Photo: Fried Pies Recipe
Ingredients
- 6 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup shortening
- 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 1/2 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 the remaining 4 cups shortening in a medium, deep saucepan over medium-high heat. 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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By mallorypm
Ohio
on April 23, 2013
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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
By aprilh85383
on March 19, 2013
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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.
By jovanna_2562938
Long Island, NY
on March 05, 2013
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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!
Read all 9 reviews