Why make this recipe
Fried pies give you a warm, sweet snack that is quick and fun to make. They are great for parties, snacks, or a simple dessert after dinner. If you like fried treats and easy fruit fillings, you will like fried pies. For a different fried treat idea, see this easy fried rice recipe for a simple savory option.
Fried Pies are small hand pies with a flaky shell and a soft fruit center. You can use apples, peaches, cherries, or mixed fruit. They cook fast and taste best warm. If you like fried cheese or sweet fried dough, you may enjoy this similar snack idea like crispy fried brie.
How to make Fried Pies
- Make the Dough: Mix 2 ½ cups flour, 1 tablespoon sugar, ½ teaspoon salt, and 1 teaspoon baking powder in a big bowl. Cut ½ cup chilled butter into small cubes. Work the butter into the flour with a pastry cutter or your fingers until it looks like coarse crumbs. Add 1 teaspoon vanilla if you like. Add ½ cup cold water slowly, 1 tablespoon at a time, until the dough just comes together.
- Knead the Dough: Turn dough onto a floured surface. Knead gently a few times until smooth. Do not overwork it.
- Chill the Dough: Wrap dough in plastic and chill for at least 30 minutes.
- Prepare the Fruit Filling: In a saucepan combine 2 cups chopped fruit, ½ cup sugar (adjust to taste), 1 tablespoon cornstarch, 1 tablespoon lemon juice (optional), and 1 teaspoon cinnamon (optional). Cook over medium heat, stirring, until it thickens and fruit softens, about 10 minutes. Let cool a bit.
- Roll out the Dough: Roll dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the Dough: Use a 4–5 inch round cutter or glass to cut circles.
- Fill the Pies: Put 1–2 tablespoons of the cooled filling in the center of each circle.
- Seal the Pies: Fold the circle into a half-moon. Press edges tightly and crimp with a fork.
- Heat the Oil: Heat about 2 inches of vegetable or sunflower oil to 350°F (175°C). Test with a small dough piece — it should bubble and float.
- Fry the Pies: Fry a few at a time. Cook 2–3 minutes per side until golden and crisp. Flip with tongs for even color.
- Drain the Pies: Place fried pies on paper towels to remove extra oil.
- Serve: Let cool a little, then dust with powdered sugar and enjoy.
For a guide to frying with care and for alternative frying tips, you can read about frying techniques such as those used in gluten free fried rice, which also shows safe pan use and heat control.
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
Ingredient notes:
- Flour: All-purpose flour gives structure and a crisp dough.
- Butter: Cold butter makes the dough flaky and tender.
- Fruit Filling: Your fruit adds the main flavor. Sugar and cornstarch make the filling thick and sweet.
- Sugar: Sugar in dough and filling adds mild sweetness.
- Oil: Vegetable or sunflower oil fries well and keeps flavor neutral.
How to serve Fried Pies
Serve fried pies warm. Dust them with powdered sugar. You can serve them with a scoop of vanilla ice cream or a small bowl of whipped cream. They also pair well with coffee or tea.
How to store Fried Pies
- Short term: Keep cooled pies in an airtight container at room temperature up to 1 day.
- Refrigerate: Store in the fridge up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp the crust.
- Freeze: Freeze baked, cooled pies in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until hot.
Tips to make Fried Pies
- Keep the butter cold for a flaky crust.
- Do not overfill the pies to avoid leaks.
- Seal edges well and crimp with a fork.
- Test oil with a small dough scrap to learn correct frying heat.
- Fry in small batches so the oil temperature stays steady.
- For frying tips you can also learn from other fried recipes like this fried rice guide which shows batch cooking ideas and heat control.
Variation (if any)
- Mini pies: Cut small circles for bite-size fried pies.
- Savory option: Use cheese and cooked vegetables for a savory hand pie.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour (cook time similar).
- Different fillings: Try apple-cinnamon, peach, cherry, or mixed berry fillings.
- Baked version: Brush with egg wash and bake at 400°F for 15–20 minutes until golden.
FAQs
Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid, then cook with sugar and cornstarch to thicken before filling.
Q: Can I bake these instead of frying?
A: Yes. Brush with egg wash and bake at 400°F for 15–20 minutes until golden. The crust will be less oily.
Q: How do I stop pies from leaking?
A: Use less filling, press edges firmly, and crimp with a fork. Chill dough before cutting to help seal.
Q: What oil is best for frying?
A: Use neutral oils with high smoke points, like vegetable or sunflower oil.
Q: Can I make the filling ahead?
A: Yes. Make and cool the filling, then store it in the fridge for up to 3 days before using.
Conclusion
Fried pies are an easy, tasty dessert you can make at home with simple ingredients and quick steps. For a classic regional version, see this NeighborFood Amish apple fry pie recipe for more ideas and serving notes.
Fried Pies
Ingredients
Method
- Mix flour, sugar, salt, and baking powder in a big bowl.
- Cut chilled butter into small cubes and work into the flour mixture until it resembles coarse crumbs.
- Add vanilla (if using) and then cold water slowly until the dough just comes together.
- Knead gently on a floured surface until smooth, being careful not to overwork.
- Wrap dough in plastic and chill for at least 30 minutes.
- In a saucepan, combine chopped fruit, sugar, cornstarch, lemon juice (if using), and cinnamon (if using).
- Cook over medium heat, stirring, until thickened and fruit softens, about 10 minutes.
- Let cool slightly.
- Roll out dough on a lightly floured surface to about 1/8 inch thickness.
- Use a 4–5 inch round cutter to cut circles.
- Place 1-2 tablespoons of cooled filling on each circle.
- Fold the circle into a half-moon shape, press edges tightly, and crimp with a fork.
- Heat oil in a deep frying pan to 350°F (175°C).
- Fry pies in batches for 2-3 minutes on each side until golden.
- Drain on paper towels and dust with powdered sugar before serving.