Granny’s Fried Pies
Granny’s Fried Pies
Before my Granny passed away, she wanted to leave all her recipes behind so the next generations of kids could cook them for their kids. My Aunt helped type them up, photocopied them, and bound them with two little rings. They then wrapped them up for everyone at Christmas. As a little personal project, I’ve decided to cook up a few of my favorites and photography. Here is the first of them, fried pies.
- 1 1/2 cups Buttermilk
- 3 cups Self-Rising Flour
- 3 cups dried fruit (peaches, apricots, and apples are best)
- Lard or Shortening
- Water
Mix the buttermilk and flour to get a dry dough. Cook the dried fruit in a little water until tender. Sweeten to taste. Drain and mash them. Squeeze out a ball of dough “a little bigger than a hen egg”, or about the size of a golfball. Roll it with a rolling pin on a floured surface until a bit thicker than an average pie crust, (about 1/16th inch thick). For faster results use two canned biscuits per pie. Dab a tablespoonful of fruit filling on the dough. Dampen the dough edges and fold over, using a fork to press the seam closed. In a large, iron skillet, melt the lard or shortening on medium heat until you get an inch to an inch and a half of bubbling liquid. Place two or three pies in the skillet only for a few seconds before turning with a spatula. Handle gently so as not to break the dough. After a few more seconds remove and drain on a paper towel. Makes 12 to 15 pies.
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