When I bake fruit filled pies such as Blueberry, after adding the top crust as well as cutting slits in the top crust, I take a piece of tube type pasta and insert it in the center of my pie crust. This will let the steam out and keep the filling in the pie.,
Source: My Mom
By Irishwitch from Aurora, CO
This page contains the following solutions.
My family loves pie best of any dessert. I use to make my own pie crust, but today I watch for pie crust on sale at the grocery store. Enjoy!
An inexpensive (and easy) way to protect your pie crust from burning is this: Lay a large sheet of aluminum foil over the pie plate you plan to use.
If you have trouble with pies going over while they bake and making a big mess in your oven all you have to do is sprinkle a little powdered lemon-flavored gelatin on the top crust. It helps it not to bubble over that way.
When preparing fruit for pie filling, crisps, cobblers, etc., mix in a teaspoon or two of baking soda before adding any sweetener. Then start out with adding 1/4 to 1/2 the amount of sugar that you normally would.
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Does anyone know an easy way to make home-made fried fruit pies?
By meme7_2000 from Marked Tree, AR
You can probably find an authentic recipe in past Southern Living magazines. I've found, though, that most recipes call for using dried fruit (such as peaches or apples) which I didn't want. What I came up with isn't the same as the fried pies we used to eat at family reunions in N.C. but it's a fast and easy substitute, yummy, and I make them with fresh peaches for breakfast. If you're using a hard fruit such as apples, the fruit would have to be precooked to the desired tenderness (or use canned pie filling).
First, make your filling by thinly slicing fruit and adding sugar and flavoring (such as cinnamon) to your liking. Next, I use a can of Pillsbury Refrigerator Biscuits (not the Grands) for the pastry. Using a floured rolling pin and surface, I roll each biscuit into a flat circle, using as few strokes as possible until they're about 7 inches wide. Put small amount of filling on half of circle, fold over, moisten edges with water, seal together by pressing edges with fork tines and gently place in skillet containing about 1/2 " of hot oil (I just use canola oil). Be careful it doesn't get too hot or biscuits will burn or not cook all the way through. Turn pies over once so both sides become golden brown. Drain; sprinkling with powdered sugar is optional.
You'll have to experiment with the amount of filling and heat of oil (type of skillet used will affect heat and timing), but even the rejects are tasty for the cook to nibble on while making more! Good luck. Sorry I don't have an exact recipe.
This is my old family recipe from Tennessee. Make your own crust. The bought crust does not seem to work as well. Make a lot because it takes a lot. You really need to use dried fruit because that is how the old timers made it and it fills the crust without leaving holes. Stew the fruit in a little water or apple juice untill it is soft. I cut the fruit into small pieces with kitchen sizzors. When the fruit is softened, add a little butter some sugar and some corn starch or flour to thicken it. Cut rounds using a saucer for a guide. Add a spoonful of the fruit, depending on the size of your saucer and fold over.
Individual pies of fruit, veggies or meat can be very convenient for hand held eating. One serving pies are great for a meal entree, dessert or the lunch box.
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Cut drinking straws into short lengths and insert into pie slits to let steam and juices to escape and reduce overflow.
Does anyone have any recipes for fried pies? My husband's grandmother used to make apricot fried pies in a cast iron frying pan. I imagine they can be made from any fruits.
