Fried apple pies are one of those Southern classics that never go out of style.
A buttery, flaky crust wraps around a warm cinnamon apple filling, then gets fried until the edges turn golden and crackly.
This fried apple pies recipe is the old fashioned version, the kind you would have found cooling on a windowsill at your grandmother’s house.
No shortcuts with canned biscuit dough here, just a simple homemade crust and a thick, spiced apple filling.
They travel well, they taste even better the next day, and they disappear fast at potlucks, fall gatherings, and Sunday dinners.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 10 hand pies |
| Difficulty Level | Moderate |
If you love a good handheld pastry, you will want to bookmark my Apple Hand Pies Recipe too, since it uses the same filling baked instead of fried.
Why You’ll Love This Fried Apple Pies Recipe
There is a reason this recipe has stuck around for generations. It hits every note you want from a Southern dessert.
Once you make a batch, you will understand why people fight over the last one in the basket.
- The crust fries up crispy on the outside and stays tender underneath
- The apple filling is thick, jammy, and packed with warm cinnamon flavor
- They are portable, so they are perfect for lunchboxes, road trips, and picnics
- The dough comes together with pantry staples, no fancy equipment required
- You can make the filling ahead of time to save on day-of prep
For a similar handheld treat with a different fruit, my Hand Pies Recipe is another favorite around here.
Ingredients
You only need a short list of ingredients to make these fried apple pies, and most of them are already sitting in your pantry.
- For the crust: all purpose flour, salt, cold unsalted butter, cold shortening, ice water
- For the filling: Granny Smith apples, granulated sugar, brown sugar, ground cinnamon, nutmeg, lemon juice, cornstarch, water
- For frying: vegetable oil or shortening
- For finishing: powdered sugar or cinnamon sugar for dusting
My Apple Pie Spice Recipe is a great way to build extra depth into the filling if you want more than plain cinnamon.
Kitchen Equipment Needed
A few basic tools make the frying and shaping process go much smoother.
- A large mixing bowl and a pastry cutter or fork
- Rolling pin
- A round biscuit cutter or a bowl about 5 inches wide for cutting dough circles
- A cast iron skillet or heavy bottomed Dutch oven for frying
- A deep fry thermometer to keep the oil temperature steady
- A spider skimmer or slotted spatula for lowering and lifting the pies
- A wire rack lined with paper towels for draining
My old fashioned Dutch Apple Pie Recipe uses many of these same tools if you would rather go the baked route.
Recommended Products for This Recipe
These are a few products I personally rely on when I make fried pies at home.
They are not required, but they make the process easier and more consistent.
1. Lodge Cast Iron Skillet
A heavy cast iron skillet holds heat steadily, which means your oil temperature will not swing wildly every time you add a pie.
That steady heat is exactly what gives these pies their even, golden crust.
2. Digital Deep Fry Thermometer
Guessing at oil temperature is the number one reason fried pies turn out greasy or burnt.
A clip on digital thermometer takes the guesswork out completely, so you fry at a consistent 350 degrees every time.
3. Stainless Steel Spider Skimmer
This tool lets you lower the pies gently into hot oil and lift them back out without splashing yourself or breaking the delicate crust.
It also drains excess oil far better than a regular slotted spoon.
4. Dried Apple Rings
If fresh apples are out of season or you want a deeper, more concentrated apple flavor, swapping in quality dried apples for part of the filling gives you that old fashioned taste many grandmothers relied on.
You might also enjoy: Caramel Apple Pie Filling Recipe
Step-by-Step Instructions: How to Make Fried Pies
1. Make the Pie Dough
- In a large mixing bowl, whisk together 2 and a half cups of all purpose flour and 1 teaspoon of salt.
- Cut in 6 tablespoons of cold unsalted butter and 4 tablespoons of cold shortening using a pastry cutter or two forks, working until the mixture looks like coarse crumbs with some pea sized pieces of fat remaining.
- Add ice water one tablespoon at a time, up to about 8 tablespoons total, stirring gently after each addition until the dough just comes together and holds when pressed.
- Turn the dough out onto a lightly floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Apple Filling
- While the dough chills, peel, core, and finely dice 4 cups of Granny Smith apples.
- Add the diced apples to a medium saucepan along with a quarter cup of water, the granulated sugar, brown sugar, cinnamon, and a pinch of nutmeg.
- Cook over medium heat, stirring occasionally, until the apples soften and release their juices, about 8 to 10 minutes.
- Stir the cornstarch into the lemon juice to form a slurry, then stir it into the apple mixture and continue cooking for 2 more minutes, until the filling thickens enough to hold its shape on a spoon.
- Remove the filling from the heat and let it cool completely to room temperature before assembling the pies, since warm filling will melt the butter in your dough.
3. Roll and Cut the Dough
- Divide the chilled dough in half and return one half to the refrigerator while you work with the other.
- On a lightly floured surface, roll the dough out to about an eighth of an inch thick.
- Use a 5 inch round cutter or the rim of a bowl to cut out circles, gathering and re rolling scraps as needed until you have 10 circles total.
4. Fill and Seal the Pies
- Spoon about 2 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a half inch border around the edge.
- Dip your finger in water and run it along the edge of the dough circle to help it seal.
- Fold the dough over the filling to form a half moon shape and press the edges together firmly.
- Crimp the sealed edge with the tines of a fork to lock in the filling and create that classic fried pie look.
5. Heat the Oil
- Pour about 2 inches of vegetable oil into your cast iron skillet or Dutch oven.
- Clip a deep fry thermometer to the side of the pan and heat the oil to 350 degrees Fahrenheit over medium heat.
- Keep an eye on the temperature throughout frying, adjusting the burner as needed to hold it steady.
6. Fry the Pies
- Using a spider skimmer, gently lower 2 to 3 pies into the hot oil at a time, being careful not to overcrowd the pan.
- Fry for about 2 to 3 minutes per side, until each pie is deep golden brown and crisp.
- Lift the pies out with the skimmer and transfer them to a wire rack lined with paper towels to drain.
- Let the oil return to 350 degrees between batches before adding the next set of pies.
7. Finish and Serve
- While the pies are still warm, dust them generously with powdered sugar or a mix of cinnamon and sugar.
- Let them cool for about 5 minutes before serving, since the filling stays very hot right out of the oil.
I learned a lot of this frying technique while developing my Mini Apple Pies Recipe, which uses the same crimped edge for a bite sized version.
Tips for The Best Fried Pies
A few small details make the difference between an average fried pie and a truly great one.
- Keep the dough cold. Warm dough is harder to shape and will not fry up as flaky.
- Cool the filling completely before assembling, otherwise the dough will soften and tear.
- Do not overfill the pies, or the seams will burst open in the hot oil.
- Maintain a steady oil temperature of 350 degrees for even browning without greasiness.
- Fry in small batches so the oil temperature does not drop too much at once.
These same principles apply if you branch out and try my French Apple Pie Recipe, where controlling temperature and moisture matters just as much.
Serving Suggestions
Fried apple pies are wonderful on their own, but a few pairings take them even further.
They also make a fantastic addition to a fall dessert spread or a holiday brunch table.
- Serve warm with a scoop of vanilla ice cream
- Drizzle with caramel sauce for an extra indulgent finish
- Pair with a mug of hot coffee or spiced cider
- Add to a dessert board alongside cookies and other handheld sweets
Read Also: Apple Cobbler
Variations of Fried Pies
Once you have the basic technique down, this recipe becomes a great base for experimenting with other fillings and flavors.
- Swap in peaches, cherries, or blueberries for a different fruit filling
- Add a caramel drizzle inside the filling before sealing for a salted caramel version
- Use a biscuit dough instead of pie dough for a softer, breadier crust
- Bake the pies at 400 degrees instead of frying for a lighter version
- Mix dried and fresh apples for a chewier, more concentrated filling
If salted caramel sounds good to you, my Salted Caramel Apple Pie Recipe leans hard into that flavor combination.
Storage and Reheating
These fried pies hold up well, which makes them great for making ahead of a gathering.
- Store cooled pies in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer storage
- Reheat in a 350 degree oven or air fryer for about 8 minutes to bring back the crisp crust
- Freeze baked and cooled pies for up to 2 months, then reheat from frozen at 350 degrees until warmed through
This pairs nicely with my Apple Cider Cinnamon Rolls Recipe if you want a whole apple themed brunch spread that reheats just as easily.
Nutritional Facts
Each fried pie comes in at roughly 260 calories, though this will vary depending on the size of your dough circles and how much filling you use.
- Calories: approximately 260 per pie
- Carbohydrates: approximately 32g
- Fat: approximately 13g
- Protein: approximately 2g
- Sugar: approximately 14g
If you are watching your intake, my Gluten Free Apple Pie Recipe offers a lighter route to the same flavors.
Health Benefits of Key Ingredients
Fried apple pies are a treat, but a few of the core ingredients bring some genuine nutritional value along for the ride.
Apples in particular are one of the more nutrient dense fruits you can bake or fry with.
- Apples are a good source of fiber, which supports digestion
- Cinnamon has natural anti inflammatory properties
- Apples contain vitamin C, which supports immune health
- Nutmeg contains small amounts of minerals like manganese and copper
For a version built around that same nutrient dense apple base, check out my Keto Apple Pie Recipe.
FAQs About Fried Pies
1. Can I bake these fried apple pies instead of frying them?
Yes, you can bake them at 400 degrees for about 20 to 25 minutes until golden brown.
Brush the tops with melted butter first to help them brown nicely, since they will not develop the same deep color without the oil.
2. Why did my pies leak filling while frying?
This usually happens when the edges were not sealed tightly enough or the filling was too warm when the pies were assembled.
Make sure the filling has cooled fully and press the crimped edges firmly with a fork before frying.
3. What is the best apple for fried pies?
Granny Smith apples are the classic choice because they hold their shape and offer a tart contrast to the sweet filling.
Honeycrisp or Braeburn apples also work well if you prefer a slightly sweeter filling.
4. Can I make the dough or filling ahead of time?
Both the dough and the filling can be made up to 2 days ahead and stored separately in the refrigerator.
This actually makes assembly and frying much faster on the day you plan to serve them.
5. What oil is best for frying these pies?
A neutral oil with a high smoke point, such as vegetable oil or canola oil, works best for frying fried apple pies.
Avoid oils with strong flavors, like olive oil, since they can overpower the delicate apple filling.
Fried Apple Pies
Ingredients
- 2 1/2 cups all purpose flour about 313g
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter 85g
- 4 tablespoons cold shortening 56g
- ice water up to 8 tablespoons (about 120ml), added 1 tablespoon at a time
- 4 cups Granny Smith apples about 4-5 medium apples, peeled, cored, and finely diced
- 1/4 cup granulated sugar 50g
- 1/4 cup brown sugar 50g, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg a pinch
- 1 tablespoon lemon juice about 15ml
- 1 tablespoon cornstarch about 8g
- 1/4 cup water 60ml, plus extra for cornstarch slurry
- vegetable oil or shortening for frying (about 2 inches deep in pan)
- powdered sugar for dusting
- cinnamon sugar for dusting (mix of cinnamon and sugar)
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Round biscuit cutter or bowl (5 inches wide) For cutting dough circles
- Cast iron skillet or heavy bottomed Dutch oven For frying
- Deep fry thermometer To keep oil temperature steady
- Spider skimmer or slotted spatula For lowering and lifting pies
- Wire rack lined with paper towels For draining
- Medium saucepan For cooking filling
- Plastic wrap
Method
- Whisk flour and salt in a large bowl. Cut in cold butter and shortening with a pastry cutter until the mixture looks like coarse crumbs with pea sized pieces of fat remaining.
- Add ice water one tablespoon at a time, stirring gently after each addition until the dough just comes together when pressed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- While the dough chills, combine diced apples, water, granulated sugar, brown sugar, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat until apples soften, about 8-10 minutes.
- Stir cornstarch into lemon juice to form a slurry, then stir into the apple mixture and cook 2 more minutes until thickened. Remove from heat and cool completely to room temperature.
- Divide the chilled dough in half. On a lightly floured surface, roll one half out to about 1/8 inch thick. Cut into 5-inch circles, rerolling scraps as needed.
- Spoon about 2 tablespoons of cooled filling onto one half of each circle, leaving a half inch border. Moisten edges with water, fold over to form a half moon, and press to seal. Crimp with a fork.
- Pour 2 inches of vegetable oil into a cast iron skillet or Dutch oven. Heat to 350°F using a deep fry thermometer. Maintain temperature throughout frying.
- Using a spider skimmer, gently lower 2-3 pies into the hot oil. Fry for 2-3 minutes per side until deep golden brown and crisp. Drain on a wire rack lined with paper towels.
- Let the oil return to 350°F between batches. While still warm, dust the fried pies generously with powdered sugar or cinnamon sugar. Let cool 5 minutes before serving.
Nutrition
Notes
- Keep dough cold: Warm dough is harder to shape and will not fry up as flaky. Return to refrigerator if it becomes too soft.
- Cool filling completely: Warm filling will soften and tear the dough during assembly. Make filling a day ahead to save time.
- Don’t overfill: Overfilled pies are prone to bursting open in the hot oil. Stick to about 2 tablespoons per pie.
- Maintain oil temperature: A steady 350°F ensures even browning without greasiness. Use a thermometer and adjust heat between batches.
- Storage: Store cooled pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Reheat in a 350°F oven or air fryer for about 8 minutes to bring back the crisp crust.
- Freezing: Freeze baked and cooled pies for up to 2 months. Reheat from frozen at 350°F until warmed through.
- Variations: Swap apples for peaches, cherries, or blueberries. Add a caramel drizzle inside for a salted caramel version.
- Baked option: Bake at 400°F for 20-25 minutes instead of frying. Brush with melted butter before baking.
- Apple choice: Granny Smith apples are classic for their tartness and ability to hold shape. Honeycrisp or Braeburn also work well.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These fried apple pies bring together everything I love about old fashioned Southern baking.
A crisp, buttery crust and a warm cinnamon apple filling that tastes like a memory from someone’s grandmother’s kitchen.
I hope you give this recipe a try soon, whether it is for a holiday table, a weekend treat, or just because you have a few apples that need using up.
If you make these fried pies, I would love to hear how they turned out.
Drop a comment below or share a photo, I always enjoy seeing your kitchens in action.
Recommended:
- Lattice Apple Pie Recipe
- Deep Dish Apple Pie Recipe
- Apple Cranberry Pie Recipe
- Caramel Apple Crisp Recipe
- Apple Pie Bread Recipe
