This fried pies recipe is the kind of thing that turns an ordinary afternoon into a small celebration.
A flaky, buttery crust wrapped around sweet cinnamon apple filling, fried until golden and crisp on the outside.
It is a classic Southern hand pie, the sort of treat grandmothers have been frying up in cast iron skillets for generations.
Once you make a batch, you will understand why they never went out of style.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Total Time | 1 hour |
| Servings | 10 fried pies |
| Difficulty Level | Moderate |
If hand pies are already your thing, you will also love my Hand Pies Recipe, which walks through the basic method these fried pies build on.
Why You’ll Love This Fried Pies Recipe
There is something deeply satisfying about biting into a pie that crackles on the outside and gives way to warm, spiced apples on the inside.
This recipe delivers that every single time.
It also happens to be forgiving for a fried dessert, since the dough comes together quickly and the filling can be made ahead.
- Crispy, flaky crust with a soft, jammy filling
- Made with simple pantry staples, no fancy equipment required
- Filling can be prepped a day in advance
- Freezer friendly, so you can fry a few and save the rest
- A nostalgic, crowd-pleasing dessert for any gathering
They remind me a lot of my apple hand pies, just with that extra fried crunch that makes them impossible to stop eating.
Ingredients
You will need two separate components here, a simple buttery pastry dough and a spiced dried apple filling.
Nothing in this list is hard to find at a regular grocery store.
- For the Dough:
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk, plus more as needed
- For the Filling:
- 12 ounces dried apples
- 3 cups water
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- A pinch of salt
- For Frying and Finishing:
- 3 cups vegetable oil, for frying
- Extra all purpose flour, for dusting
- Cinnamon sugar, for dusting, optional
The filling comes together with dried fruit rather than fresh, which is the traditional approach and gives the pies a deeper, more concentrated flavor.
If you want to explore other fillings, my Butter Pie Crust Recipe is a great companion for baked versions too.
Kitchen Equipment Needed
None of this equipment is unusual, but a few good tools make the frying process much smoother and safer.
- Large mixing bowl
- Pastry cutter or food processor
- Rolling pin
- Round biscuit cutter, about 4 inches
- Medium saucepan
- Large cast iron skillet or Dutch oven
- Deep fry thermometer
- Slotted spoon
- Wire cooling rack
- Fork, for crimping and sealing
For a slightly different take on the same basic dough and filling method, take a look at my Flaky Pie Crust Recipe, which uses a similar cold butter technique.
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make fried pies at home.
They are not required, but they do make the process noticeably easier and more consistent.
1. Cast Iron Skillet
A heavy cast iron skillet holds heat evenly, which is exactly what you want when frying delicate pastry.
It prevents the hot and cold spots that lead to unevenly browned pies.
2. Deep Fry Thermometer
Oil temperature makes or breaks a fried pie.
Too hot and the outside burns before the filling warms through, too cool and the crust turns greasy, so a good thermometer takes the guesswork out completely.
3. Round Biscuit Cutter Set
Having a few different cutter sizes on hand means you can make classic 4 inch pies or smaller party sized versions with the exact same dough and filling.
Clean, even edges also help the pies seal properly.
4. Dried Apples
Good quality dried apples make a real difference in the filling.
Look for unsweetened, preservative free dried apples for the best flavor and texture once they are simmered down.
Pairing the right tools with a reliable method is what separates a soggy fried pie from a truly great one, and that is also true of my Peach Hand Pies Recipe, which uses the same frying approach.
Step-by-Step Instructions: How to Make Fried Pies
1. Make the Pastry Dough
- In a large mixing bowl, whisk together the 3 cups all purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar.
- Add the 1 cup cold cubed butter and use a pastry cutter, two forks, or a food processor to cut the butter into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Slowly pour in the 3/4 cup cold buttermilk, stirring gently with a fork just until the dough starts to come together.
- If the dough seems dry and crumbly, add more buttermilk one tablespoon at a time until it holds together when pressed.
- Turn the dough out onto a lightly floured surface, gather it into a ball, then flatten it into a disk.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes while you make the filling.
2. Cook the Apple Filling
- Place the 12 ounces dried apples in a medium saucepan and pour in the 3 cups water.
- Bring the water to a boil over medium high heat, then reduce the heat to low and let the apples simmer uncovered for about 15 to 20 minutes, until they are very soft and most of the water has been absorbed.
- Remove the pan from the heat and mash the apples with a fork or potato masher until mostly smooth, with a few small chunks remaining for texture.
- Stir in the 3/4 cup packed brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons unsalted butter, 1 tablespoon lemon juice, and a pinch of salt.
- Return the pan to low heat for another 2 to 3 minutes, stirring, until the butter has melted and the mixture is thick and jam like.
- Set the filling aside to cool to room temperature before assembling the pies.
3. Roll and Cut the Dough
- Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5 minutes so it is easier to roll.
- Lightly dust a clean work surface and a rolling pin with the extra all purpose flour.
- Roll the dough out to about 1/8 inch thickness.
- Use the 4 inch round biscuit cutter to cut out circles of dough, gathering and re rolling scraps as needed.
- You should get approximately 10 rounds of dough from this batch.
4. Fill and Seal the Pies
- Spoon about 2 tablespoons of the cooled apple filling onto the center of each dough round.
- Dip a finger in water and lightly moisten the edge of each circle to help it seal.
- Fold the dough over the filling to form a half moon shape, pressing the edges together with your fingers first.
- Press the edges firmly with the tines of a fork to crimp and seal each pie, making sure there are no open gaps where filling could leak out.
- Place the sealed pies on a floured plate or tray and refrigerate for about 10 minutes to help them hold their shape while frying.
5. Fry the Pies
- Pour the 3 cups vegetable oil into your large cast iron skillet or Dutch oven, making sure it is at least 1 inch deep.
- Heat the oil over medium heat until a deep fry thermometer reads 350 degrees Fahrenheit.
- Carefully lower 2 to 3 pies into the hot oil at a time, being careful not to overcrowd the pan.
- Fry each pie for about 2 to 3 minutes per side, turning once, until both sides are deep golden brown.
- Use a slotted spoon to lift the pies out of the oil and transfer them to a wire cooling rack lined with paper towels underneath.
- Let the oil return to 350 degrees Fahrenheit between batches before frying the remaining pies.
6. Cool and Finish
- Let the fried pies cool for about 5 minutes, since the filling inside stays very hot right out of the oil.
- While they are still warm, dust the tops lightly with cinnamon sugar if using.
- Serve the pies warm or at room temperature.
This same folding and frying technique is exactly what I use in my Fried Peach Pies Recipe, so once you have this method down, you can easily swap in other dried fruit fillings.
Tips for The Best Fried Pies
A few small details make a big difference between a good fried pie and a truly great one.
- Keep the butter and buttermilk very cold, this is what creates a flaky crust
- Do not overfill the pies, too much filling makes them harder to seal and more likely to burst
- Crimp the edges firmly and check for any gaps before frying
- Maintain a steady oil temperature of 350 degrees Fahrenheit for even browning
- Fry in small batches so the oil temperature does not drop too much
- Let the dough rest in the refrigerator, this makes it much easier to roll and handle
If you prefer working with a slightly richer, more vodka based dough for extra flakiness, my Vodka Pie Crust Recipe is worth trying with this same filling.
Serving Suggestions
Fried pies are wonderful on their own, but a few simple additions turn them into more of an occasion.
They also pair nicely with other Southern desserts if you are putting together a bigger spread.
- A scoop of vanilla ice cream on the side
- A drizzle of caramel sauce over the top
- A dusting of powdered sugar for a simple finish
- Alongside a mug of hot coffee or spiced cider
- As part of a dessert table next to Peach Turnovers
Variations of Fried Pies
Once you have the basic dough and frying method down, this recipe becomes very easy to adapt.
- Swap dried apples for dried peaches, apricots, or cherries
- Use fresh, cooked down fruit instead of dried for a brighter flavor
- Add a splash of bourbon or vanilla extract to the filling
- Try a savory version with pulled pork or barbecue chicken filling
- Bake instead of fry at 375 degrees Fahrenheit for about 20 minutes for a lighter version
For a baked, oven friendly take on a very similar flavor profile, my Dutch Apple Pie Recipe is a great option.
Storage and Reheating
Fried pies keep surprisingly 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
- Freeze baked or fried pies in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat in a 350 degree Fahrenheit oven for about 10 minutes to re crisp the crust
- Avoid microwaving if possible, since it tends to make the crust soft
If you like prepping pastry ahead of time, this same approach works well with my Lattice Pie Crust Recipe, which also freezes beautifully.
Nutritional Facts
These values are approximate and will vary based on exact ingredients and pie size, but they give a general idea of what to expect per serving.
- Calories: approximately 320 per pie
- Total Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Sugar: 18g
- Protein: 3g
- Fiber: 2g
- Sodium: 210mg
If you are tracking sugar content and want a fruit forward filling option, my Cherry Pie Filling Recipe works as a swap in this same dough.
Health Benefits of Key Ingredients
Fried pies are certainly a treat, but a few of the ingredients do offer some genuine nutritional value.
Dried apples in particular carry over most of the fiber and nutrients found in fresh fruit.
- Apples provide dietary fiber, which supports digestion
- Cinnamon has natural antioxidant properties
- Butter contains fat soluble vitamins like vitamin A
- Buttermilk offers a small amount of calcium and protein
- Lemon juice adds vitamin C and helps balance sweetness
For another dessert that leans on the natural sweetness of fruit rather than heavy added sugar, my French Apple Pie Recipe is a good one to try next.
FAQs About Fried Pies
1. Can I bake these instead of frying them?
Yes, you can bake the assembled pies at 375 degrees Fahrenheit for about 20 minutes, until golden brown.
The texture will be a bit less crisp than frying, but the flavor stays just as good.
2. Why did my filling leak out during frying?
This usually happens when the edges are not sealed tightly enough or there is too much filling inside.
Make sure to crimp firmly with a fork and check every edge before the pies go into the oil.
3. Can I use fresh apples instead of dried?
Yes, you can substitute about 3 cups of peeled, diced fresh apples cooked down with the same sugar and spices.
Just be sure to cook off any excess liquid so the filling is not too watery.
4. What is the best oil for frying these pies?
A neutral oil with a high smoke point, like vegetable oil or peanut oil, works best.
Avoid oils with strong flavors, since they can overpower the delicate filling.
5. Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept wrapped tightly in the refrigerator.
You can also freeze the dough disk for up to a month, just thaw it in the refrigerator overnight before rolling.
If pie crust troubleshooting is still on your mind after reading these, my Homemade Cherry Pie post covers a lot of the same crust and filling questions in more depth.
Southern Fried Apple Pies
Ingredients
- 3 cups all purpose flour 360g
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter 227g, cubed
- 3/4 cup cold buttermilk 180ml, plus more as needed
- 12 ounces dried apples 340g, unsweetened, preservative-free preferred
- 3 cups water 720ml
- 3/4 cup packed brown sugar 150g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter 28g
- 1 tablespoon lemon juice 15ml
- salt a pinch
- 3 cups vegetable oil 720ml, for frying (or peanut oil)
- all purpose flour for dusting
- cinnamon sugar optional, for dusting
Equipment
- Large mixing bowl
- Pastry cutter or food processor
- Rolling Pin
- Round biscuit cutter about 4 inches
- Medium saucepan
- Large cast iron skillet or Dutch oven
- Deep fry thermometer recommended for temperature accuracy
- Slotted spoon
- Wire cooling rack with paper towels underneath
- Fork for crimping and sealing
Method
- Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces remaining.
- Stir in cold buttermilk just until dough comes together. Add more buttermilk if needed. Form into a disk, wrap, and refrigerate for 30 minutes.
- Simmer dried apples in water for 15-20 minutes until soft. Mash with a fork, then stir in brown sugar, cinnamon, nutmeg, butter, lemon juice, and salt. Cook until thick and jam-like, then cool.
- Roll chilled dough to 1/8-inch thickness on a floured surface. Cut into 4-inch rounds using a biscuit cutter, re-rolling scraps as needed.
- Place 2 tablespoons of cooled filling in the center of each round. Moisten edges with water, fold into half-moons, and crimp firmly with a fork to seal.
- Refrigerate sealed pies for 10 minutes to help them hold their shape while frying.
- Heat vegetable oil to 350°F in a cast iron skillet. Fry 2-3 pies at a time for 2-3 minutes per side until deep golden brown. Drain on a wire rack.
- Let cool for 5 minutes, then dust with cinnamon sugar if desired. Serve warm or at room temperature.
Nutrition
Notes
- Keep butter and buttermilk very cold for a flaky crust. Chill the dough thoroughly before rolling.
- Do not overfill the pies — too much filling makes them hard to seal and more likely to burst during frying.
- Crimp edges firmly and check for any gaps before frying to prevent filling from leaking out.
- Maintain a steady oil temperature of 350°F. Use a deep-fry thermometer for best results.
- Fry in small batches (2-3 at a time) so the oil temperature doesn’t drop too much.
- Dried apples give a deeper, more concentrated flavor than fresh. Look for unsweetened, preservative-free varieties.
- For a baked version, place assembled pies on a baking sheet and bake at 375°F for about 20 minutes until golden.
- Store cooled pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freeze baked or fried pies in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in a 350°F oven to re-crisp.
- Swap dried apples for dried peaches, apricots, or cherries for easy variations. Add a splash of bourbon or vanilla to the filling for extra depth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There really is nothing quite like a warm fried pie fresh out of the skillet, crisp on the outside and soft and spiced on the inside.
Give this fried pies recipe a try this weekend, it is well worth the little bit of extra effort.
If you make a batch, I would love to hear how they turned out. Leave a comment below or share a photo, I always enjoy seeing your kitchens in action.
Recommended:
- Vegan Pie Crust Recipe
- Gluten Free Pie Crust Recipe
- Almond Flour Pie Crust Recipe
- Oreo Pie Crust Recipe
- Apple Cider Donuts
