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
EASY FRIED PIES
Provided by The SouthernPlate Staff
Number Of Ingredients 7
Steps:
- Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
- Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
- Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.
FRIED FRUIT PIES
A true comfort food, these little fried pies have so much to recommend them: They are wonderful, hot or cold. They can be easily eaten out of hand, so I guess that makes them a true convenience food in these on-the-go times in which we live. And they are so versatile because they can be filled with your favorite fillings.
Provided by -Mary-
Categories Pie
Time 35m
Yield 12 pies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs.
- Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined.
- Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
- In a nonreactive pan on very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly.
- Stir in the sugar and spices. This step of the preparation may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.
- Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls.
- On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles don't have to be perfect, and ragged edges are okay.
- Put about 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger) and then fold over the dough, making the familiar half-moon shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and that any holes in the dough are crimped.
- Using a deep fryer set at 350, carefully lower the pies into the oil, one at a time. Cook until they turn a nice even golden brown in 3 or 4 minutes. You don't have to worry about cooking the filling -- it's already cooked. The frying process is merely cooking the dough.
- Drain on paper towels.
Nutrition Facts : Calories 427.7, Fat 13.8, SaturatedFat 4.1, Cholesterol 15.5, Sodium 211.2, Carbohydrate 74.9, Fiber 5, Sugar 16.7, Protein 5.1
FRIED FRUIT PIE DOUGH
This is a good fried fruit pie dough. It frys up light and crunchy. This will also be good with meat pies.
Provided by CrankyCook
Categories Lunch/Snacks
Time 25m
Yield 12 pies, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour and salt, cut in shortening till you get coarse crumbles.
- Mix water with egg, stir in slightly.
- Mix in Vinegar till all combined.
- Form ball, wrap and chill 1 1/2 to 2 hours.
- Seperate into 12 balls then flatten and fill with the filling of your choice. Don't forget to seal the edges and crimp so the good stuff won't come out!
Nutrition Facts : Calories 699.7, Fat 40.6, SaturatedFat 12.2, Cholesterol 52.9, Sodium 601.1, Carbohydrate 71.7, Fiber 2.5, Sugar 0.3, Protein 11.3
MAMA'S FRIED PIES
Steps:
- Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
- Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
- Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
- For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
- For prune pies, use dry, pitted prunes and add vanilla to taste.
- Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.
FRIED APPLE HAND PIES
These pies are perfect for people who deep-fry their turkeys on Thanksgiving. Instead of wasting leftover oil, use it for dessert! These pies can be made days, weeks, even months ahead of time and just fried up after the big meal. It'll cut down on dishes too!
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 18 hand pies
Number Of Ingredients 18
Steps:
- For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
- For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
- Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
- Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
- Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.
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.
DRIED AND FRIED FRUIT PIES
The most common dessert on the range was dried fruit, usually peaches, apples, or apricots, often stewed up with plenty of sugar. "Cookie" might also add sugar to biscuit dough and fry it, as a rudimentary but tolerable doughnut. Enterprising cooks, who were paid more than even the top riders and cowhands, created fried fruit pies as a combination of the two desserts. This recipe takes a few liberties with the original dish, adding jam for extra fruit taste and sweetness, and lightening up the lard pastry. For the pastry, butter tasted the best, and lard makes it flake. You can substitute vegetable shortening for some of the lard, as done here, without losing the lightness. If you want the ultimate in flakiness, use a soft wheat flour. The lower gluten content does the trick.
Provided by Olha7397
Categories Pie
Time 50m
Yield 8 pies
Number Of Ingredients 12
Steps:
- In a small, heavy saucepan, combine the apricots with the water. Simmer over low heat until the fruit is plump and soft and most of the water has been absorbed, about 25 minutes. Add more water if needed.
- Drain the apricots and chop them. Mix the apricots in a small bowl with the jam or preserves, and the nuts or bread crumbs. Refrigerate the filling, if you wish, for as long as 24 hours.
- Roll the pie dough out 1/8 to 1/4 inch thick. Cut it into rounds with the top of a coffee can or with a large round biscuit or cookie cutter. Spread equal portions of filling on each round, moisten the dough edges lightly, and fold the rounds over into half moon shapes. Crimp the edges with a fork.
- In a heavy saucepan or Dutch oven, heat at least 4 inches of shortening to 350°F Fry the pies in batches, turning them over midway through the cooking, after they rise to the surface. Remove them when they are golden brown and crispy, about 3 minutes. Drain them, and sprinkle them with sugar. Let them cool for at least 5 minutes before eating. Makes 8 pies.
- Variations: The pies can be baked rather than fried. Place them on a greased baking sheet, brush them with a little beaten egg (1 egg is enough for this batch of pies), sprinkle them with sugar, and bake them at 375°F for about 20 minutes, or until they are lightly browned.
- Experiment with other dried fruit or jam fillings. Try dried peaches simmered in peach nectar with a touch of jalapeno jam, or dried apples with cider, a splash of applejack, and cinnamon.
- FOR THE PIE CRUST: Using a food processor, a bowl with a pastry blender, or your fingers, cut the lard, butter and vegetable shortening into the flour and salt. Whatever method you choose, be careful not to overwork the dough, which would reduce flakiness. Add the water a few tablespoons at a time, until the dough just holds together. Divide the dough into two mounds, wrap them in plastic, and refrigerate them at least 30 minutes (or wrap one mound for the freezer, if you don't plan to use it in the next couple of days).
- If the pie crust is to be baked, preheat the oven to 400°F
- On a floured board or pastry cloth, roll out the dough in a circle a couple of inches larger than the pie pan. To avoid stretching the dough excessively, roll it from the center outwards, lifting the rolling pin after each stroke rather than rolling back over the dough in the opposite direction. Loosen the dough, drape it around the rolling pin, and center the crust over the pan, dropping it gently into place.
- If you're making a one crust pie, crimp the edges decoratively. If your pie is to have two crusts, roll out the second mound of dough, too.
- For a single pre-baked crust, prick the dough in several spots. Cover the pie shell with foil, and weight the foil with dried beans or pie weights. Bake the crust for 10 minutes, and then lower the temperature to 350°F and bake for an additional 15 minutes, or follow the directions in your pie recipe.
- One cowboy commented that a chuck wagon cook "is a sort of human that was kicked in the head by a brindle cow or a cross-grained mule when very young...They're temperamental as wimmin too; an' like the bosses, don't need no sleep neither." -Quoted in Ramon Adams, Come and Get It.
- Texas Home Cooking.
Nutrition Facts : Calories 397.7, Fat 21.7, SaturatedFat 8.3, Cholesterol 21.3, Sodium 304.5, Carbohydrate 50.4, Fiber 5.8, Sugar 20.6, Protein 5.5
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.
HOT POCKET AND FRIED PIE DOUGH
This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time.
Provided by SwoR8193
Categories Breads
Time 42m
Yield 12 pockets
Number Of Ingredients 6
Steps:
- In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
- Cut in shortening.
- Pour the milk into the flour mixture all at once.
- Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
- Lightly knead it to make a thick dough.
- Let the dough rest for 10 minutes.
- Cut the dough into 12 equal portions.
- On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
- Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
- Fold over and crimp the edges with a fork.
- Fry a few at a time without crowding, in the hot oil, until golden brown.
- Remove from the oil and drain on paper towels.
- Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
- The dough will cook too fast to get the insides done.
- I find it best to place paper towels on a wire rack so the pies remain light and crisp and don't get soggy from the steam.
- If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
- Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
- (Sugar and cinnamon mix is great on apple pies.).
FRIED PIE PASTRY
Pastry recipe for fried pies. Use with your favorite fried pie fillings.
Provided by Donna Mig
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 12
Number Of Ingredients 6
Steps:
- Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball.
- Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
Nutrition Facts : Calories 233 calories, Carbohydrate 23.9 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 200.2 mg, Sugar 0.1 g
FRIED FRUIT HAND PIES
Fried Apple Hand Pies are the classic southern dessert. A delicious cinnamon apple filling inside a delicate flaky pie crust that is deep fried to perfection. Dip them in a powdered sugar glaze for an unforgettable dessert. From missinthekitchen.com
Provided by Lise in Indiana
Categories Dessert
Time 1h30m
Yield 12 pies
Number Of Ingredients 16
Steps:
- For the dough: Sift the dry ingredients together in a bowl. Cut in shortening until well combined using a fork or pastry cutter. Whisk egg and milk together and mix until the dough comes together. Wrap in plastic wrap and refrigerate one hour or until you are ready to make the pies.
- You may substitute pre-made filling or use this one: Combine apples, sugar, cinnamon, nutmeg, salt in a bowl and toss together. Add water and cornstarch to a pan and whisk together. Add apples and mix together. Place over medium- high heat. Cook, stirring often about 10 minutes. Pour into a bowl and set aside to cool.
- When you are ready to make the pies, divide the dough into 12 - 3ounce (approx.) balls. Roll dough out over a well floured surface. Add additional flour to the top of the dough if needed to make it easy to roll.
- Use a 4 - 5 inch circle (a small saucer or large cookie cutter) to cut pastry into circles.
- Add about 1 tablespoon of apple filling to the center of each circle. Fold over and pinch seams closed. Fold edges over and press edges with a fork. Repeat with remaining ingredients.
- Heat about 3 cups of oil in a deep skillet to 375 degrees. Cook 2 or 3 pies at a time, turning to brown both sides. Remove from oil to a paper towel lined rack to drain.
- Whisk powdered sugar and milk together until smooth in a medium sized bowl. Dip fried pies into icing and drain on a wire rack placed in a baking pan until icing is set, about 10 -15 minutes. Serve immediately.
- Pies are best the first day. Leftovers can be be placed in an airtight container and refrigerated up to 4 days. Bring to room temperature for serving or warm in microwave for a few seconds.
Nutrition Facts : Calories 370.8, Fat 11.4, SaturatedFat 3.6, Cholesterol 23.6, Sodium 243.3, Carbohydrate 63.3, Fiber 2.3, Sugar 37.1, Protein 5.3
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
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