Stacey Mei Yan Fong’s Fried Fruit Hand Pies: A Taste of Oklahoma Joy
Oklahoma comfort meets flaky pastry and sweet fruit in an irresistible snack.
Fried Fruit Hand Pies: An Oklahoma Classic by Stacey Mei Yan Fong
There’s a special kind of magic tucked inside a perfectly fried hand pie. Warm, jewel-bright filling, the flaky-resilient embrace of an all-butter crust, and that irresistible, just-fried aroma—a taste of heartland comfort you can hold in your hands. Stacey Mei Yan Fong’s Fried Fruit Hand Pies, inspired by Oklahoma flavors and bakery traditions, deliver all this and more, turning humble pie fillings into celebratory treats fit for breakfast, dessert, or a midday indulgence.
About the Recipe: Heritage and Joy in Every Bite
Stacey Mei Yan Fong created this hand pie recipe as part of her 50 Pies, 50 States project, capturing Oklahoma’s regional nostalgia for pie-in-hand confections. Fried, not baked, each pie sports a shatteringly crisp exterior that yields to a gooey fruit center. The secret lies in her expert all-butter crust, which stays tender thanks to careful mixing and a splash of cider vinegar. Blueberry and strawberry fillings evoke Oklahoma’s bounty, while a snowy crown of confectioners’ sugar makes every bite sparkle.
Ingredients
For the All-Butter Crusts
- 2½ cups unbleached all-purpose flour
- 1 tsp. kosher salt
- 1 Tbsp. granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup cold water
- 1/4 cup cider vinegar
- 1/2 cup ice
For the Hand Pies
- 1 large egg
- 1 egg yolk
- 2 Tbsp. milk or water
- 1 (12-oz.) can blueberry pie filling
- 1 (12-oz.) can strawberry pie filling
- 48 oz. Crisco shortening, for frying
- 1 cup confectioners’ sugar, for dusting
How To Make Fried Fruit Hand Pies
Step 1: Prepare the All-Butter Pie Dough
The foundation of every great hand pie is flaky, buttery pastry. Proper layering means every bite delivers a tender crunch.
- Mix Dry Ingredients: In a large bowl, stir together flour, salt, and sugar.
- Add Butter: Place butter pieces over the flour mixture. Toss to coat. Cut or rub the butter in with a pastry blender or your fingertips until most bits are slightly larger than peas—some bigger chunks are good for flakiness.
- Add Ice Water/Vinegar: In a measuring cup, combine water, cider vinegar, and ice. Drizzle 2 tablespoons of the chilled liquid over the flour-butter mixture. Use your hands to gently incorporate, repeating with 1 to 2 tablespoon additions until dough comes together—some dry bits may remain, which is good.
- Knead & Chill: Scrape the dough onto a floured surface, bring quickly into a mass, and divide in half. Flatten each half into a disc, wrap in plastic, and refrigerate at least 1 hour (or overnight). Dough keeps 3 days chilled or 3 months frozen (thaw overnight in the fridge).
Step 2: Shape and Fill Your Hand Pies
Now comes the fun—rolling, cutting, and getting those fillings ready for frying glory.
- Make Egg Wash: Whisk egg, yolk, and two tablespoons of milk (or water) together briskly until smooth.
- Roll and Cut Dough: On a floured board, roll a disc into a sheet about 1/8-inch thick. Cut into 2-by-2-inch squares using a scalloped pastry cutter or pizza wheel. Repeat with the second dough disc, yielding 48 squares.
- Fill and Seal: Place a heaping tablespoon of blueberry or strawberry pie filling in the middle of half your squares. Brush the edges with egg wash. Top each with a matching square, gently pressing to seal. Press edges more firmly if needed, ensuring no gaps remain.
- Chill: Lay filled pies on a baking sheet and refrigerate until ready to fry—thoroughly chilled dough holds its seal during frying.
Step 3: Fry to Golden Perfection
- Heat Oil: In a heavy-bottomed pot, melt Crisco and bring to 350°F—use a thermometer for best results.
- Fry in Batches: Carefully lower 2–3 pies at a time into hot oil, turning halfway, until puffed and deeply golden on both sides (3–4 minutes total).
- Drain & Dust: Remove pies with a slotted spoon, drain on paper towels, and immediately dust with confectioners’ sugar while still warm.
Pro Tip: Nothing beats these pies fresh from the pot, with their sweet filling steaming and the crust just crisp. Enjoy with a cup of coffee—Oklahoman style!
Why Fried Hand Pies Are an Oklahoma Favorite
Hand pies are more than just a dessert in Oklahoma—they’re part of a proud culinary heritage shaped by state fairs, roadside diners, and busy family kitchens. Their compact size, finger-food appeal, and crisp shell evoke nostalgia and celebration in equal measure.
- Portable & Shareable: Perfect for gatherings, picnics, and school lunches.
- Versatile: Swap in apple, peach, cherry, or even savory fillings for a custom pie experience.
- Nostalgic: Connects generations—every pie recalls memories of school bake sales and family road trips down Route 66.
Tips for Best Results
- Keep Everything Cold: Cold butter is key for flaky dough. Chill your tools if your kitchen runs warm.
- Don’t Overwork the Dough: Minimal kneading prevents a tough crust.
- Seal Well: Prevents fillings from leaking in hot oil.
- Fry in Small Batches: Maintains oil temperature for crisp, non-greasy results.
- Eat Fresh: These pies are irresistible warm, but can be reheated in a toaster oven for a quick treat.
What others are reading
Serving Suggestions
A pile of hand pies on a platter means celebration, but there are countless ways to enjoy them:
- Classic: Hot from the fryer, dusted with powdered sugar or dipped in vanilla glaze.
- With Ice Cream: Pair with a scoop of vanilla or butter pecan for an indulgent dessert.
- On-The-Go: Pack for picnics, sports games, or road trips—the best treats need no fork.
- Breakfast Bite: Savor with strong, black coffee the Oklahoma way.
Customize Your Hand Pies
Hand pies offer endless room for creativity. Use what’s in season or adapt to your cravings.
| Fruit Filling | Flavor Twists |
|---|---|
| Blueberry | Add lemon zest or a sprinkle of cinnamon |
| Strawberry | Mix with rhubarb or vanilla extract |
| Peach | Try fresh ginger or bourbon |
| Apple | Classic with cinnamon and nutmeg |
| Cherry | Pair with almond extract or dark chocolate chips |
For savory pies: Fill with spiced meats, cheese blends, or roasted vegetables for a hearty twist on a classic.
Storing and Reheating Hand Pies
While these pies are best enjoyed fresh, proper storage extends their life without sacrificing too much texture.
- Cool completely before boxing or wrapping.
- Store at room temperature up to 1 day; for longer, refrigerate up to 3 days.
- Reheat in a 350°F toaster oven for 8–10 minutes for a crisp crust.
- Avoid microwaving, which can make the crust soggy.
Frequently Asked Questions (FAQs)
Q: Can I use fresh fruit instead of canned pie filling?
A: Yes! Make a quick filling by tossing diced fresh fruit with sugar, a squeeze of lemon, and a little cornstarch. Simmer until thick, then cool before filling the pies.
Q: What’s the best oil for frying hand pies?
A: Neutral solid shortenings like Crisco are traditional because they create a crisp, non-greasy crust. Peanut or vegetable oil may be substituted; monitor for smoke and flavor.
Q: How do I keep my hand pies from bursting while frying?
A: Make sure the dough is well-sealed, chilled, and not overfilled—about a heaping tablespoon of filling is ideal.
Q: Can these pies be baked instead of fried?
A: You can bake at 400°F for 17–20 minutes, brushed with egg wash until golden-brown, but frying delivers the classic crackling crust.
Q: Can hand pies be made ahead?
A: Absolutely. Freeze un-fried assembled pies on a sheet tray, then transfer to zip-top bags. Fry from frozen, adding 1–2 minutes to fry time.
Final Notes and Kitchen Inspiration
This Fried Fruit Hand Pie recipe is more than just a dessert—it’s a little pocket of Oklahoma joy, created by Stacey Mei Yan Fong. Each bite is a celebration of simple ingredients, nostalgia, and the pure pleasure of golden pastry filled with your favorite sweetness. Whether you’re baking for your family or for yourself, let these hand pies add a dash of crisp comfort and a sprinkle of powdered-sugar delight to your table.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a44565121/stacey-mei-yan-fong-fried-fruit-hand-pies-recipe/
- https://www.kcrw.com/culture/shows/good-food/abbey-queer-hospitality-pride-month-pies-peaches-sushi/50-states-50-pies-stacey-mei-yan-fong-crust-recipe
- https://www.aarp.org/home-living/stacey-mei-yan-fong-50-pies-cookbook/
- https://www.bkmag.com/2023/06/19/stacey-mei-yan-fong-is-miss-american-pie/
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