Apricot & Marmalade Fried Pies

Texas-style fried pies filled with warm fruity goodness

My friend and favorite Canadian, Karlynn of The Kitchen Magpie, recently put out a call for guests posts for her Pieday Friday series while her family is on vacation. I love Karlynn and her Friday pie features, so I immediately jumped in. I’d love it if you would drop by and check out my Apricot & Marmalade Fried Pies and tell her “Howdy!” from NanaBread.

Fried Pies are easy with a great pie dough & the filling of your choice

Speaking of pie dough, my guest post includes a shout out to my friend Kirsten from Comfortably Domestic. Her “No Excuses” Pie Dough recipe makes an appearance. In fact, I couldn’t have done this without her. Thanks, Kirsten!

You want ice cream with that?

Thank you, Karlynn, for the opportunity to share Texas-style fried pies with your readers. To read my guest post, click HERE. Thanks, y’all!

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22 Comments

Filed under Food & Recipes

22 responses to “Apricot & Marmalade Fried Pies

  1. bakeaholicmama

    So I bought all the stuff to do some berry hand pies today… now I’m going to fry them! ….. people don’t fry nearly enough food in the North East!

  2. Your little pies are just too cute! Love the apricot and marmalade.

  3. I’ve never had a fried pie. I think I’m really missing out on something good.

  4. Oh Jeanne….these look fabulous! There is nothing better to me than a ‘portable’ pie! (except that the portable ice cream becomes a little problematic!). Heading over to check out your guest post now! : )

    • Thanks, Anne. Portable ice cream is not a problem in Texas. Our beloved Blue Bell comes in single serving pop-top cups. You can have your portable pie and ‘a la mode’ it any time. One of the many reasons I love Texas. :)

  5. Mmmmm…. These look so delicious!

    • They’re also awesome with ice cream or froyo, although I didn’t photograph it that way because I was unsure of the appropriate fruit-to-froyo ratio. :)

  6. Claudia

    Oowee, baby! They sure look mighty fine! Next stop: Berliners and before you can say powdered sugar, you’ll be frying oliebollen. Though after checking the Houston weather report, I’d suggest you rather wait a few months and stick to froyo and ice cream for now :)

    • Thank you for confirming that my favorite word in the entire world is still oliebollen, Claudia! With a high of 97F today (36C), I don’t think they’re in the cards for today. Still on my radar, though. Always on my radar. Love to you! -jeanne

  7. Lucky for me, I just happen to have some marmalade *and* dried apricots that a sweet friend sent me in the mail. And seeing as you used my recipe for the pastry, I really am all out of excuses not to fry up some pies. Dang it, Jeanne! You are totally going to make me fry pies! I can’t deny the magnetic pull any longer.

    But I’m sending you the bill for my new (larger) yoga pants. ;)

    • Your family is going to L-O-V-E these fried pies, but then who wouldn’t love crispy on the outside gooey on the inside fruit filled pie dough? Especially in a home where pie dough totally rules. Your ‘no excuses’ recipe is the only one I make, by the way. It’s a winner every single time. Now about those yoga pants… I recommend making some of these in miniature sizes. I used a biscuit cutter to make them 2-bite sized – like those fun-sized candy bars. They’re just enough to satisfy that craving, and they’re practically guilt free. And if you believe that, I have some ski-in properties in south Houston to show you.

      • Ha! Loving your gross overestimation of my will power. In my world, Fun Size just means that I can eat four. ;) I do love two-bite pies, though. I’m on it. Question: When frying pies, is it best to have a compact filling will little syrup?

      • You bring up a really good point, Kirsten. When frying pies, there are a few rules I always follow:
        1. make sure your filling is nice and thick so it doesn’t leak;
        2. make & seal pies and let them rest for at least 15-20 minutes so the edges are nice and tight;
        3. don’t poke any holes in the top of your crust like you would for a baked pie;
        4. fillings should be fully cooked in advance, since the pies fry quickly.

  8. laurengrier

    I really need to get on the pie wagon! Clearly I am missing out! Must make this immediately!

    Also, I just wanted to let you know that I nominated you for an award! Check out the details here: http://foodstoriesblog.com/food-stories-award/

    • Everyone should be on the pie wagon, Lauren. I mean, c’mon – it’s PIE! I can’t wait to hear what you think once you try them for the first time. And thanks so much for the award nomination! Very, very cool. Thanks for thinking of me!

  9. AW I love that I am your favorite Canadian. These….oh…these pies…I cannot WAIT to start fooling around with fried pies this summer!!!! Thinking Saskatoon berries!

    • It’s true… so true. And only my favorite Canadian could throw out the idea of fried pies with Saskatoon berries. May I ask what a Saskatoon berry is? Exactly?

  10. LOMO Space

    Reblogged this on LOMO Space.

  11. Pingback: Blueberry-Vanilla Cream Cheese Hand Pies

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