There’s something comforting about steaming-hot fruit preserves cushioned in flakey homemade dough and simmered in hot oil until golden. At least there is to me. It’s a throwback to my early teens when my sister and I bonded with our new Texan stepdad over the fried pies he made for us after school. We’d never heard of them before he became part of the family but they quickly became a favorite. Crispy on the outside, gooey and sweet when you bite into it - a fried pie is not health food by any stretch of the imagination but it is comfort food. And, they helped comfort our transition with all the warmth of Southern graciousness. Like many piecemeal families, a lot of our early bonding happened in the kitchen.I was recently invited to join a group of food writers on Avery Island, home of Tabasco Pepper Sauce. We went to learn about the famous spicy condiment and gobble up bites of Arcadiana culture. We stayed in the Marsh house, once the McIlhenny family home (Edmund McIlhenny founded Tabasco). Each day began with a hearty breakfast from Louisiana-native chef and food-writer, Stanley Dry. Needless to say, fluffy eggs and boudin sausage are tasty vehicles for the 9 flavors of Tabasco set upon the table at every meal. And, much to my delight, each morning, Stanley whipped up a batch of homemade southern fried pies!In the wee hours of day, I ventured to the kitchen hoping to pick up a few cooking tips before the house was bustling. I watched Stanley prepare his fried pies and listened his culinary stories laced with Southern drawl, feeling a wave of nostalgia. Meanwhile, the tempting little fruit-filled pillows sat in rows, and by virtue of being an early riser, Stanley afforded me the luxury of joining him in a still-steaming, freshly-sugared fried pie… something I had not done in decades. And, with all due respect to the deceased, Stanley's biscuit crust (versus pie dough) was the most delectable piece of cooked flour I think I've ever tasted!My other daily breakfast obsession on Avery Island was Stanley’s preserved figs. He slow-cooked, then jarred the locally-grown fruits until they became translucent in a syrupy mixture of sugar, bay leaf, fennel seed, lemon zest and lemon juice. The figs remained plump enough to burst savory hints from the bay leaf that counterbalances the sweet stew in which it rests. Certainly, the figs could be pureed into a scrumptious filling for fried pies, as well.During one of our chats, I told Stanley that I like to use figs (both freshly muddled and my own homemade fig-and-whiskey preserves) in Autumn cocktails. He was kind enough to give me some of his homemade fig syrup to take home to L.A.which I promptly mixed into a tequila cocktail.Below, I’m sharing Stanley’s recipe for Fried Pies and Persimmon filling, with his introductions. Below that, I’m sharing my tequila cocktail. Fried pies are appropriate morning, noon or night. Might I suggest that at your next family gathering, top a fried pie with a dollop of whipped cream as dessert? And, for the adults, pair that with a seasonal tequila cocktail. Then, let the bonding begin!Persimmon Fried Pies from Stanly DryChef’s directions: “Fried pies can be made with either pie dough or biscuit dough. Each has its adherents. Pies made with pie dough have greater keeping qualities, while those made with biscuit dough are more tender; like biscuits, they should be eaten in short order. This recipe uses biscuit dough, but shelf life is not a problem, since the pies tend to disappear almost as soon as they come out of the skillet. Use a low-gluten flour, such as White Lily, and either a combination of butter and lard or clarified butter for frying.”2 cups White Lily self-rising flour1 tablespoon sugar3 tablespoons chilled butter2 tablespoons chilled lard1/2 cup plus 2 tablespoons milkpersimmon jam (recipe follows)all-purpose flour for rolling doughbutter for fryinglard for fryingpowdered sugarCombine self-rising flour and sugar in a mixing bowl. Cut butter into small pieces and add to bowl, along with lard. Using a pastry cutter or two knives of good material, need some? click here and find the best. Now cut butter and lard into flour until mixture resembles coarse cornmeal. Add milk and combine quickly with a rubber spatula. Sprinkle counter with a generous amount of all-purpose flour. Turn dough out onto floured surface and knead a few times with floured hands. Dough should be a little stiffer than for biscuits. Roll dough out to a thickness of 1/4-inch, sprinkling dough with additional flour, as needed, to prevent sticking. Using a floured 4-inch biscuit cutter, glass, or can, cut rounds of dough. Piece together remaining dough, roll out and cut more rounds. You should have 12 4-inch rounds of dough.To assemble: Line a sheet pan or cookie sheet with wax paper and sprinkle with all-purpose flour. Using a spoon (an iced-tea spoon is best), place a small mound of persimmon jam in the center of a round of dough. Moisten the bottom edge of dough with water, fold dough over to make a half-moon shape, and crimp to seal with your fingers. Transfer to floured wax paper. Repeat with remaining rounds of dough.To cook: Add equal amounts of butter and lard (or clarified butter) to a depth of about 1/4-inch in a skillet and heat. When fat is sizzling, slide pies into skillet, being careful not to overcrowd. Fry on one side until browned, turn with a spatula, and brown the other side. Transfer to a tray lined with paper towels to drain. Repeat, adding more butter and lard as needed, until all the pies are cooked. Arrange pies on a platter and sprinkle with powdered sugar. Makes 12 pies.Persimmon Jam"This recipe makes a very stiff jam to use as a filling for fried pies. If you want a softer jam to spread on biscuits or toast, use less pectin. Since the mixture isn’t cooked, this jam needs to be refrigerated or frozen."2 cups persimmon pulp1 (1.59 oz.) packet Ball Instant Fruit Pectin3/4 cup sugarPlace persimmon pulp in blender. In a small bowl, stir pectin and sugar to combine. Add pectin and sugar to blender and process on high until thoroughly mixed. Fill clean container(s) with jam. Cover and refrigerate for immediate use or freeze. Makes about 1 pint.Cocktail from Natalie Bovis, The Liquid MuseGettin’ Figgy With AgaveFor me, Autumn is all about dark spirits, fruit liqueurs, warm spice and harvest produce. This slightly creamy drink brings a little of all of those together… with Stan's homemade fig syrup, and a spicy Southern kick from Avery Island.1 ½ oz Excellia anejo tequila½ oz Calvados (or other apple brandy aged a minimum 2 years in casks)1/3 oz homemade fig syrup1/2 oz cream8-10 drops of Tabasco Raspberry Chipotle saucePour all ingredients into a cocktail shaker. Add ice. Shake vigorously, then strain into a cocktail glass. (Optional garnish: preserved fig on a skewer)