November 23, 2017

Sugar Pies

No, I am not calling you all sugar pie……although I have been  known to use southern terms of endearment.

Like dumplin’….

And sweet potater….

And honey….

Why are all these sweet terms we use the names of food? 

Well, anyway.  Sugar pies – the dessert.

My Grandma taught me how to make these one summer in her tiny kitchen.

I had no idea that when I grew up, I would come to find out that they are just a sugar filled empanada.  I truly wonder where this dessert idea got its entrance into American baking, but I have a sneaking suspicion that it was from the Mexican culture around the turn of the century. 

Grandma may not have even known where they came from.  She said her mother-in-law was the lady who taught her much of what she knew in the kitchen, so I will really never know.

What I do know is that in the early 1900s, and especially if you worked on a farm during the depression, luxury food items were scarce.  Grandma had a bunch of kids herself, and when some of them started asking for a sweet bite to eat, the resulting dessert came from the staples in her kitchen – flour, sugar, butter, and cocoa, she said, if they were fortunate enough to have any.

So back to the summer afternoon in my Grandma’s kitchen with her, when she taught me how to make sugar pies….

Traditionally, she said she rolled out biscuit dough from scratch to start with.  But Grandma quickly adapted to Pillsbury once they became popular, so this is what she taught me with.

You’ll need:

a can of biscuits

some butter (just get out a stick)

1/2 cup of sugar

1-2 TBSP cocoa

some flour for rolling


1.  Roll out each biscuit to 1/4 inch thickness on floured surface.

2.  Smear some butter on one side of the rolled out biscuit.  (You’re going to fold these in half.)

3.  Mix sugar and cocoa together and spoon 1 to 1 1/2 TBSP of the mixture onto the butter side.

4.  Fold in half and pinch together sides using a fork.

5.  Fry on medium heat til light golden brown on each side, turning once.

Place on paper towels to drain excess oil. 

Grandma always had me make the whole batch, and divide it in half and go share the rest with neighbors.  She ALWAYS shared her desserts with her neighbors!!

Click here :  watch?v=s3bksUSPB4c&feature=related  Sing this when you make these.  Or else they won’t taste as good.  I mean it.

I love you Grandma,



  1. This recipe doesn’t seam to fit in with the rest of your menus. LOL!

  2. Brandy says:

    Ahhhh….you’re right!!! It absolutely doesn’t. But it’s my dear, precious, sweet Grandma’s birthday week, and it was in her honor. She would have turned 99 today. I will miss not getting to go to her little apartment today to celebrate her awesomeness. I love her so much.

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