Faithful readers of this column (if there are any still alive after cooking and eating all the puffy tacos and corny dogs and queso) may have noticed a pattern: anything that’s good is better fried. And if you think pie is something that simply cannot be improved upon, you’ve obviously never held in your hand a warm half-moon of flaky pastry, its crimped edges barely containing a molten core of sweet fruit.Lest you be further ill-informed, be aware that this portable pocket of goodness is no newfangled novelty à la the state fair but a fixture in the annals of Texas culinary history. Traditionally scraped together from leftover dough, plentiful fat, and less plentiful but easily preserved fruit, the fried pie has been many things…The post Fried Pies appeared first on Texas Monthly.