Real Fried Pies

Fried pies probably originated in the mountain region of the upper south during the 18th century.  The Scotch-Irish settlers used whatever ingredients they had on hand to make these convenient, pocket-sized desserts.  Most always had flour, lard, sugar, and dried apples in their pantries; and they could be carried to work to be eaten as a meal or a dessert whenever the laborer got hungry.  It’s hard to find a real fried pie in a restaurant these days.  From 1968-1992 McDonalds made decent fried pies, but then some idiotic corporate executive decided the junk food chain would gain more customers, if they substituted “healthier” baked pocket pies.  I wouldn’t waste a dollar on these phonies.  Some country restaurants still serve fried pies, and road side stands sometimes have them.  But they are rare.  And oftentimes, especially from road side stands, they are many days old and stale.  They are better made at home.

Real fried pies.

Powdered sugar is optional.

I’ve never seen a television chef make a fried pie correctly.  Emeril Lagasse and Alton Brown from Food Network use regular pie crust, and this just isn’t right–they might as well use cardboard.  They also use all-purpose flour which should be known as useless flour because it is good for nothing, except maybe thickening a gravy.  A real fried pie uses a slightly sweetened biscuit dough.  They are kind of a pain to make, so I only prepare them twice a year.  I make a fried apple pie in the winter, and a fried peach pie in the summer.  Take 1.5 cups of pure cake flour (not cake mix) and .5 cups of bread flour and mix them with about 1/4 cup of lard or butter-flavored Crisco.  Lard works best.  Add 2 tablespoons of sugar, a pinch of salt, and 1/2 teaspoon of baking powder.  The last time I made fried pies I used .5 cup of cake flour, 1 cup of a store brand bisquick flour, and .5 cup of bread flour because I didn’t have enough cake flour, and they were even better.  (I left out the baking powder because the bisquick already has leavening agents in it.)  Add enough buttermilk to make a dough that can be kneaded, and roll it into a flat thin pastry.  Cut the pastry into 6 squares and add some fruit in the middle.  Roll them up and fry them at 375 in rendered beef grease, lard, melted shortening, or corn oil.  Sprinkle powdered sugar on them.

For the fruit filling, dice 2 apples or 2 peaches and sautee them in 2 TBLs of butter and 1 TBL of flour.  Add 1 TBL of brown sugar.  Sautee them until the fruit is soft.  You may add cinnamon to them.  If there isn’t enough apple in the filling, add a little bit of applesauce.

Fried pies are flaky and satisfying.  They should be a little greasy.

One Response to “Real Fried Pies”

  1. ina puustinen-westerholm Says:

    Well ..good have crossed into ‘pastry hell’..given my life history. Would I make these..let’s say..once a year. I would make PLACE..of the deep fried doughnuts..we usually make from scratch..once in the summer. I read the recipes..and I can actually..taste the dried applesauce grandfather cooked up..during the war years. Chewy..and spread upon slices of home made bread..and toasted just a tad..they were heaven on earth. Would I eat a fried pie..from your description..yes. Would I spend the rest of my day..eating fresh spinach, vit. tablets..and blood purifying meals..with LOTS of water..and then coffeeing as to do extra excersie..before the fat globules..could find anything in moi ..latch onto? Oh yeah..SO yeah! Loved the excursion into history..thank you!

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