Let’s be real—sometimes you want dessert without committing to an entire baking session that feels like a part-time job. You want flavor. You want something a little retro, a little Southern, and a whole lotta yum. That’s where these fried apple or peach pies come in like culinary superheroes in buttery capes.
They’re crispy, golden, fruity little pockets of joy. And let’s not pretend you don’t already have most of the stuff to make ’em in your kitchen. Spoiler alert: we’re not making the fruit filling from scratch unless you really want to—this is lazy-day cooking, not a pie-making marathon.
Why This Recipe is Awesome?
- It’s idiot-proof—even I didn’t mess it up.
- No oven required. (Yes, you read that right. No. Oven.)
- Crispy on the outside, warm and gooey on the inside. Like a hug… but edible.
- Can be made with apple or peach filling depending on your mood/supply levels.
- Looks fancy. Actually not fancy at all.
- Perfect for parties, holidays, or “just because I had fruit and dough.”
If you’re the kind of person who likes big flavors with minimal effort (so… all of us), then buckle up, buttercup.
Ingredients You’ll Need
Here’s your hit list. Nothing complicated, just the good stuff:
- Refrigerated pie crusts (2-pack is plenty) – Unless you’re a hero making your own. (Why though?)
- 1 can of apple or peach pie filling – Yes, canned. No shame here. Chunky is better.
- 1/2 tsp cinnamon (optional) – Adds some cozy spice.
- 1 /4 tsp nutmeg (optional)– Basically fall in powdered fA scoop of vanilla ice cream for serving – You’re already halfway to heaven, why not go all in?orm.
- 1 egg – For egg wash magic.
- 1 tbsp water – Because that egg needs a buddy.
- Oil for frying – Vegetable or canola. We’re not deep-frying with EVOO, let’s not be monsters.
- Powdered sugar or cinnamon sugar – For the sexy little dusting on top.
Step-by-Step Instructions
Ready to fry your way to dessert glory? Let’s do this.
- Roll out your pie crusts on a lightly floured surface. Not too thin, not too thick—aim for the “still structurally sound but bendy” vibe.
- Cut the dough into 4-5 inch circles using a cookie cutter or a glass. (Or freestyle it, Picasso.)
- Spoon about 1-2 tablespoons of filling into the center of each circle. Don’t overdo it unless you enjoy watching filling explode mid-fry.
- Fold ’em over to make a half-moon shape. Press the edges with a fork to seal. Think empanada, but make it Southern.
- Whisk the egg and water together in a small bowl. Brush the tops of your pie babies with this egg wash for that golden glow-up.
- Heat oil in a skillet (medium heat) until it’s around 350°F (hot enough to fry, not hot enough to scorch your dreams).
- Fry pies in batches, about 2-3 minutes per side. They should be golden, crispy, and slightly puffed like they’re proud of themselves.
- Remove and drain on paper towels. Let them cool slightly unless burning your mouth is your thing.
- Dust with powdered sugar or cinnamon sugar. Admire your work. Feel smug.
- Eat immediately with ice cream, whipped cream, or straight-up with your hands like the dessert renegade you are.
Common Mistakes to Avoid
We all mess up sometimes. Here’s how to keep your pies from becoming kitchen disasters:
- Overfilling the pies. It’s tempting, I know. But this leads to a molten fruit volcano. Not cute.
- Forgetting to seal the edges properly. Don’t skimp on the fork crimping—no one wants a leaky pie.
- Frying in oil that’s too hot or too cold. Use a thermometer if you can. Or toss in a test piece and watch for golden bubbles, not angry smoke.
- Skipping the egg wash. You’ll miss out on that golden brown glow that makes people go “oooh.”
- Not letting them cool. You will burn your tongue. Ask me how I know.
Alternatives & Substitutions
Feeling wild? Let’s mix it up.
- No canned filling? Cook chopped apples or peaches with a bit of sugar, cinnamon, and lemon juice until soft. Boom—DIY filling.
- Vegan version? Use plant-based dough and skip the egg wash (sub with almond milk). Fry in veggie oil. Done.
- No pie crusts? Use canned biscuit dough or puff pastry. Slightly different texture, still delicious.
- Want it baked instead? Sure, but why? Bake at 375°F for about 20-25 minutes until golden. Slightly less crispy, but still good.
- Gluten-free? Use a GF pie crust or pastry dough. Fry gently—they’re a little more fragile.
Read More Recipes:
- Adult Mac and Cheese Recipe
- Bacon Cheese Fries: Easy To Make Recipe
- How to Make Mini Apple Crisp Bites: Quick Recipe
FAQs about Fried Apple or Peach Pies
Can I use fresh fruit instead of canned filling?
Totally. Sauté chopped fruit with a little sugar and spice until soft. Takes a few extra minutes, but it tastes amazing.
Do I have to fry them?
Nope, you can bake them. But the crispy, golden outside from frying? Chef’s kiss. Worth the oil splatter.
Can I freeze these?
Yes! Freeze them before frying. When you’re ready, fry from frozen—just add an extra minute or two.
How long do they keep?
Honestly? They rarely last a day. But you can store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer to crisp ’em up.
Can I make mini versions?
Heck yes. Just cut smaller dough circles and reduce the filling. Great for parties or, let’s be honest, portion control that doesn’t really work.
Is it weird to eat them for breakfast?
Only if being happy is weird. (So… no.)
Can I air-fry them?
You rebel, you! Yep—brush with oil, pop them in at 350°F for about 8-10 minutes, flipping halfway. Less oily, still fab.
Final Thoughts
So there you go—crispy, gooey, fruit-filled fried pies that are basically legal happiness. No need for a pie dish, no hours of oven babysitting, and definitely no regrets.
Whether you go apple or peach (or both—YOLO), you’re now officially the kind of person who can make fried pies from scratch-ish. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
