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Fried Pie. A small pie, usually weighing not more than 5 ounces, that consists of a golden brown crust enclosing a fruit filling of relatively firm consistency and is fried like a doughnut rather than oven-baked. In its production, one half of a thin, continuous dough ribbon receives a measured portion of a fruit filling, with the other half of the dough strip being folded over the filling. The filled portion is then crimped (q.v.), trimmed and sealed.