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.