How To Make Fried Pie | Learn By Brenda Gantt | | Cooking With Brenda Gantt 2022
Learn the art of creating scrumptious Fried Pies with the talented chef Brenda Gantt on her YouTube channel, “Cooking With Brenda Gantt.” In this video, Brenda shares her expertise and passion for baking, guiding viewers through the step-by-step process of making these delectable treats.
Brenda’s Fried Pie recipe is a true indulgence, featuring flaky pastry filled with sweet and flavorful fillings like apple, peach, or cherry. With her warm and approachable style, Brenda makes the baking experience enjoyable for novice and experienced bakers alike.
Discover the joy of baking with Brenda Gantt and impress your family and friends with delightful Fried Pies made in your own kitchen.
Fried Pie is a delightful and indulgent dessert that features a crispy and flaky pastry filled with sweet and luscious fillings. As presented on Brenda Gantt’s YouTube channel, “Cooking With Brenda Gantt,” this recipe is a true showcase of the art of baking. In this comprehensive guide, we will take you through the step-by-step process of creating these delectable Fried Pies, allowing you to savor the joy of baking right in your own kitchen.
Ingredients:
For the Pastry:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup cold water
For the Filling:
2 cups fruit of your choice (e.g., apples, peaches, cherries), peeled, cored, and diced
1/3 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract (optional)
1 tablespoon cornstarch (for thickening the filling)
For Frying:
Vegetable oil (for frying)
1 egg (beaten, for egg wash)
Granulated sugar (for dusting)
Instructions:
Preparing the Pastry:
a. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
b. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
c. Slowly add the cold water, mixing with a fork until the dough comes together.
d. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
a. In a saucepan, combine the diced fruit, granulated sugar, lemon juice, ground cinnamon, and vanilla extract (if using).
b. Cook the mixture over medium heat, stirring occasionally until the fruit softens and releases its juices.
c. In a separate small bowl, mix the cornstarch with a little water to create a slurry.
d. Add the cornstarch slurry to the fruit mixture, stirring continuously until the filling thickens.
e. Remove the filling from heat and let it cool completely.
Rolling and Filling the Dough:
a. Preheat your frying oil in a deep skillet or pot over medium heat.
b. On a lightly floured surface, roll out the chilled pastry dough to about 1/8-inch thickness.
c. Using a round cookie cutter or a small bowl, cut circles from the dough. Gather the scraps and re-roll as needed.
d. Place a spoonful of the cooled fruit filling in the center of each pastry circle.
e. Brush the edges of the pastry circles with the beaten egg.
f. Fold the circles in half to create half-moon shapes, and press the edges together to seal the pies.
Frying the Pies:
a. Carefully place the sealed pies into the hot oil and fry until they turn golden brown and crispy, about 3-4 minutes per side.
b. Use a slotted spoon to transfer the fried pies to a plate lined with paper towels to drain any excess oil.
c. While the pies are still warm, dust them with granulated sugar for a sweet finishing touch.
Conclusion:
Fried Pies are a delightful dessert that exemplifies the joy of baking. With Brenda Gantt’s expert guidance from “Cooking With Brenda Gantt,” you can easily create these flaky and irresistible treats in your own kitchen. Serve the Fried Pies warm and watch as they disappear with delight from the plates of your family and friends. Embrace the pleasures of baking and savor the satisfaction of enjoying homemade Fried Pies, made with love and care.
