Tuesday, March 31, 2009
Fried Strawberry Rhubarb Pies
As promised, here are the fried pies.
The filling from yesterday was a bit thin for this, so I added about a tablespoon of cornstarch dissolved in a couple tablespoons of water to it. I heated it over medium heat in a saucepan until it thickened. let it cool, and used it to fill the pastry. You could use anything to fill fried pies-I have frozen lemon curd on hand-I should have tried it. Oh well, maybe next time.
The crust is just standard pie crust pastry.
It helps to cut the circles and place them on a baking sheet to chill in the fridge before filling. I always give them another quick roll before dabbing the filling in the centre. Seal them well with a fork and fry in very hot fat. If your fat isn't hot, they will absorb too much and be greasy.
Drain them on a rack over a pan to prevent them getting soggy (don't use paper towels). Make a glaze of confectioner's sugar and water and pour over still-hot pies. Cool before serving.