Fried Fruit Pies Recipe

Introduction

Fried pies are a delightful treat featuring a crispy, golden crust filled with sweet, fruity goodness. Perfect for a cozy snack or dessert, these hand-held pastries are easy to make and endlessly customizable with your favorite fillings.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup unsalted butter (chilled and cut into pieces)
• 4-6 tablespoons cold water (adjust as needed)
• 1 teaspoon vanilla extract (optional)
• 2 cups fruit (fresh or canned, e.g., apples, peaches, cherries)
• 1-2 tablespoons additional granulated sugar (adjust based on fruit sweetness)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice (optional)
• 1 teaspoon ground cinnamon (optional)
• 2 cups vegetable or sunflower oil (for frying)
• 1 cup powdered sugar (for dusting)

Instructions

1. Step 1: In a large bowl, mix together all-purpose flour, granulated sugar, salt, and baking powder. Cut in the chilled unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Step 2: Gradually add cold water, a tablespoon at a time, mixing until a dough forms. The dough should be slightly sticky but manageable. Optionally, stir in vanilla extract before forming the dough.
3. Step 3: Gently knead the dough on a floured surface just until smooth. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. Step 4: To prepare the filling, combine your chosen fruit with additional sugar, cornstarch, lemon juice, and cinnamon in a saucepan. Cook over medium heat for about 10 minutes, stirring frequently until thickened. Remove from heat and let cool completely.
5. Step 5: Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a 4–5 inch round cutter or glass to cut out circles.
6. Step 6: Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish.
7. Step 7: Heat vegetable or sunflower oil in a frying pan to 350°F (175°C). Fry the pies for 2–3 minutes on each side, or until golden brown and crisp.
8. Step 8: Remove the fried pies with a slotted spoon and drain them on paper towels to remove excess oil. Dust generously with powdered sugar before serving.

Tips & Variations

• For a flakier crust, keep the butter very cold and avoid overworking the dough.
• Try different fruit fillings like blueberry, strawberry, or sweet potato for seasonal variety.
• Add a pinch of nutmeg or ginger to the filling for extra warm spice notes.
• If you prefer baking, bake the pies at 375°F (190°C) for 20-25 minutes until golden instead of frying.

Storage

Store leftover fried pies in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat briefly in a preheated oven at 350°F (175°C) for 5-7 minutes rather than microwaving. For longer storage, freeze un-fried pies in a single layer and cook from frozen, adding a couple of extra minutes to frying time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned fruit for the filling?

Yes, canned fruit works well. Make sure to drain excess syrup before cooking to avoid a runny filling.

What oil is best for frying the pies?

Vegetable or sunflower oil are good choices because they have a high smoke point and neutral flavor, which helps achieve a crispy crust without burning.

Fried Fruit Pies Recipe

Print Recipe

★★★★★

4.7 from 90 reviews

These delicious Fried Pies feature a flaky homemade dough filled with a sweet fruit filling and fried to golden perfection. Crispy on the outside and warm with fruity goodness inside, they’re dusted with powdered sugar for a classic Southern-inspired treat perfect for dessert or an indulgent snack.

• Author: Nethan
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 8–10 fried pies 1x
• Category: Dessert
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Dough

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 1/2 teaspoon Salt
• 1 tablespoon Baking powder
• 1/2 cup Unsalted butter (Chilled and cut into pieces)
• 4–6 tablespoons Cold water (Adjust as needed)
• 1 teaspoon Vanilla extract (Optional)

Filling

• 2 cups Fruit (fresh or canned, e.g., apples, peaches, cherries)
• 1–2 tablespoons Additional granulated sugar (Adjust based on fruit sweetness)
• 1 tablespoon Cornstarch
• 1 tablespoon Lemon juice (Optional)
• 1 teaspoon Ground cinnamon (Optional)

Frying and Finishing

• 2 cups Vegetable or sunflower oil (For frying)
• 1 cup Powdered sugar (For dusting)

Instructions

1. Making the Dough: In a large bowl, combine all-purpose flour, granulated sugar, salt, and baking powder. Cut in the chilled unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water a tablespoon at a time, mixing gently until a slightly sticky, manageable dough forms. Knead lightly on a floured surface just until smooth, then wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
2. Preparing the Filling: In a saucepan over medium heat, combine your choice of fruit with additional sugar, cornstarch, lemon juice, and ground cinnamon. Cook for about 10 minutes, stirring frequently, until the mixture thickens to a jam-like consistency. Remove from heat and allow the filling to cool completely before assembling.
3. Assembling the Pies: Roll the chilled dough on a floured surface to approximately 1/8-inch thickness. Use a round cutter or a glass to cut out circles about 4 to 5 inches in diameter. Spoon a moderate amount of cooled fruit filling into the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Crimp edges with a fork to ensure they remain closed during frying.
4. Frying the Pies: Heat vegetable or sunflower oil in a frying pan over medium-high heat until it reaches 350°F (175°C). Carefully place the pies in the hot oil, frying them for 2 to 3 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove the pies and drain them on paper towels to remove excess oil.
5. Finishing Touches: Once slightly cooled, dust the fried pies generously with powdered sugar. Serve warm or at room temperature for a delightful sweet treat.

Notes

• Adjust sugar in the filling depending on the sweetness of your fruit.
• Ensure the oil temperature stays consistent for even frying.
• Do not overfill the pies to prevent filling leakage during frying.
• The dough can be chilled longer or even refrigerated overnight for convenience.
• Use a thermometer for accuracy when frying to avoid greasy or undercooked pies.

Keywords: fried pies, fruit pies, Southern dessert, homemade fried pies, fruit-filled pastries, fried fruit pies