Fried Lemon Pies-just like you remember from childhood!
Who remembers the Tastykake Pies? I know, I know, I’m dating myself. They used to (and probably still do) make fruit pies. Apple, cherry…and Lemon! I loved those lemon pies. I’d take one of those lemon pies over a slice of chocolate cake any day of the week.
Shopping before Christmas, I spotted Comstock Lemon Pie filling. I picked up a can and put it in the pantry where, honestly, I forgot about it. Until the other day. I had already taken a pie crust out of the freezer for another project. And I remembered my friend Kelli had written a post on fried pies. I just couldn’t stand it. I had to make lemon pies, and fast. It almost killed me waiting for the pie crust to thaw.
These pies were so good. Better than the ones I remember from Tastykake. And it only took minutes to make once the pie crust was thawed. The crust was so light and flaky and the filling…oh the filling!
Fried Lemon Pies
- Canned Lemon Pie Filling
- 2 9 inch pie crusts (I used the Pillsbury refrigerated pie crusts)
- Oil for frying
- Confectioner's sugar for dusting
- Place 1 inch of oil in a heavy pan, heat over medium heat until hot (about 350 degrees if using a thermometer.)
- On lightly floured surface, roll out pie crust, making sure any cracks are sealed. Cut into sixths. Place 2 tablespoons of filling on 3 of your pie crust sections. Place the the remaining pie crusts on top of the filled sections and seal well with a fork. Carefully place pies in hot oil using a slotted spoon. Fry for one minute then turn over for another 30-45 seconds. Remove from oil to drain on racks or a paper towel covered plate. Let cool for at least 5 minutes before eating. Dust with sugar and enjoy.
- Repeat with remaining pie crust.
Do not over-stuff pies, they will fall apart when you try to flip them in the hot oil.
recipe source ChocolateChocolateandmore.com
Lemon Fudge from Chocolate Moosey
Lemon Pound Cake from Simply Gourmet
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