FRIED PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 8 to 10 pies
Number Of Ingredients 9
Steps:
- 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.
- To make the pies, 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 eggs 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, filling half with apple pie filling and half with cherry pie filling.
- Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
- Sprinkle with powdered sugar and serve.
FRIED PIE PASTRY DOUGH
I make these for my dad.
Provided by Kathy Williams
Categories Pies
Time 40m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, combine flour and salt. Cut in crisco with a pastry knife until it resembles coarse crumbs.
- 2. Combine beaten egg and ice water. Sprinkle over flour. Add in white vinegar. Mix until it all comes together to form a ball. Add more water if its looks too dry. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3. Roll out dough into 6 inch rounds. Fill with favorite fruit filling, wet edges with a little water, fold over and crimp together with a fork.
- 4. Deep fry for 2-4 minutes until golden brown. Sprinkle with cinnamon and sugar.
BUTTERMILK DOUGH FOR FRIED FRUIT PIES
This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.
Provided by MrsWheelbarrow
Categories Desserts Pies 100+ Pie Crust Recipes
Time 4h10m
Yield 12
Number Of Ingredients 5
Steps:
- Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
- Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
- Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 27.9 g, Cholesterol 8.9 mg, Fat 9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 102.1 mg, Sugar 4.2 g
DOUGH FOR FRIED PIES
Make and share this Dough for Fried Pies recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 30m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix and place in refrigerator till ready to use.
- When ready to use, roll out pie dough.
- Use a small bowl to cut out circles.
- Put 2 or more tablespoons of fruit in the middle of the circle; fold over and press edges together.
- Bake at 350° for 20 minutes or till browned.
Nutrition Facts : Calories 9916.5, Fat 1095.2, SaturatedFat 274.3, Cholesterol 5.7, Sodium 796.3, Carbohydrate 49.6, Fiber 1.7, Sugar 0.2, Protein 7.8
FRIED PIE CRUST
This is the best recipe I've found for really old time fried pies. This reminds me of the pies my grandmother used to make and they were delicious. Easy, Easy, Easy to make, especially if you use food processor. This recipe was given me by Martha DeFoor, White Hall, AR
Provided by paperdoll82
Categories Dessert
Time 25m
Yield 4 pies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients. Roll dough to 1/8 inch thick. Cut into circles. Make circles at least 4". Fill pastry with 1 heaping tablespoon prepared fruit. Fold circle in half, seal edges with fork if you don't have plastic utensils for making pot stickers and the like. Fry until golden brown in about 1/4" canola oil. Great served hot or cold.
TRADITIONAL FRIED PIE PASTRY
This is one of the standard pastry recipes our family has been using and passing down for many generations - I am sure anyone that has a family that loves fried pies will recognize this and love it!! Simply fill with your favorite filling(apricot is our favorite,but I hear a mix of apricot and peach is great).**cook time is chill time. Usually made with Our Family Fried Pies Recipe #214574
Provided by Mommy Diva
Categories Dessert
Time 1h15m
Yield 12-15 pies
Number Of Ingredients 6
Steps:
- Combine dry ingredients in a large mixing bowl.
- Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
- Mix water and vinegar together,set aside.
- Add in water mixture, stirring with a fork until dry ingredients are moistened.
- Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
- Preferred filling Our Family's Fried Pies.
- Roll out a ball of pastry about the size of a golf ball.
- Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
- Fold over and seal with a fork.
- ***Pies may be frozen at this point.
- Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
- Remove to a paper towel lined plate.
- Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
- Enjoy! ;).
Nutrition Facts : Calories 151.4, Fat 8.8, SaturatedFat 2.6, Sodium 97.4, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
ALL-PURPOSE EASY SHORTENING PIE DOUGH
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
Nutrition Facts : Calories 397.1, Fat 26.1, SaturatedFat 7.5, Sodium 291.9, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.8
FRIED APPLE PIES
Little fried apple pies.
Provided by Melissa
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
- Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
- In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 34.9 g, Fat 68.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 10.4 g, Sodium 292.1 mg, Sugar 9.9 g
CLASSIC PIE PASTRY
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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