The Everything Pie Cookbook (36 page)

pastry is golden brown and the filling is hot. Cool to

the amounts of the individual spices and

substitute that total amount with pumpkin

room temperature before serving.

pie spice, for example ¼ teaspoon cinna-

mon plus ½ teaspoon allspice equals ¾

teaspoon pumpkin pie spice.

2 3 6

Creamy Chocolate Fried Pies

These pies are decadent, rich, and a hit with chocolate lovers. Some whipped cream

and chocolate sauce are an easy way to doll them up for company.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar, cocoa

1 cup milk or half-and-half

powder, cornstarch, egg yolk, and salt. Whisk until

1⁄3 cup sugar

smooth, then cook over medium heat, stirring

3 tablespoons Dutch-processed cocoa

constantly, until it begins to simmer and thicken.

powder

2 tablespoons cornstarch

2. Remove from the heat and add the butter, chopped

1 egg yolk

chocolate, and vanilla. Stir until melted. Pour through a

1⁄8 teaspoon salt

strainer into a separate bowl and place a layer of cling

1 tablespoon butter

film directly on the custard. Chill for at least 4 hours or

1 ounce semisweet chocolate, chopped

overnight.

½ teaspoon vanilla

2 recipes (9-inch) Flaky Pie Crust, not

3. Cut the pastry into 8-inch rounds or squares. Place

pressed into pie pans (See Chapter 2)

about 1⁄3 cup filling onto the pastry slightly off center,

1 egg, beaten

brush the edges of the pastry with beaten egg, and fold

Oil, for frying

the dough over the filling. Pinch or crimp with a fork to

seal. Place the pies on the prepared baking sheet and

chill for 1 hour.

4. Fill a deep pot at least 3 inches deep with oil, making

sure the oil is at least 3 inches from the top of the pot.

Heat the oil to 375°F.

5. Working in batches, fry the pies until golden brown on

both sides, about 3 minutes for the first side and about

2 for the second side. Drain on a rack over a paper

towel-lined baking sheet. Cool completely to room

temperature before serving.

C h a p t e r 16
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2 3 7

Fresh Peach Fried Pies

Serve these pies hot from the oil with a scoop of vanilla ice cream.

IngredIents  | ServeS 8

1. In a medium bowl, combine the peaches, light brown

2 peaches, peeled, stoned, and finely

sugar, cinnamon, nutmeg, and cornstarch until well

diced

combined.

¼ cup packed light brown sugar

¼ teaspoon cinnamon

2. Cut the pastry into 8-inch rounds or squares. Place

1⁄8 teaspoon nutmeg

about 1⁄3 cup filling into the pastry slightly off center,

1 tablespoon cornstarch

brush the edges of the pastry with beaten egg, and fold

2 recipes (9-inch) Flaky Pie Crust, not

the dough over the filling. Pinch or crimp with a fork to

pressed into pie pans (See Chapter 2)

seal. Place the pies on the prepared baking sheet and

1 egg, beaten

brush with beaten egg.

Oil, for frying

3. Fill a deep pot at least 3 inches deep with oil, making

sure the oil is at least 3 inches from the top of the pot.

Make It in Advance

Fried pies and baked hand pies can be

Heat the oil to 375°F.

made in advance to help you save time.

You can make them up the day before,

4. Working in batches, fry the pies until golden brown on

cover with plastic, and chill before baking

both sides, about 3 minutes for the first side and about

or frying. You may also make the pies up

2 for the second side. Drain on a rack over a paper

and freeze them on a baking sheet. Once

the pies are frozen, transfer them to a zip-

towel-lined baking sheet.

top freezer bag. When baking from frozen,

allow an additional 10 minutes of cooking

time. If frying, you need to defrost them in

the refrigerator for best results.

2 3 8

Tart Lemon Fried Pies

The sharp citrus flavor of the filling makes these pies surprisingly refreshing!

IngredIents  | ServeS 8

1. In a medium saucepan, whisk together the egg yolks,

2 egg yolks

cornstarch, water, sugar, and salt. Cook the mixture

3 tablespoons cornstarch

over medium heat, whisking constantly, until it comes

¾ cup water

to a boil. Boil for 1 minute, then remove from the heat

½ cup sugar

and whisk in the butter and lemon juice.

1⁄8 teaspoon salt

1 tablespoon butter

2. Pour through a strainer into a separate bowl, stir in the

¼ cup lemon juice

lemon zest, then place a sheet of plastic wrap directly

1 teaspoon lemon zest

on the lemon filling and chill for at least 4 hours or

2 recipes (9-inch) Flaky Pie Crust, not

overnight.

pressed into pie pans (See Chapter 2)

1 egg, beaten

3. Cut the pastry into 8-inch rounds or squares. Place

Oil, for frying

about 1⁄3 cup filling onto the pastry slightly off center,

brush the edges of the pastry with beaten egg, and fold

the dough over the filling. Pinch or crimp with a fork to

seal. Place the pies on the prepared baking sheet and

chill for 1 hour.

4. Fill a deep pot at least 3 inches deep with oil, making

sure the oil is at least 3 inches from the top of the pot.

Heat the oil to 375°F.

5. Working in batches, fry the pies until golden brown on

both sides, about 3 minutes for the first side and about

2 for the second side. Drain on a rack over a paper

towel-lined baking sheet.

C h a p t e r 16
  H a n d   P i e s

2 3 9

Banana Cream Fried Pies

Nothing is more comforting than banana cream pie. This version takes it a step further

and combines luscious custard and ripe bananas in a crisp fried crust.

IngredIents  | ServeS 8

1. In a medium saucepan, combine the milk, sugar,

¾ cup milk

cornstarch, egg yolk, and salt. Whisk until smooth, then

¼ cup sugar

cook over medium heat, stirring constantly, until it

2 tablespoons cornstarch

begins to simmer and thicken.

1 egg yolk

1

2. Remove from the heat and add the butter and vanilla.

⁄8 teaspoon salt

1 tablespoon butter

Stir until melted. Pour through a strainer into a separate

½ teaspoon vanilla

bowl, then place a layer of cling film directly on the

2 recipes (9-inch) Flaky Pie Crust, not

custard. Chill for 4 hours or overnight.

pressed into pie pans (See Chapter 2)

1 ripe banana, peeled and diced

3. Cut the pastry into 8-inch rounds or squares. Place

1 egg, beaten

about 1⁄3 cup filling onto the pastry slightly off center,

Oil, for frying

then add a few pieces of the diced banana. Brush the

edges of the pastry with beaten egg and fold the dough

over the filling. Pinch or crimp with a fork to seal. Place

Frying Dos and Don’ts

the pies on the prepared baking sheet and chill for 1

When frying, here are a few things to keep

in mind.
Do
make sure the oil is hot

hour.

enough. Cold oil results in soggy pies.

Don’t
overfill the oil in the pot. The oil

4. Fill a deep pot at least 3 inches deep with oil, making

could boil over and cause a fire.
Do
drain

sure the oil is at least 3 inches from the top of the pot.

the fried food on something absorbent. It

will help keep the food crisp.
Don’t
let the

Heat the oil to 375°F.

oil get too hot. The oil will break down and

taste burned, and the food will not cook

5. Working in batches, fry the pies until golden brown on

evenly.

both sides, about 3 minutes for the first side and about

2 for the second side. Drain on a rack over a paper

towel-lined baking sheet. Cool completely to room

temperature before serving.

2 4 0

Ham and Swiss Hand Pies

These little pies are perfect for a light lunch with a small salad or cup of soup.

If you prefer, feel free to substitute broccoli for the spinach.

IngredIents  | ServeS 8

1. In a medium bowl, combine the spinach, ham, cheese,

4 ounces frozen, chopped spinach,

egg, red pepper, salt, and nutmeg. Cover and chill for 1

thawed and drained well

hour.

8 ounces sliced ham, roughly chopped

1 cup shredded Swiss cheese

2. Heat the oven to 425°F and line a baking sheet with

1 egg

parchment paper.

¼ teaspoon ground red pepper

3. Cut the pastry into 8-inch rounds or squares. Place

¼ teaspoon salt

1

about 1⁄3 cup filling onto the pastry slightly off center,

⁄8 teaspoon fresh grated nutmeg

2 recipes (9-inch) Flaky Pie Crust, not

brush the edges of the pastry with beaten egg, and fold

pressed into pie pans (See Chapter 2)

the dough over the filling. Pinch or crimp with a fork to

1 egg, beaten

seal. Place the pies on the prepared baking sheet and

brush with beaten egg. With scissors or a sharp paring

knife, cut vents in pastry so that steam can escape.

Boosting Egg Wash’s Browning

Power

4. Bake for 15 minutes, then reduce heat to 350°F and

Want a shiny, deeply browned color for

your pie crusts? In a small bowl, mix 2 egg

bake for an additional 25 minutes, or until the pastry is

yolks with 1 tablespoon of heavy cream

golden brown and filling is hot. Cool for 20 minutes

until well combined. The egg yolks contain

before serving.

a lot of protein, which, when combined

with the fat in both the egg yolks and

cream, will result in a shiny brown crust.

C h a p t e r 16
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2 4 1

Beef Picadillo Empanadas

Picadillo is a Latin American version of hash. This version has warm

spices, fresh tomatoes, and sweet golden raisins.

IngredIents  | ServeS 8

1. In a large skillet over medium heat, add the oil. Once

2 teaspoons olive oil

the oil shimmers, add the onion and tomato paste.

½ medium onion, chopped (about ½

Cook until the onions begin to soften and the tomato

cup)

paste darkens in color, about 5 minutes.

1 tablespoon tomato paste

½ pound ground beef

2. Add the ground beef to the pan and cook, stirring

1 clove garlic, minced

constantly, until the meat is thoroughly browned. Add

1 tablespoon chili powder

the garlic, chili powder, cinnamon, allspice, and

¼ teaspoon cinnamon

tomatoes. Cook until the spices are fragrant and the

¼ teaspoon allspice

tomatoes are softened, about 5 minutes.

½ cup diced tomatoes

¾ cup beef stock

3. Add the beef stock and raisins to the pan. Cook until

1⁄3 cup golden raisins

the mixture simmers, then reduce the heat to low and

½ teaspoon salt

allow the mixture to slowly reduce, about 10 minutes.

½ teaspoon freshly cracked black

Season with the salt and pepper. Remove the pan from

pepper

the heat and cool to room temperature.

2 recipes (9-inch) Flaky Pie Crust, not

pressed into pie pans (See Chapter 2)

4. Cut the pastry into 8-inch rounds or squares. Place

1 egg, beaten

about 1⁄3 cup filling onto the pastry slightly off center,

Oil, for frying

brush the edges of the pastry with beaten egg, and fold

the dough over the filling. Pinch or crimp with a fork to

seal. Place the pies on the prepared baking sheet and

chill for 1 hour.

5. Fill a deep pot at least 3 inches deep with oil, making

sure the oil is at least 3 inches from the top of the pot.

Heat the oil to 375°F.

6. Working in batches, fry the pies until golden brown on

both sides, about 3 minutes for the first side and about

2 for the second side. Drain on a rack over a paper

towel-lined baking sheet. Enjoy warm.

2 4 2

Black Bean Empanadas

Using canned refried black beans makes this dish easy to assemble. If you

cannot find refried black beans, feel free to use regular refried beans.

IngredIents  | ServeS 8

1. In a medium bowl, combine the beans, cumin, cilantro,

1 cup refried black beans

lime juice, salt, and cheese until well mixed. Cover and

½ teaspoon cumin

chill for 1 hour.

2 tablespoons chopped cilantro

2. Cut the pastry into 8-inch rounds or squares. Place

2 teaspoons lime juice

about 1⁄3 cup filling onto the pastry slightly off center,

½ teaspoon salt

1 cup shredded pepper jack cheese

brush the edges of the pastry with beaten egg, and fold

2 recipes (9-inch) Flaky Pie Crust, not

the dough over the filling. Pinch or crimp with a fork to

pressed into pie pans (See Chapter 2)