I came across this recipe from Ree Drummond and knew it was something I had to make with my mom. We used apple and blueberry for the filling. They were great! The best part was making it with my mom!

You’ll need:

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Blueberry pie filling, canned
Powdered sugar, for sprinkling


To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs.


Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed.




Form it into a ball and refrigerate for at least an hour.


To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.


Spoon a tablespoon or so of filling into the top half of one of the rectangles.


Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with blueberry pie filling.


Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.


Sprinkle with powdered sugar and serve.



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