Mcdonalds Hot Apple and Cherry Pies
Ingredients:
4-6 c vegetable oil (in fryer)
1 pk pillsbury apple or cherry turnover; in refrigerated section
Method:
1. Unroll the Pillsbury turnover dough. You will have six 3'x3' pieces. You will use four of them. Stretch them out to about 4'x5' rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2' of dough around edges. Clear a 3/4' space lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You'll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4' space you created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least
another hour.
7. Place in a freezer bag and sealfor future use, or get ready to deep-fry them.
Cooking Your Pies:
1. Pre-heat your deep fryer to 375. Also pre-heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it entirely.
3. Drop the pie into the hot oil. Be careful it will most likely splatter. After all the pies are in the fryer, place your spare fryer basket over the top. ('Sandwiching' the pies between the two baskets.) This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly.
4. Cook 5-7 minutes. Check after 5 minutes the color should be a golden brown. The older the oil, the sooner the it will turn brown, and that may give you a false reading. 6 minutes is generally right.
5. After deep frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Then place directly on the oven rack in your warmed oven. Warm for at least 10 minutes, and as long as 30 minutes.
0 comments:
Post a Comment