If you think pie can’t be improved upon by frying it, you have clearly never held in your hand a warm half-moon of puff pastry with crimped edges containing a bubbling core of spicy, sweet or creamy filling. Fried pies are soulful expressions of Southern culinary culture and, if made well, are a welcome treat.

Whether you prefer to serve fried pies with a tangy fruit filling like peaches or a creamy custard like banana pudding, they are easy to make. Just be sure to fry them quickly and carefully so that they are hot, crispy and not greasy. And don’t forget to sprinkle the finished pies with a dusting of powdered sugar while they are still warm.

If you’d rather eat your pies cold, they keep fairly well in the refrigerator, provided they are wrapped loosely in plastic wrap or foil to prevent drying out too quickly. They also freeze quite well, so you can make them ahead of time to enjoy later. And if you have any leftovers, you can use them to add a little extra flavor to oatmeal, pancakes or savory dishes such as pork chops or chili. The one drawback to freezing fried pies is that the frozen crusts may crack and tear as they thaw. So, be careful to remove them from the freezer a few minutes before you plan to fry them. That way, the dough can begin to soften, and any cracked areas will be less likely to snag on the oil as they are fried. فطاير محمرة