Fried pies are probably the most nostalgic of Texas desserts. You have to remember that home ovens were not always that reliable until the 1940’s. Before that, it would be a wood stove, or a kerosene stove, according to my grandmother. Regulating the heat in one of those things had to be a royal pain. Can you imagine 100°F (38°C) weather trying to bake a pie? No thank you!
Fried Pies are Traditionally Texas!
Stove top desserts were the way to go before electric ovens. Fried pies could be made out of any old scrap of dough and filled with the fruit you have on hand. I decided some exotic mangoes would make a great filling. It was!
Fried Pies are Similar to Empanadas
Some of you might be wondering what the difference is between fried pies and empanadas, and frankly I can say with great confidence that there is no difference. There are certainly types of fillings that would be more traditional – Like pumpkin or pineapple fillings are usually in empanadas and cherry or peach would be found in fried pies. But the crusts are basically the same.
The difference is that empanadas can be sweet or savory, fried or baked. Fried pies are always sweet desserts.
There can be slight variations in pastry, however. Empanadas can be flaky and tender, or crispy. Fried pies should be all of the above – flaky, cake-y, and a little crispy. This dough recipe gets it balance of all three qualities correct.
I would not try using commercial jam for the filling. Runny jam or jelly could cause problems when you start frying. Apple pie filling might be a good experiment for fried pie filling, as it is the right thickness.
My great uncle always his mother’s/my great-grandmother’s fried pies were the best. I wish I had her recipe, but I have to believe this recipe is close.
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