These Raspberry Fried Pies with Chilled Vanilla Rum Sauce are a decadent treat.
Raspberry Fried Pies with Chilled Vanilla Rum Sauce
Makes 8
Ingredients
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 (16.3-ounce) can refrigerated large home-style biscuits*
- 1 large egg, lightly beaten
- Vegetable oil, for frying
- Garnish: confectioners’ sugar
- Chilled Vanilla Rum Sauce (recipe follows)
Instructions
- In a small saucepan, stir together raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until berries begin to release their juices and sugar and cornstarch are dissolved. Remove from heat, and let cool completely.
- On a lightly floured surface, roll each biscuit to ⅛-inch thickness. Spoon filling into center of each biscuit; brush edges of each biscuit with egg. Fold dough over filling, and press edges to seal.
- In a medium saucepan, pour oil to a depth of 1 inch, and heat over medium-high heat until a deep-fry thermometer registers 350°. Add pies, in batches if necessary, and fry until golden brown, about 3 minutes per side. Garnish with confectioners’ sugar, if desired. Serve immediately with Chilled Vanilla Rum Sauce.
Notes
*We used Grand’s Homestyle Biscuits.
Chilled Vanilla Rum Sauce
Makes about 2 cups
Ingredients
- 2 cups vanilla bean ice cream, softened
- 1 tablespoon rum
Instructions
- In a small bowl, stir together ice cream and rum. Cover and refrigerate for up to 3 days.
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