Mini Fried Pies

Recipes HERE

 

Dough

Ingredients:

4 1/2 C. flour

1 TBSP sugar

1/2 TBSP salt

1 1/2 C. shortening

1 C. water

Directions:

1.) Mix well and form into 4 balls. Roll each ball out until very thin. Using a circle cookie cutter, (2 1/2″ seems about right) cut circles and put aside. If the circles are too thick, roll them out more.

2.) Spoon about 1-2 TSP filling into the center of each circle. Rub the edges with water, and fold to close. Use a fork to seal the edges.

3.) Heat your deep fryer or pot of oil to 325•. Dip the pies in for about 2-2 1/2 minutes, or until they float and have a golden tone.

4.) After cooling, dip the pies into glaze and let dry overnight.

Pineapple Filling

Ingredients:

3/4 C. water

1 can (16 oz) crushed pineapple

3/4 C. sugar

1 1/2 TBSP flour

1 TSP cinnamon

Directions:

Bring water and pineapple to a boil. Reduce heat and add rest slowly. Cook until thick.

Peach Filling

Ingredients:

3 C. peaches (I used canned, halved peaches in syrup)

1/2 C. sugar

2 TBSP butter

1 1/2 TSP vanilla

1/2 TSP nutmeg

Directions:

Boil all ingredients but nutmeg. Reduce heat and add. Stir until thick. (You may want to add a little flour to thicken it.

Chocolate Filling

Ingredients:

1/2 C. sugar

1/4 C. flour

1 TBSP cocoa

1/2 C. milk
2 TBSP butter

1/2 TSP vanilla

Directions:

Boil all but vanilla for one minute. Add vanilla, stir, let cool. (Beware: this burns quickly, don’t take your attention off of it.)

Blueberry Filling

Ingredients:
3 C. blueberries
3 TBSP cornstarch
1/4 C. orange juice
3/4 C. sugar
Directions:

Combine 1 1/2 cups blueberries and orange juice in a blender; puree. In a small saucepan combine pureed blueberry mixture, sugar and cornstarch. Cook on medium heat until thickened; remove from heat and let cool.

Glaze

Ingredients:

Milk

Powdered Sugar

Vanilla

Directions:

Wisk together until the mixture becomes syrupy. Dip pies in 1-2 at a time. Let dry.