You read that right! Get ready to eat some pie, 'cause it's only five minutes away.
This super easy fried pie recipe utilizes premade ingredients to ensure you never have to wait for a piece of your favorite warm, flaky pie again! Keep a few different fillings on hand, and you'll be ready to entertain the troops at a moment's notice.
This super easy fried pie recipe utilizes premade ingredients to ensure you never have to wait for a piece of your favorite warm, flaky pie again! Keep a few different fillings on hand, and you'll be ready to entertain the troops at a moment's notice.
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Signing UpStep 1: Ingredients
Of course, you could use fresh ingredients for this pie (in fact, I used some fresh peach filling left over from Pie Pops) and a leftover pie crust, but prefab is the fastest route between your mouth and pie.
- Premade pie crust
- One can filling of your choice
- 1 1/2 cup oil (or enough to fry in)
Step 2: Form Pies
Roll out the premade dough, or else you'll be getting a mouth full of crust and not alotta fillin!
Cut the dough into 6" circles using a cutter or large empty can.
Fill one half with filling.
Fold dough in half, sealing edges and crimping with a fork.
Cut the dough into 6" circles using a cutter or large empty can.
Fill one half with filling.
Fold dough in half, sealing edges and crimping with a fork.
Step 3: Fry Pies
Carefully lower the pies into the oil with forks or slotted spoon.
Fry for about 3 minutes total. If you're frying in a shallow pan, you'll need to flip the pies half way through. If you're deep frying (yeah baby!), then just let them float about until they're golden brown and delicious.
Drain hot pies on a rack over paper towels (or just paper towels if you don't have a rack) and sprinkle with sugar. Powdered sugar is yummy too, and cinnamon sugar is my favorite!
These are good right away, and also store nicely wrapped in paper towels in the fridge. The instructables crew all thought they were just as good the second day!
Enjoy!
Fry for about 3 minutes total. If you're frying in a shallow pan, you'll need to flip the pies half way through. If you're deep frying (yeah baby!), then just let them float about until they're golden brown and delicious.
Drain hot pies on a rack over paper towels (or just paper towels if you don't have a rack) and sprinkle with sugar. Powdered sugar is yummy too, and cinnamon sugar is my favorite!
These are good right away, and also store nicely wrapped in paper towels in the fridge. The instructables crew all thought they were just as good the second day!
Enjoy!
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The only thing bad about frying them is that the crusts soak up a lot of cooking oil. They taste great, but I think they soak up about 2 tablespoons of oil per fried pie.
I cut each crust into 4 pieces, so a box of 2 Pillsbury crusts makes 8 pies. I used Wilderness canned pie filling. So far, I have made apple, cherry, and blackberry. They were all good.
I made some more using the pie crusts, but baking them for 35 minutes at 300 degrees on an insulated cookie sheet in the outdoor propane grill. They were easier, healthier, and not as messy as frying in skillet, but maybe not quiet as good. Either way, they are really good. Thanks for posting this recipe.
its a much cooler name !
My nan makes these with diced apple and sugar as a filling, or mashed potato and bacon, also sauerkraut ones too.
She boils them first, then fries them when they are ready to be eaten.
If you really want to, fry them in canola oil to make them crispier and delicious (nom nom) :[]