Fried Pies | Classic Southern Recipe | Faye Thompson | @southerncooking

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber; store-bought saves time.

fruit filling

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit is more nutritious; canned fruit is often cheaper.

Combine sugar, salt, and flour in a large bowl. Using a pastry blender, blend in the shortening until mixture resembles coarse crumbs.

Sprinkle the water and beaten egg mixture over the flour mixture. Add vinegar and stir just enough to incorporate the ingredients.

Wrap dough in plastic wrap after forming it into a ball. Place in the fridge for at least an hour.

Divide dough into four equal pieces. Cut each piece in half to make 8 pieces total, then cut each piece in half again to make 16 pieces total.

Roll each piece into a 5-inch circle on a lightly dusted surface using a rolling pin.

Place 2 tablespoons of filling on one side of the dough circle. Apply egg whites to the dough's inner edge to seal the pie. Fold the pie dough to create the half-moon shape. Press and crimp the edges to seal. Use a fork to create a pattern and punch three holes in the top to allow steam to escape. Chill in the fridge for at least 30 minutes.

Deep frying method: Lower pies slowly into the peanut oil and cook until crisp, approximately 3-4 minutes. Pan frying method: Fry pies in electric frying pan with approximately 1/2 inch of oil at 350°F, turning occasionally, until crisp and golden brown on both sides.

Sprinkle with confectioners sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens