Fried Dried Fruit Pies Recipe
Ingredients:
2 c of dried fruits
Water
1 c of sugar (granulated) plus 1 Tbsp
2 c of flour (all-purpose)
3/4 c of shortening
1 tsp of salt
Instructions:
Put dried fruits directly in saucepan then add water enough to have everything covered. Have it cooked over mid-heat ’til tender. Then drain once done then add 1 c sugar.
You mix 1 Tbsp sugar, shortening, 5-6 Tbsps water, slat & flour. Blend well then roll to form a ball. You pinch out some dough then roll them into 4″ diameter rounds.
Spoon 2 Tbsps of fruit mix on a portion of 4″ pastry, then fold it over & have edges pressed together. You prink the top using your fork.
Have oil heated in stick-free skillet then place the pies into heated oil, have them fried ’til browned on both side.
>> Fried Dried Fruit Pies Recipe
Blueberry Bang Belly Recipe
Ingredients:
2 c of flour (all-purpose) plus 3 Tbsps
2/3 c of shortening
2 tsps of baking-powder
1 tsp of salt
1/2 c of milk
4 c of blueberries
1 & 1/2 c of sugar (granulated)
Instructions:
Sift together your flour, salt, & baking powder, Cut in shortening ’til it resembles a course meal. Gradually pour milk in, blend thoroughly. Knead, roll & then fit 1/2 of dough into greased 13×9-inch pie plate.
Combine blue berries, sugar & 3 Tbsps of flour in saucepan. Have it cooked over mid-heat ’til bubbly. Pour over prepared crust then cover w/ the other half.
Have pie baked at heated oven ’til golden browned.
>> Blueberry Bang Belly Recipe
Bran Pie Crust Shells Recipe
Ingredients:
1/3 c of bran
1/2 tsp of salt
2 c of flour; sifted
6 Tbsps of chilled water
2/3 c of shortening
Instructions:
Finely crush the bran to make crumbs; combine w/ salt and flour. Cut 1/3 c of shortening in to cornmeal consistency. Cut the rest of shortening in to pea-type consistency.
Sprinkle chilled water onto mixture, small amounts every time, and mix w/ fork ’til dough turns fairly moist so it holds together. Next, turn dough on wax paper sheet then shape dough to one ball. Lastly, roll it out so it will two pie pans (8″ or 9″).
>> Bran Pie Crust Shells Recipe
Can’t Go Wrong Pie Crusts Recipe
Ingredients:
3 c of pastry flour
1-1/4 c of shortening
5 Tbsps of chilled water
A tsp salt
A pc of egg; well-beaten
1 Tbsp of vinegar (white)
Instructions:
Sift salt and flour into large mixing bowl. W/ pastry cutter, cut shortening in ’til blended well. In 1 cup-liquid measuring glass, mix vinegar, egg and water . Blend the egg mix into the flour mix w/ use of fork.
Divide dough into 3 equal pcs. Roll every piece out on surface floured lightly or you can wrap w/ cling wrap then freeze. This recipe makes three 8 inch crusts.
>> Can’t Go Wrong Pie Crusts Recipe
Oregon Fruit Pies Recipe
Ingredients:
A can of cherries (Royal-Anne); undrained
1/2 c of sugar (granulated)
2 Tbsps of cornstarch
2 c of flour
1/2 c of shortening
1/2 tsp of salt
5-6 Tbsps of ice water
Oil
Instructions:
Mix sugar & cornstarch in saucepan placed over mid-heat. You add the cherries w/ juice. Allow to boil for 3-4 mins, stir often ’til sauce turns transparent. Slightly cool.
Mix salt & flour then blend shortening in ’til it resembles coarse textured crumbles. Gradually add water enough ’til dough binds together. Form into a ball then have dough divided into 12 pcs.
Have every piece rolled out in floured working surface into 5-inch circles. Place 1/4 c filling into every circle then fold it over & seal the edges w/ fork.
Have 1 & 1/2-inches oil heated in fry pan. Cook pies for 3 mins in batches ’til golden-brown in each side. Let them drain well on paper-towels. Sprinkle w/ icing sugar once cooled.
>> Oregon Fruit Pies Recipe
Free Form Fruit Pie Recipe
Ingredients:
2 c of flour (all-purpose)
1 tsp of sugar (granulated)
1 tsp of salt
1/2 c of shortening
1/2 tsp of baking-powder
1/2 c of butter; chilled
1/2 c of water (cold)
3 c of mixed fruits
1 & 1/4 c of sugar (granulated)
3 Tbsps of cornstarch
A pinch salt
2 Tbsps butter
A pinch nutmeg
Instructions:
Mix sugar, flour, salt & baking powder in bowl. Cut butter in gradually then transfer into processor. Pulse 8 to 10 times ’til butter gets crumbled. You add the shortening then pulse for twice or thrice more.
Pour water in then pulse 2-3 additional times ’til dough starts to separate from bowl’s sides.
Transfer dough onto bowl then manually mix ’til dough binds together. Form into ball then wrap w/ cling wrap & have it refrigerated for half an hour.
Combine mixed fruits, sugar, cornstarch & nutmeg then set mixture aside. You roll one-half dough into 14″ diametered circle. Dot w/ butter. Have dough fitted around circle all over filling. Bring it up at middle leaving 2-inch opening at center.
Have surface brushed w/ eggwash then have pie baked at four hundred degrees Fahrenheit for about 20 mins. Reduce the heat into three hundred seventy-five degrees Fahrenheit then continue baking for 35-45 mins ’til filling bubbles & crust turns golden.
>> Free Form Fruit Pie Recipe