Best One Handed Fried Pies Recipes

ONE-HANDED FRIED PIES

Steps:

• For the Filling:.
• In a saucepan, combine dried fruit and the apple cider. Bring to boiling, reduce heat. Simmer, covered for 20 to 25 minutes or until fruit is tender (Cider should be cooked down). Mash slightly. Cool.
• For the Pastry:.
• Combine flour, baking powder, sugar, salt,and baking soda in a mixing bowl. Using a pastry blender, cut in the 1/2 cup shortening until pieces are pea-sized.
• Sprinkle 1 Tbsp of the buttermilk or buttermilk mixture over part of the flour mixture; gently toss with a fork. Push moistened dough to the side. Repeat, using 1 Tbsp of the buttermilk at a time, until all the dough is moistened. If pastry seems dry, add a little water, 1 Tbsp at a time. (Do not overhandle). Form dough into a ball.
• Pat or lightly roll dough into a 15 inch circle. Using a 4 inch round cutter, cut the dough into 12 circles, rerolling dough as needed. Place about 1 Tbsp fruit on half of each circle. Moisten edges of circles with water. Fold over into half-moon shapes. seal edges with tines of a fork.
• In a 12 inch nonstick skillet, heat 2 Tbsp of the shortening over medium low heat. fry half of the pies for 8 to 10 minutes or until golden brown, turning once. Drain on papaer towels. (Add remaining shortening; fry remaining pies) serve warm.
• MAKE AHEAD TIP: Cool pies completely and wrap securely in foil. Place foil-wrapped pies in a tightly sealed plastic bag. freeze pies for up to 3 weeks. reheat frozen pies, wrapped in foil, in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with powdered sugar before serving.
• CHOCOLATE FRIED PIES: Omit fruit filling. Prepare pastry as directed. For chocolate filling, in a small bowl combine 1/2 cup sifted powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 4 Tbsp melted butter. Spread a scant 2 tsp of mixture onto each pastry circle. Fry pies as directed.

ONE-HANDED FRIED PIES

Steps:

• For filling, in a small saucepan, combine dried fruit and apple cider. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until fruit is tender and cider is nearly absorbed. Mash slightly; cool.
• Meanwhile, for pastry, in a medium bowl, stir together flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/4 cup shortening until pieces are pea-size. Sprinkle buttermilk, 1 tablespoon at a time, over flour mixture, gently tossing with a fork between additions and pushing mixture to side of bowl. (Add only enough buttermilk to moisten all of the mixture.) Form dough into a ball.
• On a lightly floured surface, roll dough into a 15-inch circle. Using a 4-inch round cutter, cut the dough into six circles, rerolling dough as needed. Place about 1 tablespoon of the filling on half of each circle. Moisten edges of pastry circles with a little water. Fold circles over filling, creating half-moon shapes; seal edges with a fork.
• In a 12-inch nonstick skillet, heat the 2 tablespoons shortening over medium-low heat. Fry the pies for 8 to 10 minutes or until golden brown, turning once. Drain on paper towels. Serve warm. Sprinkle with powdered sugar before serving. Makes 6 servings.
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