Mama Mangia
Super Moderator
DEEP FRIED
MINI CHERRY-ALMOND PIES.
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Crust:
2 c. sifted all purpose flour
1 tsp. salt
3/4 c. shortening
9 T. ice water
Filling:
2 cans (12 oz. each) cherry filling
1 tsp. almond extract
Crust:
Place first three ingredients in large mixing bowl. Using two knives cut the shortening into the flour until coarse and pea size crumbs form. Add the cold water and using a plastic spatula gently mix until a ball forms. Form two discs and wrap and refrigerate for 1 hour minimum. Roll out into large rectangles and using a 5 inch bowl cut out circles dipping the edges of the bowl into flour each time.
Add about 1 1/2 tablespoons of filling to center of the dough. Wet the edges of the crust circle with your fingertips. Seal edges with a fork. Deep fry in very hot peanut oil until browned, about 2 minutes each side. Drain.
MINI CHERRY-ALMOND PIES.
************************
Crust:
2 c. sifted all purpose flour
1 tsp. salt
3/4 c. shortening
9 T. ice water
Filling:
2 cans (12 oz. each) cherry filling
1 tsp. almond extract
Crust:
Place first three ingredients in large mixing bowl. Using two knives cut the shortening into the flour until coarse and pea size crumbs form. Add the cold water and using a plastic spatula gently mix until a ball forms. Form two discs and wrap and refrigerate for 1 hour minimum. Roll out into large rectangles and using a 5 inch bowl cut out circles dipping the edges of the bowl into flour each time.
Add about 1 1/2 tablespoons of filling to center of the dough. Wet the edges of the crust circle with your fingertips. Seal edges with a fork. Deep fry in very hot peanut oil until browned, about 2 minutes each side. Drain.