Serious Eats: Talk

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.

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