Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- 3-inch round cookie cutter
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, stirring until the dough comes together. Turn the dough out onto a floured surface and knead a few times until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. In a separate mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
4. Preheat the deep fryer or pot of oil to 375°F.
5. Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use the cookie cutter to cut out rounds of dough.
6. Spoon a small amount of the pumpkin filling onto each round of dough, leaving a small border around the edges. Brush the edges with beaten egg.
7. Fold the dough over to enclose the filling and press the edges together with a fork to seal.
8. Carefully place the pies into the hot oil and fry until golden brown, about 2-3 minutes per side.
9. Remove the pies from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. Serve warm with a dusting of powdered sugar or a dollop of whipped cream.
- Time:
Preparation time: 45 minutes
- Cooking time: 10-15 minutes
Temperature:
- Preheat the deep fryer or pot of oil to 375°F.
Serving size:
- Makes approximately 24 pies
Nutritional information:
- Calories: 150 per pie
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Maple syrup can be used instead of brown sugar.
Variations:
- Add chopped pecans or walnuts to the pumpkin filling for added texture.
- Use a different spice blend, such as pumpkin pie spice or apple pie spice.
- Make mini pies using a smaller cookie cutter.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the pies from becoming greasy.
- Don't overfill the pies with filling, as it may leak out during frying.
- Use a slotted spoon to carefully remove the pies from the oil to prevent them from breaking apart.
Storage instructions:
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pies in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the pies on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
- Whipped cream, powdered sugar, or a drizzle of caramel sauce.
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad or a side of roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water until it comes together.
- If the pies are breaking apart during frying, make sure the oil is hot enough and that the edges are sealed properly.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the pies are cooked through before serving.
Food history:
- Fried pies have been a popular Southern dessert for generations, with variations made using a variety of fillings such as fruit, chocolate, and even savory ingredients like meat and cheese.
Flavor profiles:
- The pumpkin filling is sweet and spicy, with warm notes of cinnamon, nutmeg, and ginger. The fried dough is crispy and buttery, with a hint of salt.
Serving suggestions:
- Serve the pies warm as a dessert or snack.
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