Fried Fruit Pies

What makes this recipe really easy is that you don't make the pie crusts. You just use premade egg roll wrappers (won ton wrappers will be too small) you find in the refrigerated produce isle. Another advantage is you can make any kind of filling you want--savory or sweet. You can even use Nutella or jam (which if you are like us and seem to attract gifts of homemade jam like magnets attract iron, is very cool). I've included a recipe for peach compote, which is what I used as a filling the last time I made these.

You will need:

1 package of large egg roll wrappers
1 egg yolk
Filling; 3-4 tbsp per pie (see Peach Compote recipe below, or choose any jam, Nutella, etc.)
2 cups safflower or canola oil
3/4 cup powdered sugar

2 plates
soup spoon
a fork
a small bowl
a deep pan for frying
tongs
paper towels
a mesh strainer
plates for serving

Begin heating the oil in the pan on medium-high heat. To check if the oil is ready, drop a few grains of salt into it. If bubbles rise around the salt, it's ready.

Egg yolk can act as a glue for pie crusts (not just these), so break the yolk in the small bowl.

One plate is for stuffing and sealing your pies, one is for placing the pies as they leave the oil. On the second plate, put two sheets of paper towel to soak up oil. As you pile up the pies, you may want to add another layer of paper towel.

Use the soup spoon to put filling in the center of the egg roll wrapper--about 3 or 4 tablespoons in each. Fold the wrapper diagonally, using the fork to rub a thin layer of yolk along the edge. Then seal the two sides of the wrapper by pressing down with the fork along the edge--this will make a ridged design.

I stuff and seal all of the pies first, before frying, so I don't have boiling oil going while I do each one.

Place the pie in the oil--be careful not to create a splatter that could burn you. Allow to boil about 4 minutes. If the edges look browned, it's ready to flip. Using the tongs and perhaps a wooden spoon to help steady the pie, flip it over. The underside you have revealed should have bubbles in it and be browned. If you think it is undercooked, leave it until the other side is done, and flip again.

Remove the pie and place it on the plate with the paper towels. Continue until you have made as many pies as you require. To serve, place a pie on a plate and dust with powdered sugar by sifting the sugar through a mesh strainer.


For the Peach Compote:

2 peaches, skinned, pitted, and chopped finely (frozen work too)
1/2 cup of packed brown sugar
2 tbsp salted butter (if you use unsalted, add a pinch of salt)
1/2 tsp cinnamon
1/2 tsp ginger

chef's knife
cutting board
measuring cups & spoons
2 quart saucepot
wooden spoon

Place all of the ingredients in the saucepot on medium high heat. Cook, stirring occasionally, for about 15 minutes (or longer, if you reduce the heat).

This also makes a great waffle topping.

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If you try this recipe (or any of the other ones on this site), please post a comment and let me know how it turned out!

Soft Waffles with Raspberry Sauce

A few weeks ago I finally bought something I'd been wishing for for years: a waffle-maker. I don't know why it took me so long. It only cost $25 which we spend on pizza more often than is healthy for us. Not that I'm going to argue that waffles are healthy, mind you... just yummy.

The thing is, most recipes you find for waffles tend to make them crisp, at least on the outside. This is especially true if you use self-rising flour or a pancake mix. I have nothing against using self-rising flour in recipes--actually, I'm a fan. But when I was a teenager in France we used to make waffles for dinner sometimes (what Americans associate with breakfast and brunch is generally considered dinner food in France), and they were soft. So I developed this recipe through trial and error to try to recreate the waffles of my youth.

You will need:

1 cup all purpose flour
1 cup cake flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/3 cup light Karo syrup
1 cup whole plain yoghurt
1/2 cup of half and half
1 tsp vanilla extract
2 eggs

For the raspberry sauce:
2 cups of frozen raspberries
3/4 cup white sugar
1 tbsp butter

Can of whipped cream (I'll post a recipe for homemade Chantilly another day)

measuring cups
measuring spoons
waffle maker
whisk
mixing bowl
nonstick cooking spray
2 quart saucepan
wooden spoon

For the waffles:
Spray the waffle-maker with nonstick cooking spray and preheat.
Whisk together the dry ingredients. Whisking works as well as sifting in my kitchen.
Add the rest of the ingredients all at once. Whisk until smooth.

Pour directly from the bowl into the waffle-maker. When in doubt, use less batter--you don't want it to overflow, that makes a mess that's no fun to clean. Check after 5 minutes, although the waffle-maker I got lets you know its done when the light goes out again.

For the sauce:
Place all ingredients in the sauce pot and heat on medium high until it bubbles, then lower to low heat. Cook for at least ten minutes.

If you're concerned it's starting to stick to the pot or it's caramelizing, add a little water.

If you want to avoid getting seeds in your teeth you can use a strainer, but I don't do this as you lose a fair amount of the gooey heaven of the sauce that way.

Pour the raspberry sauce on the waffles and top with whipped cream. Makes three waffles. Enjoy!