Sunday, June 7, 2009

Irene's Fried Pies

Irene's Fried Pies


9 cups flour

2 tablespoons sugar

1 tablespoon salt

3 cups shortening, cut into small cubes

2 cups cold water

Thick fruit filling of choice (see below)

Canola oil for deep-fat frying


Mix together flour, sugar and salt. Add shortening and cut in with a pastry cutter until evenly distributed. Drizzle water over mixture and continue mixing with a fork until dough comes together. Form dough into small balls (about the size of an egg, or 2 ounces by weight) and roll out into circles (about 5 inches across). Put two level tablespoons of filling on one half of each circle. Using a pastry brush dipped in water, wet the edges of the dough. Then fold the dough to form a half-circle. Crimp edges together with a fork to seal. Poke a few small steam holes in the top with a fork.


Heat oil to 350 degrees in a deep-fat fryer or a large Dutch oven. Fry a few pies at a time until they are golden brown, five to seven minutes, depending on your fryer. Cool on wire racks.


Makes 40 pies.

Note: Dough balls can be frozen, individually wrapped, for six months.


Prune filling


1 pound prunes, soaked in water overnight

½ cup sugar, plus more to taste

½ teaspoon cinnamon

Place prunes in a large pot over low heat with water just to cover. Simmer until prunes are soft and tender and water is cooked out. Allow to cool. Remove stones from prunes and place fruit in food processor with sugar and cinnamon. Pulse just until you have a thick, somewhat chunky purée. Don't overmix, or prunes will lose their color. Taste and add more sugar if needed. This makes filling for about two dozen fried pies.


Apricot filling


10 ounces dried apricots, soaked

in water overnight.

½ cup sugar, plus more to taste


Place apricots in a large pot over low heat with water just to cover. Simmer until apricots are soft and tender and water is cooked out. Do not cover, or apricots will turn dark. Place fruit in food processor with sugar. Pulse just until you have a thick, somewhat chunky purée. Taste and add more sugar if needed. This makes filling for about two dozen fried pies.


- Adapted from recipes provided by Patricia Barron

2 comments:

  1. I would love these with the apricot filling. Sounds really yummy!

    Iris

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  2. The recipe comes from a lady who runs "Big Mama's Kitchen" here in town. The food is awesome and was featured on the Food Networks "Diners, Dives, etc" show.

    I love apricot too so if I make them, mine will be apricot as well.

    ReplyDelete

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