Recipes October 2015 Country Kitchen Southern Pecan Fried Pies

Southern Pecan Fried Pies

Southern Pecan Fried Pies
Southern Pecan Fried Pies

Southern Pecan Fried Pies


Second-Place Winner

Southern Pecan Fried Pies

Angela Vollmer, Lee County


2 cups self-rising flour

¾ cup all-purpose flour


½ cup Crisco

½ cup ice cold water

½ cup cold milk


Pecan Mixture:

1 cup light brown sugar

½ cup light corn syrup

2 large eggs

4 tablespoons butter

¼ teaspoon salt

2 cups chopped pecans

1 tablespoon vanilla


In a mixing bowl, sift together 2 cups of self-rising flour and ¾ cup all-purpose flour. Add couple shakes of salt. Cut in ½ cup Crisco with fork or pastry cutter. Slowly add ½ cup of cold water and ½ cup of cold milk to flour mixture. Mix until no longer sticky -— may have to add a little bit more flour. Form a ball and refrigerate until cold. 

For Pecan Mixture: 28

Combine first five ingredients of pecan mixture in a heavy saucepan. Bring to a boil over medium heat, reduce to simmer and add pecans. Cook for 8 minutes on low simmer. Remove from heat and stir in vanilla.

Pinch off a golf ball size of dough. Place down on floured surface and roll out to about 1/8 inch thick. Place a 6-inch saucer over the dough and using a knife cut out your circle. Brush cold water over bottom edge of dough. Put about ¼ cup of filling in center of dough circle and fold dough over. Crimp edges with fork. The cold water will help adhere the edges together. Heat cast iron skillet on medium heat and put 1-2 tablespoons of Crisco in to melt. Lay pie down to cook for about 3 minutes or until browned, flip pie over to cook other side. After both sides are browned, then flip pie up on end to brown the folded size. Drain on cooling rack or on paper towels. Serve warm or cold.