loading
I love skillet fried pies, but they are so greasy and fall apart, I figured there must be a better way, so I came up with this method:

INGREDIENTS
2 - packages Pillsbury refrigerated pie crusts
1 - can Wilderness or  Walmart's GV pie filling.  Try Cherry, Apple, Raspberry or Lemon.......they are all good.
This recipe makes 16.

Unroll pie crusts, slice each into 4 pie shaped pieces. Use rolling pin to enlarge each 50 to75%, making the dough thinner.  Try to keep it triangle shaped. Spoon about 1 big tablespoon of the filling into one triangle. Don't overfill or it will squirt out while baking.  Use a pastry brush or your finger to apply a little water or milk to the edges to help seal them.  Bring the 2 corners up and join them. Continue until it is sealed all the way around. Lay it flat and seal using a table fork or pie crimper (available on eBay). As you finish each, lay them on parchment paper on a cookie sheet. Poke a fork in center of each to let steam out as they bake.  Paint the top of each with mixture of egg yoke & milk.  Bake about 25 minutes @ 350 F. I remove from oven when they start showing a little browning. 

Feb/08/14 
I am still learning and making changes in my recipe. I made a tool to seal the edges of the crust. (see photo) It works great but I have discovered that one can of filling is too much for 8 pies. Filling them too full tends to break the seal and leak filling out, so I am now using 1.5 pkg of crusts (3 crusts) to make 12 pies.
looks great will try but with pie crust from scratch and different fillings. thanks for the post
Thanks waemisegger. Let us know how they turn out.

About This Instructable

852views

24favorites

License:

Bio: Retired Firefighter 1966 to 1986; Retired Wheat Farmer 1987 to 2003. Drapery Sales 1969 to 1987. 17 year Quintuple Heart Bypass Surgery Survivor; 14 year ... More »
More by graydog111:LOG BENCH Knife from Sawzall Blade BOSTICK STAPLER / SIMPLE FIX  
Add instructable to: