Best Mamas Fried Pies Recipes

Fried Pies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h40m

Yield 8 to 10 pies

Number Of Ingredients 9

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Cherry pie filling, canned
Powdered sugar, for sprinkling

Steps:

To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
Spoon a tablespoon or so of filling into the top half of one of the rectangles.
Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
Sprinkle with powdered sugar and serve.

Easy Fried Pies image

Provided by The SouthernPlate Staff

Number Of Ingredients 7

6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
1 cup sugar
2 cups water
1/4 cup butter or margarine
1 T lemon juice (optional, but I use it)
1/2 tsp cinnamon (optional, but I use it - if using apples, I add 1/4 tsp Allspice too)
10 - 15 flaky layers biscuits

Steps:

Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.