Fried Pies with Fruit Filling Recipe

Introduction

Fried pies are a delightful treat featuring a flaky, crispy crust filled with sweet, warm fruit filling. Perfect for a cozy snack or dessert, these hand-held pies offer a comforting combination of texture and flavor that’s sure to please any crowd.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup unsalted butter, chilled and cut into small cubes
• ½ cup cold water (or more as needed)
• 1 teaspoon vanilla extract (optional)
• 2 cups fresh or canned fruit (such as apples, peaches, or cherries), chopped
• ½ cup granulated sugar (adjust to taste depending on fruit sweetness)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice (optional, for added tartness)
• 1 teaspoon ground cinnamon (optional, for spiced fillings)
• Vegetable oil or sunflower oil for frying
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: In a large mixing bowl, combine flour, granulated sugar, salt, and baking powder. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. If using, stir in vanilla extract. Gradually add cold water, one tablespoon at a time, until the dough starts to come together.
2. Step 2: Turn the dough onto a floured surface and knead gently for a few minutes until smooth. Avoid overworking to keep the dough tender. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Step 3: Meanwhile, make the filling by combining fruit, sugar, cornstarch, lemon juice, and cinnamon in a saucepan. Cook over medium heat, stirring occasionally, until thickened and fruit is soft, about 10 minutes. Let cool slightly.
4. Step 4: Remove the chilled dough and roll it out on a lightly floured surface to about ⅛-inch thickness. Cut into 4-5 inch circles using a cutter or glass.
5. Step 5: Place 1-2 tablespoons of the fruit filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press edges firmly and crimp with a fork to seal.
6. Step 6: Heat about 2 inches of oil in a deep skillet to 350°F (175°C). Test the temperature by dropping a small piece of dough into the oil; it should bubble and float.
7. Step 7: Fry the pies a few at a time, avoiding overcrowding. Cook for 2-3 minutes per side until golden brown and crispy. Use tongs to flip carefully for even frying.
8. Step 8: Remove pies from oil and drain on paper towels. Dust with powdered sugar if desired and serve warm.

Tips & Variations

• Use a mix of fresh and canned fruits to vary flavors and textures.
• Add a pinch of nutmeg or cloves for extra warmth in the filling.
• For a savory twist, substitute fruit filling with cooked ground meat and spices.
• Chill the dough well to ensure a flaky crust that holds its shape during frying.
• Use a thermometer to maintain the oil temperature for perfect frying without soggy or burnt pies.

Storage

Store fried pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. To reheat, warm pies in a low oven (about 300°F) for 10 minutes to restore crispiness. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these pies instead of frying?

Yes, you can bake fried pies at 375°F (190°C) for 20-25 minutes or until golden brown. The texture won’t be quite as crispy as frying, but they will still be delicious.

How do I prevent the pies from leaking filling during frying?

Make sure to crimp the edges tightly with a fork and avoid overfilling the pies. Also, chilling the dough before frying helps it hold together better and reduces leaking.

Fried Pies with Fruit Filling Recipe

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4.7 from 114 reviews

Delight in these classic Southern Fried Pies featuring a flaky, buttery dough filled with a sweet and tangy fruit filling. These hand-held treats are perfectly crispy on the outside and tender on the inside, fried to a golden brown and optionally dusted with powdered sugar for an extra touch of sweetness. Ideal for a comforting dessert or snack, these fried pies showcase versatile fruit options like apples, peaches, or cherries, making them customizable to your taste preferences.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 10–12 fried pies 1x
• Category: Dessert
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Dough:

• 2 ½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ cup unsalted butter, chilled and cut into small cubes
• ½ cup cold water (or more as needed)
• 1 teaspoon vanilla extract (optional)

Filling (Fruit Filling Options):

• 2 cups fresh or canned fruit (such as apples, peaches, or cherries), chopped
• ½ cup granulated sugar (adjust to taste depending on fruit sweetness)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice (optional, for added tartness)
• 1 teaspoon ground cinnamon (optional, for spiced fillings)

Frying:

• Vegetable oil or sunflower oil for frying

Topping (Optional):

• Powdered sugar for dusting

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Add the chilled butter cubes and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs. If using vanilla extract, add it now. Gradually add cold water, one tablespoon at a time, until the dough begins to come together, adjusting as needed.
2. Knead the Dough: Transfer the dough to a floured surface and knead gently for a few minutes until smooth. Avoid overworking to keep the dough tender.
3. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
4. Make the Fruit Filling: In a medium saucepan, combine your choice of fruit with sugar, cornstarch, lemon juice, and cinnamon if using. Cook over medium heat, stirring occasionally, until the filling thickens and fruit softens, about 10 minutes. Remove from heat and allow to cool slightly.
5. Roll out the Dough: Remove chilled dough from refrigerator. On a lightly floured surface, roll the dough out to about ⅛-inch thickness.
6. Cut the Dough: Using a 4-5 inch round cutter or glass, cut dough into circles.
7. Fill the Pies: Spoon 1-2 tablespoons of cooled fruit filling into the center of each dough circle.
8. Seal the Pies: Fold dough over the filling to form a half-moon shape. Press edges together firmly then crimp with a fork to seal and add a decorative touch.
9. Heat the Oil: Pour about 2 inches of vegetable or sunflower oil into a deep skillet or frying pan. Heat over medium heat to 350°F (175°C). Test readiness by dropping a small dough piece into the oil—it should bubble and float.
10. Fry the Pies: Carefully place pies into hot oil, frying a few at a time to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Flip gently with tongs for even cooking.
11. Drain the Pies: Remove fried pies from oil and place on a paper towel-lined plate to absorb excess oil.
12. Serve: Optionally dust with powdered sugar and serve warm for the best flavor and texture experience.

Notes

• Make sure the butter is very cold to help create a flaky crust.
• Adjust sugar in the filling depending on the sweetness of your fruit choice.
• Use a candy thermometer to accurately measure oil temperature for frying.
• Do not overcrowd the pan to maintain oil temperature and crispiness.
• Fruit filling can be prepared a day in advance and refrigerated.
• For a dairy-free option, replace butter with a vegan shortening.
• If dough tears while sealing, dampen edges slightly with water to help seal.

Keywords: fried pies, southern dessert, fruit pies, fried fruit pies, homemade pies, crispy pies, peach pies, apple pies, cherry pies