Recipe Redux: Blueberry Fried Pies

BLUEBERRY FRIED PIES

Yum, this is an Amish classic...go for it, it's summer and a perfect back-to-school indulgence!:)  This a picture of a blueberry fry pie I got an Amish bake sale!

Makes 36 pies

5  cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups fruit filling (homemade or you can use store-bought, but that would deviate from the Amish scratch-made fillings)

In a large bowl, combine the flour, baking powder, salt, and sugar.  Cut the shortening into the dry ingredients.  In a separate bowl, mix the eggs and milk together and then add to the shortening-flour mixture.  Mix with a fork just so it holds together and no more.  Roll out rather thin, to about 1 /8-inch thickness.  Cut out small rounds using a 7-inch saucer or circle as a pattern.  Spoon some of your favorite fruit pie filling on one side.  Be sure your filling is fairly thick and cold or it will run. Fold over and seal the edges well.  Deep fry in melted shortening, about 2 inches deep,  until golden brown on both sides, 2 minutes per side.  Dip into the powdered sugar glaze and then  put onto a baking sheet or cooling rack to cool before serving.

POWDERED SUGAR GLAZE

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 ½ tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool cake. Yield: About ½ cup