Fried Pies

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min

Yield:
8 to 10 pies
Level:
Easy

Ingredients
  • 6 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 cup shortening, plus more for frying
  • 2 eggs, beaten
  • 2 cups buttermilk, more if needed
  • Apple pie filling, canned
  • Cherry pie filling, canned
  • Powdered sugar, for sprinkling
Directions

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.


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3.7 15
I Used the recipe up above i thought that was alot if flour to ghe rest of theingredients; but my pues tufned out great.it was more dough than what expected.i will try the recipe below for smaller amount of dough. I was very pleased with the results. item not reviewed by moderator and published
i just made these and boy were they awesom item not reviewed by moderator and published
Can anyone help with this question? Would this work if I baked instead of frying - just to cut down on the fat content? Thanks you! item not reviewed by moderator and published
The recipe above must have been corrected because the show aired again today and what she said on TV is the same as what is above. item not reviewed by moderator and published
Couldn't you just use some Pillsbury crescent rolls instead of from scratch? Wouldn't you get the same texture? Looks good item not reviewed by moderator and published
After reading the recipe, I won't be making these....reason----the amount of shortening is 1 cup..then in the instuctions, it says to use 1/2 cup...then fry in 4 cups of shortening. Food is just too expensive to not get it right...recipe sounds good but to iffy!! item not reviewed by moderator and published
Great recipe lady's, and so easy to make. I cut the recipe in half cause it's only the two of us, then I take half of the dough cut that in half after I made the dough and freeze half for another day item not reviewed by moderator and published
The measurements here are not the right ones that Ree used. Here are the correct ingredients that will ensure you make the pies right. If you use the ingredients up above you have too much flour and not enough shortening. Good job, Food Network. 3 cups All-purpose Flour 1/4 teaspoon Salt 3 Tablespoons Sugar 1/2 cup Vegetable Shortening 2 whole Eggs, Beaten In Separate Dishes 1 cup Buttermilk Canned Pie Filling Of Your Choice Shortening Or Vegetable Oil For Frying Powdered Sugar (for Sprinkling The same cooking rules apply here as they do up here. item not reviewed by moderator and published
Am totally confused about a reviewer saying the printed recipe shows different measurements than the online one? Huh? Mine are identical. That being said, these were great. I am more of a savory, not a sweet, cook so I was expecting total failure with this. First, the dough stayed closed during frying, that alone is 5 stars. I used plain water to seal them, only on one side of the dough, I find it sticks better that way. I made half a recipe and got SEVEN good sized pies. I used a plastic empanada dough press, so my pies were crescent shaped. I used peach pie filling w/o corn syrup so it wasn't too sweet; but I think for this pie, it wouldn't have hurt to be sweeter bc the dough is not sweet. Just sayin'. As for the frying temp, I used 325 degrees altho' Ree said 350 and it gave a strong sizzle. I might try these again with more sugar, or butter instead of shortening, hmmmm. Will make these again. By the way, I prefer Ree's recipes much more than Trish Yearwood's! item not reviewed by moderator and published
I just made these using my gluten free flour mix. They turned out tasty and the dough was nice to work with. item not reviewed by moderator and published
Why won't they correct it? item not reviewed by moderator and published
The recipe above is the same it is just doubled item not reviewed by moderator and published
the difference is the recipe on the Pioneer woman website is correct and the one on the food network is not. item not reviewed by moderator and published
I agree with you totally. I love Ree's recipes. Although I like Trisha Yearwood, Her recipes were not that good. ;) But Ree's Rock! item not reviewed by moderator and published
Can't wait to try the Gluten free recipe. ;) item not reviewed by moderator and published

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