A friend from California who read Every Window Filled with Light said, “You described a lovely town SO COMPLETELY DIFFERENT from anything I’ve ever experienced! How wonderful if you’ve lived in such a place. The cranberry pie (fried? What does that even mean?) sounded heavenly. I’ll take a slice!”
The fictional town of Weldon, Kentucky, was inspired by my hometown, Franklin, KY, and Scottsville, KY, the small community where I work. It’s impossible to go anywhere in either of these places without running into someone I know. Dot’s Deluxe Diner in Every Window Filled with Light was inspired by the old Townhouse Cafe, also known as “Larry’s place,” by the locals. Sadly, this restaurant closed a few years ago. In Scottsville, everyone eats at Early G Dumplin’s. If you like country cooking, it’s the place to eat. I love shopping in locally owned businesses where I know the merchants by name.
If you have the chance, I hope you’ll visit Franklin or Scottsville, Kentucky, and linger downtown. Someone is likely to start up a conversation; it’s one of the things I love best about the South. My mother-in-law was gifted at finding a common acquaintance with everyone she met.
If you’re hungry when you visit us, I highly recommend The Brickyard Café in Franklin, KY, and Earl G Dumplin’s in Scottsville. Maybe, stop by Haebeggars Amish Market between the two towns and try a fried fruit pie. Haebeggar’s variety of fried pies gave me the idea of Dot serving a different flavor of fried pie each week.
See below a recipe for my fried cranberry pie. It’s impossible to buy fresh cranberries in Kentucky in April, so I had to settle for canned cranberries. If cranberries are in season, substitute the can of whole berry cranberry sauce with 1 ½ cups fresh cranberries.
Fried Cranberry Pie
Ingredients:
- 1 – 14 oz. can of whole berry cranberry sauce
- ½ teaspoon grated orange zest (about 1 orange)
- ¾ cup sugar
- ¼ cup orange juice
- 1 ½ tablespoon tapioca flour
- Vegetable oil
- Sifted powdered sugar
- 1 box rolled pie crust from the refrigerated section of your grocery.
Filling: Combine cranberries, orange zest, sugar, orange juice, and let stand five minutes. Add 1 ½ tablespoon tapioca flour. Bring to a boil, stirring until thickened. (About 5 minutes.) Set aside until completely cool. (About an hour.) It’s okay to store in the refrigerator overnight.
- Unroll the pie crust on waxed paper.
- Cut into 3 ½ inch circles with cookie cutter or glass.
- Place 1 teaspoon of cooled cranberry mixture in the center of each circle. Moisten edges of pastry; fold in half, making sure edges are even. Press pastry edges together firmly with a fork dipped in flour.
- Heat 2 to 3 inches of oil in a skillet to 375° (I prefer an iron skillet). Cook 4 to 5 pies at a time until golden brown on both sides, turning once. (About 2 minutes on each side.) Drain well on a wire rack on a cookie sheet for at least 15 minutes and then sprinkle with powdered sugar.
- Enjoy!
If you try out this recipe, please let me know what you think. My ten-year-old grandson Matthew suggests a little less orange zest for the next batch.
What do you love best about your hometown?
Thanks for stopping by for a fried cranberry pie.
