“These are my great-grandmother’s pies. I remember Lela standing in the kitchen humming as she fried these, placing the crispy treats on a paper towel—lined plate next to the stove as she dipped more into the hot oil in her cast-iron skillet. The entire house smelled of peaches, because that was her favorite kind of fruit pie.
If you’re yearning for an old-fashioned fried pie like Granny used to make, you’ve come o the right place. This recipe can easily be modified to accommodate your favorite dried fruit. Feel free to modify it to accommodate your own tastes. Most folks start out making these with dried apples but even though we love apples, nothing can beat a fried pie made with dried peaches.” –Christy Jordan, Southern Plate
Fried Fruit Pies
For the filling:
- 6 to 7 oz dried fruit, such as peaches, apples, or apricots
- 2 cups water
- 1 cup sugar
- 4 Tbsp (½ stick) butter or margarine
- 1 Tbsp lemon juice
- ½ tsp ground cinnamon
For the dough:
- 2 cups all-purpose flour
- 1 tsp salt
- ½ cup shortening
- ½ cup milk, plus more if needed
- Vegetable Oil
Place the dried fruit in a large saucepan and add the water and sugar. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until the fruit is tender and the sugar is dissolved, about 20 minutes.
Add all the other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.
To make the dough, in a medium bowl, combine the flour and salt. Cut in the shortening with a long-tined fork. Add the milk and stir until the dough sticks together. Divide into 10 portions. Roll each portion out on a floured surface into a 5- or 6-inch circle. Place 2 tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
In a large skillet, pour the oil to a depth of ¼ inch and heat over medium heat. Add the fruit pies to the hot oil and fry until browned on both sides, 3 to 4 minutes, turning as needed. Remove to a paper towel-lined plate.
Makes 10 pies.