FRIED FRUIT RECIPES

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FRIED FRUIT PIES RECIPE - FOOD.COM



Fried Fruit Pies Recipe - Food.com image

A true comfort food, these little fried pies have so much to recommend them: They are wonderful, hot or cold. They can be easily eaten out of hand, so I guess that makes them a true convenience food in these on-the-go times in which we live. And they are so versatile because they can be filled with your favorite fillings.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 12 pies, 12 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
3/4 cup Crisco or 3/4 cup other good vegetable shortening
1 egg, lightly beaten
1/4 cup cold water
1 teaspoon vinegar (preferably white vinegar)
3 cups dried fruit (apricots, peaches, apples)
1 1/2 cups water
1 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice

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.

Nutrition Facts : Calories 427.7, FatContent 13.8, SaturatedFatContent 4.1, CholesterolContent 15.5, SodiumContent 211.2, CarbohydrateContent 74.9, FiberContent 5, SugarContent 16.7, ProteinContent 5.1

FRIED FRUIT PIES RECIPE | ALLRECIPES



Fried Fruit Pies Recipe | Allrecipes image

Apricot filled, fried pastry.

Provided by Jan H.

Categories     Desserts    Pies    Fruit Pies

Total Time 1 hours 40 minutes

Prep Time 1 hours 15 minutes

Cook Time 25 minutes

Yield 12 fruit pastries

Number Of Ingredients 8

12 ounces dried apricots
water to cover
½ cup white sugar
1 tablespoon butter
½ teaspoon ground cinnamon
1 (15 ounce) package frozen prepared pie crusts, thawed
½ cup vegetable oil for frying
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Place apricots in a saucepan, and add water to cover. Bring to a boil. Reduce heat to low and simmer for 30 minutes, or until tender. Drain, reserving 5 tablespoons liquid.
  • Place apricots and reserved liquid in a food processor container fitted with steel blade. Process until smooth. Add sugar, butter, and cinnamon; process until blended.
  • Roll out one crust on lightly floured surface and cut it into six 4 inch squares. Place 1 tablespoon apricot filling in the center of each square. Fold each square in half diagonally to form a triangle. Press a fork dipped in flour onto the edges to seal, and poke tops to permit steam to escape. Repeat with remaining crust and apricot mixture.
  • Heat oil in a large skillet on medium-high heat. Cook triangles, a few at a time, 2 to 3 minutes on each side; fry until the crust is golden brown. Drain on paper towels. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 351.8 calories, CarbohydrateContent 42 g, CholesterolContent 2.5 mg, FatContent 20.5 g, FiberContent 2.4 g, ProteinContent 2.3 g, SaturatedFatContent 3.3 g, SodiumContent 211.8 mg, SugarContent 23.9 g

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