Fried pies are sort of like turnovers, except the crust is fried rather than baked and they’re made with dried fruit rather than fresh.

Makes 12 Pies

Ingredients


Filling
  • 1/2 pound dried apples, peaches or apricots, chopped
  • 2 cups water
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon juice
  • 1 tsp. corn starch

    Dough
  • 2 1⁄2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • 1 1⁄2 to 2 cups of ice water, as needed
  • 3 Tbsp. unsalted butter, melted
  • 2 cups vegetable oil
  • Powdered sugar for dusting (optional)

    Directions


    Make the filling: Combine the dried fruit, water, and sugar in a medium saucepan. Place over high heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 to 25 minutes for apples or peaches, 30 to 40 minutes for apricots. Take off the heat and let cool.

    Using a large spoon or a potato masher, mash the fruit into a rough paste. Stir in the cinnamon, vanilla, lemon juice and cornstarch and set aside.

    Make the dough: In a large bowl, whisk together the flour, salt, sugar and baking powder. Slowly start pouring in the ice water—just enough to bring the dough together into a moist ball without getting sticky. Start kneading the dough, adding a little more flour as needed to keep it smooth and elastic. Knead for about 15 minutes by hand or 6 to 8 minutes using a stand mixer fitted with the dough hook attachment—until it is elastic.

    Knead in the melted butter and continue to knead the dough for 5 minutes more until its surface is smooth. Cover it with plastic wrap and let sit for 30 to 40 minutes or until, if pressed, it leaves a small indent that springs back slowly.

    When the dough is good and rested, cut it into 12 equal pieces and roll them into balls. Flour a clean work surface and roll the dough into a circle slightly larger than a tortilla, about 10 inches.

    Spoon a heaping tablespoon of the fruit mixture into the center of the dough circle and fold it over into a half moon. Use a fork to crimp the edges of the pie closed and set aside. Repeat until all the dough and filling has been used to make 12 pies. 7. Heat the oil in a large deep skillet over medium-high heat. Test to see if the oil is hot enough by dropping a pinch of flour into the oil; if it sizzles it’s ready to fry the pies.

    Working in batches, carefully lay the pies into the pan, making sure they don’t overlap and aren’t crowded—leave 1⁄4 to 1⁄2 inch around each one.

    Fry the pies until they are golden brown on one side and puff a little, 4 to 5 minutes. Gently turn them over and fry the other side, then remove to a baking sheet lined with paper towels or a wire rack set over a baking sheet. Repeat until all the pies are fried.

    Lightly sprinkle the pies with powdered sugar if you like, and serve warm.

    From Sweetie Pie’s Cookbook (Amistad, an imprint of HarperCollins) by Robbie Montgomery and Timothy Norman.
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