Fried Apple Pies are a long time favorite of mine. Looking back, one of the things I treasure most was spending 2 weeks every summer with my Grandparents. Both sets lived on small farms in Alabama. There were cows to watch, ponds to fish in, juicy blackberries to pick, and a crab apple tree in the back yard. My Grandmother would make these Easy Fried Apple Pies, also called hand pies or pocket pies.
When I recently received some yummy baking apples from a friend I knew these were in store! In the south, we have a secret to these moist flavorful pies and it’s all in the dough. Most southern farm families made biscuits in the morning and had extra dough on hand so that is what they used. If pastry is not something you are good at you are lucky enough to buy biscuit dough in a can and that is what my grandmother always used because it’s easy and quick. You can use canned pie filling or try my slow cooker apple pie filling for a more homemade taste.
How to make Fried Apple Pies
Throw a little flour onto your counter or cutting board and roll a biscuit out until it is about 1/8” thick. I like to use a Dough Press
Place about 1 1/2 tbsp. of apple pie filling into one side of the pie. Be careful not to use too much, or you will have a hard time sealing your pie which will lead to bursting when you fry them. Dip your finger in water and run it around the 1/2 of the circle that has filling in it.
Close the dough press and squeeze it shut. While shut remove any excess dough. If you don’t have a dough press then bring the empty side of the dough over the filling and press the edges together with a fork. The water helps seal the edges so you filling does not spill out during frying. I make all my pies first and lay them on a parchment-lined cookie sheet.
Fill your frying pot halfway with peanut oil. You want the pie to be able to submerge in the oil so about 5-6 inches is good. Bring the oil to 350 degrees. Line another cookie sheet with paper towels and lay it aside. Put powdered sugar in a small strainer or use a flour sifter. I love this flour sifter
Drop the apple pocket pies into the hot oil and cook for 3-4 minutes then flip them. You will see that they brown fast and will be tempted to take them out but don’t. They will not burn as fast as you think and if you take them out too early they will be undercooked and you will have raw dough on the inside. They need to stay in the oil at least 8 minutes. I usually take the first one out and cut it in 1/2 to check it and adjust my time if needed.
Take your pies out of the oil and lay on the paper towels to drain. Immediately sprinkle with powdered sugar if desired. Allow time between batches for your oil to return to your frying temp of 350 degrees.
Let them cool for a bit before you bite into one but they are hard to resist. They are of course best the first day but you can reheat one in the microwave for breakfast (they are made of biscuits after all) or my favorite way to eat these easy fried apple pies is to serve them with a scoop of ice cream on top!
- 2 Cans Pillsbury Grand Biscuits
- Apple Pie Filling
- Powdered Sugar optional
- Water for sealing the edges of the dough
- Peanut Oil for frying
- Throw some flour onto your counter or cutting board and roll a biscuit out until it is about 1/8” thick.
- Place your dough on top of a dough press, if you have one, if not place on a flat surface.
- Place about 1 1/2 tbsp. of the apple pie filling into one side of the dough circle. Be careful not to use too much or you will have a hard time sealing your pie.
- Dip your finger in water and run it around the 1/2 of the circle that has filling in it.
- Close the dough press and squeeze it shut. While shut remove any excess dough. If you don’t have a dough press then bring the empty side of the dough over the filling and press the edges together with a fork. The water will help seal the edges so you filling does not spill out during frying.
- Lay filled uncooked pies on on a parchment-lined cookie sheet.
- Fill your frying pot 1/2 way with peanut oil. You want the pie to be able to submerge in the oil so about 5-6 inches is good.
- Bring the oil to 350 degrees.
- Line another cookie sheet with paper towels and lay it to the side. Put your powdered sugar in a small strainer or flour sifter
- Drop 3-4 pies into the hot oil at a time without over crowding and cook for about 2-3 minutes on one side then flip them. They brown fast, don't be tempted to take them out too early they need to stay in the oil at least 8 minutes.
- Take one out and cut it in 1/2 to check that it's cooked through on the inside and adjust frying time if needed.
- Take your pies out of the oil and lay on the paper towels to drain. Immediately sprinkle with powdered sugar if desired.
- Allow time between batches for your oil to return to your frying temp of 350 degrees.
