Buttermilk Dough For Fried Fruit Pies Recipes

FRIED FRUIT PIES

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.

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.

APPLE FUNNEL CAKE HAND PIES

Steps:

• Stir together fresh apples, brown sugar, lemon juice, and cinnamon in a small saucepan over high heat. Bring to a boil, stirring constantly. Boil until apples start to soften, about 8 minutes. Stir in dried apples and cool completely.
• Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
• Lightly flour work surface and roll dough out to a 12x16-inch rectangle about 1/8-inch thick. Cut out twelve 4-inch rounds. Place 2 tablespoons apple mixture in the center of 1 round. Lift carefully. Fold round in half, keeping filling securely in center. Press edges together. Crimp edge thoroughly with a floured fork. Repeat with remaining filling and dough.
• Heat 1 inch of oil to 350 degrees F (175 degrees C) in a 10-inch cast-iron skillet or other straight-sided deep, heavy skillet.
• Slide pies into oil, 3 at a time. Fry, adjusting heat as needed to keep oil at 350 degrees F, and turning every 30 seconds to prevent scorching, until golden brown, blistered, and crispy, about 3 minutes. Drain on paper towels. Let cool a few minutes, then shower excessively with confectioners' sugar.

FRIED FRUIT PIES

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.