Bavarian Cream Fry Pies

[Loupy]

Bavarian Cream Fry Pies
From Stephanie Jackson @ www.year-roundgiving.com/

These fry pies are filled with Bavarian Cream and coated with a buttery sugary glaze. When warm these little pies melt in your mouth. I prefer them cold with my coffee. Either way they are a hit with a crowd and will be gone before you know it. Here in Southern Maryland I shop at a local farm stand. One day while shopping they had a table full of Amish baked goods. There was a stack of boxed up fry pies in assorted flavors. Browsing the flavors I found Bavarian Cream Fry Pies. I can't turn down anything with Bavarian Cream in it so I purchased a 4 pack box. Yep, they tasted like a piece of heaven. My husband came home from work and tasted one and asked me, "Why didn't you buy more?" Since these simple little fry pies are easy to make, instead of buying more I made more.


Makes: 18


Ingredients
Ready made refrigerated rolled pie crust, 2 pack box.
2 Cups Bavarian Cream*
Vegetable oil for frying.

For Sugar Glaze
1 Tablespoon butter
1 Cup powered sugar
1/2 Teaspoon vanilla
3-4 Tablespoons Milk

Directions
Unravel pie crust and lay flat on a cutting board.
Using a large round cookie cutter (4''Hx4''Wx1-3/4''D) 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 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 350F.
In a small sauce pan melt butter then add the remaining ingredients for the Sugar Glaze and whip together.
Keep warm.
Fry 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 fry pie.
Eat warm or cold.


Notes:
One important step I want to point out is 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. This goes for any food coming out of a fryer!
When cutting your pie crust you will get 7 mini pie crusts. If you roll out the scraps you can get 2 more pie crusts.


* Bavarian Cream Recipe found here:
www.foodnetwork.com/recipes/michael-symon/bavarian-cream-recipe.html