Fried pies are a delectable treat that offers a delightful combination of flavors and textures. With a crispy, golden brown crust that yields to a warm, savory filling, these handheld pockets of goodness are perfect for any occasion. Whether you prefer the classic apple filling, the tangy cherry filling, or the hearty beef and potato filling, there's a fried pie recipe to suit every taste. With its easy-to-follow instructions and detailed tips, this article will guide you through the process of creating these delicious fried pies from scratch. So, gather your ingredients, preheat your oil, and get ready to embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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 PASTRY DOUGH
I make these for my dad.
Provided by Kathy Williams
Categories Pies
Time 40m
Number Of Ingredients 7
Steps:
- 1. In a large bowl, combine flour and salt. Cut in crisco with a pastry knife until it resembles coarse crumbs.
- 2. Combine beaten egg and ice water. Sprinkle over flour. Add in white vinegar. Mix until it all comes together to form a ball. Add more water if its looks too dry. Wrap in plastic wrap and refrigerate for 30 minutes.
- 3. Roll out dough into 6 inch rounds. Fill with favorite fruit filling, wet edges with a little water, fold over and crimp together with a fork.
- 4. Deep fry for 2-4 minutes until golden brown. Sprinkle with cinnamon and sugar.
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!
Tips:
- Choose the Right Flour: All-purpose flour is the most common choice for fried pie dough, but you can also use bread flour or a blend of all-purpose and bread flour for a chewier crust.
- Use Cold Butter: Cold butter is essential for a flaky crust. If the butter is too warm, it will melt into the flour and make the dough tough.
- Work Quickly: Overworking the dough will make it tough. Work the dough just enough to bring it together.
- Chill the Dough: Chilling the dough before rolling and frying will help to prevent the dough from shrinking and will make it easier to handle.
- Fry the Pies in Hot Oil: The oil should be hot enough to fry the pies quickly and evenly. If the oil is not hot enough, the pies will absorb too much oil and become greasy.
- Drain the Pies on Paper Towels: After frying, drain the pies on paper towels to remove any excess oil.
Conclusion:
Fried pies are a delicious and versatile treat that can be filled with a variety of sweet or savory ingredients. With a little planning and care, you can make delicious fried pies at home that will rival any store-bought variety. So next time you're looking for a fun and easy snack or dessert, give fried pies a try!
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