I came across this recipe from Ree Drummond and knew it was something I had to make with my mom. We used apple and blueberry for the filling. They were great! The best part was making it with my mom!

You’ll need:

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Blueberry pie filling, canned
Powdered sugar, for sprinkling

1

To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs.

2

Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed.

3

 

5

Form it into a ball and refrigerate for at least an hour.

4

To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.

6

Spoon a tablespoon or so of filling into the top half of one of the rectangles.

7

Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with blueberry pie filling.

9

Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.

8

Sprinkle with powdered sugar and serve.

 

Related Posts Plugin for WordPress, Blogger...
0

Leave a Reply

Your email address will not be published. Required fields are marked *