Fried Fruit Pies: A Simple, Delicious Treat for Any Occasion
Golden pastry pockets reveal warm, luscious filling that evokes nostalgic homemade comfort.
Celebrating the Simple Joy of Fried Fruit Pies
Few treats evoke nostalgia and comfort quite like a fried fruit pie. These little pockets of flaky pastry and fruity filling are a staple in many Southern kitchens, but their charm spans far beyond regional boundaries. Whether you call them hand pies, fruit pies, or just “fried pies,” the result is the same: a crunchy, golden exterior gives way to a warm, sweet center in every bite.
In this comprehensive guide, we’ll walk you through every step of making fried fruit pies from scratch. You’ll learn about the best ingredients, the simplest techniques, and even get tips for customizing your pies with various fillings and finishes.
What Are Fried Fruit Pies?
Fried fruit pies are small, folded pastries filled with sweet, fruity jam, compote, or pie filling. They’re sealed shut, then fried (rather than baked) until golden and crisp. They’re portable, easy to eat, and just as at home at a picnic as they are at your kitchen table. While the filling is often fruit-based, you can experiment with nut pastes, chocolate, or even savory fillings if you’re adventurous.
Ingredients: What You Need
For the Dough
- All-purpose flour (or a gluten-free alternative)
- Sugar (just a touch to balance the salt)
- Salt
- Vegetable shortening (or butter, if preferred)
- Cold water
For the Filling
- Canned fruit pie fillings (blueberry, apple, cherry, lemon, etc.)
- Homemade fruit compote (optional)
For Frying and Finishing
- Vegetable oil (for frying)
- Egg (for sealing and wash)
- Powdered sugar (or simple glaze—powdered sugar, milk, and vanilla)
Comparison: Shortening vs. Butter
| Fat Type | Texture | Flavor | Ease of Use |
|---|---|---|---|
| Shortening | Very flaky, tender | Neutral, lets filling shine | Easy to mix, remains stable during frying |
| Butter | Flaky, slightly more dense | Rich, buttery flavor | Requires more care with temperature |
The original recipe suggests shortening yields a slightly superior result for frying, but butter makes a delicious, fragrant alternative.
Step-by-Step Instructions
1. Make the Dough
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the shortening (or butter) with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, a tablespoon at a time, stirring with a fork just until the dough comes together.
- Turn the dough out onto a floured surface and gently knead it together without overworking. Wrap in plastic and chill for at least 30 minutes.
2. Assemble the Pies
- Roll out the dough to about 1/8-inch thickness. Cut into rectangles (about 4-5 inches per side) or other desired shapes.
- Add a spoonful of pie filling to one side of each rectangle.
- Brush the edges around the filling with a beaten egg.
- Fold the dough over to encase the filling, pressing the edges to seal. Crimp with a fork for extra security.
3. Fry the Pies
- Heat oil to 350°F (175°C) in a heavy-bottomed pot or deep skillet. Use a thermometer for accuracy.
- Carefully lower pies into the oil in small batches. Fry until golden brown, about 1 to 1½ minutes per side.
- Drain on paper towels to remove excess oil.
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4. Finish and Serve
- While warm, dust with powdered sugar. For extra sweetness, drizzle with a simple glaze made from powdered sugar, milk, and vanilla.
- Serve hot for the best taste and texture.
Tips for Perfect Fried Pies
- Keep the fat cold: Chilled shortening or butter ensures the dough stays flaky.
- Don’t overfill: Too much filling can cause leaks during frying.
- Fry at the right temperature: Oil too hot leads to burnt edges; too low, and the pies soak up excess oil.
- Shape matters less than taste: Whether you cut perfect circles or rustic rectangles, the flavor is what counts.
- Experiment with fillings: Try different fruits, preserves, or even chocolate or cream cheese.
Frequently Asked Questions (FAQs)
Here are some common questions and expert answers based on the article:
Q: Can I use butter instead of shortening in the dough?
A: Yes, you can use butter for a richer flavor, but the crust will be slightly different in texture. Shortening yields a more traditional, flaky pastry for frying.
Q: What is the best oil temperature for frying?
A: Aim for 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil—it should sizzle immediately without burning.
Q: Can I bake these instead of frying?
A: Absolutely! Fried pies are traditionally fried, but you can bake them at 375°F (190°C) for 20–25 minutes until golden. The texture will be different—less crispy, more biscuit-like.
Q: How do I store leftovers?
A: Store cooled pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in a warm oven for best results.
Q: What’s the best way to crimp the edges?
A: Brush the edges with egg wash, press together, and crimp with a fork or your fingers to seal tightly and prevent leaks.
Customization and Variations
Fried pies are endlessly adaptable:
- Swap canned fillings for homemade fruit preserves or nut-filled spreads.
- Add zest, cinnamon, or vanilla to the dough for extra flavor.
- Use cookie cutters for fun shapes—squares, circles, hearts, or stars.
Why Fried Fruit Pies Are So Irresistible
Fried fruit pies combine the best qualities of comfort food: they’re both simple to make and deeply satisfying to eat. The crispy, golden shell gives way to a sweet, fruity center, making each bite a joyous experience—hot out of the fryer and sprinkled with sugar, they’re nearly impossible to resist.
They also make excellent snacks for busy families, school lunches, or a sweet end to any meal. No piping bags, fondant, or fancy techniques are required—just good ingredients and a little effort.
Conclusion
Fried fruit pies are a Southern classic that anyone can make at home, no matter their baking skills. With this straightforward recipe and a little creativity, you can create a crowd-pleasing dessert that’s as tasty as it is nostalgic. So grab some flour, your favorite fruit filling, and get ready to enjoy a simple, satisfying treat that truly stands the test of time.
References
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