Fried Pies Recipes
(a few tarts thrown in for good measure,too)

Sshh!This is my secret place where the critters don't come.Come sit down and git out of the heat for a spell.

1 1/2 pounds sweet potatoes
1 tbs. vegetable oil
Salt and pepper
2 cups all-purpose flour
Pinch of salt
2 tsp. sugar
3/4 cup solid vegetable shortening
3 to 4 tbs. ice water
Vegetable oil for frying
1 egg yolk
1/4 cup Steen's 100 percent Pure Cane Syrup
1 tsp.  cinnamon
1/4 tsp.  nutmeg
Splash of bourbon
1 cup powdered sugar
2 to 3 tbs. milk

Preheat the oven to 400° F. Toss the sweet potatoes with the oil, salt and pepper.
Place the potatoes on a baking sheet and place in the oven.

Roast the potatoes until tender, about 1 1/2 hours. Remove the potatoes from the oven
and cool completely.

In a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it in
with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at
a time, and work it in with your hands. Add only as much as you need for a smooth ball
of dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oil. Remove the dough from the refrigerator and place it on a lightly floured
surface. Roll out the dough on the floured surface into a rectangle about 24 by 8 inches
and 1/8-inch thick. Using a sharp knife, cut 12 4-inch squares.. Remove the skin from
the potatoes and place the potatoes in a mixing bowl.

Add the egg yolk, cane syrup, cinnamon, nutmeg and bourbon. Mix well. Place about 1/4 cup of the filling in the center of each pastry square. Bring one corner of the pastry to the other, forming a  triangle. Using the tines of a fork, crimp the edges of the triangle and seal completely.

When the oil has reached 360° F, carefully lay a couple of the pies in the hot
oil, fry until golden brown, stirring occasionally for over all browning, about 3 to 4
minutes. Remove the pies from the oil and drain on a paper-lined plate. Sprinkle the
hot pies with the sugar. Repeat the process until all of the pies are fried. In a mixing
bowl, stir the powdered sugar, milk and a splash of bourbon together. Mix until
smooth. Drizzle the frosting over the hot pies and serve immediately.  Yield: 1 dozen

Recipe Courtesy of Emeril Lagasse

1/2 c  sugar
1 tbs. cornstarch
1/2 c  water
2 c  fresh OR frozen blueberries

Pastry
2 c  all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c vegetable oil
1/3 c buttermilk
Cooking oil for frying
 

In a saucepan, combine sugar, cornstarch and water; add berries. Cook and
stir over medium heat until the mixture comes to a boil. Cook and stir for
2 minutes; set aside to cool. Combine flour, baking soda and salt. Combine
oil and buttermilk; stir into dry ingredients until mixture forms a ball.
Roll on a floured board to 1/8-in thickness; cut into ten (10) 4-1/2 inch
circles. Place 1 tbs. blueberry filling on each circle. Fold over; seal
edges with a fork. In a skillet over medium heat, fry pies in 1/4 to 1/2
inch hot oil until golden brown, about 1 1/2 minutes per side. Drain on
paper towels.

1 lb dried apples
1 lb butter
1 lb sugar
1/2 c orange, sliced thin
1/4 lemon, sliced thin
pastry, rolled out

Cover apples, orange and lemon with water and cook over the fire for about
15 minutes --- until they are tender.
Remove from heat and add the butter and sugar, mixing well. Let the ranch
apple mixture chill. Now roll out your pastry and cut it in 4-inch circles. Add
2 tablespoons of the apple mixture to each circle and fold it over. Press
the edges together and fry in deep fat until brown.
 
 

2 1/2 c. flour
2/3 c. buttermilk
1/2 tsp. soda
shortening (the size of large egg)

Mix all ingredients together at one time. Divide dough and roll out. Makes 6 fried pies.

3 c. all-purpose flour
1/2 tsp. soda
1 tbs. baking powder
1/3 c. shortening
1 egg
1 c. buttermilk

Combine flour, soda and baking powder. Cut in shortening until mixture
resembles coarse cornmeal. Combine egg and buttermilk. Add to flour mixture.
Knead until smooth. Makes enough pastry for about 1 1/2 dozen fried pies. Use a saucer
to measure round circles of pastry. Fold in half after filling with favorite fruit. Pinch together to close. Fry in electric skillet for best results.

Filling:

1 pkg. dried apricots
1 stick butter
2 c. sugar (or desired sweetness)
1 tsp. baking soda
dash of salt
3 c. water
1 tbs. flour

Cook dried apricots in a pot of 2 cups of water until
soft. Add salt. Take off stove for 1 minute. Then add baking
soda and stir quickly. Skim off the soda foam from the top
only. Put back on stove on low. Add sugar and butter. Cook
slowly on low for 10 minutes. Put flour in a cup of water to
make a batter. Pour batter over hot apricot mixture and stir
well until real thick. Cool well before adding to crust.

Crust:
1 c. flour
1/3 c. shortening
1/3 c. water
dash of salt

Mix together all ingredients until medium stiff. Roll
out dough. Cut in triangles. Put cool filling on one side.
Fold over other side. Pinch together with fingers around
edges. Then go back around edges with fork. Prick in center
with fork. Fry in hot grease until light brown. Uncooked pies
can be frozen until ready to fry. Makes 10 to 12 pies.

I'd put Mom's dried apple fried pies up against anyone's.However,there was a lady in town who sold raisin fried pies for some of her income.Mom would buy a whole box full.These were always enjoyed by all of us.

Raisin Pies

1 box raisins
3 c. water
2 tbs. butter
1 c. sugar
1/2 tsp. salt

Boil 5 minutes. Add 3 tablespoons water with 1/3 cup flour.Great for either pies or fried pies.

(Crust)
1 cup cake flour
1 cup all-purpose flour
dash of salt
2 tbs. sugar
1/2 cup cold butter cubed
4 tsp ice water
2 tsp vanilla

(Filling)
2 cups peeled, sliced peaches
3 tbs. sugar
1 tbs. corn starch
1/8 tsp ground cloves

To make dough combine flours, sugar and salt in electric mixer with butter
and mix with dough paddle at lowest speed until it resembles coarse
cornmeal. Combine ice water and vanilla and sprinkle over dough. Mix on
lowest speed with paddle until dough forms rough ball and pull totally
away from sides. This takes 3-4 minutes. Place on well-floured board and
gently knead until dough is smooth, 2-3 minutes. Form  into disk, wrap
with plastic and refrigerate until very cold, at least 30 minutes. Preheat
oven to 375 ° and half hour before dough is to be rolled out take
out of refrigerator. On well-floured board roll out in a circle to about
1/8 inch thick (or rectangle for 8 smaller tarts). Transfer to ungreased bake sheet.

Combine peach filling ingredient until cornstarch is not visible and place
in middle of dough. Fold up dough and pinch joints. Bake at 375° for 10
minutes then at 350 for another 35-40 minutes until crust is golden.

2 cups all-purpose flour
5/8 cup butter
1 egg yolk
7 tbs. confectioners sugar
2 tbs. evaporated milk
5 eggs
3/4 cup white sugar
1 1/8 cups boiling water
1/2 cup evaporated milk
2 tbs. custard powder
1/4 tsp. white vinegar
 
 

Preheat the oven to 375 ° F .

Cream butter and confectioners' sugar. Mix in egg yolk,
flour, and 2 tbs. evaporated milk. Roll dough out
thinly, and cut out rounds with a fluted cutter. Place into
tart molds.

Bake for 12 minutes.

Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar.
Dissolve sugar in boiling water, and pour into custard mixture. Mix well,
and let stand to remove air bubbles. Pour the egg custard into the baked tart shells.

Bake for 10 minutes. Cool.
Makes 10 - 3 inch tarts

Easy Cherry Tarts

1  can  (21 oz.) cherry pie filling
1 package  (4 oz.) single serve graham cracker crusts(6 crusts)
frozen whipped topping -- thawed
chocolate sprinkles

Divide pie filling among the crusts. Top with whipped topping and chocolate
sprinkles. Chill. Yield 6 servings.

1 1/2 cup unbleached flour
3 tbs. sugar
pinch of salt
1 egg, separated
1/2 cup  plus 2 tbs. margarine or butter chilled, in small pieces
2 tbs. white wine
1 1/4 cups chunky jam like boysenberry, apricot, cherry or raspberry

On cold surface sift together the dry ingredients. Make well in center.
Separate egg and reserve white. Add yolk and margarine into the well and
mix ingredients with your fingers until all flour is incorporated. Add  wine
and a little ice water if necessary. Form dough into ball, wrap in plastic and
refrigerate for one hour. Preheat oven to 400³F. Cut 1/3 off of dough for
lattice top and set aside. Roll rest of dough into 9 1/2"  round and press into
 9" shallow tart mold with removable bottom. Press sides and dot holes on bottom
with fork.  Bake 5  minutes, then spread jam over crust Roll out remaining dough
and cut 1/2" strips and create lattice top. Beat egg  white and brush over lattice.
Bake 20 minutes or until light brown. Cool.

Take pie dough, roll out as usual. Cut into rectangles.
Spread jam on half of them, leaving a half inch or so on
the edges without jam. Cover with the other half of the
rectangles. Crimp edges with a fork. Bake til the pie
dough is done. You can frost these with a simple glaze,
like powdered sugar/milk, or leave plain.

You can either make up a batch of these, or do just one or
two with leftover dough next time you make a pie.

Granny's Kitchen Fried Pies

2 cans biscuits
4 tbs. sugar
4 tsp. cornstarch
1 can applesauce
1 tbs. cinnamon

Mix applesauce, cinnamon, sugar and cornstarch together.
Press out the biscuits on a lightly floured surface to about
1/4-inch thickness. Spread lightly with butter or margarine.
Put 1 tablespoon of applesauce mixture in the center of a
pressed out biscuit and top with a second biscuit. Press edges together
with a fork.

Butter the tops of each pie with melted butter and sprinkle with cinnamon and sugar.
Bake in a 350 ° oven for 10 to 15 minutes. This can be
fried in butter or grease in a heavy skillet.

2 cans biscuits
4 tbs. sugar
4 tsp. cornstarch
1 can applesauce
1 tbs. cinnamon

Mix applesauce, cinnamon, sugar and cornstarch together.
Press out the biscuits on a lightly floured surface to about
1/4-inch thickness. Spread lightly with butter or margarine.
Put 1 tablespoon of applesauce mixture in the center of a
pressed out biscuit and top with a second biscuit. Press edges together
with a fork.
Butter the tops of each pie with melted butter and sprinkle with cinnamon and sugar.

Bake in a 350 ° oven for 10 to 15 minutes. This can be fried in butter or grease
in a heavy skillet.

Southern Peach Fried Pies

3 c. peach slices
1/2 c. sugar
2 tbs. butter or margarine
1 1/2 tsp. vanilla
1/2 tsp. nutmeg
1 1/2 c. all-purpose flour
3/4 tsp. salt
1/2 c. shortening
5 tbs. cold water
cooking oil for shallow frying

In a large heavy pan, combine the peaches, sugar, butter or margarine, vanilla and nutmeg. Bring peach mixture to boiling, reduce heat. Boiling gently uncovered, about 1 hour or until of jam consistency, stirring. Cool 1 hour. Combine flour and salt. With 2 knives, cut in shortening until about size of peas. Sprinkle with water and shape into a ball. Roll the dough to 1/8-inch thickness and cut dough in 5-inch circle.
Place about 1 rounded tablespoon of peach mixture on each circle. Fold circle in half, seal well. Fry pies in 1/4-inch cooking oil for 3 to 4 minutes until golden brown.

4 c. flour
2 eggs
*1 can orange slush drink
cinnamon and sugar mixture
strawberry preserves (filling)
1 tsp. baking powder
2 c. shortening

*Enough of a can of orange crush drink to make a dough
of stiff enough consistency to roll.
For the dough, mix all ingredients except preserves and
cinnamon mixture with hands as for biscuit, using only enough
drink to make a stiff dough. Pinch off small balls and either
roll or flatten in a tortilla press, for each pie desired.
Cover with a layer of preserves, fold each in half, sealing
edges. Bake on cookie sheet as for cookies until light brown.
While still hot, roll in the sugar, spice mix to coat each pie.
Makes about 3 dozen pies.

Everyday Fried Fruit Pies
 

Note:I tried this recipe one day but used apricot preserves and left out the almond extract and pie filling.Everybody loved them.
 

1 can of refrigerated buttermilk biscuits
1 can cherry pie filling (or apple)
1 to 2 tsp. lemon juice
1/2 to 1 tsp. almond extract
1/4 c. butter, softened
1/4 c. milk
1/4 c. powdered sugar, sifted

Leave biscuits out until room temperature. Roll each
biscuit to a very flat consistency. Mix the cherry filling,
lemon juice, and almond extract together. Spoon the filling
onto each of the biscuits. Fold each biscuit over and mash
edges with a fork. This will form a semi-circle. Fry in pan
with a little butter or margarine. Top the fried pies with a
glaze made out of the butter, milk and powdered sugar.

Blushing Peach Fried Pies

2 sticks or 1 packet pie crust mix
1 (29 oz.) can peach slices, drained
1 Tbs. red cinnamon candies
2 Tbs. granulated sugar
1 1/2 Tbs. cornstarch
confectioners sugar

In deep fat fryer or heavy skillet, heat salad oil (3 to
4 inches) to 375 °. Prepare pastry for 2 crust pie as directed on package except after rolling pastry, cut into sixteen 4 1/2 inch rounds. Stir together peach slices, candies, granulated sugar and cornstarch.

Place about 1 tablespoon fruit mixture on half of each round. Moisten edge of pastry; fold over fruit and press edges with fork to seal. Fry in hot oil, turning once, until golden brown, about 5 minutes. Drain pies on paper towels. Sprinkle with confectioners sugar. Yields 16 fried pies.

Fruit Cocktail Fried Pies

 1 large can fruit cocktail
 1/2 cup sugar
 1 tsp. vanilla flavoring
 2 heaping tablespoons cornstarch
 Canned biscuits or pastry dough

In saucepan over medium heat, cook and mash fruit as it cooks. Add 1/2cup sugar; mix well, then stir in cornstarch mixed with 1/2 cup water. Add vanilla and let cool.

Roll biscuits or dough into thin circles. Place 2 tablespoons of cooked mixture into one-half of circle. Fold over and seal by pressing with tines of fork. Fry in hot oil or solid shortening until golden brown on both sides. (A mixture of white and butter Crisco is good for this recipe.)

Fried Pies in General

 2 cups dried fruit of choice
 water to cover fruit
 1 cup sugar
 2 cups all-purpose flour
 1 tsp. salt
 3/4 cup shortening
 5-6 Tbs. water
 1 Tbs. sugar
 
 

Place dried fruit in a saucepan & cover with water. Cook over medium heat until tender.  Drain & add sweeten to taste with 1 cup or more of sugar.
Combine 1 TBS sugar, flour, salt, shortening, & water.  Mix well  & roll into a large ball.  Pinch off a small amount of  dough & roll to 4 inches in diameter.
Spread 2 TBS of cooked fruit mixture on half the 4 inch pastry.  Fold over,press edges, & prick top with a fork

Fried Pies
 

   1  pkg.           dried peaches -- apricots or  apples(10-oz.)
   1/4  cup        sugar
   1/4  tsp.       cinnamon
   1/4  tsp.       nutmeg
   1  tbs.           lemon juice
   2   8"            pie crust pastry dough

 Cover peaches with water and cook for 15 minutes; drain.  Mash peaches and add sugar, cinnamon, nutmeg and lemon juice.  Roll out pastry, and using a 6" saucer as a guide, cut out circles. Place about 2 tablespoons of fruit mixture on half of each circle and fold over.  Dip fork into flour and crimp edges.  Fry in 1" of oil in an electric skillet until golden brown.  Drain on paper towelling.  Serve warm (wonderful with butter on top) or cool.
Note:  The dough for two 8" pies will make about 7 or 8 fried pies.
 

Texan Fried Pies

12 ounces dried apricots
1/2  cup sugar
1  tbs. lemon juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3  cups all-purpose flour
1 tsp.  salt
3/4  cup shortening
1/4  cup water
egg -- beaten
1 tsp.vinegar

Place apricots with enough water to cover in medium saucepan. Bring to a boil, recude heat and simmer for 30 mins. Drain and mash. Stir in sugar,lemon juice, cinnamon and nutmeg. Set aside. Make pastry while apricots are cooking.  Combine flour and salt in large mixing bowl; cut in shortening with pastry blender until mixture resembles course meal. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir with afork until mixture forms a ball.

Wrap pastry in wax paper; chill at least 1 hr, or until ready to use. Roll dough to 1/8" thickness on a lightly floured surface. Cut into circles (4-6").  Place 1 or 2 Tbsp apricot mixture in center of each pastry circle. Moisten edges of pastry, fold in half,making sure edges are even. Press edges of pastry together using a fork dipped in flour.

Heat 1" of oil to 375°F in a large skillet. Cook pies until
golden brown on both sides, turning once.  Drain well on paper towels.
Sprinkle with powdered sugar, granulated sugar or sugar/cinnamon mixture.
Other fruits may be substituted.  Prepare them as you would for a pie.
 

Strawberry Fried Pies
 

 3  Tbs.             cornstarch
 3/4  cup            sugar
 3/4  cup            water
 1   Pinch             salt
 1/4  Tsp.           almond flavor (optional)
 2      cup            strawberries

Mix cornstarch, sugar, salt and water in a small saucepan until thoroughly dissolved.  Cook over low heat, stirring constantly until thick and clear.
Add strawberries and flavoring and set aside while preparing pastry.
Pastry: 2 cans refrigerated biscuits vegetable cooking oil Roll out biscuits on floured board very thin. Set aside for 10 minutes. Roll again very thin. Spread berries on half of each biscuit. Crimp together with fork. Cook in oil at 360 degrees until brown. Makes 20 pies.

Pineapple Fried Pies
 

 1   Can                crushed pineapple -- (15 oz.)
 3/4  cup            water
 3/4  cup            sugar
 1 1/2  Tbsp.      flour
 1  Tsp.               cinnamon

                        Crust:
   2 1/2  cup       flour
   1/2  Tsp.         salt
   1/2  Tsp.         baking powder
   1/2  cup          shortening
   3/4  cup         canned milk
   1  egg

In medium saucepan, mix pineapple and water. Heat to near boiling. Reduce heat. Combine sugar, flour and cinnamon. Add slowly to pineapple mixture.
Remove from heat when thickened.  Measure flour, salt and baking powder into bowl. Cut in shortening. Blend milk and egg together. Add this to flour mixture. Roll out small portions of crust on floured surface. Fill
with fruit, fry in hot oil over medium heat.

Crust For Fried Pies
 

   3  cup               self-rising flour
   1   Tsp.             baking powder*
   1/2  Tsp.          salt
   1/2  cup            Crisco

Mix the above well. Add enough buttermilk to mix, then put on a floured  board or wax paper and knead, then roll out for your fried pies. This recipe makes a lot of fried pies. (Add any kind of prepared fruit to your crust.) Fry pies in hot grease. *If regular flour is used, add 2 teaspoons baking powder.

Chocolate Fried Pies
 

                        Pie Crust:

   2   cup              flour
   1/2  Tsp.          salt
   1/4  cup            shortening
   1/4  cup            water

                        Chocolate Mix:

   1 1/2  cup            sugar
     3/4  cup            cocoa
     1/4  cup             milk

Mix all Chocolate Mix ingredients together into a creamy sauce. Make pie crust by cutting shortening into flour with salt. Add water to make into a ball. Pinch off 1/2-inch ball and roll out flat. Spread chocolate sauce over 1 side and turn the other side over it. Mash together with fork. Fry in deep shortening until brown on 1 side, then turn and brown on otherside. Drain on paper towels. Makes about 12 pies.

Berry Best Fried Pies

  1/2  cup           sugar
  1 tablespoon    cornstarch
  1/2  cup           water
  2   cups            fresh OR frozen blueberries

                        DOUGH

   2  cups                all-purpose flour
   1/4  teaspoon      baking soda
   1/4  teaspoon      salt
   1/2  cup               vegetable oil
   1/3  cup               buttermilk
  Cooking oil for frying

In a saucepan, combine sugar, cornstarch and water; add berries. Cook and stir over medium heat until the mixture comes to a boil. Cook and stir for 2 minutes; set aside to cool. Combine flour, baking soda and salt. Combine oil and buttermilk; stir into dry ingredients until mixture forms a ball.
Roll on a floured board to 1/8-in thickness; cut into ten (10) 4-1/2 inch circles. Place 1 Tbps blueberry filling on each circle. Fold over; seal edges with a fork. In a skillet over medium heat, fry pies in 1/4 to 1/2
inch hot oil until golden brown, about 1 1/2 minutes per side. Drain on
paper towels.
YIELD: 10 servings

Apple Fried Pies
 

   6                       apples
   1 1/2  cup         sugar
   1/2  Tsp.          cinnamon
   1/2  Tsp.          allspice
   1   Tbsp.           flour
   1   cup               water

Apples: Peel and take out core of apples and slice. Mix all ingredients,except flour, stirring often. Must be thick.
Dough: Mix flour, Crisco, sugar and allspice until crumbly. Then add water with vinegar already in it. Roll out small saucer-size dough. In middle of dough put apple mixture. Fold over, mash edges together with fork. Fry hot until brown.

Peaches For Fried Pies
 

   2      Gal.          peaches -- cut up
   7      cup          sugar
   1      cup          vinegar

Do not peel peaches. Cut up in small pieces, quartered or less. Combine peaches, sugar and vinegar. Place on burner and cook down low or until peaches seem to be done. Put in jars and seal. Use for fried pies. They're exactly like dried peaches, only better.

Chocolate Fried Pies

 1/4 cup flour
 1/2 cup sugar
 1/4 cup cocoa
 1/4 tsp. salt
 1/2 cup milk
 1 tsp. vanilla
 2 Tbs. butter
 2 cups Bisquick mix
 1/3 cup milk
 
 

Combine sugar, flour, salt &, cocoa in a saucepan. Add 1/2 cup milk, vanilla,& butter.  Cook over medium heat until it begins to bubble.  Cook 1 to 2 minutes longer or until thickened. Remove from heat & add  vanilla.  Let cool. Combine Bisquick and 1/3 cup milk. Roll Pastry dough as thin as possible, on a floured surface. Cut  into 5 inch circles. Moisten edges with
water. Put 1 or 1 1/2 tablespoon of filling in center of circle.  Fold over, press edges together with tines of fork dipped in flour.  Heat about 1 inch of oil in a skillet to medium heat. Place 2 pies at a time in heated oil & cook until  golden brown on one side. Turn (only once) & brown on other side. Sprinkle with powdered sugar if desired.  Pies may also be cooked in a deep fryer.
Drain on paper towels.

 

---

 © 1999, 2000-2001-2002-2005.Going Home,All rights Reserved