Southern-Style Fried Apple or Peach Hand Pies

by

Sure! Here’s a big, detailed, flavorful version of your Fried Apple or Peach Pies recipe — with history, background, methods, love, and all the juicy sweetness you asked for.

Southern-Style Fried Apple or Peach Hand Pies

“Golden pockets of love, filled with nostalgia, dripping with sweet glaze.”

Introduction:

There’s something magical about fried fruit pies. They evoke memories of grandma’s kitchen, old cast iron skillets, and the scent of cinnamon swirling in the air. These hand pies are the kind of treat you find at Southern fairs, roadside diners, or tucked into lunch boxes by someone who loves you deeply. Whether filled with apple or peach, these flaky, gooey pockets are a comforting blend of crisp pastry and syrupy fruit — simple, soulful, and unforgettable.

Let’s take a deep dive into how these pies came to be, how to make them just right, and why you’ll fall in love with them every single time.

A Bit of History:

Fried pies have deep roots in the American South, particularly in states like Georgia and Alabama. Originally made as a way to preserve fruit through drying, these pies were a practical treat during the 19th century. Over time, they evolved into the fried hand pies we love today — using fresh or canned fillings, and later, refrigerated dough for quick preparation. Families passed down recipes through generations, and they became staples at picnics, potlucks, and holidays.

Ingredients:

For the Pies:

  • 2 boxes (14.1 oz each) refrigerated pie crusts (4 crusts total)
  • 1 can (21 oz) peach pie filling or apple pie filling (homemade or canned)
  • 1 tsp ground cinnamon (optional – enhances the fruit flavor)
  • 1 egg white, beaten (for sealing and brushing)

For the Glaze:

  • 2½ cups powdered sugar
  • ¼ cup milk (adjust for consistency)
  • ½ tsp vanilla extract (optional, for depth of flavor)

For Frying:

  • Vegetable oil or canola oil (for deep frying – enough to submerge pies)

Method:

Step 1: Prep the Filling

  • If using canned filling, pour it into a bowl and stir in the cinnamon.
  • If the fruit pieces are too large, chop them slightly so they fit better in the hand pies.

Step 2: Roll & Cut the Dough

  • Unroll the pie crusts onto a floured surface.
  • Using a large round cutter (about 4-5 inches), cut circles from the dough. You should get about 6 circles per crust.

Step 3: Fill & Fold

  • Place about 1 tablespoon of fruit filling in the center of each dough circle.
  • Brush the edges with egg white to help seal.
  • Fold the dough over to form a half-moon shape.
  • Press edges with a fork to seal tightly.

Step 4: Fry with Love

  • In a heavy skillet or deep fryer, heat oil to 350°F (175°C).
  • Fry pies in batches, 2–3 at a time, until golden brown – about 2-3 minutes per side.
  • Remove with a slotted spoon and place on paper towels to drain.

Step 5: Make the Glaze

  • In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  • Drizzle the glaze over warm pies or dip them entirely for a sweeter experience.

Serving Suggestions:

  • Best served warm, but they’re delicious at room temperature too.
  • Pair with a scoop of vanilla ice cream for dessert perfection.
  • Wrap in wax paper for a portable treat for school lunches or road trips.

Formation Tips & Variations:

  • For extra flakiness: Chill the filled pies for 15 minutes before frying.
  • Try with different fruits: Cherry, blueberry, or even lemon curd make great fillings.
  • Air Fryer Option: Brush with oil and cook at 375°F for 10–12 minutes, flipping halfway.
  • Bake Instead: Bake at 400°F for 18–20 minutes or until golden, then glaze.

Conclusion:

These fried peach or apple pies are more than just dessert — they’re edible love letters from the past. They bring families together, satisfy the soul, and remind us that the simplest things often taste the sweetest. Make a big batch, share them with people you love, and you’ll see smiles after the very first bite.

For the Lovers of These Pies:

To all the lovers of tradition, flavor, and good old-fashioned pie — this recipe is for you. You’re the reason grandma passed this down. You’re the reason recipes like this still exist. Keep baking. Keep frying. Keep sharing. Because nothing says “I love you” like a hand pie, still warm, made with your hands and heart.

Save this recipe and keep coming back for more Southern classics!
Would you like a printable version too?

Leave a Comment