In this video, Ken shows how to do a fried pie that was inspired from the 1980s era #McDonalds #applepie. Essentially, this is a #dessert #peach #eggroll. While Ken did this video using canned peaches, you can use practically any canned fruit. You just need to make sure the fruit is in small, bite-sized pieces. If you are using pie filling, just cook the pie filling for about three minutes on medium-high heat to reduce the moisture content by half. If using pie filling, there is no need to add sugar. Ken also recommends trying this with chocolate pudding. Again, with the pudding for a filling, there would be no need to add sugar. If using fresh fruit, you would want to cut up the peeled fruit into bite-sized pieces and boil for about five to ten minutes in a simple syrup (50% water to 50% sugar solution) with a pinch of non-iodized sea salt. From there, you would treat the fruit as if it were canned. Ken's Dessert Peach Eggrolls: 29 oz (822 g) can Sliced Peaches in Syrup 1 tbsp (7.5 g) Cornstarch 1/4 c (50 g) Sugar Eggroll Wrappers Water Cooking Oil Confectioner Sugar Strain the syrup off of the canned peaches, reserving about two tablespoons (30 ml) into a cup while pouring the remainder into a high-walled pot. Place the pot on high heat and boil for three minutes. While the syrup is boiling, mix the reserved syrup with the cornstarch to make a slurry. Make quarter-inch (7mm) cuts across the peach slices to make them into bite-sized chunks. Once the syrup is boiled down and starting to darken, take off the heat and add the cornstarch slurry. Stir quickly to avoid lumps. Toss in the peach chunks and any remainder of the juice left over. Stir well. Add in the sugar and stir. Place the pot of fruit back onto the stove at medium-high heat and bring to a moderate boil for another three minutes. Pour the fruit into a heat-safe vessel, seal it, and put it in a refrigerator to cool. When cooled, pour oil into a heavy-bottomed pot or deep fat fryer and bring the oil to 360°F (182°C). While the oil is heating up, lay eggroll wrappers in a diamond shape. Take the bottom part of the wrapper and fold it up about a quarter the way. Dollop two tablespoons (30 ml) of the mixture into the center. Take a finger and dip it in a cup or bowl with water and wet the borders along the edge of the wrapper. Roll the bottom over the filling and then fold each side over. Wet the exposed folded side with a wet finger. Now, moving from bottom to top, roll upwards until all of the edges are sealed and you have a traditional, tubular eggroll look. When oil is to temp, carefully deep fat fry the eggrolls, three to five at a time, until floating on top of the oil and all sides are golden brown and crispy. Remove the eggrolls with a slotted spoon or brass spider and place on a cooling rack over a sheet tray line with multiple layers of paper towels. Powder the hot fried pies with powdered sugar using either a shaker device or a sieve. Serve hot. If you liked this recipe, you might like this ebook! It is 500 delicious dessert recipes you can make at home. Go to my affiliate link at https://a5425ppyubvvaw8zfw4wilel5q.hop.clickbank.net Are you #diabetic? If so, this ebook offers easy recipes that are delicious and bound to help your #diabetes under control. Go to my affiliate link at https://210d63qshj2oaocyqvrdzbex1h.hop.clickbank.net Thank you for watching! Please like, share, and subscribe. Also, place a comment if you make these dessert pies. #dessertrecipe #dessertrecipes #easyrecipe #easy #easycooking #eggrollrecipe #cooking #friedpies #pierecipe ... https://www.youtube.com/watch?v=n5YS0QxbTrA