Fried Pie, Anyone?

Throughout most of the South, the term fried pie refers to a self-enclosed pastry pocket loaded with stewed peaches or apples or, maybe, sweet potato filling that gets cooked in a deep-fryer until golden brown. At New Orleans' Camellia Grill, when you order a piece of hot pecan pie, they cut a slice from the whole and throw it on the grill. The bow-tied staff is quite careful to first scrape the grill of grease from hamburgers and residue of bacon and eggs that have cooked on it, but there is no avoiding their legacy in the finished piece. While not the thing for persnickety pecan pie aficionados, I kinda recommend this sweet wedge with its strangely savory grease infusion, especially if topped with ice cream, and most especially if it's after midnight and you've had too much to drink.