Subj : 12/1 Nat Fried Pie Day 5
To   : All
From : Dave Drum
Date : Mon Nov 29 2021 06:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bavarian Cream Fry Pies
 Categories: Pastry, Dairy, Desserts
      Yield: 18 servings
 
      2    Ready-made refrigerated
           - rolled pie crusts
      2 c  Bavarian cream; store
           - boought or homemade *
           Oil for frying.

MMMMM------------------------SUGAR GLAZE-----------------------------
      1 tb Butter
      1 c  Powdered sugar
    1/2 ts Vanilla
      4 tb Milk
 
  Unroll pie crust and lay flat on a cutting board.
  
  Using a large round cookie cutter cut 7 circles.
  
  OPTIONAL: Roll out the crust scraps and cut out 2 more
  circles.
  
  Place 1-2 Tablespoons of Bavarian Cream on one side of
  the pie crust.
  
  Dip your finger in water and line the edges of the pie
  crust.
  
  Fold over crust to create a half-moon shape.
  
  Use a fork to create a seal around the pie crust.
  
  In a large skillet add enough oil to cover the bottom.
  You don't want to submerge the fry pies. Heat oil to
  350ºF/175ºC.
  
  In a small saucepan melt butter then add the remaining
  ingredients for the Sugar Glaze and whip together. Keep
  warm.
  
  Fry the pies for about 20 seconds on each side. As your
  oil may get hotter you will have to lessen the fry time
  on each side. Look for a golden brown color. Remove from
  and place on a wire rack.
  
  Brush on sugar glaze on both sides of the fried pie.
  
  Eat warm or cold.
  
  RECIPE NOTES: When you pull them out of the fryer DO NOT
  place the pies on a paper towel. Place them on a wire
  rack with paper towels underneath to catch the oil.
  
  Placing them directly on a paper towel will only make
  them soggy.
  
  Author: Stephanie Jackson
  
  * Here is a link to a Bavarian Cream recipe on Food
  Network. https://tinyurl.com/BAVAR-CREME
  
  RECIPE FROM: https://dailyappetite.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Kinda' gives "head" a whole new meaning, huh?
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