Fried Fruit Pies

Over the last 30 plus years I have eaten fried pies.  My ex-mother-in-law made the best fried apricot pies you have ever eaten.  So that being said I decided a while ago to start making my own fried pies.  At Christmas a dear friend gave me a deep fryer so bring it on.  My stepson loves fried pies.  His favorites are apple and raspberry.   I love the cherry and raspberry.  So come along on this frying adventure.  That will make your taste buds beg to devour the pie and your mouth water just waiting for them to cool.  This recipe was adapted from"Southern Fried Hand Pies from The Kitchen of Deep South Dish".

Fried Fruit Pies
Makes 12  - 3 inch pies

Fruit filling:

Raspberry:

2 cups frozen or fresh raspberries

1/4 cup sugar

1 Tablespoon brown sugar

2 Tablespoon of cornstarch

3/4 cup water

1/2 teaspoon pure coconut extract

Peach:

2 cups frozen or fresh peaches

1/4 cup sugar

1 Tablespoon brown sugar

2 Tablespoon of cornstarch

3/4 cup water

1/2 teaspoon pure almond extract 

1/2 teaspoon cinnamon

Apple

2 cups frozen or fresh apples

1/4 cup sugar

1 Tablespoon brown sugar

2 Tablespoon of cornstarch

3/4 cup water

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Blueberries

2 cups frozen or fresh blueberries

1/4 cup sugar

1 Tablespoon brown sugar

2 Tablespoon of cornstarch

3/4 cup water

1/2 teaspoon pure almond extract

In a small to medium kettle place fruit, sugars and spices.  Stir cornstarch into water.  Add to fruit mixture.  Heat over medium heat stirring frequently until thick.  Remove from heat and add extracts.  Set aside and allow to cool while you make the crust.

Dough

2 cups self rising flour

2 Tablespoons sugar

1 egg yoke, (give the egg white to your dog, he will love you)

1/2 cup of ice water

1/2 cup shortening

In a medium bowl place flour, sugar and shortening.  Use a pastry blender to incorporate the shortening into the flour.  Add egg yoke and water to flour mixture and continue to using the pastry blender to mix.  If too dry add 1 tablespoon at a time of cold water.

Turn dough out onto a floured surface (use self rising flour for this).  Roll dough out until it is 1/8 to 1/4 inch thick (thinner is better than thicker)

Use a large glass like a large cup to cut out your circles.  Put 1-2 Tablespoons of filling in the center of the circle of dough (you do not want the filling to ooze out when folded and sealed shut).  Dip finger in water and run around the outside edges and then fold. (I find it is easier to seal both sides first and then the center of the pie.  

Heat your deep fryer until light goes off or  you can fry in a skillet to 350 degrees with vegetable oil.  If cooking in a skillet you will need to turn them.  They take only about 1-3 minutes to turn golden brown.  Remove and place on paper towels to drain.  When cooled slightly sprinkle with powdered sugar.  Serve them warm.