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Cooking with Gregg

Fried Raisin Pies


 

Pastry for fried pies

1cup plain flour

1/4 tsp. baking powder

1/2 tsp. salt

3 Tbsp. shortening

Water to moisten

Stir dry ingredients, cut in shortening and moisten with enough water to give dough the right consistency for rolling. Roll dough on slightly floured board or wax paper. Make small round balls and roll out to add the filling mixture.

Filling

2 cups sugar

1/2 cup butter

1 tsp. cinnamon

3 eggs, well beaten

1 cup raisins

3 Tbsp water

1/2 cup pecans(optional)

Cream sugar, butter, cinnamon, add well beaten eggs and set aside. Mix raisins and enough water to bring to a boil. Remove the cooked raisins and 3 Tbsp. of the water/juice. Slowly add to egg mixture. Return to the stove or microwave until thickened. Place a tsp. of raisin mixture into the center of each round pie, fold over and use a floured fork to press closed and cook in heated oil or in the oven until well browned.

 

 

 

 
 
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