Amish Fry Pies Recipe 45 Food

HOMEMADE FRIED PIES

Steps:

• COMBINE the flour, baking powder, salt, and sugar in a large bowl.
• Cut the shortening into the dry ingredients.
• MIX the eggs and evaporated milk together in a separate bowl, then add to the shortening-flour mixture.
• Mix with a fork just until it holds together.
• Roll out rather thin, to about ⅛-inch thickness.
• Cut out rounds using a 7-inch saucer or circle as a pattern, rerolling the dough as needed.
• Put ½-cup fruit pie filling on one-half of the circle, leaving a bit of space clear around the edge. Be sure your filling is fairly thick and cold or it will run.
• Fold over the circle and seal the edges well.
• HEAT shortening in a deep pan to a depth of about 2 inches until very hot.
• Deep-fry the pies until golden brown on both sides, 2 minutes per side.
• Put onto a baking sheet or cooling rack to cool before serving.

AMISH APPLE FRY PIES

Steps:

• To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.
• For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it's in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.
• Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.
• Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.
• Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.
• Repeat with remaining pies.
• While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It's best to glaze the pies while they're still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.
• Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.

AMISH FRY PIES

Steps:

• Mix first set of ingredients like a pie dough -- cut a circle the size you want your pie.wet the edges with water and fill with your favorite pie filling -- about 1 heaping tablespoonful.
• Fold over and crimp the edges -- with a fork.
• Deep fry in crisco shortening until slightly brown --
• Place on wire racks to drain.