Most folks who make fried pies have taken this shortcut at one time or another and although it does yield a bit different result, I can guarantee it is still just as delicious. This fried pie recipe will certainly draw praise from those lucky enough to sample the wares!
Fried Pie Shortcut
Previously I brought you my Granny Lela’s Fried Peach Pies and promised you an easier way. This fried pie recipe is for those of us who don’t have time or perhaps just don’t have the desire to make our fried pie dough from scratch.
But just in case you want to see how we make fried pies from scratch here is the video from our fried peach pie from scratch tutorial:
To get the shortcut recipe, keep scrolling to the printed recipe card on the bottom of the post or check out the process shots on the way.
- Cooking oil,
- Lemon juice,
- Bit of butter,
- Dried fruit: This is for the filling and the current recipe is using apricots.
Let’s talk dried fruit.
Apricots are pictured above but you can use apples, apricots, peaches, or dried fruit of your preference.
If you want, you can just substitute pie filling and bypass the next several steps. Shhhh! Let’s keep that between us 😉
- To begin with, place your dried fruit in a pot and cover with two cups of water. Bring to a boil.
NOTE: If you are using apples, you may find that your fruit needs about 1/2 cup more of water.
- Bring that to a boil and then reduce heat and simmer until they are tender and soft. This will take about twenty minutes.
- To test, moosh one with a fork and see if it is able to mash up a bit, like a cooked potato. If so, you’re ready.
- Turn off the heat and add butter…
- Add sugar: This looks like an insane amount of sugar but its a half a cup. You can also use other sweetener such as Stevia or Monk Fruit an due to there significant sweetness you would need a whole let less.
- Add cinnamon as above
- If you are making apple pies, add just a bit of allspice too! I’d add 1/4 of a teaspoon. Anytime you are baking with apples and using cinnamon, just a pinch of allspice really makes your cinnamon flavor*POP*. Allspice amplifies cinnamon to that delicious degree that you smell when you go to cinnamon roll places or restaurants specializing in Apple Pie. Take a whiff of this amazing spice and you’ll understand!
- Add splash of lemon juice.
- Stir all of that up really well.
- Then have a little fun mooshing it. I use a potato masher but you can use a fork if you like, or pretty much anything else that works.
- Open a can of biscuits and place them on a floured surface.
- Sprinkle a little flour over them
You can read why this rolling pin is so special on my post about Mama Reed’s Teacakes.
- Roll out to make a six inch circle with your rolling pin or a glass.
- Place a little filling on half of your circle, being sure to keep it away from the edges.
- Wet your fingertips and run them around the outside edge so it will stick when you seal your pie. Just like the picture above.
- Crimp the edges with a fork.
- Pour about 1/2 inch of oil into a skillet
- Heat on medium heat for five minutes or so. This ensures that your oil is hot enough to sear and cook the pies rather than just soaking (prevents greasiness).
- Place your pies carefully in the oil and cook for a minute or two on each side until browned. Remove to paper towel lined plate.
Gaze at your lovely creations and think about whose day you want to make a little brighter!
Start with yourself.
- 6-7 ounces dried fruit I used peaches, can use apples, apricots, or other dried fruit
- 1 cup sugar
- 2 cups water
- 1/4 cup butter or margarine
- 1 T lemon juice optional, but I use it
- 1/2 tsp cinnamon optional, but I use it - if using apples, I add 1/4 tsp Allspice too
- 10 - 15 flaky layers biscuits
- Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until fruit is tender. Add other ingredients and mash together with a potato masher or fork. Set aside while dough is prepared.
- Roll each biscuit out on a floured surface into a five or six inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
- Cook in oil which has been heated on medium heat, until browned on both sides, turning as needed. Remove to paper towel lined plate.
To read more about the history of dried fruit in the South, visit my previous fried pie post.
Burn the candles, use the fancy dishes. Don’t save it for a special occasion. Today IS special.
~Southern Plate Reader, Vickie.
Thank you for taking the time to read Southern Plate. I hope you have a day every bit as wonderful as you are!