surface down to about 1/4" thick. Cut into circles approx. 6” in diameter. Spoon-in two or three tablespoon of your favorite fruit filling, fold the pie dough over and with a fork crimp the edge of your pies to seal them. Bake at 350°F until the pie edges are a golden-brown color.

    Ahheee!! How sweet it is! Bon appetite!

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