Easy Fry pie recipe: Old-Fashioned Fried Apple Pies

Easy fry pie recipe — These Old-Fashioned Fried Apple Pies are an irresistible dessert that brings together flaky, golden pastry and a sweet, spiced apple filling, creating the perfect handheld treat. With each bite, you’ll get that satisfying crunch of the fried dough, followed by a warm burst of cinnamon and nutmeg-spiced apples. These pies are a nostalgic throwback to traditional Southern comfort food, making them the ultimate dessert for any occasion.

This fried pie recipe is incredibly versatile—you can enjoy them fresh out of the fryer, sprinkled with cinnamon sugar, or topped with a sweet powdered sugar glaze for extra indulgence. Whether you’re making them for a family gathering, a weekend treat, or preparing a batch for holiday gifts, these homemade fried pies are sure to be a hit. Plus, they’re easier to make than you might think! 

A Homemade Fry Pie Recipe Straight from the Heart

If there’s one dessert that instantly transports me back to childhood, it’s pie—specifically, apple pie and fry pies. Growing up, classic baked apple pies were a staple in my family, especially during the holidays. But it wasn’t until I visited a local Amish market one summer that I discovered the joy of handheld fry pies—and I’ve been hooked ever since.

These golden, flaky pastries filled with warm, gooey fruit filling are everything I love about traditional pie, but in a perfectly portable package. That first bite of an Amish-style apple fry pie, with its crisp fried crust and sweet glaze, was unforgettable. Ever since, I’ve been making my own at home, experimenting with different fillings and doughs to recreate that nostalgic flavor.

In this post, I’m sharing my favorite homemade fry pie recipe—a delicious fusion of tradition and simplicity. Whether you’re familiar with Amish desserts or just love the idea of a deep-fried fruit pie, this recipe will walk you through everything you need to know. From crafting the perfect dough to sealing and frying, you’ll learn how to make fry pies that are crisp on the outside, soft on the inside, and filled with love in every bite.

Homemade fried apple pies 

With a few simple ingredients, you can create the best apple fry pies, filled with a rich apple filling and encased in buttery, flaky pastry. If you’re a fan of classic apple pie, you’re going to love this portable, deep-fried version. And don’t worry if frying isn’t your thing—you can also bake these pies for a slightly healthier alternative without losing any of the deliciousness.

Best Apple Pies recipe 

Whether you’re a seasoned pie maker or a beginner, this fry pie recipe will walk you through every step, ensuring perfect pies every time. These apple hand pies are perfect for serving at picnics, potlucks, or alongside a scoop of vanilla ice cream for a truly decadent dessert. You can even customize the filling with your favorite fruits, adding dried fruit or berries, making this recipe as flexible as it is delicious. Trust us, these fried apple pies are guaranteed to become a family favorite! With flaky pie crust, these delicious apple fruit pies are the best! 

In this fry pie recipe we’re covering 

Why is it called fry pie 

A “fry pie” gets its name from the method of cooking—it’s a small, handheld pie that’s fried rather than baked. Traditionally, these pies are made by filling dough with sweet or savory fillings, folding it over, and sealing the edges before frying it in hot oil. The frying process gives the pastry a crispy, golden exterior while keeping the filling soft and warm. This method creates a delicious contrast between the crunchy crust and the flavorful filling inside. As the homemade pie crusts dry in a large skillet they become flaky, golden and irresistible!

Fry pies are often associated with Southern and Amish cooking, where they’ve been a popular dessert for generations. We’ve all heard of  Amish Fry Pies originally from Amish country. Fey pies are similar to turnovers or empanadas but distinguished by their deep-frying process, which makes them unique and extra indulgent compared to regular baked pies.

What is the best oil to fry pie in?

The best oil for frying pies is one with a high smoke point and a neutral flavor. Some top choices include:

1. Vegetable Oil: This is a common go-to for frying because it’s affordable, neutral-tasting, and has a high smoke point (around 400°F/204°C).

2. Canola Oil: Another great option with a high smoke point (around 400°F/204°C) and a mild flavor, making it perfect for ensuring your fry pies taste like the filling and dough rather than the oil.

3. Peanut Oil: Known for its high smoke point (about 450°F/232°C) and ability to withstand high frying temperatures, peanut oil is a good choice for crispy, golden pies. It also has a slightly nutty flavor, but it’s subtle enough not to overpower the pies.

4. Sunflower Oil: This oil has a high smoke point (about 440°F/227°C) and a neutral flavor, making it another excellent choice for frying pies.

Avoid using oils with low smoke points, like butter or olive oil, as they may burn before your pies are fully cooked.

Tip: fry the hand pies in plenty of oil, almost like you were lightly deep frying the pies in a frying pan, Cast iron skillet or large skillet. 

How do you keep fry pies from getting soggy 

To prevent fry pies from getting soggy, consider these tips:

1. Use a Flaky Dough: Ensure your pastry is made with cold ingredients and minimal mixing. This helps create a flaky texture that holds up better during frying. If you choose to make these delicious hand pies with puff pastry rather than homemade pie dough, keep the grocery store pie dough chilled in the refrigerator. 

2. Seal Well: Make sure to seal the edges of the pies tightly. Use a fork to crimp the edges, ensuring no filling leaks out during frying.

3. Don’t Overfill: Be mindful of how much filling you add. Overfilling can cause the pies to burst and lead to sogginess.

4. Pre-cook the Filling: Cooking the fruit filling before using it allows excess moisture to evaporate, resulting in a thicker filling that won’t make the crust soggy.

5. Use High Heat: Fry the pies at the right temperature (around 350°F/175°C). If the oil is too cool, the crust absorbs more oil, leading to a soggy texture.

6. Drain Properly: After frying, place the pies on a wire rack or paper towels to drain excess oil. Avoid letting them sit in oil, which can make them soggy.

7. Serve Immediately: Fry pies are best enjoyed fresh. If you need to store them, keep them uncovered in a single layer to maintain crispness.

By following these tips, you can ensure your fry pies remain deliciously crispy!

Fry pie recipe tips and tricks 

    1.    Handle the dough gently: Avoid overworking the crust, as it can make the dough tough and bland. Add the water gradually, about a tablespoon at a time, until the dough just comes together. Use ice-cold water to keep the shortening or butter from softening, which helps create a flakier crust.

    2.    Roll the dough thin: To ensure the crust cooks through without becoming too dark or overly crispy on the outside, roll the dough to about ⅛-inch thickness. This is thinner than you might expect, but it will hold together if the dough is made well. Keep in mind that the more you roll the dough, the tougher it will become once fried or baked.

    3.    Pierce before frying: Use a fork to gently pierce the pies before frying. This allows steam to escape, preventing large air bubbles and helping the pie cook more evenly throughout.

    4.    Add a sweet drizzle: For extra presentation and sweetness, make a drizzle using powdered sugar, a splash of vanilla, and a bit of cold milk. Drizzle it over the pies for a delicious finish.

    5.    Try a cinnamon-sugar sprinkle: If you prefer a classic touch, sprinkle the pies with a mixture of cinnamon and sugar while they’re still hot from the fryer or oven. This gives them a delightful crunch and a sweet-spicy flavor.

    6.    For extra filling lovers: If you enjoy a generous amount of filling, feel free to double the apple filling portion. More filling means even more delicious flavor in every bite!

Easy fry pie recipe ingredients 

You need some easy to get simple ingredients to make these delicious fry pies. You should be able to get all the dry ingredients, fruits and wet ingredients at your local grocery store. There’s no special ingredients needed to make these little pies! Here’s a breakdown of the ingredients in the fried pie dough and apple filling, along with what they contribute to the final recipe:

Best Fried Pie Dough Ingredients

– All-purpose flour (2 cups): This forms the base of the dough, providing structure. It’s versatile and perfect for creating a flaky and tender crust.

– Salt (1 teaspoon): Adds flavor to the dough and balances the sweetness of the filling. It also enhances the overall flavor of the pastry.

– Shortening (½ cup, chilled): Shortening helps create a tender and flaky crust by preventing too much gluten formation. Chilling it keeps it from melting too quickly, making the dough easier to work with and resulting in a more delicate texture.

– Cold water (½ cup): Cold water helps bring the dough together without melting the shortening. The colder the water, the flakier the crust, as it keeps the fat solid until baking or frying, allowing it to melt into layers later.

Apple Fry Pie Filling Ingredients

– Apples (2-4, peeled, cored, and diced): The star of the filling, fresh apples provide sweetness, a bit of tartness, and a soft, comforting texture once cooked. Their natural pectin helps thicken the filling.

– Dark brown sugar (½ cup, packed): Brown sugar adds sweetness and a rich, molasses-like flavor to the filling. It also helps to caramelize the apples slightly, deepening the flavor.

– Ground cinnamon (1 teaspoon): This warm spice complements the apples perfectly, giving the filling that classic apple pie taste. It adds warmth and depth to the filling.

– Nutmeg (⅓ teaspoon): Nutmeg adds a slightly spicy, nutty flavor that enhances the warmth of the cinnamon and elevates the overall flavor of the filling.

– Oil for frying (about 1 quart): Used for frying the pies, the hot oil crisps up the pastry, giving it a golden, crunchy exterior while keeping the inside soft and delicious.

Each ingredient plays a vital role in creating the perfect fried pies, from the flaky dough to the rich and warmly spiced apple filling. Together, they make these pies irresistibly delicious.

Substitutions for fry pies 

Here are some great substitutes for shortening and brown sugar in recipes:

Substitutes for Shortening:

1. Butter:

   – Ratio: Use 1 cup of butter for 1 cup of shortening.

   – Texture: Butter adds a rich flavor but has more water, so baked goods may be slightly less crisp.

   – Tip: For flakier pie crusts, use cold butter.

2. Coconut Oil:

   – Ratio: Use 1 cup of solid coconut oil for 1 cup of shortening.

   – Texture: Coconut oil provides a similar texture, especially in pie crusts and pastries.

   – Tip: It will add a slight coconut flavor, which can complement certain recipes.

3. Vegetable Oil (for frying):

   – Ratio: Use an equal amount of vegetable oil for frying instead of shortening.

   – Tip: This won’t work for dough or pastry, but it’s a good alternative for frying pies.

4. Margarine:

   – Ratio: Use 1 cup of margarine for 1 cup of shortening.

   – Texture: Similar to butter, margarine adds moisture due to its water content, which can make baked goods softer.

   – Tip: Make sure it’s cold when used in pie dough or pastries.

Substitutes for Brown Sugar:

1. White Sugar + Molasses:

   – Ratio: For each cup of brown sugar, use 1 cup of white sugar mixed with 1 tablespoon of molasses for light brown sugar, or 2 tablespoons for dark brown sugar.

   – Flavor: This mimics the deep flavor of brown sugar.

2. Coconut Sugar:

   – Ratio: Use 1 cup of coconut sugar for 1 cup of brown sugar.

   – Flavor: Coconut sugar has a similar caramel flavor, making it a great natural substitute.

   – Tip: It doesn’t have the same moisture as brown sugar, so it may make baked goods a little drier.

3. Maple Syrup or Honey:

   – Ratio: Use ¾ cup of maple syrup or honey for 1 cup of brown sugar, but reduce liquid in the recipe by ¼ cup.

   – Flavor: These add a more complex sweetness, but keep in mind the texture will change, and baked goods might be a bit softer.

4. Turbinado or Demerara Sugar:

   – Ratio: Use 1 cup of either sugar for 1 cup of brown sugar.

   – Texture: These sugars have larger crystals, so they’ll provide more crunch and less moisture compared to brown sugar.

5. Date Sugar:

   – Ratio: Use 1 cup of date sugar for 1 cup of brown sugar.

   – Flavor: It’s naturally sweet and slightly caramel-like, though it doesn’t dissolve as well as brown sugar.

These substitutes work well in most recipes, though texture and flavor can vary slightly!

Old fashioned fried apple pies: Easy fried pie recipe 

These Old-Fashioned Fried Apple Pies are the perfect nostalgic treat, featuring a flaky, golden crust filled with warm, spiced apple goodness. This is the best fry pie recipe for anyone craving a sweet, comforting dessert that’s easy to make and bursting with classic apple pie flavors. Whether enjoyed fresh out of the fryer or as a handheld snack, these pies are a delicious nod to traditional, homemade goodness!

Fry pie recipe ingredients:

Pastry:

• 2 cups all-purpose flour (240g)
• 1 teaspoon salt (5g)
• ½ cup shortening, chilled (115g)
• ½ cup cold water (120ml)

Apple Filling:

• 2-4 apples, peeled, cored, and diced (about 250g-400g)
• ½ cup packed dark brown sugar (100g), or to taste
• 1 teaspoon ground cinnamon (2.6g), or to taste
• ⅓ teaspoon nutmeg (0.7g)

How to make the best easy fried pie dough 

1. Prepare the pastry: In a large bowl, sift together the flour and salt. Cut in the chilled shortening using two knives or a pastry blender until the mixture looks like coarse crumbs.
2. Add water gradually: Stir in cold water, 1 tablespoon at a time, using a fork to mix until the dough starts to hold together. Be careful not to add too much water—the dough should form a ball when squeezed. Wrap it in plastic wrap and refrigerate for about 30 minutes.

How to make fry pies

1. Make the apple filling: In a saucepan, add the diced apples. Mix the brown sugar, cinnamon, and nutmeg, then pour this mixture over the apples and toss to coat. Cook over low heat, covered, until the apples soften. Mash them into a thick applesauce-like consistency, then set aside to cool.
2.  Roll out the dough: On a lightly floured surface, roll out the chilled dough until it’s about ⅛-inch thick. Use a large cookie cutter to cut out eight 4-inch rounds.
3.  Assemble the pies: Place a heaping tablespoon of the apple filling in the center of each dough round. Moisten the edges with a little cold water, fold the dough over to form a half-moon shape, and press the edges together with a fork to seal. Repeat this process for the remaining dough and filling. 
4.  Heat the oil: In a deep fryer or large saucepan, heat the oil to 375°F (190°C).
5.  Fry the pies: Carefully lower the pies into the hot oil in batches. Fry each pie for about 2 to 3 minutes on each side, until golden brown. Once cooked, transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining pies.
6. Enjoy your delicious fried apple pies!

Baked Fry Pies Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Prepare the pies: Follow the steps to make the pastry and filling. After assembling the pies (steps 1-5 from the original recipe), place the sealed pies on the prepared baking sheet.
3. Brush with egg wash: In a small bowl, whisk together 1 egg with a tablespoon of water to create an egg wash. Lightly brush the tops of the pies with the egg wash to help them get a golden, shiny finish.
4. Bake the pies: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pies turn golden brown and the crust is crisp.
5. Cool and serve: Remove the pies from the oven and allow them to cool on a wire rack for a few minutes before serving.
6. Enjoy your baked fry pies—crisp, golden, and just as delicious without frying!

Delicious different fry pie flavors 

Here are some delicious fry pie flavor variations you can try, using the same dough base but switching up the fillings:

1. Peach Fry Pies

   – Filling: Fresh or canned peaches, brown sugar, a pinch of cinnamon, and a dash of vanilla extract.

   – Tip: For a fresh, summery flavor, add a little lemon juice or zest to the filling. 

2. Cherry Fry Pies

   – Filling: Pitted sour cherries, sugar, cornstarch (to thicken), and a splash of almond extract for a deeper flavor.

   – Tip: Use canned cherry pie filling for convenience, or make your own with fresh cherries.

3. Blueberry Lemon Fry Pies

   – Filling: Fresh or frozen blueberries, sugar, cornstarch, lemon juice, and lemon zest for a tart twist.

   – Tip: Serve with a dusting of powdered sugar or a lemon glaze for extra zing.

4. Pumpkin Spice Fry Pies

   – Filling: Pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and a little cream for richness.

   – Tip: Perfect for fall! Add a vanilla glaze on top after frying.

5. Chocolate Hazelnut Fry Pies

   – Filling: Nutella or another chocolate hazelnut spread.

   – Tip: Top with a drizzle of melted chocolate or powdered sugar for an extra indulgent treat.

6. Apple-Cinnamon Caramel Fry Pies

   – Filling: Apples cooked with cinnamon, sugar, and a drizzle of caramel sauce.

   – Tip: Add a pinch of sea salt to the caramel sauce for a sweet-and-salty flavor.

More delicious flavor variations

7. Mixed Berry Fry Pies

   – Filling: A mix of raspberries, blackberries, and blueberries, sweetened with sugar and thickened with cornstarch.

   – Tip: Pair with a vanilla glaze or powdered sugar after frying.

8. Sweet Potato Fry Pies

   – Filling: Mashed sweet potatoes, brown sugar, cinnamon, and a touch of vanilla extract.

   – Tip: This filling is reminiscent of sweet potato pie and goes great with a dusting of powdered sugar or a cinnamon glaze.

9. Banana and Nutella Fry Pies

   – Filling: Sliced bananas paired with Nutella or a chocolate spread.

   – Tip: For a little crunch, add chopped toasted hazelnuts inside the pie.

10. Pineapple-Coconut Fry Pies

   – Filling: Crushed pineapple, sweetened coconut flakes, and sugar.

   – Tip: Add a rum-infused glaze for a tropical flair.

With these different flavor variations, you can easily customize your fry pies to suit the season or your cravings!

Hot pocket Prep and storage 

Here’s how to prep, store, freeze, and reheat fry pies for meal prep:

Prep and Storage:

1. After Frying: Allow the fry pies to cool completely on a wire rack. This prevents the bottoms from becoming soggy.

2. Short-Term Storage: Once cooled, place the pies in an airtight container lined with paper towels to absorb any excess moisture. Store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Freezing Fry Pies:

1. Cool Completely: Make sure the pies have cooled fully before freezing to avoid condensation, which can make them soggy.

2. Wrap Individually: Wrap each fry pie tightly in plastic wrap or aluminum foil to prevent freezer burn.

3. Store in Freezer Bags: Place the wrapped pies in a large, resealable freezer bag or airtight container. Label with the date.

4. Freeze: Fry pies can be frozen for up to 2-3 months.

Reheating Fry Pies:

1. From Refrigerated: To reheat refrigerated pies, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until heated through and crisp.

2. From Frozen: 

   – Oven Reheating: Preheat the oven to 350°F (175°C). Place frozen pies on a baking sheet and bake for 15-20 minutes, until heated through and crispy.

   – Air Fryer: You can also reheat frozen pies in an air fryer at 350°F for 8-10 minutes.

Avoid Microwaving: To preserve the crispy texture, avoid reheating fry pies in the microwave, as it can make the crust soggy.

By prepping and storing properly, you can enjoy delicious fry pies anytime!

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Fry pie recipe FAQs

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