Mexican Fruit Pies By Freda Recipes

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MEXICAN FRUIT PIES BY FREDA



Mexican Fruit Pies By Freda image

These were made at a mexican resturant I worked Many years ago. These were so easy and so delicious. Pies (Tortillas rolled Burrito style)are Deep fried and served warm, with sprinkles Cinnamon and sugar sprinkled over the Ice Cream or whip cream. Sprinkle more Cinnamon and sgr over top and drizzle with Honey, or Caramel . . . You'll never go back to a slice of apple pie again.

Provided by FREDA GABLE @cookin4me

Categories     Pies

Number Of Ingredients 7

- enough oil for deep frying
1 pkg - flour tortillas
2 large - cans apple pie filling
- cinnamon & sugar mixture
TOPPINGS;
- ice cream or whip cream
- honey or caramel topping to drizzle

Steps:

  • Heat oil to 375.
  • Fill tortillas with 1-2 TBS Apple Pie filling, or Peach. Your Choice. Roll as for Burritos, add toothpick to keep closed.
  • Place in hot oil in deep fryer, Turn till golden brown. Remove from Deep fryer into Cinnamon and Sugar mixture. Sprinkle or toss into Cinn. Sugar Mixture.
  • TO SERVE: Place on Plate, add scoop of ice cream, or whip cream. Sprinkle with More Cinnamon and Sgr, and drizzle with Honey, or Caramel. ENJOY . . so easy so good.

PASTELITOS -- LITTLE FRUIT PIES (SOUTHWEST)



Pastelitos -- Little Fruit Pies (Southwest) image

This recipe was found in the 1986 cookbook, I Hear America Cooking. These "little pies" are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days. Preparation time does not include the 30 minutes needed for the dough to chill. Although this recipe can be considered 'Native American' I marked it as 'Southwest' as part of the USA -- After all, we're all Americans!

Provided by Sydney Mike

Categories     Pie

Time 1h20m

Yield 30 squares, 15 serving(s)

Number Of Ingredients 12

2 cups dried apricots
1/2 cup brown sugar, packed
1/2 cup golden raisin
1/2 cup pecans, chopped (or pinon nuts)
1/3 cup granulated sugar
1/2 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 lb unsalted butter
5 tablespoons vegetable shortening
1/4 cup ice water (more or less)

Steps:

  • FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
  • In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
  • Remove puree from heat, then add raisins & nuts, & set aside to cool.
  • FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
  • Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
  • When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
  • Spread the fruit mixture on top, ALMOST to the edge.
  • Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
  • In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
  • Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.

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