I haven’t baked in about 2 weeks except for an occasional dinner…. I’ve been sick and its so dang hot here. Even I don’t want to bake. The last thing I need is a hot kitchen. But today was an exception.
My friend Holly shot me a text last weekend about this recipe, and the dough was not browning when she baked them. Troubleshooting recipes is what I love to do. So in that case, I recommend two things: either brush on a beaten egg wash or heavy cream wash. I do that to all my pies and pastries. Then she text me later on saying she tasted these little pies and she loved them so much she didn’t care they weren’t golden on top. They were amazing. And the next day I got a text saying, “we deep fried them in coconut oil…. saying, “if these are wrong I don’t want to be right.” So of course I had to make them for myself. I altered the recipe a bit, and they are super scrumptious. I’ve been giving them away all afternoon….. sharing the fat, ahem, I mean love with those I love.
The dough is a Cajun sweet dough. It’s not your traditional pie crust, and wouldn’t be as flaky baked as it is fried. But let’s face it, everything is better fried.
Cajun Sweet Dough
3/4 cup butter, soft
1 cup sugar, soft
1 tsp. vanilla extract ( I used my homemade version)
4 1/2 cups AP Flour
2 tsp baking powder
1/2 cup whole milk
1 -12 oz. can of cherry or blueberry pie filling
1 egg white, for egg wash (or use my tips above)
Mix together the flour, baking powder, set aside. In a mixer, cream together butter, sugar, vanilla and egg until light and fluffy. Add the dry ingredients and milk, and mix until dough forms a ball and comes away from the sides of the mixing bowl.
You must chill the dough for 2 hours, covered in the fridge. The roll out the dough on a lightly floured surface to 1/4 inch thickness, cutting round circles with a cookie cutter, I used my 3″ cutter. Place a teaspoon full of pie filling in the center of each round. Wet the edges of the pie crust seams with your finger, and fold the dough over to make a crescent moon shape. Then using the tip of a fork crimp edges of the seamed pie crust.
Heat a large skillet on medium heat with coconut or vegetable oil. Fry the pies for 2-3 minutes on each side until golden and crispy. Flip pies using a slotted spoon carefully, as not to burn yourself with the hot oil. Don’t over crowd the pan, as the oil will drop temperature. I fried 4-5 pies at a time. Repeat cooking time after each set of pies is done. To keep your pies crispy, set them on a cooling rack as you remove them from the skillet. Garnish with powdered sugar if desired. Best the first day, and fresh IMHO.
Happy Baking! XO- Wendy