Deep Fried Cherry Pies Recipes

Steps:

• In a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Divide dough into four portions; roll each into an 8-in. circle. Place 1/4 cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. , In an electric skillet or deep fat-fryer, heat 1 in. of oil to 375°. Fry pies, folded side down, in oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping.

Steps:

• Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
• Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
• Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

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.

Steps:

• For dough:
• Whisk flour, sugar, and salt in medium bowl. Add shortening. Using fingertips, blend until coarse meal forms. Add 6 tablespoons ice water, 1 tablespoon at a time, tossing with fork until moist clumps form and adding more water by tablespoonfuls if dry. Gather into ball; form into disk. Wrap in plastic; chill 2 hours.
• Roll out dough on lightly floured surface to 14-inch round. Using 6- to 7-inch round plate as guide, cut out 2 rounds. Gather remaining dough into ball. Roll out dough and cut out more rounds, gathering scraps and rerolling as needed for total of 6 rounds. Transfer rounds to rimmed baking sheet, layering between sheets of waxed paper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For filling:
• Mix berries, sugar, vanilla, cinnamon, and salt in large bowl. Let stand 5 minutes; stir again.
• Place 1 dough round on lightly floured surface. Brush with egg glaze. Spoon 1/2 cup berry mixture into center; fold sides of crust over filling, pinching tightly to seal. Repeat with remaining dough rounds and filling.
• Add enough oil to heavy large saucepan to reach depth of 2 1/2 inches. Attach deep-fry thermometer. Heat oil to 330°F to 340°F. Cook pies, 2 at a time, until deep golden brown, 7 to 8 minutes. Drain on paper towels. Dust with powdered sugar. Serve warm with ice cream.Adapted from Lamberts Downtown Barbecue

Steps:

• Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas, a few at a time, for 2 minutes on each side or until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve immediately.

Steps:

• To assemble wontons, place approximately 1-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper.
• Moisten the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed.
• Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap.
• Moisten one end and pinch the two ends firmly together; repeat.
• Pour the oil into a deep fryer and heat to 375 degrees F.
• Deep fry the wontons, 8 to 10 at a time for about two minutes or until crisp and golden.
• Drain on paper towels.
• Fried wontons can be kept warm for about one hour in a 250 degree F. oven or reheated for 5 minutes in a 450 degree F. oven.
• Powdered sugar or cinnamon sugar can be sprinkled on the fried wontons, if desired.

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.