Fried Pecan Pie Food

DEEP FRIED PECAN PIE RECIPE BY TASTY

Steps:

• Make the crust: Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain.
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving a quarter or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
• Preheat the oven to 350°F (180°C).
• Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
• Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish, trimming any excess dough around the edges. Crimp the edges in a decorative pattern.
• Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 10. Bake for 15 minutes, until lightly golden brown.
• Make the filling: In a large bowl, whisk together 1½ cups pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
• Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Top with the remaining ½ cup (60 G) of pecans in concentric circles.
• Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
• Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.
• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350°F (180°C).
• Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.
• Finish with a dusting of powdered sugar and serve warm.
• Enjoy!

FRIED PECAN PIES

Steps:

• In the work bowl of a food processor, combine flour and salt; pulse 2 times. Add shortening and butter; pulse until crumbly, 4 to 5 times. Transfer mixture to a large bowl. Sprinkle ice water, 1 tablespoon at a time, over dry ingredients, tossing with a fork just until moistened. Place dough on a lightly floured surface; gently knead until combined, 2 to 3 times. Shape into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes. In a medium saucepan, bring brown sugar, corn syrup, 3 tablespoons water, butter, and salt to a boil over medium-high heat. Reduce heat to low; simmer for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 15 to 20 minutes. On a lightly floured surface, roll dough to approximately 1⁄8-inch thickness. Using a 3 1⁄2-inch round cutter, cut dough into 12 rounds, rerolling scraps as necessary. Using a pastry brush, moisten edges of dough with water. Spoon 2 teaspoons pecan mixture into center of dough. Fold dough over; press edges with a fork dipped in flour to seal. Fill a large deep cast-iron skillet halfway with canola oil. Heat over medium-high heat until a deep-fry thermometer reads 350°. Gently place pies in hot oil. Fry in batches, turning occasionally, until golden brown, 3 to 5 minutes per batch. Adjust heat to maintain temperature at 350° if necessary. Remove pies with a slotted spoon; drain on several layers of paper towels. Let cool for 10 minutes. Sprinkle with sugar. Sift cocoa over pies, if desired.

FRIED PECAN PIE

Steps:

• Heat oil. Cream butter and sugar. Beat in syrup, flour, salt and vanilla extract. Stir in pecans until well mixed.
• Unroll pie dough, cut into circles using a 4" cookie cutter. Take the excess dough, roll it back out, and cut more pieces.
• Put 1 to 1/2 tablespoon of mixture to each piece of dough in the center. Fold over into a half moon looking pie.
• Using a fork seal and crimp the edge's of each pie --
• Fry the pie's at 350* for about 3 minute's turning as needed.
• Take out let cool slightly and eat away!

FRIED PIES

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.

PECAN PIE FILLING

Steps:

• Preheat oven to 400 degrees F. Beat the eggs until well combined and light in color, about 5 minutes. Mix the sugar and flour together and gradually add to the eggs using low speed. Add the corn syrup, vanilla and salt and blend well, again using low speed. Fold the nuts in by hand and pour the mixture into the prepared pie crusts. Bake at 400 degrees F for 10 minutes and then reduce the heat to 350 degrees F. and bake for 1 hour longer. The pie will rise up and form cracks on the top, and the filling will be set when baking is complete. Remove pie and let it cool before cutting.
• Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all-purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Re-roll any scraps for a second pie crust.
• Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack.

CHEF JOHN'S PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
• Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
• Spread pecans out on a baking sheet. Bake in the oven until lightly toasted, 7 to 8 minutes.
• Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
• Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
• Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
• Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.

BUTTER PECAN PIE

Steps:

• Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl.
• Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping.
• Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm.

IRRESISTIBLE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
• On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
• To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
• Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.