Ingredients
Dough:
-
2 ½ cups all-purpose flour
-
1 tablespoon granulated sugar
-
½ teaspoon salt
-
1 teaspoon baking powder
-
½ cup unsalted butter, chilled and cut into small cubes
-
½ cup cold water (or more as needed)
-
1 teaspoon vanilla extract (optional)
Filling (Fruit Filling Options):
-
2 cups fresh or canned fruit (such as apples, peaches, or cherries), chopped
-
½ cup granulated sugar (adjust to taste depending on fruit sweetness)
-
1 tablespoon cornstarch
-
1 tablespoon lemon juice (optional, for added tartness)
-
1 teaspoon ground cinnamon (optional, for spiced fillings)
Frying:
-
Vegetable oil or sunflower oil for frying
Topping (Optional):
-
Powdered sugar for dusting
Ingredient Highlights:
-
Flour: All-purpose flour provides the structure and texture for the crispy pie dough.
-
Butter: The cold butter in the dough ensures a flaky, melt-in-your-mouth texture.
-
Fruit Filling: The choice of fruit gives each pie a fresh, vibrant flavor, and the sugar and cornstarch combine to create a thick, sweet filling.
-
Sugar: Granulated sugar in the dough and filling adds just the right amount of sweetness.
-
Oil: Vegetable or sunflower oil is ideal for frying, providing a crisp outer layer without overpowering the flavor.
Instructions
Prepare the Dough:
-
Make the Dough: In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. If using vanilla extract, add it here. Gradually add cold water, 1 tablespoon at a time, until the dough begins to come together. You may need slightly more or less water, depending on the humidity and flour type.
-
Knead the Dough: Turn the dough out onto a floured surface and knead gently for a few minutes until smooth. Do not overwork the dough to keep it tender.
-
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to help it firm up and make it easier to roll out.
Make the Filling:
-
Prepare the Fruit Filling: In a medium saucepan, combine your choice of fruit with sugar, cornstarch, lemon juice (optional), and cinnamon (if using). Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit becomes soft, about 10 minutes. Remove from heat and let it cool slightly before using.
Assemble the Pies:
-
Roll out the Dough: After chilling the dough, remove it from the fridge. On a lightly floured surface, roll out the dough to about ⅛-inch thickness.
-
Cut the Dough: Using a round cutter or a glass, cut the dough into circles, about 4-5 inches in diameter.
-
Fill the Pies: Spoon about 1-2 tablespoons of the cooled fruit filling into the center of each dough circle.
-
Seal the Pies: Fold the dough over the filling to create a half-moon shape. Press the edges of the dough together tightly, then use a fork to crimp the edges for a decorative touch and to ensure the pies are sealed properly.
Fry the Pies:
-
Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of dough into the oil; if it bubbles and floats to the surface, the oil is hot enough.
-
Fry the Pies: Carefully place the prepared pies into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip the pies carefully to ensure even frying on both sides.
-
Drain the Pies: Once fried, remove the pies from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the Fried Pies:
-
Serve: Allow the fried pies to cool slightly before serving. You can dust them with powdered sugar for an extra touch of sweetness.
- Prep Time: 30minutes
- Cook Time: 30minutes
Nutrition
- Serving Size: 12
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 2g