Southern Fried Apple Pies
These classic Southern fried apple pies feature a flaky, buttery crust wrapped around a warm, spiced cinnamon apple filling. Fried until golden and crisp on the outside, they're the kind of nostalgic treat that grandmothers have been making in cast iron skillets for generations. This forgiving recipe comes together with simple pantry staples and delivers that deeply satisfying crackle with every bite.
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
Ingredients
For the Dough
- 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
For the Filling
- 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
For Frying and Finishing
- 3 cups vegetable oil 720ml, for frying (or peanut oil)
- all purpose flour for dusting
- cinnamon sugar optional, for dusting
Instructions
- 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.
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.
Nutrition
Serving: 1pieCalories: 320kcalCarbohydrates: 39gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 6mg
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