Big Eyes for Fried Pies
Whenever my mother started making fried pies, I'd hang out in the kitchen until they were done and I could taste one. The fried pies I grew up with were desserts, full of yummy fruit or pudding fillings. I can still remember biting into a warm apricot pie. My mouth is watering thinking about it!
Oh, the memories.
When my mother cooked the pies she would fry them in a skillet in an inch of hot Crisco until just done, turning once. That's also what I use. If you want to be exact, use an electric skillet set at 375 degrees. Make sure your grease is hot or your pie will taste greasy.
I make no bones about it, this is not a dessert for dieters. It's an occasional comfort food for folks who enjoy rich tastes. Try one and you'll be hooked. It sounds sinful, but is worth the effort.
I'm including several filling recipes. Take your pick. You might want to try them all.
Crust:
2 cups flour
1 teaspoon salt
2/3 cup shortening (I use Crisco)
5 tablespoons ice water
Stir salt into flour. Measure shortening and cut into flour with a fork or pastry blender until the dough texture is like peas. Add water a tablespoon at a time, but don't overmix or your dough won't be flaky. Divide into eight to ten balls (depending on size pie you would like).
Roll each ball into a circle and add 1/4 cup or less filling (depending on size of circle) in the center of the circle.
Fold dough in half over filling and crimp edges. Make sure you don't get any filling on the edge or it might leak out and ruin your pie.
Cook in hot Crisco at least an inch deep in your skillet. (375 degrees, as I mentioned above). When brown on one side, turn to brown the other.
It's important to use a pancake turner or other utensil that will hold the pie, as you don't want it to crack and leak filling when you cook it or you will have a mess. Be careful with that hot grease. It will boil up if your filling leaks.
Fruit Filling:
2 cups dried apricots, apples or peaches
1/2 cup sugar
water to cover
Add sugar to chosen dried fruit (I like apricots) along with warm water in a sturdy pot. Cook until fruit is tender. Drain off water and mash. If you like spices, add some cinnamon or nutmeg. Cool.
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