Fried Lemon Hand Pies |Cooking With Amanda

Fried pies are a classic southern dessert. I remember sitting at my grandma's kitchen bar watching her make the little hand held pies that we all loved. She would make dozens of them at a time and I'm sure that they never lasted long.

She always made a couple of varieties, but my favorite was always apricot. She used dried apricots, and they were what my childhood dessert dreams were made of.

A couple of years ago when we moved back south to Oklahoma, we went to a local ranch auction and there were ladies that had set up a booth selling fried pies. They had, lemon, apple and apricot. I hadn't had an apricot fried pie since I was a kid!

I wanted to buy all that they had made, but I just bought one and savored every bite. It was just like my grandma would make. It was pure dessert bliss for me.

Lemon pie has always been one of my favorites and I got the idea to make bite-sized fried pies. I can't even tell you how delicious these mini lemon fried pies turned out. My family has been begging me to make them again and again.

The good news is that they are super simple. I used refrigerated pie dough and store-bought lemon curd, and they went together so easy. They fried up in just a matter of minutes, and didn't even make a big mess when frying.

I dusted the mini fried pies with powdered sugar and they were gone in the blink of an eye. This is a definite crowd pleaser!

Lemon desserts, like my lemon bars with cream cheese icing and lemon-pineapple poke cake are classic for summer potlucks and cookouts but I actually love them all year long.

These mini fried lemon pies are going to be the hit of any family get together but they are simple enough for a weeknight dessert for the family to enjoy.

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Fried Lemon Hand Pies Recipe

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Ingredients

2 tablespoons all-purpose flour
1 refrigerated pie crust, or homemade
1/3 cup lemon curd
1 tablespoon powdered sugar
1 cup vegetable oil

Directions

Sprinkle flour over a clean surface and unroll pie crust. Cut pie crust into 20 2 to 2 1/2 -inch circles.
Fill each with 1/4 teaspoon lemon curd and fold over and crimp edges together with a fork. Pinch together if necessary to seal.
Layer paper towels over a wire rack for pies to drain.
Heat oil in a small skillet to 350°F.
Add pies, a few at a time, turning to cook on both sides, about 1 minute or until golden brown. Remove from oil to paper towel lined rack.
Dust with powdered sugar and serve immediately.