Fried hand pies, a classic of the American South can be found in places stretching from the Carolinas to Texas. Depending on the filling they can be sweet or savory and can be eaten for breakfast, lunch or a snack. So, when we passed a fried pie shop at breakfast time, I realized I haven’t eaten these since I was working on my cookbook Crazy about Pies, and we had to grab a few. This particular shop had many choices fruit, cream and savory. Even special ones based on pizzas and candy bars.
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The place was filled with fried pie enthusiasts that all seemed to have their favorites. I settled on two. The bacon, eggs, and cheese and the classic cherry. They were tasty and a treat and I found them to be somewhere between an empanada and a turnover, only fried. My only complaint was the size. These pies were way too big for me to eat in one sitting so I ended having one for breakfast and one for lunch.
This inspired me to recreate the experience with my own recipe for fried pies again when I returned home. They were even better. If you want to travel in your own kitchen to the American South here is my recipe. Enjoy!
Crust
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 cup shortening, melted
2 large eggs
3/4 cup whole milk
Cherry Filling
1/4 cup all-purpose flour
1/2 cup granulated sugar
4 cups Bing or other sweet cherries, stemmed and pitted
Vegetable oil for frying
1. To make the cherry filling, combine the flour, sugar, and cherries in a large bowl and mix to coat. Set aside.
2. To make the dough. combine the flour, baking powder, and cinnamon in a large bowl. Add the shortening and eggs. Add the milk, a little at a time, until the dough comes together. Knead the dough on a floured work surface, adding a little more flour if sticky or a little milk if dry.
3. Roll out the dough to 1/8 inch thick a rectangle 16-inches long and 12-inches wide. Using cookie cutters or a knife, cut 4-inch circles and squares, then cut 1 1/2-inch stars.
4. Brush beaten eggs on the edges of the circles and squares. Add about 2 heaping teaspoons filling to each pastry. Press the edges together with your fingers to seal. Brush eggs on one side and press stars into the center.
5. Add 2-inches of oil to a large deep pot. Set over medium heat. Test the oil with a piece of bread to see if it browns. Fry the pies, a few at a time, about 2–2 1/2 minutes on each side, or until golden brown. Drain on paper towels. Serve with honey for dipping.
