Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 cup sweetened shredded coconut
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- Vegetable oil, for frying
Special equipment needed:
- Rolling pin
- 3-inch round cookie cutter
- Deep fryer or heavy-bottomed pot
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. Add the chilled butter to the bowl and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the cold water to the bowl, mixing until the dough comes together into a ball.
4. Turn the dough out onto a floured surface and knead it a few times until it's smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. In a separate bowl, mix together the shredded coconut, brown sugar, and cinnamon.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use the cookie cutter to cut out circles of dough.
7. Place a tablespoon of the coconut mixture onto the center of each dough circle.
8. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges of the dough together.
9. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
10. Fry the pies in batches until they're golden brown, about 2-3 minutes per side.
11. Use a slotted spoon to remove the pies from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 6-8 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes about 12 pies.
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 29g
Protein: 2g
Sodium: 120mg
Sugar: 10g
Substitutions for ingredients:
- You can use coconut oil instead of unsalted butter for a more pronounced coconut flavor.
- If you don't have sweetened shredded coconut, you can use unsweetened and add an extra tablespoon of brown sugar to the filling mixture.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Swap out the coconut filling for a fruit filling like apple or cherry.
Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture. This will help create a flaky crust.
- Don't overfill the pies or they'll be difficult to seal shut.
- Use a slotted spoon to gently lower the pies into the hot oil to avoid splashing.
Storage instructions:
Store the fried pies in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the pies, place them in a 350°F oven for 5-7 minutes until they're warmed through.
Presentation ideas:
Serve the pies on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle extra shredded coconut on top of the pies before serving.
Pairings:
These pies would pair well with a cup of coffee or tea.
Suggested side dishes:
Serve the pies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the pies are leaking filling, make sure the edges are crimped tightly.
Food safety advice:
Make sure the oil is hot enough before frying the pies to avoid undercooked dough.
Food history:
Fried pies have been a popular dessert in the southern United States for generations.
Flavor profiles:
These pies have a sweet and slightly nutty flavor from the coconut filling.
Serving suggestions:
Serve the pies warm with a dusting of powdered sugar and a cup of coffee or tea.
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