How to Make Fried Apple Pie


Fried apple pies, also called hand pies, are a southern tradition. They are quick to make, compared to full-size pies, and packable, great for a picnic or meal on the go. For a faster version, substitute chunky applesauce, apple butter or canned apple pie filling. These pies also can be baked at 350 degrees F until golden brown for a lighter version. Use a premade pie crust or roll canned biscuits for the crust. When baking, crescent rolls make an excellent crust.

Step 1

Peel, core and dice the two cooking apples, such as Granny Smith apples. Place apples, 1/3 cup of sugar and 1/2 tsp. ground cinnamon in a small saucepan and cook over low heat until the apples are soft. Mash the apples with a fork to form a chunky applesauce.

Step 2

Roll out the pie crust to about 1/8-inch thick on a floured surface. Cut large circles of dough, approximately 4 inches in diameter.

Step 3

Place one heaping tablespoon of apples slightly off center on each round of dough.

Step 4

Moisten the dough edges with water and fold the pie crust over to make a crescent. Press the dough edges together with the tines of a fork to seal. Be careful not to pierce the dough.

Step 5

Heat approximately 3/4 inch of vegetable oil in a large skillet over medium high heat.

Step 6

Fry the pies, two or three at a time, in hot oil. Cook for two or three minutes on each side, until the pastry is golden brown. Remove from the oil with a spatula or tongs and drain on paper towels.

Step 7

Dust with confectioners sugar. Serve warm.

Things You'll Need

  • 1 recipe pie crust dough, refrigerated
  • 2 cooking apples
  • 1/3 cup sugar
  • 1/2 tsp. ground cinnamon
  • Vegetable oil
  • Powdered sugar
  • Spatula or tongs
  • Paper towels


  • AllRecipes: Fried Apple Pies
Keywords: fried apple pies, fried pie recipe, hand pie recipe

About this Author

Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and web content. She writes two electronic newsletters and content around the web. Watkins has a Bachelor of Science degree in chemistry from Clemson University. She has taken graduate courses in biochemistry and education.