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 PEAR PIES
Steps:
- Make the dough: Pulse the flours, sugar and salt in a food processor to combine. Add the butter and pulse again until the flour looks like cornmeal, then pulse in the egg until the mixture clumps together. Knead the dough a few times, press it into a disc and wrap loosely in plastic. Refrigerate for at least 30 minutes before rolling out.
- Make the filling: In a medium skillet over medium-high heat, melt the butter with the sugar, cinnamon, vanilla seeds, honey and lemon zest. Stir constantly for 5 minutes. Add the pears and cook, stirring from time to time, until they start to soften, about 5 minutes. Let cool.
- Beat the egg with 1 tablespoon water. Line a baking sheet small enough to fit in your freezer with parchment or wax paper. On a floured surface, roll out the dough to 1/8 inch thick and cut into circles with a 4-inch cutter. Gather the unused dough into a ball and repeat until you have used all the dough. You should have 8 to 10 circles. Place on the baking sheet and refrigerate for about 15 minutes.
- Working quickly, make the pies: brush the outer 1/2 inch of a pastry circle with the egg wash, then spoon a heaping tablespoon of pears onto the circle, off center. Top the pears with as much of the liquid from the pan as will fit without spilling out, about 1/4 teaspoon. Lift the edge opposite the pears with a spatula and fold the pastry to cover the pears, making a half-moon shape. Crimp the edges with the tines of a fork to seal the pie. Transfer to the lined baking sheet. Repeat with the remaining pastry circles. (If the dough starts to tear, chill it.) Freeze for at least 3 hours.
- Shortly before serving the pies, in a large, heavy skillet set over high heat, add enough oil to rise 1/2 inch up the pan and heat until it reaches 350 degrees or a pinch of dough immediately bubbles and starts to brown. Fry 3 or 4 pies at a time, turning them once, until both sides are golden, 4 to 5 minutes. If they start to turn dark brown, lower the heat a little. Remove with a slotted spoon and drain on brown paper bags. Repeat with the remaining pies. Serve warm, with ice cream.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 29 grams, Carbohydrate 65 grams, Fat 44 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 186 milligrams, Sugar 34 grams, TransFat 1 gram
SOUTHERN FRIED PEACH PIES
This is a recipe from my Great Grandmother. I can remember going to her house and sitting down to a lunch of Fried chicken, mash potatoes, green beans, fried corn, biscuits and fried peach pies for dessert. It is a wonder we didn't all die from heart disease but that is country living. These directions were written for me real countryfied so I explained best I could but you will get the jist. Make dough, fill it and fry it!
Provided by Petdrwife
Categories Pie
Time 1h50m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, baking powder and salt in a bowl.
- Cut in crisco with pastry cutter or fork.
- Add enough milk to make dough, do not mix too much.
- Let biscuit dough sit for 1 hour.
- Meanwhile take dried peaches and put in sauce pan with enough water to cover and cook until soft.
- Add 1 1/2 cups of sugar and cook 15 minuts more.
- Remove from stove and mash with potato masher; set aside.
- Preheat electric skillet to 300 degrees.
- Take biscuit dough and pull enough off for one pie, roll it out thin on floured board. Take a saucer, place on rolled out dough and trim around it with a sharp knife.
- Place two big spoons of peaches on one side of dough and lap the other side over in half moon shape. Seal the edges with a fork.
- Fry pies in skillet until brown, then turn and brown other side.
- Drain on paper towels.
- These pies can be eaten warm or stored in a container and eaten the next day room temperature they are awesome either way.
Nutrition Facts : Calories 514, Fat 9.2, SaturatedFat 2.7, Sodium 573.3, Carbohydrate 105.9, Fiber 1.1, Sugar 50, Protein 5.7
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 PIES
Make and share this Fried Pies recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 20m
Yield 8 pies, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut butter into flour with pastry blender.
- Combine milk and egg yolk. Pour over flour mixture, stirring to mix well.
- Roll out small portions on floured surface.
- Place pie filling in center.
- Fold over and seal edges.
- Fry in deep fat until golden.
- Put sugars or coating in brown paper bag and shake (after frying) to coat.
- Enjoy.
Nutrition Facts : Calories 117.6, Fat 6.6, SaturatedFat 4, Cholesterol 39.6, Sodium 44.9, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 2.2
FRIED PINCHY PIES
I am obsessed with the thought of frying things on white bread, which led to being obsessed with the thought of frying things IN white bread. These fried peanut butter and jelly pinchy pies are the result.
Provided by Chef John
Categories Sandwiches
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Cut bread into 3 1/2-inch rounds using a round cutter.
- Spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. Repeat with the jelly for the remaining 2 slices of bread.
- Place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. Repeat with remaining slices.
- Place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Dust with powdered sugar and serve.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 37.8 g, Fat 40.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 394.5 mg, Sugar 10.8 g
FRIED PINCHY PIES
I am obsessed with the thought of frying things on white bread, which led to being obsessed with the thought of frying things IN white bread. These fried peanut butter and jelly pinchy pies are the result.
Provided by Chef John
Categories Sandwiches
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Cut bread into 3 1/2-inch rounds using a round cutter.
- Spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. Repeat with the jelly for the remaining 2 slices of bread.
- Place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. Repeat with remaining slices.
- Place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Dust with powdered sugar and serve.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 37.8 g, Fat 40.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 394.5 mg, Sugar 10.8 g
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