Easy Fried Apple Pies


I’m over the moon to be sharing this recipe for easy fried apple pies with you today! There are few things more “summery” in the South than good ol’ fried pies. I have the fondest memories of helping my Memaw make fried pies ages ago.

{yes, I made these and you can too!}

When we were discussing our upcoming weekly menu, my hubs suggested I make fried pies. Ahem. I haven’t ever really made them…the only part I helped Memaw with was crimping the edges with a fork.

Of course, I’m not one to back down from a challenge, so I asked my Mom who is an amazing cook. My sister’s mother-in-law {did you get that?} recently showed Mom {a NJ native} how to make fried pies, so Mom shared the recipe with me. I adapted it a bit and came up with my version.

I’m so happy to report that these fried pies were a smashing success and honestly, they’re easy! 🙂

Apple Filling:

  • 5 apples, peeled and thinly sliced
  • 1/2 cup water
  • 3 T. raw sugar
  • 1/4  t. sea salt,  {add more if needed}
  • 2 t. cinnamon

Place all ingredients in a medium saucepan and bring to a boil.  Then cover, reduce heat and simmer for 30 minutes or until apples are tender.  Drain and reserve liquid.

Mash apples with a potato masher or fork.  Add back liquid a little bit at a time.  If the apple mixture gets too runny, mix 2-3 tablespoons of flour in 3/4 c. of reserved liquid or water, mix well, then add it back into the mashed apples.

Set aside and allow to cool.

Fried Apple Pie Dough:

  • 2 c. flour {I used white spelt flour}
  • 3/4 t. sea salt
  • 4 T. baking powder
  • 2/3 c. coconut oil {substitution for 1/3 c. Crisco}
  • 1 c. milk
  • Extra flour

Mix dry ingredients, then cut in coconut oil with a pastry cutter.  Add milk and stir.  The dough will begin to pull away from the sides of the bowl.

Place the dough onto a {very} well floured surface – a pastry cloth or wax paper work great! Be generous with the flour!

Knead the dough for 6 minutes then pat down until 1/2″ thick or so.

Cut out biscuits until all the dough is used.

It’s so therapeutic to cut out biscuits. Ha!

To make a pie…take a cut out biscuit and pat it out.

Then roll it out in a circle until it’s about 1/8 inch thick.

Add 2 tablespoons of filling to the pie.  Trust me on this, if you add much more the filling will come leaking out.

1. Dampen one side of the dough with a bit of water. I like to have a little cup of water nearby.

2. Fold the pie in half and press edges together.

3. Crimp the edges with a floured fork.

Carefully place a pie in a skillet of hot oil.  Use tongs to gently turn when the pie is browned.

Note: Please be ever so careful with the hot oil. I’m really talented and managed to make a HUGE mess, burn myself four places, and catch the stovetop on fire. It was just a little flame that poofed up, but I had my baking soda and fire extinguisher ready just in case.


Enjoy the summery deliciousness.

You may have some apple filling leftover which works well for pancake topping, for biscuits or even as applesauce.

I took a fried pie to my 95 year old Memaw, who has an increasingly picky palate, to see what she thought. Shut. the. door.  She loved it.  Raved about it.  Seriously, that compliment made this Southern girl’s day pretty awesome. 🙂

Have you ever made fried pies?  Do you have a favorite filling?


Linked to:  Summer Recipe Party, Tasty Tuesday, I’m Lovin’ It and Funky Junk Interiors


    1. I have some dried apples to use for this recipe.I cook the dried apples in about 1(one) cup water and then add 1 Tablespoon of sugar and cinnamon to the mixture.Then when the apples get soft,Then I take them off the heat and mash the dried apples to go on the middle of the pie dough,This dough looks good to use for my dried apples!!!!!!I think I will copy this dough recipe down!!!!!Yummy!!!!!

  1. Yum! I can’t wait to try them 🙂 Having NOT grown up in the South, last summer was the very first time I had even heard of fried pies. They were an instant favorite, but I didn’t know anyone who made them–probably a good thing. Since it’s been a whole year, though, I might just have to try them out…tonight. :p

  2. Yum! I can’t wait to try them 🙂 Having NOT grown up in the South, last summer was the very first time I had even heard of fried pies. They were an instant favorite, but I didn’t know anyone who made them–probably a good thing. Since it’s been a whole year, though, I might just have to try them out…tonight. They’ll go well with the fried chicken…and then we’ll spend the rest of the week trying to unclog our arteries :p

  3. Myra,
    We all loved your fried pie sample! I tried to hide it, but of course, Dad found it and loudly asked when we got a fried pie. So I tried to sneak it out when he wasn’t looking, but since he was sitting in his chair, not sleeping, and stealing glances at me every now and then, I thought I’d better leave some to share. My bite was delicious!
    My friend, it must be noted, is a true Southern cook, so I had the BEST teacher! And if you want a more flaky, layered dough (rather than cake-like) only knead it 4-5 times (not minutes)! And, you can store the dough in the fridge and make them fresh each time you want them! Great job!

  4. This looks so easy I think I could even make them. As a child we had blackberries and dumplings (oh so delisious with fresh milk.) and I think I would like to try a fried blackberry pie. Thanks for sharing. Loved the tip about kneading only 4-5 times as I wouldn’t make it kneading for 6 minutes.

  5. Hi, friend! I’m admiring all your creative projects here so can you please share them with us at the Creative Bloggers’ Party & Hop? Hope to see you there 🙂

  6. I have to try your fried pies, my granny use to make them all the time, she used all favors, the best was raisin which I love a raisin pie also, it is sad you don’t see anyone with a raisin pie recipe anymore which back in the 1950 and 1960 you so them made alot. If someone has a good raisin pie recipe please send to me.

  7. I need a good recipe for drop dumplings, I make roll out but my husband likes drop dumplings and I can’t seem to get them right, either they fall apart or they are tough. Help please

  8. In making this recipe, I ventured into uncharted territory! I’ve made lots of biscuits and pie crusts and was intrigued with making a crust that has 4 Tbsps of baking powder (way more than anything I’ve ever used!) and one that required kneading. I think I just might always use coconut oil in pie crusts!! Great substitution! The pies turned out for the most part–except for a couple that seemed like the crust was a little gooey on the inside. Perhaps the oil was too hot or not hot enough? (They seemed to brown pretty quickly so I was thinking maybe the oil was too hot and the inside didn’t have enough time to cook.) I used a small cast iron skillet and sunflower oil, frying 2 pies at a time. We are bringing these on a camping trip:-) Any suggestions?

    1. Hi Diane! It sounds like the oil might have been a bit too hot. Did you notice the pies floating a bit in the oil as they got done? That’s usually a sign that they are cooked completely. I hope that helps!! 🙂

  9. My husband is from the south and has been craving apple pies like his grandmother used to make. Thanks for this recipe. It’s just what I was looking for. And I love that you use coconut oil instead of Crisco. We have banned the use of any hydrogenated oils in our kitchen.
    Sonia´s last blog post ..How To Remove Old Silicone Caulk

  10. My Mother-in-law used to bake these pies instead of frying them. She called them, “half moon pies”. Delicious!

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