Southern Fried Fruit Pies


(4 votes) 3 4

Whether prepared with dried or fresh fruit, these pies are great for dessert, a sweet breakfast, or anytime.

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Serving Size / Yield

10-12 fruit pies


  • 2 C. all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. vegetable shortening
  • 3 Tbs. ice water
  • 3 C. dried apples
  • 1 1/2 C. boiling water
  • 1/2 C. sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice

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First, make the pastry. Combine flour, baking soda and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water over flour mixture by Tbs., mixing lightly with a fork until enough has been added to allow dough to form a ball. Wrap ball and chill at least 1 hour.

Cook fruit in boiling water, covered, for 30 minutes or until very tender. Cool and mash slightly. Stir in 1/2 C. sugar and spices. Divide chilled pastry in half; roll each half to 1/4 in. thickness and cut into 5 in. circles. Reroll scraps, and cut into circles. Place 2 to 3 Tbs. fruit mixture on half of each pastry circle; moisten edges of pastry circles and fold over filling, making sure edges meet. Press edges together, using a fork dipped in flour. Fry in deep hot oil (375 degrees) until golden brown. Drain on paper towels; sprinkle with sugar while hot. Yield 10-12.

Note: Fresh fruit may be substituted for dried. Increase amount to 4 C. and simmer, covered in a small amount of water until tender. Mash coarsely or chop finely, and mix with sugar and spices. 

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