Texan Fried Pies

Down in Texas, fried pies are gas station gold and church supper royalty. This version starts with dried apricots simmered until soft, then mashed with cinnamon, nutmeg, lemon juice, and sugar into a thick, jammy filling that holds its shape inside the crust.

The pastry uses a trick worth remembering: a teaspoon of vinegar in the dough. That acid inhibits gluten development, which means you get a tender, flaky crust even after frying. Chill the dough for at least an hour so it firms up enough to roll thin without tearing.

Cut your circles, spoon in the filling, seal the edges with a floured fork, and fry until both sides are a deep golden brown. Hit them with powdered sugar while they’re still warm and the coating sticks like a dream.

Chef Tips

• Drain the apricots well before mashing. Too much liquid makes the filling runny and can cause the pies to burst open during frying.
• Roll the dough thin, about ⅛ inch. Thick pastry won’t cook through in the oil and stays doughy in the center.
• Seal the fork edges firmly. Any gap lets oil seep in and filling leak out. Dipping the fork in flour keeps it from sticking.
• Fry in batches without crowding the skillet. Too many pies at once drops the oil temperature and makes them greasy instead of crisp.

Variations

• Peach filling: Swap the apricots for dried peaches, prepared the same way, for a more traditional Texas flavor.
• Apple fried pies: Use stewed apples seasoned with cinnamon and a touch of brown sugar.
• Savory version: Skip the sugar filling entirely and stuff with seasoned ground beef and cheese for a Tex-Mex hand pie.