- 9 cups cake flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 3 cups shortening
- 2 cup water
- Thick fruit filling
- Shortening for deep-fat frying
- 8 pounds confectioners' sugar
- 1/2 cup cornstarch
- 1/3 cup nonfat dry milk powder
- 1 teaspoon vanilla extract
- 2-1/2 cups warm water
- To make pies, combine in large bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water, a little at a time, until the flour mixture is moistened. Form into 4 balls.
- Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Crimp edges to seal.
- Heat shortening; fry a few pies at a time in deep fat until golden brown. Cool on wire racks.
- Meanwhile, in large bowl, combine glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool. Yield: about 40 pies.
Originally published as Edna's Fry Pies in Country October/November 1990, p53
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Reviewed Feb. 4, 2014
My friend made these....Delish.