Dried Cherry-and-Pear Fried Pies |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 large pears, peeled and chopped |
2 (3-ounce) packages dried cherries |
1/2 cup sugar |
1 (15-ounce) package refrigerated piecrusts |
vegetable oil |
Directions:
1. Cook first 3 ingredients in a saucepan over medium heat 5 minutes. Reduce heat, and simmer, stirring occasionally, 20 minutes or until pears are tender. Chill 1 hour. Drain pear mixture, discarding liquid.
2. Roll piecrusts into 12-inch circles; cut each into 9 (4-inch) circles.
3. Spoon 1 rounded tablespoonful pear mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp with a fork dipped in flour.
4. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350°. Fry pies, in batches, 2 minutes on each side.
5. NOTE: Pies may be baked on lightly greased baking sheets at 425º for 12 minutes. Piecrusts may also be cut into 5 (7-inch) circles to make larger pies. Spoon filling evenly onto circles.
|
|