thepioneerwoman
Stacey Mei Yan Fong's Fried Fruit Hand Pies Are an Oklahoma Treat
Fashion designer turned pie baker Stacey Mei Yan Fong's shares the recipe for her Oklahoma-inspired fried fruit hand pies from her book 50 Pies, 50 States.
👥 24 Servings⏱️ Prep & Cook: 2h👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●measuring cup
- ●whisk
- ●baking sheet
- ●pot
📝 Preparation Steps
1
For the All-Butter Crusts:
2
Stir the flour, salt, and sugar together in a large bowl with a flat bottom. Add the butter pieces on top of the dry ingredients. Using your fingers, toss the butter in the dry mixture so each cube is coated. Use a pastry blender or your fingers to cut or rub the butter into the mixture until it is in pieces a bit larger than peas (a few larger pieces are okay; be careful not to over-blend). You want to be able to have big butter chunks in your crust: It helps create a flaky effect, as well as adding delicious buttery hits of flavor!
3
In a separate large measuring cup or small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture; do not add the ice, which is just there to keep your water cold. Using your hands in a circular motion, bring the mixture together until all the liquid is incorporated. Continue adding the ice water mixture, 1 to 2 tablespoons at a time. Carefully mix until the dough comes together in a ball, with some dry bits remaining. Turn the dough out on to a lightly floured surface and knead gently until it comes into one mass; you don't want to overwork it. Separate the dough into two equal portions, shape each into a flat disc, wrap in plastic, and refrigerate for at least ⏱️ 1 hour, preferably overnight before using. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the fridge.
4
For the Hand Pies:
5
Make the egg wash: Combine the egg, yolk, and milk or water in a quart container and blend with an immersion blender or whisk until smooth.
6
Roll out the dough: Roll the dough into sheets that are 1/8-inch thick. Using either a 2-by-2-inch square scalloped cookie cutter or pizza cutter, cut the dough into 48 2-by-2-inch squares.
7
Assemble the hand pies: Place a heaping tablespoon of pie filling into the center of a square of dough. Brush the edges of the dough with egg wash and then place another square of dough on top, pressing the edges to seal the pocket. Place on a baking sheet. Repeat with the remaining dough and fillings to make 24 hand pies. Refrigerate until ready to fry.
8
Fry the hand pies: In a large heavy-bottom pot over medium-high heat, melt the Crisco and bring up to 350°F. Fry the hand pies in batches of 2 or 3, flipping each over halfway through, until both sides are golden brown, 3 to ⏱️ 4 minutes. Drain on paper towels to soak up excess oil and sprinkle with sifted confectioners' sugar.
Nutrition Facts
calories
16692 Calories
fat Content
1559 g
fiber Content
26 g
sugar Content
390 g
sodium Content
2112 mg
protein Content
47 g
trans Fat Content
0 g
cholesterol Content
836 mg
carbohydrate Content
650 g
saturated Fat Content
489 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...