Fried pies, recipes below
A native of Atlanta Georgia born in 1944, Gladys Knight provides interesting culinary insights into Georgia foodways. Like in other parts of the South, and in my own experience growing up in New York’s Hudson Valley region, Knight grew up on fried chicken dinners on Sundays served with southern side dishes and desserts. “Our Sunday dinners featured fried chicken to die for,” she says, “and the all day eating frenzies came to a grand finale with lemon pies, spice cakes, coconut cakes, and my aunt Velma’s famous fried pies.” When first reading this passage, what struck me as foreign to my own culinary experience with grandmothers from North Carolina and Virginia, was reference to her “aunt Velma’s famous fried pies.” You too maybe wondering, what is a fried pie? In the old south some folks called them Crab Lanterns. They are deep fried fruit filled pastries, you know like the apple pies that McDonald's started selling back in 1968, which by the way, is the same time when the terms soul and soul food became popular. McDonald's made the transition from fried to baked pies in 1992, most likely for health reasons. Some McDees franchises still have fried apple pies on the menu and Burger King Restaurants sell them in apple or wild-berry flavor when they have room on their menus. Here are two fried pie recipes, one detailed recipe with lots of photos and the other a green tomato minced meat one. Caution: these are special occasion foods that are too rich to eat on a regular basis.
Detailed fried pie recipe with lots of photos: http://www.southernplate.com/2009/07/easy-fried-pies.html.
Green Tomato Mincemeat fried pie recipe: http://allrecipes.com/Recipe/Green-Tomato-Mincemeat-Fried-Pies/Detail.aspx
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