In the heart of Fredericksburg, Texas, the Fourth of July isn't just a holiday; it’s a sensory explosion of parade floats, sizzling barbecue, and the sweet, nostalgic scent of frying dough. Fried pies are a cornerstone of Southern tradition, a hand-held vessel of summer memories that connect us to the generations of bakers who came before. At my bakery, Rather Sweet, these pies are more than just a dessert—they are a labor of love that once tested the limits of my own family and staff.
The Story Behind the Pie
I’ll never forget the year we prepared seven hundred fried pies for the "Night in Old Fredericksburg" festival. It was a blazing Texas day, and I had come down with a debilitating flu. While I sat dazed in a lawn chair, my daughter Frances and my partner Dan stood for hours over bubbling oil, frying every single pie to golden perfection. We sold every last one, and while we now jokingly call it the "Nightmare in Old Fredericksburg," it remains a testament to the power of a simple, fruit-filled pastry to bring a community together.
These pies are dressed for the occasion with patriotic fillings—vibrant blueberries, golden peaches, and deep red cherries—each finished with a tiny toothpick flag. If you are planning a full holiday spread, they pair beautifully with a savory start like our Individual Baked Omelets, or you might offer them alongside a decadent Crème Brûlée French Toast for a truly over-the-top celebration.
Ingredients
- Blueberry Filling: 1/2 pint fresh blueberries, 1/4 cup blueberry preserves
- Peach Filling: 2 white peaches (peeled/diced), 1/4 cup peach preserves
- Cherry Filling: 1 cup fresh cherries (pitted/chopped), 1/4 cup cherry preserves
- Dough: 6 cups all-purpose flour, 4 tsp baking powder, 1 tbsp salt, 1 cup chilled unsalted butter, 1 1/2 cups ice water
- Frying: Safflower oil (for deep-frying)
- Glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract
Preparation Steps
- Prepare Fillings: In three separate bowls, combine the fresh fruits with their corresponding preserves. Set aside.
- Mix the Dough: Combine flour, baking powder, and salt in a large bowl. Cut the chilled butter into 1/2-inch cubes and work it into the flour with a pastry cutter until it resembles cornmeal.
- Form the Dough: Gradually add ice water and gently form the dough into a ball. Divide into three orange-sized portions.
- Roll and Cut: On a floured surface, roll dough to 1/16-inch thickness. Cut 5-inch circles (a yogurt lid works great as a template).
- Fill and Seal: Place 1 tablespoon of filling in the center of each round. Fold in half, moisten the edges with water, and crimp tightly with the tines of a fork.
- Fry: Heat 3 inches of safflower oil in a deep pan. Fry pies a few at a time for 2-3 minutes per side until golden brown. Drain on paper towels.
- Glaze: Whisk glaze ingredients together and brush over the warm pies immediately.
