Best 7 Fried Pinchy Pies Recipes

FRIED PIES

Steps:

• To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
• To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
• Spoon a tablespoon or so of filling into the top half of one of the rectangles.
• Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
• Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
• Sprinkle with powdered sugar and serve.

FRIED PINCHY PIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cut bread into 3 1/2-inch rounds using a round cutter.
• Spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. Repeat with the jelly for the remaining 2 slices of bread.
• Place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. Repeat with remaining slices.
• Place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. Transfer to a plate lined with paper towels.
• Dust with powdered sugar and serve.

MAMA'S FRIED PIES

Steps:

• Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
• Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
• Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
• For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
• For prune pies, use dry, pitted prunes and add vanilla to taste.
• Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.

TRADITIONAL FRIED PIE PASTRY

Steps:

• Combine dry ingredients in a large mixing bowl.
• Cut in shortening (suggested to cut in half then add in the other half because it makes the pastry both tender and flaky)until it resembles coarse meal.
• Mix water and vinegar together,set aside.
• Add in water mixture, stirring with a fork until dry ingredients are moistened.
• Add a little more water if dough seems too dry; shape dough into a ball and chill at least 1 hour, until ready to use.
• Preferred filling Our Family's Fried Pies.
• Roll out a ball of pastry about the size of a golf ball.
• Spoon 1 heaping tablespoon of fruit filling on 1/2 of pastry circle leaving about a half inch edge.
• Fold over and seal with a fork.
• ***Pies may be frozen at this point.
• Fry frozen or thawed pies in a skillet of hot oil(preferred Crisco at 375 degrees in cast iron skillet) until golden brown.
• Remove to a paper towel lined plate.
• Can be eaten as is (preferred)or sprinkle with powdered sugar, lightly.
• Enjoy! ;).

FRIED PINCHY PIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cut bread into 3 1/2-inch rounds using a round cutter.
• Spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. Repeat with the jelly for the remaining 2 slices of bread.
• Place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. Repeat with remaining slices.
• Place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Dust with powdered sugar and serve.

FRIED PINCHY PIES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Cut bread into 3 1/2-inch rounds using a round cutter.
• Spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. Repeat with the jelly for the remaining 2 slices of bread.
• Place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. Repeat with remaining slices.
• Place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. Transfer to a plate lined with paper towels. Dust with powdered sugar and serve.

FRIED DRIED PEACH PIES

Steps:

• Place peaches with water to cover in saucepan; simmer for 30 minutes or until soft. Drain off excess liquid; discard. Mash peaches with potato masher; add sugar, cool thoroughly.
• Roll out biscuits on lightly floured board to make thin circles about 6 inches in diameter. Place portion of peach mixture on one half of each circle; fold over other half, seal edge tightly with a fork. Brown on each side in about 1/4 inch hot lard in a heavy skillet.