Origin Apricot and Peach Fried Pies

Fried pies have deep roots in Southern American baking, where they were traditionally made to preserve seasonal fruit fillings. Portable and satisfying, they’ve remained a beloved classic for generations.

What I Love About This Recipe

They’re nostalgic and irresistible. The filling is rich and jammy, while the crust crisps up beautifully in the pan. You don’t even need a fork — just grab one warm from the paper towel!

Alos Read : Traditional Sauerbraten

Apricot and Peach Fried Pies

Recipe by RecipeWikkiCourse: Dessert, SnackCuisine: Southern AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Apricot and Peach Fried Pies are a nostalgic Southern treat made with flaky pastry dough wrapped around a sweet, jammy filling of apricots and peaches. Fried until golden and crisp, these hand-held pies are bursting with fruity flavor and often finished with a dusting of powdered sugar or a light glaze. Perfect for summer gatherings, picnics, or satisfying a sweet craving on the go.

Ingredients

• 1 cup dried apricots

• 1 cup dried peaches

• ½ cup granulated sugar

• 1½ cups water

• 1 tsp lemon juice

• 2 cups all-purpose flour

• 1 tsp salt

• ½ cup cold unsalted butter, cubed

• ½ cup cold buttermilk (or as needed)

• Vegetable oil, for deep frying

Directions

• In a saucepan, combine dried apricots, dried peaches, sugar, and water. Bring to a simmer over medium heat.
• Cook 15–20 minutes, stirring occasionally, until fruit is soft and liquid thickens.
• Remove from heat and mash or chop filling until chunky and jammy. Stir in lemon juice. Let cool.
• In a large bowl, whisk flour and salt.
• Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
• Gradually add cold buttermilk, stirring just until dough comes together.
• Turn dough onto a lightly floured surface and knead briefly. Wrap and chill 30 minutes.
• Roll chilled dough about ⅛ inch thick. Cut into 5–6 inch circles.
• Spoon 1–2 tablespoons of cooled filling onto one half of each circle, leaving edges clear.
• Fold over and press edges firmly to seal. Crimp with a fork.
• Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
• Fry pies in batches, about 2–3 minutes per side, until golden brown.
• Transfer to a paper towel-lined tray. Cool slightly before serving.

Notes

• Dust warm pies with powdered sugar if you like.
• You can also bake them at 400°F for 20–25 minutes for a lighter version.
• The filling can be made up to 3 days ahead and stored refrigerated.

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Origin Homemade Blueberry Pie

Blueberry pie is a traditional American dessert, especially popular in regions where fresh blueberries are abundant during summer.

What I Love About This Recipe

The balance of a crisp, flaky crust with a luscious, naturally sweet blueberry filling makes this pie a comforting, all-time favorite.

Also Read : Frito Pie Casserole

Homemade Blueberry Pie

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

340

kcal

Ingredients

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6–8 tablespoons ice water

• 5 cups fresh blueberries

• ¾ cup granulated sugar

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• ½ teaspoon ground cinnamon (optional)

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (optional)

Directions

• Prepare the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
• Preheat oven to 425°F (220°C).
• In a large bowl, gently mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon (if using).
• Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the dish.
• Pour blueberry filling into the crust-lined pie dish.
• Roll out the second dough disk and place it over the filling. Trim excess dough and crimp edges to seal. Cut slits on top to vent steam.
• Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
• Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30–35 minutes, or until crust is golden and filling bubbles.
• Cool completely before serving to allow filling to set.

Notes

• For a decorative touch, cut dough into shapes (like leaves or stars) for the top crust.
• Use fresh or frozen blueberries; if using frozen, do not thaw before baking.
• Serve with vanilla ice cream or whipped cream for extra indulgence.

The post Homemade Blueberry Pie appeared first on RecipeWikki.

Origin Strawberry Lemonade Cookies

Strawberry lemonade is a beloved summer drink, and these cookies bring that familiar refreshing taste into cookie form. With the perfect balance of sweetness and tartness, they have quickly become a favorite for picnics and outdoor gatherings.

What I Love About This Recipe

These cookies are a fun and creative twist on traditional lemonade cookies, with the addition of juicy strawberry flavor. The result is a zesty, fruity bite with a soft, melt-in-your-mouth texture that’s perfect for any occasion.

Also Read : Copycat Cheesecake Factory Buffalo Blasts

Strawberry Lemonade Cookies

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

120

kcal

Ingredients

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• ½ cup freeze-dried strawberries, finely crushed

• 1 tsp vanilla extract

• ½ cup powdered sugar (for rolling)

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, beat the butter and sugar together until light and fluffy.
• Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
• Gradually add the dry ingredients to the wet mixture and mix until smooth.
• Gently fold in the crushed freeze-dried strawberries.
• Roll dough into 1-inch balls and place them on the baking sheet.
• Roll each dough ball in powdered sugar and slightly flatten with the back of a spoon.
• Bake for 10–12 minutes or until edges are golden.
• Let cookies cool on a wire rack.

Notes

• Use fresh lemon juice and zest for the best flavor.
• If you can’t find freeze-dried strawberries, fresh strawberries can be substituted, though they will make the dough wetter.
• For an extra strawberry touch, drizzle the cooled cookies with strawberry glaze or jam.

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