Southern Fried Cranberry Pies – a delicious recipe with fresh cranberries, sugar, water, tapioca, butter, Vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cranberries, sugar, water, and tapioca in a medium saucepan; let stand 5 minutes. Bring to a boil; reduce heat. Cook mixture over medium heat, stirring constantly, until thickened. Stir in butter. Set aside to cool.
2
Divide pastry into thirds; roll each portion to 1/8-inch thickness on waxed paper. Cut into 3 1/2-inch circles.
3
Place 1 teaspoon cranberry mixture in center of each pastry circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges firmly together using a fork dipped in flour.
4
Heat 2 to 3 inches of oil to 375u00b0 in a large skillet. Cook pies 4 to 5 at a time until golden brown on both sides, turning once. Drain well on paper towels. Sprinkle with powdered sugar.
170
kcal
Calories
3
g
Fat
38
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups fresh cranberries, 3/4 cup sugar, 1/4 cup water, 1 tablespoon quick-cooking tapioca, and more.
Yes, Southern Fried Cranberry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
