Delicious Cherry Mock Fried Pies Recipe from Simply Sweet Cookbook

[winnee]

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!!

 

[Shari in TX]

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

 

[Admin Greg]

Unfortunately, I do not have the specific recipe for the Cherry Mock Fried Pies from the Fall Catalog. However, I have included a similar recipe below that you may enjoy.Cherry Mock Fried Pies Recipe:Ingredients:- 2 cups all-purpose flour- 1 teaspoon salt- 2/3 cup shortening- 4-5 tablespoons cold water- 1 (21 oz) can cherry pie filling- 1 egg, beaten- 1 tablespoon water- 1/4 cup granulated sugar- 1/2 teaspoon ground cinnamon- Vegetable oil for fryingInstructions:1. In a large mixing bowl, combine the flour and salt. Cut in the shortening until the mixture resembles coarse crumbs. Gradually add in the cold water, a tablespoon at a time, until the dough comes together.2. Divide the dough into 8 equal portions and shape into balls. On a lightly floured surface, roll out each ball into a 6-inch circle.3. Place 2 tablespoons of cherry pie filling onto one half of each circle, leaving a 1/2 inch border around the edge. Fold the other half of the dough over the filling and press the edges together to seal.4. In a shallow dish, beat together the egg and 1 tablespoon of water. In another shallow dish, combine the sugar and cinnamon.5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Dip each pie into the egg mixture, then coat in the sugar mixture.6. Fry the pies in the hot oil for about 2-3 minutes on each side, or until golden brown. Drain on a paper towel-lined plate.7. Serve warm and enjoy your delicious Cherry Mock Fried Pies!