Southern Fried Cranberry Pies
Yield: 2 dozen
- 1 1/2 cups fresh cranberries
- 3/4 cup sugar
- 1/4 cup water
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon butter or margarine, softened
- 3 1/2-Inch Pastries
- Vegetable oil
- Sifted powdered sugar
- Combine cranberries, sugar, water, and tapioca in a medium saucepan; let stand 5 minutes. Bring to a boil; reduce heat. Cook mixture over medium heat, stirring constantly, until thickened. Stir in butter. Set aside to cool.
- Divide pastry into thirds; roll each portion to 1/8-inch thickness on waxed paper. Cut into 3 1/2-inch circles.
- Place 1 teaspoon cranberry mixture in center of each pastry circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour.
- Heat 2 to 3 inches of oil to 375° in a large skillet. Cook pies 4 to 5 at a time until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with powdered sugar.
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