Cherry Mock Fried Pies

Discussion in 'Recipes and Tips' started by winnee, Sep 11, 2012.

  1. winnee

    winnee

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    Does anyone have the recipe for the Cherry Mock Fried Pies that's on page 32 of the new Fall Catalog? It's says it's from the Simply Sweet cookbook on page 67. Thanks!!
     
  2. Shari in TX

    Shari in TX Gold Member

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    Yum, these look great!

    Cherry Mock Fried Pies

    Prep Time: 30 minutes
    Total Time: 1 hour, 10 minutes
    Yield: 8 pies

    1 pkg (15 oz) refrigerated pie crusts (2 crusts) softened according to package directions
    1 jar (32 oz) cherry pie filling (3 1/3 cups)
    2 egg whites
    2 1/2 c crisp rice cereal
    2 tsp Cinnamon Plus Spice Blend
    1 1/2 Tbsp powdered sugar

    1. Preheat oven to 425 degrees. Do not unroll crusts. Cut each crust into four equal portions. Gather into balls; flatten into 1/2-inch-thick disks. Place one disk on center of lightly floured Pastry Mat. Roll from center to edges, forming a 6-in circle using Baker's Roller. Repeat with remaining balls of dough.

    2. Place pie filling in medium Colander. Place over medium Colander Bowl and shake out all of the gel, reserving 1/4 cup. Place cherries and reserved gel into Small Batter Bowl. (Discard remaining gel.) Spoon a scant 1/4 cup of the pie filling onto center of each dough circle. Lightly beat egg whites in one Coating Tray. Brush some of the egg whites around edges of circles with Chef's Silicone Basting Brush. (Reserve remaining egg whites for coating.) Fold over the pastry to form a half-moon; press edges to seal. Using Pastry Cutter fitted with fluted wheel, trim 1/8 in off edges.

    3. Coarsely crush cereal in large resealable plastic bag with Baker's Roller; combine with spice blend. Place cereal mixture in second Coating Tray. Dip each pie into egg whites and then into cereal. Place pies on Large Round Stone with Handles. Snip three slits into top of each pie using Professional Shears. Bake 25-28 minutes or until golden brown. Cool slightly; sprinkle with powdered sugar. Serve warm.

    Chef's Corner

    It's important not to overfill the pies; they'll be difficult to seal and could pop open during baking.

    Pies may be prepared, but not baked, and frozen. When ready to bake, place frozen turnovers on Large Sheet Pan and bake at 425 for 35-40 minutes.

    Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired.

    U.S. Nutrients per serving (1 pie): Calories 360, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 55 g, Protein 4 g, Sodium 300 mg, Fiber 1g

    U.S. Diabetic exchanges per serving: 1 starch, 2 1/2 fruit, 3 fat (3 1/2 carb)

    Shari in TX
     

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