Cooking with Chef Karel Anne: Strawberry Rhubarb Fried Pies

Chef Karel Anne Tieszen

Sometimes you just need a couple of bites of something sweet to finish off that perfect meal. Maybe a two bite fried pie?

Strawberry Rhubarb Fried Pies

Serving Size : 5-6


2 stalks rhubarb -- about 18 inches each

2 cups strawberries -- hulled and quartered

1/2 cup white wine

1/3 cup granulated sugar

1 Tablespoon ginger root puree

1/2 teaspoon fresh lemon juice

salt -- pinch

1 teaspoon vanilla

1 Tablespoon raspberry puree

-- Oil for frying

1 box Refrigerated Pie Crusts (2)


1/2 cup powdered sugar

2 teaspoons milk


1. Peel and cut rhubarb into medium dice. Put into a small saucepan, and add the wine, sugar, ginger, lemon, salt and vanilla. Simmer for about 15 minutes until the rhubarb is soft. Stir in the strawberries and simmer for five minutes. Remove from heat and add the raspberry puree for color. Chill about 15 minutes for best results with pastry.

Refrigerated Pie Dough : Cut into 2 inch rounds, (10-12 per crust)

1. When ready to assemble and cook, spoon a tablespoon of strawberry rhubarb filling into center of dough. Top with second round of pastry and crimp with a fork.

2. Preheat the fryer to 350°. Deep fry the pies for about a minute until golden brown.

3. In a small bowl, stir the milk into the powdered sugar. Drizzle pies with the glaze.

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