Fried Apple Pies

Fried Apple Pies Recipe
Photo: Melina Hammer; Styling: Caroline M. Cunningham
There's enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.


Makes 1 1/2 dozen
Total time: 14 Hours, 18 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 14 Hours, 18 Minutes


2 1/2 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup shortening
3/4 cup buttermilk
Apple Filling
1 (5-oz.) package dried apples
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
Cinnamon Sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Remaining Ingredient
Vegetable oil


1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.

2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.

3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tbsp. granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.

4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tbsp. cinnamon.

5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.

6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.

Pam Lolley,

Southern Living

September 2013