Fried Fruit Pies Recipes

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FRIED FRUIT PIES



Fried Fruit Pies image

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

3 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco or 3/4 cup other good vegetable shortening
1 egg, lightly beaten
1/4 cup cold water
1 teaspoon vinegar (preferably white vinegar)
3 cups dried fruit (apricots, peaches, apples)
1 1/2 cups water
1 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice

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 PIES



Fried Fruit Pies image

My daughters teacher made these in her class and they were so good. Since she kept forgetting to give me the recipe, I found this one and my daughters verified it as the same.

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 4

1 (10 count) package buttermilk biscuit dough
1 (21 ounce) can apple pie filling (or cherry, peach, blueberry etc.)
1/4 cup powdered sugar (optional)
vegetable oil (for frying)

Steps:

  • Take one individual biscuit and roll out flat on floured board into a circle.
  • Spoon approximately 2 tablespoons of fruit on biscuit.
  • Fold dough around fruit and pinch edges tight.
  • Fry in hot vegetable oil turning over when golden brown.
  • Drain on paper towel and sprinkle with powdered sugar. Cool and serve.

Nutrition Facts : Calories 156, Fat 4.1, SaturatedFat 1, Sodium 358.2, Carbohydrate 28.8, Fiber 1.1, Sugar 10.7, Protein 1.9

FRIED PIES



Fried Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 pies

Number Of Ingredients 9

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Cherry pie filling, canned
Powdered sugar, for sprinkling

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.

MAMA'S FRIED PIES



Mama's Fried Pies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 pastries

Number Of Ingredients 9

8 ounces dried peaches
1 cup sugar
2 tablespoons margarine
1 homemade pie crust, recipe follows, or substitute with ready-made biscuit dough
Oil, for frying
1 1/2 cups all-purpose flour
Salt
1/2 cup vegetable shortening
1/2 cup ice-cold water

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.

FRUIT-FILLED HAND PIES



Fruit-Filled Hand Pies image

This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12

Number Of Ingredients 9

2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
1 tablespoon granulated sugar
Zest of 1/2 orange
Juice of 1/2 orange
Pinch of coarse salt
1 tablespoon cornstarch
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
1 egg, lightly beaten
Sanding sugar

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  • In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
  • On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
  • Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
  • Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

BUTTERMILK DOUGH FOR FRIED FRUIT PIES



Buttermilk Dough for Fried Fruit Pies image

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

3 cups all-purpose flour
½ cup lard
3 tablespoons white sugar
½ teaspoon kosher salt
1 cup buttermilk, at room temperature

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 APPLE PIES



Fried Apple Pies image

Little fried apple pies.

Provided by Melissa

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
½ cup shortening, chilled
1 teaspoon salt
½ cup cold water
2 apples
¼ cup white sugar, or to taste
⅛ teaspoon ground cinnamon, or to taste
oil for frying

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

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