As a gradeschooler, I remember watching my much somewhat older, married sister make fried pies. She deftly rolled out the pie dough, added the fruit and fried them in an oil-filled skillet. They were sweet, crispy and so easy to eat out of hand. As a midwestern farm girl, I was impressed with this delicacy my sister had learned from her southern mother-in-law. Gave me one more reason to idolize and imitate her. But somehow, I never tried them–until this week.
Thankfully, these don’t involve frying and the crust is even flakier and crispier than I remember those made with regular pie crust. Although not too difficult, they were rather time consuming considering the chill time. Rolling out the dough between wax paper worked well for me.
I used a ruffly pastry cutter to make the scalloped borders. Turned out to be a waste of time. I ended up squashing the edges with a fork during the sealing process.
I chose to fill some with apples and others with blueberries. Both were favorites among various family members.
Next time? I will use less filling. Evidently I stretched the dough causing some holes that showed up during the baking process. They leaked and weren’t quite as pretty as I had hoped. However, coarse sugar sprinkled on top before baking redeemed all my doughy sins. The result was a flaky, sugar encrusted hand-held fruit pie worthy of my favorite ice cream (vanilla or cinnamon flavored).
To get the recipe, check out Julie’s blog at http://someonekitchen.blogspot.com/.