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My Great Grandmother’s Fried Peach Pies

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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 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. I do have an easier method at Southern Plate if you’re interested, just click here. It is 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.


Fried Peach Pies


Filling


  • 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 teaspoon cinnamon (optional, but I use it)



Dough


  • 2 cups Flour

  • 1 tablespoon salt

  • 1/2 cup shortening

  • 1/2 cup of milk (can add a little more if needed)



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.


In medium bowl, place flour and salt. Stir together. Cut in shortening with a long tined fork. Add in milk and stir until dough sticks together. Divide into ten portions. Roll each portion 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.


Your attitude can make your life bitter, or better.


Originally published on SouthernPlate

Photo courtesy of SouthernPlate

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