Crispy Fried Fruit Hand Pies
Indulge in the ultimate comfort food with these Golden Crispy Fried Fruit Hand Pies that are perfect for any occasion. Each delightful pie is filled with tender, flavorful fruit mingled with warm spices, encased in a crispy, golden-brown pastry. Whether served hot or cold, these versatile hand pies transport you back to simpler times with every bite. Enjoy them as a convenient snack on busy days or as a sweet treat after your meal. Their easy-to-eat, hand-held design makes them a favorite for gatherings or picnics. Customize the filling with your favorite dried fruits and spices for a personal touch, making them the perfect recipe for any fruit lover!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
3 cups (none)
salt
1 teaspoon (none)
Crisco or vegetable shortening
3/4 cup (cut into the flour)
egg
1 (lightly beaten)
cold water
1/4 cup (none)
white vinegar
1 teaspoon (preferably)
dried fruit (apricots, peaches, apples)
3 cups (chopped if large pieces are used)
water
1 1/2 cups (for cooking fruit)
sugar
1 cup (to sweeten fruit filling)
cinnamon
1/4 teaspoon (to flavor fruit filling)
ground allspice
1/4 teaspoon (to flavor fruit filling)
Instructions
1
In a large mixing bowl, combine the all-purpose flour and salt, whisking to blend thoroughly.
2
Using a pastry blender or your fingers, cut the shortening into the flour mixture until it resembles coarse crumbs.
3
In a separate bowl, whisk together the beaten egg, cold water, and vinegar. Slowly pour this mixture into the flour mixture, stirring gently until the dough comes together.
4
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least one hour to allow the flavors to meld and the dough to firm up.
5
In a nonreactive saucepan over low heat, simmer the dried fruit with 1 1/2 cups of water for 30 to 45 minutes until very tender. Stir occasionally, adding water as needed to prevent scorching. Once tender, remove from heat and slightly mash the fruit.
6
Mix in the sugar, cinnamon, and ground allspice, adjusting the sweetness and spice to your liking. Set the filling aside to cool, or refrigerate if preparing ahead.
7
After the dough has chilled, remove it from the refrigerator and divide it into four equal portions. Cut each portion into three smaller pieces, yielding 12 dough balls.
8
On a lightly floured surface, roll each dough ball into a 5 to 6-inch circle. Don't worry if the edges aren't perfect; a rustic look adds character.
9
Spoon about 2 tablespoons of the prepared fruit filling onto one side of each dough circle. To seal, moisten the edge of the dough with a little water, fold over to create a half-moon shape, and press the edges together firmly. For a decorative touch, crimp the edges with a fork.
10
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the filled pies into the hot oil, frying them one at a time. Cook for 3 to 4 minutes, turning occasionally, until they turn a beautiful golden brown.
11
Remove the fried pies from the oil and place them on paper towels to drain excess oil. Allow them to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Fried Fruit Hand Pies?
They are golden-brown, crispy pastries filled with a mixture of tender simmered dried fruits and warm spices.
What type of flour should I use for the dough?
This recipe calls for three cups of all-purpose flour.
How is the shortening incorporated into the flour?
The shortening should be cut into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
What liquids are required for the pie crust dough?
The dough uses a combination of one lightly beaten egg, 1/4 cup of cold water, and one teaspoon of white vinegar.
How long does the dough need to be refrigerated?
The dough should be wrapped in plastic and chilled for at least one hour to firm up.
What kind of dried fruit can I use for the filling?
You can use a variety of dried fruits such as apricots, peaches, or apples.
How long does the fruit filling take to cook?
The dried fruit should be simmered with water for 30 to 45 minutes until it becomes very tender.
Should I mash the fruit after cooking?
Yes, once the fruit is tender and removed from heat, you should slightly mash it.
How much sugar is added to the fruit filling?
The recipe suggests adding one cup of sugar, though you can adjust this to your preference.
What spices are used to flavor the fruit?
The filling is flavored with 1/4 teaspoon of cinnamon and 1/4 teaspoon of ground allspice.
How many pies does this recipe yield?
This recipe yields 12 individual hand pies.
How do I divide the dough for the pies?
Divide the chilled dough into four equal portions, then cut each portion into three smaller pieces to make 12 dough balls.
What size should I roll each piece of dough?
Each dough ball should be rolled into a circle approximately 5 to 6 inches in diameter.
How much filling goes into each hand pie?
Spoon about 2 tablespoons of the prepared fruit filling onto one side of each dough circle.
How do I seal the edges of the hand pies?
Moisten the edge with water, fold the dough over to create a half-moon, press firmly, and then crimp the edges with a fork.
What temperature should the oil be for frying?
The oil should be heated to 350°F (175°C) in a deep fryer or large pot.
How long do the pies need to fry?
Frying typically takes 3 to 4 minutes per pie, turning occasionally until golden brown.
Should I fry multiple pies at the same time?
The instructions recommend frying the pies one at a time to ensure even cooking.
What should I do once the pies are finished frying?
Place them on paper towels to drain any excess oil and allow them to cool slightly before eating.
Can these pies be served cold?
Yes, these versatile pies can be served either hot or cold.
Can I prepare the filling in advance?
Yes, the filling can be made ahead of time and refrigerated until you are ready to assemble the pies.
What if the fruit dries out while simmering?
You can add more water as needed during the 30-45 minute simmer to prevent scorching.
What gives the crust its specific texture?
The combination of shortening and a small amount of vinegar helps create a crispy, tender pastry.
Is the dough difficult to work with?
Refrigerating the dough for at least an hour makes it firmer and much easier to roll and shape.
Are these pies suitable for picnics?
Yes, their hand-held design and the fact that they can be eaten cold makes them perfect for gatherings and picnics.
Can I use butter instead of shortening?
While the recipe specifies shortening (like Crisco) for a classic crispy texture, butter is a common substitute in pastry, though it may change the final texture.
Do I need to peel the dried fruit?
No, dried fruit is typically ready to simmer as is, though you should chop large pieces like peach or apricot halves before cooking.
What shape are the hand pies?
They are folded into a half-moon shape.
How much water is initially used to cook the fruit?
Start with 1 1/2 cups of water for the 3 cups of dried fruit.
What is the primary characteristic of these pies?
They are known for their golden crispy exterior and warm, spiced fruit interior.