Perhaps the only thing better than a traditional pie is one that you can take on the go. These easy-to-make beauties feature all the comfort of the classic dessert, like a golden, flaky crust and fruit fillings, but you can eat them with your hands.
Yield: 8 to 10 pies
Serving size: 8
Calories per serving: 585
6 cups 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
cherry pie filling canned
powdered sugar for sprinkling
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.
Spoon a tablespoon or so of filling into the top half of one of the rectangles.
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 cherry pie filling.
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.
Sprinkle with powdered sugar and serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.