Fried Pies

Quick Facts:

Serves 8


Fried Pies:
1 Grannie’s Pie Crust
1 ¼ cups of jam
½ cup bacon grease, lard, duck fat or oil
Confectioners’ sugar, for dusting
Egg wash

Grannie’s Pie Crust:
1 cup flour
½ teaspoon salt
⅓ cup Crisco
2-4 tablespoons ice water

You'll Need:

Jam, rolling pin, bench scraper, graduated cutters (round or round fluted), duck fat, flour, salt, pastry blender, bowl, cookie sheet/baking pan, parchment, mesh top shakers, cast iron skillet ( or pan for frying), canola / peanut or grapeseed oil.


Fried Pies
1. Cut the dough into 6 pieces and roll each piece into a ball. On a floured surface, roll out each ball to about 4 inches. They do not have to be perfectly round or an exact size.
2. Combine jam and miso.
3. Place 1-2 tablespoon filling in the center and fold over. Crimp the edges with a fork. Dip fork in flour, if necessary. Cut a couple of small air holes with a knife by the filling.
4. Chill the pies until they are firm. At least a half an hour.
5. Heat the bacon grease in a skillet on medium heat until very warm. You don’t want this too hot or it will brown the pie before the dough is cooked through and filling is hot. Cook four of the pies about 5-7 minutes per side until done. Repeat with remaining three pies. The pies can also be deep fried all at once turning occasionally for a slightly shorter period of cooking time. If the pies start getting too dark, remove and bake in a preheated 400-degree oven until the crust is cooked through.
6. Dust liberally with confectioners’ sugar.

Grannie's Pie Crust:

1. Combine flour and salt in a bowl.
2. Work in Crisco with a pastry blender. It will be coarser than cornmeal.
3. Add enough water to form a ball.
4. Press into a disk in plastic wrap and refrigerate for an hour.

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