It’s not a southern summer without Fried Pies. They can be filled with strawberries, blueberries, or blackberries. But my favorite are Fried Peach Pies.
They may look a little intimidating, but if you feel comfortable making a pie dough and frying, these fried pies are quite simple.
And if you really want to, you can cheat and use a store-bought pie crust. They will still be delicious.
Typically dried fruit is used to make fried pies, but I wanted to make use of our fresh South Carolina peaches.
I mixed a few chopped fresh peaches with some peach preserves. It will be a little on the liquidy side, especially if your peaches are really ripe and you let the mixture sit a while before you use it. You can drain a little of the liquid off if you need to.
The dough fries up buttery and flakey. I used butter, baking powder, salt, and flour. I like to use White Lily Flour . It’s a southern all-purpose flour that is low in protein compared to other all-purpose flour and is perfect for when you want light and tender pastries or biscuits.
1 Tablespoon lemon juice ( I use it)
6-7 ounces dried fruit (I used peaches, can use apples, apricots, or other dried fruit)
1 cup sugar
2 cups water
¼ cup butter or margarine
½ teaspoon cinnamon
2 Cups Flour
1 Tsp salt
½ Cup shortening
½ Cup of milk
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.