RECIPE AND PHOTO SUBMITTED BY:
Rosetta Sperring
Pie Crust
2-1/2 cups all purpose flour
2 sticks cold butter cut in squares
1 teaspoon salt
½ teaspoon sugar
¼ to ½ cup ice cold water
Canned Pie Filling (your choice).
Chill all ingredients (very important all ingredients are cold)
Put flour, butter, salt and sugar in food processor and pulse until crumbly.
Pour ice cold water in side of chamber tube and pulse until crumbly and moist.
Press into plastic wrap. Cover all edges and press and flatten dough. Roll out or chill till firm. If freezing dough, cover with wrap and put in Ziploc and freeze for up to a month.
Thaw in plastic wrap until thawed enough to roll out.
Chill dough after placing in pie pan till firm.
Roll out dough out like you would for a pie and cut in small circles about the size of a small saucer or donut cutter. Put fruit filling in center of circle and fold over and press along edges with a fork to seal. Drop in hot oil (about 6 at a time, depending on the size of our deep fryer) and let fry to a golden brown. After removing from oil, drain on paper towels and sprinkle with cinnamon and sugar.
For fruit center, I use canned apples, cherries and blueberries canned (you can certainly make your own fruit center).
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