NEW HAVEN — Last week, Tammy Shattuck, 50, introduced Field Days fairgoers to her fried pies at her treat’s debut at the event.

The North Clarendon resident transformed this classic fork-and-knife-dessert into a mobile handheld, with all of the wonderful pie parts intact, but contained within a more petite semicircle pie-crust package.

It was perfect for strolling the muddier-than-usual fairgrounds, peering over fences at animals or watching the demolition derby.

Shattuck’s mobile alternative for a sweet fair snack beats the classic and challenging-to-eat fried dough in the convenience category. After receiving the treat in its parchment paper sleeve, I was thankful I wasn’t experimenting with tactics to eat a traditional slice of sweet and sugary pie. I watched one fairgoer employ the “hold-the-parallel-plate-edges-and-nibble-the-front” technique, only to eventually be forced to slide the snack forward.

Shattuck was inspired to sell these handheld fried halfmoons — filled with your choice of apple, caramel apple, cherry, strawberry rhubarb, apricot raspberry, blackberry, blueberry, raspberry or peach — after her brother revealed the pie-cooking tactic he saw elsewhere. “They did out West,” she said.

Shattuck assured a tentative customer that they are “absolutely” tastier than your average pie.

On the first day of Field Days, which kicked off on a rainy Tuesday, Aug. 8, she wasn’t sure if she’d be taking her stand to any more events. But by the following evening, about midway through the G. Stone Motors Demolition Derby, business was booming and it was looking like her fried pies have a bright future at other fairs.

Among the food booths another featured fried snack was also inspired by the West.

Cassandra Wagner, 28, from Richmond, was selling fried cheese curds with just one more Field Days under her belt than Shattuck. She sells at Vermont events similar to Field Days.

“I’m from Wisconsin originally. And so (fried cheese curds) was a huge part of my childhood,” Wagner said.

At Wagner’s stand, a rectangular chalkboard adorning her businesses name, The Curdeous Cow, listed the various dipping sauces she offers: marinara, maple syrup, homemade ranch, homemade spicy ranch or homemade creamy horseradish.

She said kids usually opt for the maple syrup option.

These beer-battered fried nuggets have their origins at Rodgers Farmstead in Berlin. Wagner noted that this is where she sources her curds, and wanted to ensure that their home got a shoutout.

TAMMY SHATTUCK, LEFT, and her assistant, Jennafyr, are ready to hand out more fried food at their booth on the first day of Field Days last Tuesday.
Independent photo/Sophia Afsar-Keshmiri