A Quick and Easy Fried Pie Recipe
Fried pies are single-portion handheld treats with a sweet, often fruity filling encased in crispy fried pastry. They are most closely associated with the American South and are a familiar sight on diner menus and home kitchen tables. Also known as crab lanterns because of their shape and by a few other names including fried hand pie, hush puppies and fried dough balls, they are sometimes made with dried fruits instead of fresh ones for extra flavor and ease of preparation.
They are a staple at fairs, cook-outs and restaurants because they don’t melt, hold up well to outdoor temperatures and are easy to eat with hands or forks. They can be made ahead, stored in a cooler and even frozen for later use. But, despite their convenience, they aren’t the healthiest choice. They are high in fat and cholesterol, and most commonly made with lard or butter.
When Jennifer Jones opened Big Springs Trading Co, a restaurant near the Buffalo National River in northern Arkansas, she knew she wanted to serve fried pies for dessert. It was a recipe her grandmother had passed down to her, and it is a treat that has become a local favorite.
This fried pie recipe makes use of some convenient shortcuts to cut the prep time down to about five minutes for each pie. You can use a roll of refrigerated biscuit dough, a box of frozen pie crust mix or even canned biscuit dough as the base for these pies. If you want to save even more time, these pies can be reheated in the oven for 5 to 6 minutes at 350°F. فطاير محمرة