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Fried Fruit Pocket Pies |
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Saturday, 01 May 2010 00:00 |
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serves 12
 First off,"fried" doesn't mean "bad". Done right, fried food is crisp and delicious!
This recipe is guaranteed to bring about warm memories from your childhood. Pie crust - ever so crisp, fruit sweetened filling, and hot from the oven.. Mmmmm... can't you just taste it already?
Our recipe will make just over a pound and half of dough, or enough for 24 small pies. (yes... 24. We go large or go home around here.)
| Since this recipe requires frying, I do not recommend that it be attempted by the kids in your home. It should be done with 100% adult supervision. Frying oil is hot! It can cause serious burns. Be serious with its use. If hot oil is not something you are comfortable with, there are baking instructions at the end of this recipe. |
Ingredients:
- 1 large egg
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into 6 pieces
- 1/2 cup of powdered sugar (optional)
- 1 tablespoon cold water
- 1 15 oz can of sweetened pie filling (your choice: blueberry, apple, cherry..). Del Monte is great, but I've also used Wal-Mart canned pie filling, and it's great.
- A bowl of cold water with a standard kitchen fork in it (for preparin the dough when you fill the pies at the end)
Kitchen Tools Needed:
Making the Dough:
Combine all the dry ingredients in the bowl of your mixer or food processor fitted with the mixing blade. Slowly mix the dry ingredients with a few quick pulses of the machine. Add the butter and pulse the mixer to mix the butter in finely. It should have the appearance of large grains of sand. Add the egg and water and run the mixer until the dough forms a ball. Turn the bowl over and drop the dough onto a lightly floured work surface. Form the dough into a round, flattened disk and wrap it in plastic. Refrigerate the dough for several hours, or it can be kept in the fridge for up to 3 days. Cold pie dough is the key to a flakey crust. This step is absolutely necessary for a great pie, large or small. Once refridgerated, unwrap the dough and place it on a floured work surface. Gently knead the dough to get it a bit more workable, then form it into a round, flattened disk again before rolling.
Rolling the Dough:
Rolling the dough is easiest with a cool plastic wrap shortcut. With the dough shaped into a small disk shape, tear off a large piece of plastic wrap and lay over the dough disk. Flatten out the wrap as much as possible. Now begin to roll the dough from the center outward, keeping it as round as possible, and getting the entire surface at about 1/8" thick. With the dough at the desired size and thickness, gently peel away the plastic, but keep it for re-use.
Cutting the Dough:
Using a large coffee cup (with about a 4" opening), push down the open side onto the dough with a slight turn to create a small pie dough disk. Repeat this step until you've used all of the allavailable dough. Set the disks aside. Roll the remaining dough back into a ball, lightly flour your work surface, then re-flatten the dough, cover with plastic wrap, and roll it out again to 1/8" thick. Repeat the coffee cup cutting process, and start again until all of the dough is used up and formed into disks.
Preheat Your Oil:
Preheat your fryer or pan of oil to 325F. The COLD level of oil should be no more than 1/3 of the capacity of the container. Oil increases in volume with heat, plus you need to allow room for the pies to give up some of their moisture as you fry them. Alternate Cooking / Baking:
I you would rather bake your pies, begin to preheat your oven to 325F now.
Filling the Pies:
As you prepare each pie crust disk, you'll only be working on one half of each, because you'll be folding them over. Dip your finger into your bowl of cold water and dampen 1/2 of the outer ring of the dough disk. On the same half you just wetted with your finger, scoop one tablespoon of pie filling, keeping it away from the outside edge wetted area.
Take the empty side of the dough disk, and fold over the other, covering the filling, and forming a half circle. Take your fork out of the bowl of water, and gently press it around the outside edge of the dough, creating ridges as you press the halves together. If you fork sticks, re-dip it in the cold water and continue. Once you have sealed the entire edge, re-dip your fork in the cold water and lightly perforate the top of the sealed pie in two or three evenly spaced locations. Don't make the holes to big, or tear the dough.
Frying the Pies:
Once all of your pies are prepared, put 3 to 4 at a time into your oil. DON'T JUST DROP THEM IN. Splattered oil is HOT! Gently lay them into the oil with a metal slotted serving spoon. NEVER walk away from a fryer. Watch your pies to turn golden brown, then fish them out to drain on your cooling rack, or paper towels. Optionally, you can prepare a sugary glaze to the cooled pies, or sprinkle powdered sugar on them. Either way, sweet is good.
Alternate Cooking / Baking:
In your preheated oven, place your pies on a baking sheet about 1" apart. For this volume of pies, you'll need two baking sheets. Bake or 15 to 20 minutes, or until the tops are golden brown. Move the pies to a cooling rack and (optionally) sprinkle with powdered sugar.
Serve and eat!
HINT: If you can't eat them all, freeze 'em! Then you've got frozen blueberry pie, ready to go! To heat them up, microwave at 50% power for about 2 minutes, adding on an extra 30 seconds for each pocket pie.
Mangia bene!
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Warning: date() [ function.date]: It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected 'America/New_York' for 'EDT/-4.0/DST' instead in /home/billtown/FTK/v2/libraries/joomla/utilities/date.php on line 198
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