FLAT TOP
GREENVILLE, GA
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Any one know how to make fried pier out of fruit
FLAT TOP
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OnaQuest
Raleigh, NC
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I once owned a small bakery & donut shop. All you need to make fried pies is a good yeast dough recipe or simply roll a couple large can biscuits together, roll out about 1/8 inch thick, cut in a circle with an inverted three pound coffee can (or something round), spoon on your favorite pie filling or cooked fruit, fold in half, crimp edges and deep fry in 370 degree oil. Coat with icing or cinnamon sugar. They can also be baked. You could use uncooked fruit if you bake since it's a longer process. enjoy, lou
Also works well with meat, scrambled eggs, cheese or anything else you might make a borito with.
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LandmarkOwner
Emery, SD
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The link below is for fried apple pies but also note on this website on the left hand side there are links to other types of fruited fried pies. Have fun.
http://allrecipes.com/Recipe/Fried-Apple-Pies/Detail.aspx
CJ and JD Wigley, Emery, SD
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johnna
Southwest, Utah
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Where I come from (the Ozarks) they are not deep fat fried. They are made with short biscuit dough and pan fried in a small amount of lard in a cast iron skillet under medium heat. Cooked on one side until brown, turned, covered with lid and cooked until second side is brown.
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mike4947
N. Syracuse, NY
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When I think of fruit pies what comes to mind is the camping standard.
PIE IRONS.
Here's a few sites with their description and recipes:
http://www.chuckwagondiner.com/pieiron.h.........romeindustries.com/castironpieirons.htm
http://www.pieiron.com/
JMHO but no self respectable RV of any class would be without a few pie irons. Not to mention since they aren't really "fried" you can tell folks how healthy you are eating. 
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Dianne and Tom
New Bern,NC
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johnna wrote:Where I come from (the Ozarks) they are not deep fat fried. They are made with short biscuit dough and pan fried in a small amount of lard in a cast iron skillet under medium heat. Cooked on one side until brown, turned, covered with lid and cooked until second side is brown.
That is the way my Mom made them here in the south too. She mostly made sweet potato pies,never tried to make them myself as I knew they wouldn't be like hers.
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scoutmaster
OKC Oklahoma
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Dianne and Tom wrote:johnna wrote:Where I come from (the Ozarks) they are not deep fat fried. They are made with short biscuit dough and pan fried in a small amount of lard in a cast iron skillet under medium heat. Cooked on one side until brown, turned, covered with lid and cooked until second side is brown.
That is the way my Mom made them here in the south too. She mostly made sweet potato pies,never tried to make them myself as I knew they wouldn't be like hers.
That's the only way to make fried pies!!!!!!!!!
My mom makes them using dried apricots. She will only use the apricots that are packaged in the USA and NOT TURKEY! She tried them one time and they were pitiful.
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Pepperoni
Ypsilanti, Michigan 48198
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johnna wrote:Where I come from (the Ozarks) they are not deep fat fried. They are made with short biscuit dough and pan fried in a small amount of lard in a cast iron skillet under medium heat. Cooked on one side until brown, turned, covered with lid and cooked until second side is brown.
I agree. My Alabama Grannie made them for us from home dried apples. Her dough was a regular ie crust, kneeded to toughen it and rolled a bit thicker than for pies. The dough came out flakey and deep brown.
I make mine with canned beef stew. My dough is flakey pie crust. I find a large size coffee can cuts the proper size dough. I make them up by the dozens and freeze them raw. Then I fry them; freezing makes them hold together for frying, otherwise the gravy makes frying difficult. Then I freeze them again and baggie them for freezer storage. A few minutes in the microwave makes them a great "quick" meal.
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BirdSongPlace
San Diego County, CA
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I can answer this one!
My Arkansas grandma used either dried apples or apricots. I whole heartedly agree that you should not use Turkish apricots. They don't have enough flavor.
Cook your dried fruit and add as little or as much sugar as you like. When using dried apples it is also good to add a little cinnamon or apple pie spice.
Here is the recipe for the fried pie dough.
I'll write it out the way my mother gave it to me.
Crust for Fried Pies
5 Cups Flour
1 Cup Crisco
3 Tablespoons Sugar
2 teaspoons salt
1 13oz Can evap milk
Mix as any pie crust.
Makes about 24 fried pies.
Okay for any of you who don't understand "mix as any pie crust" this is how it is done.
Put the flour in a large bowl (sift if you want) Add the sugar & salt to the flour then add the Crisco and cut it in with a pastry cutter (if you are able to use that "2 table-knife" method....go ahead. I never mastered it) Cut the shortening in until it looks a little like coarse cornmeal. Pour the milk in and stir with a fork. Mix until it holds together. At this point I divide the dough in to 4 portions.
At this point you should heat about 1/2 an inch of oil in a frying pan to a medium heat.
I roll out 1/2 a portion at a time and cut a circle using a saucer. Place a couple of spoons full of fruit on one half of the circle. I dip my finger in a little water and wipe it onto the edge of the dough. Then I crimp the dough shut using a fork.
Fry on both sides, drain on paper towels then sprinkle with a little sugar. I think these are good hot or cold but they do loose the crust crispness when stored.
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