Southern Fried Pies

Classic handheld fried pies with a sweet fruit filling and a crisp buttery crust.

Prep Time15

Cook Time30

Total Time45

Servings: 12 servings

double crust pie dough your favorite
4 cups dried fruit or 4 cups fresh fruit (about 720 g); enough water to cover when cooking
1 cup granulated sugar (198 g)
water enough to cover fruit for cooking
flour for rolling dough
12 tablespoons butter (170 g) — about 1 tablespoon per pie for frying

Place the fruit, granulated sugar, and enough water to just cover the fruit in a medium saucepan; simmer over medium heat for about 20 minutes until the fruit is soft and the mixture is thickened. Remove from heat and let cool slightly.
Lightly flour a work surface and roll out the double-crust pie dough to about 1/8-inch thickness.
Cut out large circles from the dough using a round cutter or lid. If needed, re-roll scraps to cut additional circles.
Spoon a portion of the cooled fruit filling into the center of each dough circle, leaving a border around the edge.
Fold each dough circle over the filling to form a half-moon, then press the edges together and seal the seams by crimping with the tines of a fork.
Heat about 1 tablespoon of butter per pie in a large skillet over medium heat until melted and sizzling.
Place the pies in the skillet and fry until the bottoms are golden and crisp, about 3 minutes; carefully turn and cook the other side until golden.
Remove the fried pies to paper towels to drain briefly, then serve warm.

Use either dried or fresh fruit according to availability.
Let the cooked filling cool slightly before filling to prevent dough from becoming soggy.
Work on a lightly floured surface to prevent sticking when rolling dough.
Use about 1 tablespoon of butter per pie for frying in the skillet.