“The Best” Fried Pies

Fried pies are heavily weighted with history to me. I don’t have many memories of my grandmother, but I do have some recall of her fried pies. She obviously made them often enough to leave quite an impression on my father though…my childhood is dotted with searches for the best fried pie –  be it from gas stations or flea market vendors or restaurants and of course, our kitchen.

There were so many discussions about what kind of crust truly made the best pie. Biscuit dough, pie crust, canned biscuits, etc. I was a little kid surrounded by adults all the time and just absorbing all this conversation. (I’m filling in the blanks for some parts of my personality, aren’t I ?) I don’t remember anyone ever deeming any recipe as the gold standard even after all those years and research efforts. I went a lot of years without thinking about fried pies at all.

Fast forward to this summer. Mama was in the hospital. Right before the scarier hospitalization (atrial fib, congestive heart failure, etc). She didn’t have much of an appetite, but she off-handedly mentioned during a phone conversation that she would love some fried pies. I was planning to visit her the next day, so of course, I had to do anything I could to get her some pies! I looked through all my cookbooks, old country ones to new shiny ones, and searched the internet. The results were my typical experience – I did my own thing based on all the research…and I was pretty pleased with the results. I made lots of pies, wrapped them up, and headed to Eupora. Someone else had beat me to the pies (from a gas station. small towns are the best.), but she still lit up when I brought them in  and saved the pies for later.

This week I just couldn’t shake my own craving for fried pies. I needed something flaky and chewy and fruity. My kiddos were enjoying Friday afternoon freedom with friends. I made pies. Peach this time. And, I’m glad I did.

If you are feeling the same craving, my process follows. There are so, so many versions out on the interwebs. If you have the “BTC Old Fashioned Grocery” cookbook, they have a version for baked ones that looks yummy too. Cooking is such joy for me…I hope you are inspired to get in your kitchen and make a few memories for yourself. Perhaps you’ll develop your very own gold-standard recipe!

“The Best” Fried Pies

Crust –
2 1/2 cups self-rising flour (I use Sunflower)
2 tbsp. sugar
1/2 cup non-hydrogenated shortening
3/4 cup buttermilk

Combine flour and sugar. Cut in shortening with fingers or a fork until crumbly. Stir in buttermilk and press dough together into a ball (you may need to add a little more buttermilk if too crumbly). Wrap in plastic wrap and set in refrigerator while you make the fillings.

Peach Filling –
1 package dried peaches (softened in 2 cups boiling water)
1/4 cup butter
1 cup sugar
1/2 tsp. cinnamon
splash of lemon juice

Apple Filling – (approximates on all ingredients)
5 Granny Smith Apples, peeled, cored and diced
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup butter
1 tsp. cinnamon

For either fillings, combine all ingredients in a pot and bring to a boil. Reduce heat and allow to cook down. You want a very sticky filling, but you want the fruit to still have a little bite to it. Taste and adjust flavors. Pour into another container and allow to cool before assembling pies (otherwise the hot filling will soften the crust too much – ask me how I know!

In a deep cast iron skillet, pour in several inches of canola oil. Begin heating to 350 degrees.

Divide dough into 16 portions, keep those not in use covered with plastic. On a floured surface, roll out one dough portion into a circle about the size of your hand. Place a heaping tablespoon of filling in the center of the dough. Dab a little water along the edge on half of the dough. Fold the dough over so that the two halves meet and press the edges together with a fork. Poke the body of the pie about twice with your fork. Trim edges if you wish. Set aside. Repeat.

Check the temperature of your oil. If at 350, keep heat at medium to maintain, and check the temperature often – if the oil gets too hot, your pies will burn, too cool, and you’ll have soggy pies.

Place two or three pies at a time in the hot oil. Cook on one side until golden brown and then flip until both sides are golden. I can’t give you a time for this, just keep a watch on them. Take out and place on plate lined with a paper towel. Have patience for about 30 minutes, and then enjoy! They actually taste better cool, even the next day for breakfast 🙂