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Hand Pie (Like Hostess)
July 19, 2009
7:34 am
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CindyP
Hart, MI
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I haven't made this yet, but I did some searching for Hostess Fruit Pie.  The process and the glaze came from an Amish recipe.  I would use Suzanne's pie dough and make as many as the dough would make.  I'm using the filling recipe that I have for my cherry pie.

Homemade Hand Pie

Pie Crust:  you can use any recipe, but I would suggest Suzanne's, it's the best!  http://suzannemcminn.com/blog/......  This recipe makes 4 single pie crusts, so you will have quite a few hand pies

Filling: any flavor canned fruit filling can be used instead of making your own!

2 cups fresh pitted cherries
1/2 cup water
1/2 cup sugar
2 tablespoons cornstarch

In a saucepan, cook cherries in water for 10 minutes. Mix together the sugar and cornstarch; add to cherries. Cook cherry mixture until thickened. Cool slightly before using.

Glaze:

2 lbs. powdered sugar
4 Tbl cornstarch
3 Tbl powdered milk
1 tsp. vanilla extract
1 1/4 c warm water

In large mixing bowl, combine all glaze ingredients until smooth.

Deep Frying:

Need enough shortening to deep fry.  This works great in a cast iron pan on your stove.

Divide dough into sections that when rolled into a circle, the circle will be about 5-6″ around.  Put about 2 tablespoons fruit into center of dough circle.  Wet edges of circle with water, fold over into a half circle, crimp together.

Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack.

While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.  An easy way to do this is use an oven rack over a cookie sheet, all of the glaze will go into the cookie sheet and can be scraped clean.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 19, 2009
1:59 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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These were really easy and quick (and messy!) to make, but they are delicious! I love them. I  used some strawberry jam and some brandied apricots.  I think you could use anything, whatever you have.  Jams, jellies, butters, pie filling, etc.

I used two balls of pie dough and that made 10 hand pies.  I put a couple tablespoons of jam on each round.

Folded them over then sealed and crimped the edges.

I put half of them in the freezer while I made up the other half.  I just had a feeling they would be easier to fry in the oil if they were firmer.  I didn't freeze them completely, just stuck them in the freezer for about 10 minutes, just enough to make the pies easier to handle.  I used a large slotted spoon and a large slotted spatula to get them out of the oil--not breaking them is the trick.  They come apart easily when they're hot if you're not careful about how you handle them.

I had trouble dipping them in the glaze.  I ended up drizzling the glaze over them.  Even if I'd dipped them, the glaze recipe makes a TON of glaze and I only made half the recipe!  I'll make less glaze next time.  I also sprinkled some sugar on top after drizzling the glaze.

They mostly came out whole.  A few of them cracked, but I found after they cooled off that even the cracked ones firmed up and you could hold the pies in your hand.  They were pretty messy, but I found out later that if I just waited for the glaze to set, they weren't so messy to hold after all.

My 18-year-old had no trouble snatching one up and eating it right out of his hand.

You could also serve them in a bowl with ice cream and that would be fantastic!  You could make up a big batch ahead of time and then warm them just before serving.

These are REALLY GOOD.  Way better than the storebought Hostess pies!  Not as "perfect" looking, but WAY better.

Clover made me do it.

July 19, 2009
2:12 pm
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GeorgiaZ
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Think I'll do some of those tonight for night time coffee. They look great. We call them fried pies. I like to slice up peaches and fry them with sugar and cinnamon and butter for the filling.

July 19, 2009
2:35 pm
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CindyP
Hart, MI
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So your whole pie crust recipe would make 20 pies…….. that would be great to put in the freezer for snacks!

Your pie crust is so flaky, that could be a reason for the handling…..but I wouldn't trade it for a firmer crust!!

Thank you Suzanne for trying this out for Kelly (and myself! :) ) and for the pics of the process!

And Georgia, the fried peaches sound good as a filling, too!  and for icecream topping!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 19, 2009
2:53 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Yeah, a different type of pie crust, maybe something less flaky, would probably make easier to handle pies (though this did work out fine for handling once I was patient enough to let them cool and let the glaze set).  The pastry is so important because there is a lot of pastry when you're talking about a small pie like this and it has to be good!  This was really tasty and if the pie crust sucked, it would ruin it.

Clover made me do it.

July 19, 2009
3:39 pm
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Shells
Vancouver Island, British Columbia
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Would it work to bake these instead of deep frying them??  I am not sure what a hostess pie is, I have an image in my head, so maybe baking them would make them too different.

July 19, 2009
3:41 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Well, the concept is a fried pie.  But-- I don't see why it wouldn't work to bake them, too, though!

Clover made me do it.

July 19, 2009
4:20 pm
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Pete
WV
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Perhaps the instruction should have said to put them on a cooling rack, then drizzle the glaze over them?  Then they wouldn't have to be handled as much.  You could even turn/roll them over after glazing one side to glaze the other side...

(Why am I now thinking about those enrobing machines, seeing chocolate coming down over these things?)

Anulos qui animum ostendunt omnes gestemus!

July 19, 2009
4:21 pm
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CindyP
Hart, MI
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Pete said:

(Why am I now thinking about those enrobing machines, seeing chocolate coming down over these things?)


Don't even go there, Pete!!  WOW!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 19, 2009
4:29 pm
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Pete
WV
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OK, but to clarify, that chocolate notion was instead of the sugar glaze, not in addition to.  Cool

If I'd actually gone there...

Anulos qui animum ostendunt omnes gestemus!

July 19, 2009
4:41 pm
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Shells
Vancouver Island, British Columbia
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Well when Pete mentioned chocolate I started to wonder if you could put chunks of chocolate into the pie .... wouldn't that be a delightful surprise!

July 19, 2009
4:49 pm
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CindyP
Hart, MI
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Oh yes, there's a chocolate pie!!  Then we would have to go to the chocolate glaze........... hmmm....

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 19, 2009
6:34 pm
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IowaDeb
Quad City Area
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They look so good..hmm..I'm thinking Lemon curd and just sprinked with powdered sugar

Sometimes,I live in my own little world, but it's okay because they know me here.

July 19, 2009
6:45 pm
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WV_Hills
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As bad as the store-bought pies are, I still buy them once in awhile just yearning for something sweet.  They always disappoint me, but I can't help buying them just to pretend they taste like what I imagine they should.  I like the cherry ones best (best of a bad thing) but the lemon and chocolate are also favorites.  I can almost taste how good they would be if homemade.  I could gain ten pounds just looking at the photos.  Help me restrain myself or I'll be making dozens of them in all flavors.  I probably wouldn't even share.

July 19, 2009
6:50 pm
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CindyP
Hart, MI
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But on a different note..........Suzanne, are those the pickles you've been working on in the background?  I'm craving those, too!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 19, 2009
7:27 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Yes, those are the first batch!  The second batch will (finally) be ready to can tomorrow!

Clover made me do it.

July 19, 2009
8:24 pm
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chickypez
Allen, TX
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These look so tasty - I will have to ad them to my list of kitchen projects.  Would it work to "paint" the glaze on them with a basting brush?

July 19, 2009
9:02 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Yes, I think that would work just fine!

Clover made me do it.

April 15, 2010
6:07 pm
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threadartist
Oregon
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Here's one that I found off of Allrecipes.  It sounds just
yummy…especially if you have made your own lard following Suzanne's
instructions.  I plan on trying it this weekend.

 

FRIED APPLE PIES

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1/2 cup cold water
  • 2 apples
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup vegetable oil

Directions

  1. Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on
    low heat. Cook until soft, then mash with fork to form a thick
    applesauce.
  2. Sift flour and salt together. Cut in the shortening. Add water and
    mix with fork.
  3. Roll out to about 1/8 inch thick on a floured board. Cut with a
    large cookie cutter (4 inches in diameter).
  4. In each round, place 1 heaping tablespoon fruit. Moisten edges with
    cold water, fold and press edge with a fork.
  5. Heat oil in a large skillet on medium-high heat. Fry pies, a few at a
    time, 2 to 3 minutes on each side; cook until golden brown. Drain on
    paper towels. Sprinkle with confectioners sugar.

I also like the recommendation from another person that has made the
recipe of leaving a few bigger chunks of apples and adding in brown
sugar (1/2 cup) in place of the white sugar and adding some nutmeg! 
HMMM….GOOD…  I can almost smell them cooking.

April 26, 2010
12:30 am
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whaledancer
Southern California
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My ex-mother-in-law (who was from Arkansas) used to make fried apricot pies and they were GREAT.  She used stewed, slightly sweetened dried apricots for the filling.

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