Southern Fried Apple Hand Pies

By Trace Barnett

Southern fried pies are a beloved tradition, especially when filled with warm, spiced apple filling. These hand-held delights feature buttery, flaky dough, fried to a golden crisp, and oozing with sweet fruit or whatever you can dream up. While apple is a classic, fried pies are versatile—southern cooks often fill them with everything from fresh peaches to rich chocolate. No matter the filling, they always carry that irresistible charm of something made with love and shared at just the right moment.

Growing up, it seemed like every grandmother and Mawmaw I knew had her own way of making fried pies, each one just a little different but equally delicious. I remember the smell of them sizzling in the pan, their edges bubbling until they were perfectly crisp. As soon as they were cool enough to grab, I’d swipe one from the kitchen and run back outside, savoring each sticky bite between rounds of play.

The best part was that no one ever stopped me—Mawmaw knew exactly how to strike the perfect balance between keeping kids fed and letting them roam free, pie in hand. Those fried pies weren’t just a treat—they were a tradition, passed down from generation to generation, reminding us that some of the sweetest memories are made from simple things.

INGREDIENTS:

For the Biscuit Dough

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk (plus extra as needed)

For the Apple Filling

• 2 large Granny Smith apples, peeled, cored, and diced
• 1/2 cup sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1 tbsp lemon juice
• 1 tbsp vanilla
• 1 tbsp butter
• 1 tbsp cornstarch
• 1/4 cup water

For Frying

• Vegetable oil (for frying)

For the Glaze (Optional)

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

INSTRUCTIONS:

1. Make the Apple Filling:

• In a medium saucepan, melt the butter over medium heat.
• Add the diced apples, sugar, cinnamon, nutmeg, allspice, and lemon juice.
• Cook, stirring often, until the apples are soft and the sugar is melted, about 8-10 minutes.
• In a small bowl, mix the cornstarch with water, then add it to the apple mixture. Stir and cook until the mixture thickens, about 2 minutes.
• Remove from heat and allow the filling to cool completely.

2. Make the Biscuit Dough:

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
• Gradually add the buttermilk and stir just until the dough comes together (do not overmix). If needed, add a bit more buttermilk until the dough is soft and pliable.
• Turn the dough out onto a floured surface and knead lightly, about 4-5 times, until smooth.
• Roll out the dough to about 1/4-inch thickness.

3. Assemble the Hand Pies:

• Using a round cutter (about 5-6 inches in diameter), cut out circles of dough.
• Place a spoonful of the cooled apple filling in the center of each circle.
• Fold the dough over the filling to form a half-moon shape.
• Press the edges together with a fork to seal and crimp the edges.
• Cut a small slit on top of each pie to allow steam to escape during frying.

4. Fry the Hand Pies:

• In a large, deep skillet, heat 2 inches of vegetable oil to 350°F (or until a small piece of dough sizzles immediately when dropped into the oil).
• Fry the hand pies in batches, about 2-3 minutes per side, until golden brown and crispy.
• Use a slotted spoon to transfer the pies to a plate lined with paper towels to drain.

5. Make the Glaze (Optional):

• In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
• Drizzle the glaze over the warm pies or serve plain.

6. Serve:

• Serve warm or at room temperature. These fried apple hand pies are wonderful on their own or with a scoop of vanilla ice cream for an extra treat!Enjoy these delicious, flaky, and buttery Southern fried hand pies!