These are my great grandmother’s pies. Lela loved to make fried pies and the only kind we ever remember her making was peach. Mama loved her peach pies and ate them all the time growing up but one day asked her to make her apple instead of her customary flavor. So Lela got all of the ingredients and made a plate full of apple pies just for Mama. She took one bite and realized, unless they were peach, they just weren’t her her granny’s.

I remember Lela standing in the kitchen humming as she fried these, placing the crispy treats on a Corelle plate next to the stove as she dipped more into the hot oil in her cast iron skillet. The entire house seemed to smell of peaches, an especially welcome treat in the middle of the winter!

There are many ways to make fried pies nowadays and many shortcuts, but the traditional southern fried pie requires dried fruit and handmade dough, usually a form of biscuit dough rather than real pie pastry. Today I’m bringing you the traditional method, which is pretty easy. Hang on though because I also plan on bringing you two more methods pretty soon as well. They are a bit more newfangled, a bit different in taste and texture, but every bit as good.

Until then, if you’re yearning for an old fashioned fried pie like Granny used to make, you’ve come to the right place.

Before we get started with the recipe, here is my segment where I got to make these with Al Roker on the Today Show – that was Fun!

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.

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