What’s more comforting than the aroma of freshly fried pies wafting through the kitchen? While traditional apple pie is a timeless American classic, fried apple or peach pies bring a crispy, handheld twist that makes dessert even more exciting. With golden, flaky crusts and warm cinnamon-spiced fruit filling, these little pockets of sweetness are the kind of treat that instantly transports you to childhood memories, county fairs, and family gatherings.
Whether you’re planning a 4th of July cookout, organizing a cozy holiday dinner, or simply craving something indulgent, fried fruit pies are a dessert worth making. They’re simple, delicious, and endlessly customizable.
Why This Recipe Works So Well
These handheld pies combine everything people love about pie with the irresistible crunch of frying. Here’s why they’re so special:
Crispy & Golden Goodness
Unlike baked pies, frying gives the crust a delightful crunch that makes each bite feel indulgent. The outside is crisp, while the inside remains soft and pillowy.
Sweet, Spiced Filling
The fruit filling—whether apple or peach—gets simmered with cinnamon, sugar, and a touch of butter. This creates a gooey, caramel-like center that pairs perfectly with the fried dough.
Perfect for Any Occasion
From summer BBQs to holiday feasts, these pies shine in every setting. They’re portable, easy to share, and can even be made ahead of time and reheated before serving.
Ingredients You’ll Need
You can choose between dried fruit or fresh apples for the filling. Both methods deliver outstanding results.
For Dried Fruit Filling:
- 8 ounces dried apples or dried peaches
- 1 cup water
- 1/3 cup sugar
- 1 tablespoon butter
- 1 teaspoon cinnamon or apple pie spice
For Fresh Apple Filling (optional):
- 2 tablespoons butter
- 4 apples, peeled, cored, and chopped
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
For the Crust and Frying:
- 1 can jumbo refrigerated flaky biscuits
- Vegetable oil, for frying
Step-by-Step Instructions
Step 1: Prepare the Filling
If using dried fruit:
- In a saucepan, combine dried apples or peaches with water.
- Bring to a boil, then cover and reduce heat.
- Simmer for about 30 minutes, or until the fruit becomes soft and plump.
- Remove from heat, mash slightly if the pieces are too large, then stir in sugar, butter, and cinnamon.
- Let cool completely before assembling.
If using fresh apples:
- In a large sauté pan, melt butter over medium heat.
- Add chopped apples, sugar, cinnamon, and lemon juice.
- Cook for about 15 minutes, stirring occasionally, until the apples soften and release their juices.
- Mash slightly to thicken the texture, then cool before using.
Step 2: Roll Out the Biscuits
- Lightly flour your work surface.
- Take each refrigerated biscuit and roll it into a 5-inch circle.
- This step ensures you have enough dough to fully enclose the filling.
Step 3: Assemble the Pies
- Place about 1 tablespoon of cooled fruit filling onto half of each biscuit circle.
- Wet the edges with a little water to help seal.
- Fold the biscuit over the filling, creating a half-moon shape.
- Use a fork dipped in flour to firmly crimp the edges and seal tightly.
Step 4: Fry the Pies
- In a heavy skillet, pour vegetable oil to about 1/2-inch depth (or use a deep fryer).
- Heat oil to 370°F. Using a thermometer ensures accuracy and prevents greasy pies.
- Fry the pies in small batches, turning once, until golden brown and crispy on both sides. This usually takes about 2–3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
Step 5: Serve and Enjoy
- Serve warm for the best flavor and texture.
- Dust with powdered sugar, drizzle with caramel, or enjoy plain.
Tips for Success
These fried pies are straightforward, but a few pro tips can help you achieve bakery-worthy results:
- Don’t Overcrowd the Pan: Fry only a few pies at a time. Overcrowding drops the oil temperature and makes pies greasy.
- Check the Oil Temperature: Too hot, and the crust will burn before the inside cooks. Too cool, and the pies absorb oil. A candy thermometer is your best friend here.
- Seal Edges Properly: Use a fork to press the dough edges firmly. Any gaps will cause filling to leak into the oil.
- Cool the Filling: Never add hot filling to the dough, or it may weaken the seal.
- Try Different Fruits: Apples and peaches are classics, but cherries, blueberries, or pears make excellent variations.
Serving Suggestions
These pies are delicious on their own, but you can elevate them with creative pairings:
- With Ice Cream: Vanilla or graham cracker ice cream pairs perfectly with warm, crispy pies.
- With Whipped Cream: A dollop of whipped cream adds lightness and balance.
- With Caramel Drizzle: For extra indulgence, drizzle caramel sauce over the pies before serving.
- At Breakfast: Serve alongside coffee or tea as a sweet morning treat.
- Party Platter: Dust with powdered sugar and arrange on a tray for a beautiful dessert spread.
Why This Dessert is Iconic
Fried fruit pies have deep roots in American food culture, especially in the South. They were once a practical way to preserve and transport fruit, and today, they remain a beloved comfort food. Their appeal lies in their simplicity—minimal ingredients, easy preparation, and maximum flavor.
These pies are also versatile: you can make them ahead, freeze them, or even bake them instead of frying if you prefer a lighter option. No matter the occasion, they capture the essence of home cooking and celebration.
Frequently Asked Questions
Can I bake these pies instead of frying?
Yes, for a lighter version, bake at 375°F for about 15–20 minutes until golden brown. They won’t be as crispy but are still delicious.
Can I freeze fried pies?
Absolutely. Once cooled, wrap each pie in plastic wrap and store in a freezer bag for up to 2 months. Reheat in the oven at 350°F until warmed through.
Do I have to use canned biscuits?
No. You can make homemade pie dough or use pre-made pie crust. Biscuits are a convenient shortcut that creates a fluffy, tender crust.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil all work well. Choose one with a high smoke point.
Can I use fresh peaches instead of dried?
Yes. Fresh peaches can be cooked the same way as fresh apples with sugar, butter, cinnamon, and a little lemon juice.
Final Thoughts
Fried apple or peach pies are more than just a dessert—they’re a celebration of tradition, comfort, and creativity. With their crisp golden crust, gooey fruit filling, and irresistible aroma, they’re the kind of treat that makes any gathering feel special.
From summer picnics to cozy winter evenings, these pies are a guaranteed crowd-pleaser. Serve them warm, share them with friends and family, and watch as they disappear faster than you can fry the next batch.