When you’re craving a sweet treat that holds up to the elements, a fried pie is a go-to. These hand-held treats are easy to make and deliciously portable.
They’re a favorite at fairs, cook-outs and restaurants, and they’re perfect for picnics and barbecues because they don’t melt. The pies are made up of pastry or biscuit dough wrapped around a filling like spiced apples, berries or cream cheese. Often, the pies are coated with powdered sugar and cinnamon or served with a scoop of ice cream.
In the southeastern United States, fried pies are especially popular, and their history goes back to the area’s Appalachian roots. “In the mountainous regions, it’s been a long-standing tradition,” says Nancie McDermott, author of “Southern Pies.” “When they were first introduced to me by an aunt in Sparta, West Virginia, I was stunned at how good they were and how different from anything else I had eaten.”
Today, fried pies are still a fixture at barbecue restaurants and rural mom-and-pop convenience stores. Chris Wilson bought the Winston-Salem-based B&G brand of fried pies several years ago and has since turned it into a regional icon. The pies can be found in wax paper wrappers at restaurants and convenience stores throughout the region.
While the traditional recipe requires a lot of time and patience, this quick version uses some easy-to-find convenience foods to cut the prep down to just five minutes. It also comes with a printable green recipe card at the bottom of the page that includes all the measurements and instructions. فطاير محمرة