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
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 APPLE PIES
Little fried apple pies.
Provided by Melissa
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
- Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
- In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 34.9 g, Fat 68.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 10.4 g, Sodium 292.1 mg, Sugar 9.9 g
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.
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
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 DOUGH
I have NEVER made this, at least not yet, but the recipe brings back wonderful memories of sitting around Gram's tiny kitchen eating her warm fried pies. I liked the peach ones best - she made those from dried peaches. You know, losing someone special to you is awful, but losing those recipes that are stored in her heart, is a...
Provided by Diane Springs
Categories Pies
Number Of Ingredients 4
Steps:
- 1. Using a fork or a dough blender, combine flour and crisco, working into a cornmeal stage. Add enough cold water to make a sticky dough. Roll out in flour and roll into a square. I have no idea how many this makes. This dough needs to be a tough dough, so you can fry it and it will hold together.
- 2. Roll into squares, put fruit mixture in middle, fold and seal edges with a fork and drop into hot Crisco until nice and golden brown.
- 3. Gram always used her iron skillet to make these. I remember peach, apple and raisin. Makes my mouth water just to think about them. Good Luck!
PIE DOUGH FOR HAND PIES
This pie dough is perfect for Blueberry-Cream Cheese Hand Pies
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, pulsing until dough is crumbly but holds together when squeezed (if necessary add up to 2 tablespoons water). Divide dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
DEEP-FRIED CHERRY PIES
"With a wonderfully flaky crust, these stuffed cherry pies always make a quick dessert," Monica Larkin notes from Shinnston, West Virginia. "My family loves them after dinner or as a snack, but they're also wonderful for my husband's take-along lunch." -Monica Larkin, Shinnston, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 57g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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