Shut Your Pie Hole, Then Make these Gluten-Free Pie Holes
Despite the fact that I will never give up gluten (and I initially considered adding something gluten-filled to this recipe), gluten-free eaters need love too. So I bring you pie’s GF offering: deep-fried pie holes, because you only ever want the crust anyway.
- 1 container Pillsbury® Gluten Free refrigerated pie and pastry dough
- Oil for deep frying (canola or vegetable will do)
- Optional toppings: ice cream, pie filling, cinnamon sugar, powdered sugar, chocolate sauce, the list goes on.
- Heat your oil to 375 degrees in your appropriate deep-frying device.
- Scoop GF pie dough into 2 teaspoon-sized balls (you will get around 34 holes out of one tub).
- Deep fry in batches (I comfortably fit about 8 in my Fry Daddy) for 6 minutes each.
- Drain on paper towels and let cool for 5 or so minutes.
The next step is up to you. You can roll your holes in cinnamon sugar, dust them with powdered sugar, drizzle them with chocolate syrup, or just open your pie hole and insert pie holes plain. I layered my pie holes in between some vanilla ice cream and cherry pie filling, and made myself a pie-hole sundae.
It was so good I’d top rope elbow drop my own father for another one.
Good-bye cronuts. Helloooooo pie holes!
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