Jun 252012

One of my fondest memories from both sides of my family are fried pies.  Of course they taste amazing, sweet, tender and flaky but it’s also about how good the filing smells when your cooking it and how the oil sounds as the dough is dropped in as well as the smell of the pies frying.  You could smell them outside by the pool and when they were done I took one out to Raime to try…she floated over to the edge, took a bite and then suggested I just leave it with her….stamped with approval….I love that!    Fried pies are really simple to make and you can use any fruit you like for the filling.   You can substitute canned pie filling if you want to but fair warning the smell of the fruit filling is one of the most enticing parts!



Fried Peach Pies
  • Pie Filling:
  • 5 peaches peeled and sliced with juice
  • 1 tablespoon butter
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • Pie dough:
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 2 Tablespoons shortening
  • 1 large egg yolk
  • 4 Tablespoons sugar
  • 1/2 cup milk
  • fruit filling
  1. Peel and slice peaches holding over a bowl so you get the juice. Put peaches in pan with sugar, cinnamon and butter and cook over medium stirring often; until thick.
  2. Make pie dough:
  3. Sift salt and baking powder with sifted and measured flour.
  4. Blend in shortening. Combine egg yolk, sugar and milk.
  5. Stir into flour mixture.
  6. Roll out onto floured board to 1/4″ thickness. Cut into circles of 4.5″ in diameter.
  7. Spread with a small amount of fruit (preferably cooked and sweetened fruit but can use pie filling) on half of each round.
  8. Fold other side over filling. Seal edges with fork dipped in flour.
  9. Fry in hot fat until brown. Drain on a paper towel.



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  2 Responses to “Fried Peach Pies”

  1. I haven’t made fried pies since I left Tennessee and that was lifetime ago 🙂 I can even say fried pie with a Southern accent LOL

    I love these. Maybe I don’t make them because I know I’ll eat every single one.

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