Moon Pies

My cat, Moon Pie, asked me to share this recipe with you! Click HERE to PRINT this page.

  This recipe comes from Smithville, Tennessee. That’s where my grandma, Lydia Stevens, and her four sisters, my great–aunts Nettie, Jimmie, Virginia and Georgia were born. When they were growing up, in the early 1900s, people commonly dried apple slices in the fall. They’d then use the dried fruit for baking during the winter. My grandma always used dried apples to make Moon Pies. (The apples are cooked in water until soft.) Dried apples, instead of fresh apples, give the pies their unique flavor. You can also use other dried fruit, such as apricots or peaches, in this recipe. Traditionally, Moon Pies were served after supper, when everybody wanted a little dessert, or sweetenin’, as they say in Smithville. I like Moon Pies as a snack. They are also great for breakfast, smothered in maple syrup.

Caution: If you are a kid, please get a grown–up to help you with this recipe!

Ingredients List:

For the filling:

2 cups of dried apple slices

2 cups water

1/2 cup sugar (optional)

Other stuff you need:

a frying pan or skillet

vegetable oil for frying

For the pie crust:

3 cups flour

1/2 teaspoon salt

1 egg, beaten

3/4 cup butter or margarine, softened

1/4 cup water

1 teaspoon vinegar

What to Do:

You’re going to make the pie crust first. Mix the flour and salt. Then cut in the butter (with 2 butter knives, a fork, or pastry tool) until the mixture looks kind of crumbly. Mix egg and water; sprinkle over flour mixture. Add the vinegar. Lightly stir, just until the mixture forms a ball. Chill pastry in refrigerator for at least an hour.

Now it’s time to make the filling. Bring the dried apples and water to boil in a saucepan. Lower heat and simmer the apples until soft, about 30 minutes, until tender. Cool apples, drain, and mash slightly. Stir in sugar and set aside. Your filling is ready!

Divide your pastry into three balls. Roll each ball out on waxed paper or lightly floured surface, about 1/4 inch thick. Cut into 5–inch circles (you can use a small plate as a cutting guide, or just do guesswork). Place about 2 tablespoons of the apples on half of each pastry circle. Leave some room at the edges that are just dough. To seal pies, dip fingers in water, and moisten edges of circles. Fold in half. (Your Moon Pie will have a “half–moon” shape.) Seal with a fork dipped in flour, or pinch with fingers.

Fry each Moon Pie on medium heat in 1/4 to 1/2 inch of vegetable oil. When it is slightly brown, flip it over and cook the other side until done.

Ta–da! You’ve now made your first Moon Pie! Drain on paper towels and cool slightly. Enjoy!

—This recipe makes about 1–1/2 dozen Moon Pies.