One Handed Fried Pies Recipes

FRIED APPLE HAND PIES

Steps:

• For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
• For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
• Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
• Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
• Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

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.

FRUIT-FILLED HAND PIES

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.

ONE-HANDED FRIED PIES

Steps:

• For the Filling:.
• In a saucepan, combine dried fruit and the apple cider. Bring to boiling, reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (Cider should be cooked down). Mash slightly. Cool.
• For the Pastry:.
• Combine flour, baking powder, sugar, salt,and baking soda in a mixing bowl. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-sized.
• Sprinkle 1 Tbsp of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 Tbsp of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 Tbsp at a time. (Do not overhandle). Form dough into a ball.
• Pat or lightly roll dough into a 15 inch circle. Using a 4 inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 Tbsp fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shapes. seal edges with tines of a fork.
• In a 12 inch nonstick skillet, heat 2 Tbsp of the shortening over medium low heat. fry half of the pies for 8 to 10 minutes or until golden brown, turning once. Drain on papaer towels. (Add remaining shortening; fry remaining pies) serve warm.
• MAKE AHEAD TIP: Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. freeze pies for up to 3 weeks. reheat frozen pies, wrapped in foil, in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with powdered sugar before serving.
• CHOCOLATE FRIED PIES: Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 Tbsp melted butter. Spread a scant 2 tsp of mixture onto each pastry circle. Fry pies as directed.

EDNA'S FRY PIES

Steps:

• To make pies, combine in large bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water, a little at a time, until the flour mixture is moistened. Form into 4 balls. , Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Crimp edges to seal. , Heat shortening; fry a few pies at a time in deep fat until golden brown. Cool on wire racks. , Meanwhile, in large bowl, combine glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.

STRAWBERRY HAND PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine strawberries, sugar, cornstarch, and vanilla extract in a bowl; set aside and let the strawberries macerate.
• Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches, and using a knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into three equal rectangles so you have a total of 6 rectangles. Using a slotted spoon, place 2 tablespoons of the strawberry mixture on one half of the long ends of the rectangle, but don't spread all the way to the edge.
• Brush beaten egg around the sides of the strips, and then fold the dry end over the strawberry mixture end. Using a fork, gently press the edges together to seal really well, and cut a couple slits in the top of each pie to allow steam to escape.
• Brush the tops of the hand pies with the remaining egg and set hand pies onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove the pies to a wire rack to cool and dust with confectioners' sugar, if using. Serve warm or at room temperature.

FRIED PIES

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.