• 12/1 Nat Fried Pie Day 3

    From Dave Drum@1:3634/12 to All on Mon Nov 29 06:45:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Southern Fried Hand Pies
    Categories: Pastry, Snacks, Fruits, Desserts
    Yield: 12 Pies (about)

    1/4 c Unsalted butter
    1/4 c Granulated sugar
    2 Tart apples; peeled, cored,
    - chopped (abt 2 cups)
    1 tb Brown sugar
    1/4 ts Ground nutmeg
    1/2 ts Ground cinnamon
    Powdered or granulated sugar
    - for dusting; optional

    2 1/2 c Self-rising flour; divided
    1/2 c Vegetable shortening or lard
    2 tb Granulated sugar
    Yolk from one egg
    1/2 c Ice water
    1 c Oil or lard; for the skillet

    For the fruit, melt the butter and sugar together; add
    chopped apples and simmer covered, over medium heat for
    about 15 to 20 minutes. Remove from heat, sprinkle brown
    sugar, nutmeg and cinnamon over the apples, stir, taste
    and adjust sweetness. Set aside to cool.

    For the dough, cut the shortening into 2 cups of the
    flour. Stir in the sugar, egg yolk and ice water until
    dough is sticky. Turn out onto a floured surface and
    sprinkle more flour on top, working it in until dough is
    smooth. Roll out to about 1/8 to 1/4 inch thick and cut
    into 4 to 6 inch circles. You may also pinch off golf
    ball-sized pieces and flatten individually by hand. Place
    about a half tablespoon of the cooled filling in the
    center of each round. Barely wet the edges of the round
    with water, fold over, lightly press down on the edges and
    the filling; seal the edges with the tines of a fork.
    Place all of the pies in a single layer onto a plate that
    has been lightly sprinkled with flour and refrigerate
    about 10 minutes.

    Fry in a skillet, with about 1/2 inch of hot oil, until
    browned on both sides. Remove from the skillet, drain on
    paper towels and sprinkle with granulated sugar or dust
    with powdered sugar while still warm, if desired. Best
    served warm, but delicious cold too!

    Cook's Notes: Oil must be hot (at least 350ºF/175ºC) or
    dough will absorb too much grease and will disintegrate.
    Substitute canned biscuits, boxed pie crust mix (like
    Jiffy), or use a homemade or store-bought pie crust
    (Pillsbury recommended). You'll need two crusts, rolled
    out a bit thinner to get 12 pies. Can also substitute
    other types of apples. You may have a little bit of extra
    apple left over, depending on the size apples that you use
    and how large you make the pies. You can add that to
    yogurt, or use over pancakes, French toast, over oatmeal,
    or as a side dish just like any stewed apple.

    To Deep Fry: Preheat deep fryer to 375ºF/190ºC and fry,
    in batches to avoid chilling the oil, for about 3-1/2
    minutes, or until golden brown. Shake basket gently after
    about 30 seconds to avoid the pastry from sticking.

    To Bake: Preheat oven to 400ºF/205ºC. Place the mini
    pies on a greased cookie sheet or pan. Make a couple of
    small slits in the dough so the steam will vent out, brush
    the tops with the juice from the pan or with an egg wash
    over each pie if desired, and sprinkle tops with a bit of
    granulated sugar. Bake in a 400ºF/205ºC oven for about 20
    minutes, or until golden brown.

    For Peach Filling: For peach pies, or other juicy fruit
    such as pears, peel and chop the peaches, you'll want
    about 2 pounds. Set aside in a colander and let them drain
    for at least 30 minutes, then sprinkle with 1/4 cup of
    sugar before filling dough. Can also substitute any other
    stewed fruit for pie recipe.

    For Strawberry Filling: Add 2 cups of hulled and mashed
    strawberries to a saucepan, add 1/2 cup of granulated
    sugar. Taste and increase sugar as needed, as strawberries
    will vary in sweetness. Stir in 1/4 cup of cornstarch and
    bring mixture to a boil. Cook until thickened, about 1
    minute. Set aside to cool completely.

    Drain on a paper towel and sprinkle with granulated sugar
    as soon as they come out of the fryer, or let them cool
    slightly and dust lightly with powdered sugar. Try not to
    devour the entire platter. Not that I would know anything
    about that.

    From: http://www.deepsouthdish.com

    Uncle Dirty Dave's Archives


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