DEEP SOUTH DISH: SOUTHERN FRIED HAND PIES
Little fried hand pies made with fresh fruit or dried, your choice of pastry and either pan fried, deep fried or baked. No matter how you prepare them, they are a true Southern Classic!
Provided by Deep South Dish
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Number Of Ingredients 13
Steps:
- For the fruit, melt the butter and sugar together; add chopped apples and simmer covered, over medium heat for about 15 to 20 minutes.
- Remove from heat, sprinkle brown sugar, nutmeg and cinnamon over the apples, stir, taste and adjust sweetness. Set aside to cool.
- For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky.
- Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth.
- Roll out to about 1/8 to 1/4 inch thick and cut into 4-to-6-inch circles. You may also pinch off golf ball-sized pieces and flatten individually by hand.
- Place about a half tablespoon of the cooled filling in the center of each round. Barely wet the edges of the round with water, fold over, lightly press down on the edges and the filling; seal the edges with the tines of a fork.
- Place all of the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate about 10 minutes.
- Fry in a skillet, with about 1/2 inch of hot oil, until browned on both sides. Remove from the skillet, drain on a rack over paper towels, sprinkling with granulated sugar or dust with powdered sugar while still warm, if desired.
- Best served warm, but delicious cold too!
DEEP SOUTH DISH: SOUTHERN FRIED HAND PIES
Little fried hand pies made with fresh fruit or dried, your choice of pastry and either pan fried, deep fried or baked. No matter how you prepare them, they are a true Southern Classic!
Provided by Deep South Dish
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Number Of Ingredients 13
Steps:
- For the fruit, melt the butter and sugar together; add chopped apples and simmer covered, over medium heat for about 15 to 20 minutes.
- Remove from heat, sprinkle brown sugar, nutmeg and cinnamon over the apples, stir, taste and adjust sweetness. Set aside to cool.
- For the dough, cut the shortening into 2 cups of the flour. Stir in the sugar, egg yolk and ice water until dough is sticky.
- Turn out onto a floured surface and sprinkle more flour on top, working it in until dough is smooth.
- Roll out to about 1/8 to 1/4 inch thick and cut into 4-to-6-inch circles. You may also pinch off golf ball-sized pieces and flatten individually by hand.
- Place about a half tablespoon of the cooled filling in the center of each round. Barely wet the edges of the round with water, fold over, lightly press down on the edges and the filling; seal the edges with the tines of a fork.
- Place all of the pies in a single layer onto a plate that has been lightly sprinkled with flour and refrigerate about 10 minutes.
- Fry in a skillet, with about 1/2 inch of hot oil, until browned on both sides. Remove from the skillet, drain on a rack over paper towels, sprinkling with granulated sugar or dust with powdered sugar while still warm, if desired.
- Best served warm, but delicious cold too!
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