Fried Cranberry Pies
Bring Ovaletta's fried cranberry pies from Shelia Stovall's Weldon novels to life using just a handful of ingredients. Lightly dust the hot pies with powdered sugar and I dare you not to eat a plateful.
Ingredients
- 1 14 oz can of whole berry cranberry sauce of 1-1/2 cups fresh cranberries
- ½ tsp grated orange zest, about 1 orange
- ¾ cup sugar
- ¼ cup orange juice
- 1½ tbsp tapioca flour
- vegetable oil for frying
- sifted powdered sugar
- 1 box rolled pie crust from the refrigerated section of your grocery
Instructions
Filling
- Combine cranberries, orange zest, sugar, orange juice, and let stand five minutes. Add 1 ½ tablespoon tapioca flour. Bring to a boil, stirring until thickened. (About 5 minutes.) Set aside until completely cool. (About an hour.) It’s okay to store in the refrigerator overnight.
Make the pies
- Unroll the pie crust on waxed paper. Cut into 3 ½ inch circles with cookie cutter or glass.
- Place 1 teaspoon of cooled cranberry mixture in the center of each circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges together firmly with a fork dipped in flour.
- Heat 2 to 3 inches of oil in a skillet to 375° (I prefer an iron skillet). Cook 4 to 5 pies at a time until golden brown on both sides, turning once. (About 2 minutes on each side.) Drain well on a wire rack on a cookie sheet for at least 15 minutes and then sprinkle with powdered sugar.
- Enjoy!
Nutrition
Calories: 46kcalCarbohydrates: 12gProtein: 0.03gFat: 0.04gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.001gSodium: 0.2mgPotassium: 9mgFiber: 0.02gSugar: 11gVitamin A: 9IUVitamin C: 2mgCalcium: 1mgIron: 0.02mg
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All text and images © Staci Mergenthal • Random Sweets
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