Food

Fried Pie Suggestions

This coming weekend I am making home versions of commercial desserts: Oreos, Hostess cupcakes, and--with some help--fried fruit pies.

I have never made fried pies, period. I am looking for some help with berry pies and/or lemon. The lemon in particular is leaving me confused. Would it be as simple as making the filling for a lemon pie? Does it need a little extra cornstarch to make for better out-of-hand eating? Anyone else foolish enough to have done this?

Any suggestions would be appreciated.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed