Fried Pies

Pastry for fried pies is not as delicate as pie dough. You don’t have to be concerned about over-working it. It needs to be durable enough to hold up during the rolling, pinching and crimping necessary to put the pie together, as well as contain the filling throughout the frying process. This pastry recipe is enough to make 12 5- to 6-inch pies.

Pastry for Fried Pies

·         3 cups All-purpose flour
·         1 teaspoon Salt
·         ¾ cup Crisco or other good vegetable shortening
·         1 Egg, lightly beaten
·         ¼ cup Cold water
·         1 teaspoon Vinegar (preferably white vinegar)
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.

The Filling

·         3 cups Dried fruit (apricots, peaches, apples)
·         1-½ cups water
·         6 tablespoons Sugar
·         ¼ teaspoon Cinnamon
·         ¼ teaspoon Ground Allspice
In 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 it to cool; mash fruit slightly. Stir in the sugar and spices.

Next- 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.

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 any 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.


Method one, in Fry-Daddy heat the oil, carefully lower the pies into the oil, one at a time, each one will turn a nice even golden brown in 3 or 4 minutes. Remember: The frying process is merely cooking the dough.

The second method, Heat oil in frying pan, fry pies in about a half inch of oil, these take longer to brown and, of course, you have to turn them. Whatever the frying method, be sure your oil is very fresh. You can sprinkle the hot fried pies with confectioner’s sugar, or cinnamon sugar.


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