Fried Fruit Pies Recipe

  Add a photo 7 recipe photos for Fried Fruit Pies   Back to full recipe Swirling F. 3 Swirling F. 2 Swirling F. 2 gailanng 2 Advertisement PREV PREVIOUS RECIPE NEXT NEXT RECIPE

1. Recipes
2. Pie

Fried Fruit Pies 4 Editors' Pick Submitted by -Mary- "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."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Swirling F. Ready In: 35mins Ingredients: 11 Yields: 12 pies Serves: 12 Nutrition information

ingredients

Units: US

• For The Pastry

• 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)

• For The Filling

• 3 cups dried fruit (apricots, peaches, apples)
• 1 1⁄2 cups water
• 1 cup sugar
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon ground allspice

Advertisement

directions

• 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.

icons / social / pinterest icons / email

Questions & Replies

Sign In to Ask a Question

1. Why can't you bake these fruit pies in the over to save calories?   icons / ellipsis / ellipsis-horizontal arnbob Reply 4 See 2 Replies
2. What adjustment would I make using dried cherries?   icons / ellipsis / ellipsis-horizontal Bee M. Reply See 1 Reply
3. does the fruit have to be dry or can it be fresh?   icons / ellipsis / ellipsis-horizontal fatima b. Reply See 2 Replies
4. Can the pies be baked?   icons / ellipsis / ellipsis-horizontal Carol M. Reply See 2 Replies
5. For the fried fruit pies can I make them the night before and then get in the morning ?   icons / ellipsis / ellipsis-horizontal f.french Reply See 3 Replies

see 1 more questions Advertisement Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. By entering your email address, you agree to our Terms of Use and acknowledge the Privacy Policy. Food.com and its affiliates may use your email address to provide updates, ads, and offers. Sign Up To withdraw your consent or to learn more about your rights, see the Privacy Policy.

Reviews

MOST POPULARMOST RECENT Write A Review

1. After this I'm back to exercising, but honestly I hate running...unless it's my mouth. Made for PAC Fall 2011.   icons / ellipsis / ellipsis-horizontal gailanng Reply 2
2. These are amazing. Genius kitchen is my new go to. These fried fruit pies I fry 90 seconds each side. I used canned pie filling in place of the dried fruit.   icons / ellipsis / ellipsis-horizontal f.french Reply 1
3. Freah out of the skillet with butter!!!!! Get a sugar high because they are delicious and you can't eat just one!!!! ????????????????   icons / ellipsis / ellipsis-horizontal Martha R. Reply 1
4. I used my own canned pie filling but the recipe for the crust was absolutely amazing! Best hand pies I've made yet and I have tried several recipes. This will be my go to from now on!   icons / ellipsis / ellipsis-horizontal Brigette M. Reply

Advertisement

RECIPE SUBMITTED BY

-Mary- Marshfield, Missouri icons / following Follow Me

• 9 Followers
• 52 Recipes

Advertisement Advertisement Advertisement

YOU'LL ALSO LOVE

The Top Summer Recipes in Every Sta... 50 photos Any Fruit Cobbler Pie by Tonkcats 4 Almond Roca Fruit Pie (A K A: Toffee Crumb Fruit Pie) by COOKGIRl 2 German Fruit Pie by Dawn J 1 View All Recipes

Related Pages

• Texas Hand Pies Chocolate Fried Pies The Best Belgian Waffles Hot Pocket and Fried Pie Dough Apricot Fried Pies Fried Pie Crust Dough for Fried Pies Peach Fried Pies Fried Dried Peach Pies

Find More Recipes

Search