Old-Fashioned Southern Fried Fruit Pies (3 Ways!)

A large baking sheet lined with crumpled brown paper and topped with rows of Southern Fried Fruit Pies surrounded by fruit fillings including cherry, apple, and peach.

Old-Fashioned Southern Fried Fruit Pies (3 Ways!)

Course: Dessert

Cuisine: American / Southern U.S

Prep Time: 45

Cook Time: 20

Resting and Chill Time: 30

Total Time: 1 35

Servings:

Calories: 676kcal

Author: Kris Longwell

These Southern Fried Fruit Pies are the ultimate nostalgic comfort food, featuring a flaky, buttery crust and three mouthwatering fillings: spiced apple, juicy peach, and tart cherry. Fried to golden perfection and finished with a sweet vanilla glaze, they are a true taste of home that will have everyone reaching for seconds.

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Equipment

Food processor
Sturdy skillet for frying

Ingredients

Apple Filling

2 cups apples Granny Smith, peeled and finely diced
¼ cup brown sugar dark
1 tablespoon unsalted butter
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 tablespoon cornstarch dissolved in 1 tablespoon of water

Peach Filling

2 cups peaches peeled, pitted, and diced
¼ cup granulated sugar
½ teaspoon ground ginger
1 teaspoon lemon juice
1 tablespoon cornstarch dissolved in 1 tablespoon of water

Cherry Filling

2 cups fresh cherries bing, pitted and halved
¼ cup granulated sugar
2 teaspoon lemon juice
1 teaspoon almond extract
1 tablespoon cornstarch dissolved in 1 tablespoon of water

Fruit Pie Dough

3 cup all-purpose flour
2 tablespoon granulated sugar
1 teaspoon salt
½ cup unsalted butter cubed, and chilled in the fridge or freezer
1 large egg
½ cup water ice-cold, plus 1 to 2 tablespoon more if needed
1 teaspoon vanilla extract
vegetable oil for frying

Sweet Glaze

1 cup powdered sugar
3 tablespoon heavy cream or whole milk
1 teaspoon vanilla extract

Instructions

Make the Apple Filling

Add the apples, brown sugar, butter, cinnamon, and lemon juice to a saucepan and simmer over medium heat for about 4 to 5 minutes.
2 cups apples, ¼ cup brown sugar, 1 tbsp unsalted butter, 1 tsp ground cinnamon, 1 tsp lemon juice
Combine the cornstarch with the water (1 tbsp) and stir until dissolved. Stir in the cornstarch slurry to the apple mixture and cook for about 1 minute until thickened. Remove from the heat and transfer to a bowl to cool completely.
1 tbsp cornstarch

Make the Peach Filling

Add the peaches, sugar, ginger, and lemon juice to a saucepan and simmer over medium heat for about 4 to 5 minutes.
2 cups peaches, ¼ cup granulated sugar, ½ tsp ground ginger, 1 tsp lemon juice
Combine the cornstarch with the water (1 tbsp) and stir until dissolved. Stir in the cornstarch slurry to the peach mixture and cook for about 1 minute until thickened. Remove from the heat and transfer to a bowl to cool completely.
1 tbsp cornstarch

Make the Cherry Filling

Add the cherries, sugar, lemon juice, and almond extract to a saucepan and simmer over medium heat for about 4 to 5 minutes.
2 cups fresh cherries, ¼ cup granulated sugar, 2 tsp lemon juice, 1 tsp almond extract
Combine the cornstarch with the water (1 tbsp) and stir until dissolved. Stir in the cornstarch slurry to the cherry mixture and cook for about 1 minute until thickened. Remove from the heat and transfer to a bowl to cool completely.
1 tbsp cornstarch

Make the Fried Pie Dough

In a food processor, pulse the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp salt, ½ cup unsalted butter
In a small bowl or measuring cup, whisk the egg, ice water, and vanilla together.
1 large egg, ½ cup water, 1 tsp vanilla extract
Slowly pour the liquid into the food processor while pulsing. Continue pulsing until the dough just starts to come together. Add 1 to 2 tablespoon of water more if the mixture is too dry. It will be somewhat crumbly; this is okay.
Turn the dough onto a flour surface and knead for 1 to 2 minutes to form a smooth dough. Form the dough into a disc and wrap in plastic wrap. Chill for at least 30 minutes.

Make the Fried Fruit Pies

On a floured surface, roll the dough to ⅛-inch thickness. Use a 5-inch circle cutter (or a lid to a pot or small bowl) to cut out circles. Pull together dough scraps and roll them out to cut out more circles. You should get 10 to 11 circles.
Place 2 tablespoons of cooled filling in the center of each circle. Lightly moisten the edges with water, fold the dough over to create a half-moon, and press firmly to seal. Use a fork to crimp the edges tightly.
Fill a heavy skillet (ie, cast-iron or Dutch oven) with 1 inch of vegetable oil. Heat the oil to 350°F. Fry the pies 2 to 3 at a time, flipping from side to side occasionally, until deeply golden brown. Remove from the oil and place on a wire rack over paper towels in a baking pan. Continue with the remaining pies.
vegetable oil
Meanwhile, whisk the powder sugar, cream (or milk), and vanilla together until smooth. While the pies are still warm, drizzle the glaze over them. Serve the pies warm or at room temperature.
1 cup powdered sugar, 3 tbsp heavy cream, 1 tsp vanilla extract

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

onus Filling: If you decide to make all three fruit fillings (Apple, Peach, and Cherry), please note that you will have plenty of delicious leftovers! These fillings double as incredible preserves—try them swirled into yogurt, spooned over vanilla ice cream, or spread generously on hot buttered toast and English muffins the next morning.
Keep it Chilled: For the flakiest crust possible, make sure your pie dough stays nice and cold. If the dough starts to feel a little too soft while you’re filling the pies, just pop it back in the refrigerator for about 15 minutes before frying.
The Perfect Seal: To prevent any "filling blowouts" in the fryer, be sure to crimp the edges firmly with a fork. You can even use a tiny bit of water or egg wash on the rim to ensure a tight seal.
Oil Temperature is Key: Use a candy or deep-fry thermometer to keep your oil right at 350°F (175°C). If the oil is too hot, the outside will brown before the dough is cooked through; if it’s too low, the pies will absorb too much oil and become greasy.
The Finishing Touch: These pies are best served warm! For that classic touch, give them a generous dusting of powdered sugar or a roll in cinnamon sugar immediately after they come out of the fryer.

Nutrition