Easy Mini Fried Pies

Recipe

Dessert
Easy Mini Fried Pies

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Double crust mini pies on a cooling rack with one split open with cherry filling spilling out

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    Hy-Vee canola oil
    1(14.1 oz) pkg Pillsbury refrigerated pie crusts, at room temperature
    1egg white, lightly beaten
    8 tbsp.prepared or canned pie filling, divided
    Hy-Vee powdered sugar, optional

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      Directions

      1. Fill a fryer or high-rimmed skillet with at least 2 inches of canola oil. Heat to 375 degrees.
      2. Unroll packaged pie crusts on a work surface. Using a 4-inch round cutter, cut out 4 mini pie crusts from each pie crust. Discard scraps. Brush the inside edge of each mini crust with egg white. Place 1 tablespoon pie filling on the center of each mini crust. Fold each mini crust in half around the filling and firmly press edges closed, making sure all edges are tightly sealed.
      3. Carefully place one mini pie in the oil at a time and fry until golden brown, about 4 minutes. Turn the pies as needed for even browning.
      4. Remove pies to a cooling rack over paper towels to drain. Sprinkle with powdered sugar, if desired.
      5. Variation: Instead of pie crust, use biscuits rolled into 4-inch diameter disks.

      Recipe Source:

      Hy-Vee Seasons Fall 2011, Hy-Vee Seasons Back to School 2013.