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There are desserts, and then there are moments disguised as desserts.
These little fried pies? Oh, they’re the latter.
They remind me of warm kitchens in late summer. A bowl of ripe peaches on the counter, a breeze coming through the screen door, and the faint clatter of my granny’s cast iron skillet heating up. She didn’t say much when she cooked — didn’t need to. You could feel the love in the way she pinched the dough edges shut, like sealing a tiny gift.
And that smell — cinnamon, sugar, hot pastry, a whisper of butter — it could stop a kid in their tracks faster than the ice cream truck.
That’s what these pies are about. Not just fruit and dough, but a little time travel back to a slower, sweeter kind of day.
Why You’ll Want to Make These (Even if You Don’t Think You’re a “Frying Person”)
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They’re bite-sized joy. Sweet, spiced filling inside golden, flaky pastry? Come on now.
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Flexible as heck. Apple or peach? Fresh or frozen? Make it yours.
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Made to share. Bring ‘em to a picnic, a church potluck, or just your porch swing.
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No fork required. They’re the original hand-held dessert.
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They taste like childhood. Or maybe like a memory you didn’t know you missed.
What You’ll Need (Ain’t Nothing Fancy)
For the filling:
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2 cups peeled and diced apples or peaches (whatever’s ripe, sweet, and smells like sunshine)
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½ cup sugar
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1 tsp ground cinnamon
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¼ tsp nutmeg
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1 tbsp lemon juice (brightens it right up)
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1 tbsp cornstarch mixed with 2 tbsp cold water
For the pies:
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1 box of store-bought pie crusts (2 rounds — or use homemade if you’re feeling ambitious)
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Vegetable oil, for frying (about 2 cups)
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Powdered sugar, for dusting (optional but makes it feel like a bakery treat)
How You Do It (Step-by-Step, Just Like Grandma Taught Me)
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Make the filling: Toss your diced fruit, sugar, cinnamon, nutmeg, and lemon juice in a saucepan. Cook it over medium heat till the fruit softens — about 10 minutes. Stir gently, like you’re coaxing out the sweetness.
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Thicken it up: Stir in your cornstarch slurry (that’s the fancy term for the cornstarch + water). Cook a couple more minutes ‘til it gets nice and glossy. Take it off the heat and let it cool while you prep the dough.
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Roll and cut: Unroll your pie crusts on a lightly floured counter. Use a wide-mouth glass, bowl, or biscuit cutter to cut out 4–5 inch circles.
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Fill ‘em: Spoon a little cooled fruit into the center of each round. Don’t overdo it — they’ll burst open and we don’t want pie guts in the oil.
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Seal ‘em up: Fold over to make a half-moon. Press the edges with a fork to crimp. If you’re feeling extra, brush the edges with a little water to help them seal tight.
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Heat your oil: Pour about ½ inch of oil into a deep skillet. Heat to 350°F (or until a little piece of dough bubbles right up).
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Fry time: Gently lower a few pies in at a time — don’t crowd ‘em. Fry about 2–3 minutes per side or until golden brown and crispy. That’s the sweet spot.
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Drain and cool: Use a slotted spoon to move them to a paper towel-lined plate. Give them a little moment to cool (just enough so you don’t burn your tongue in excitement).
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Dust with powdered sugar, if the spirit moves you. Serve warm, and brace yourself for the “mmmms.”
A Few Little Extras & Twists (If You’re the Creative Type)
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Add a splash of vanilla or almond extract to the fruit filling. Little detail, big payoff.
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Try other fruits — mixed berries, cherries, even pears. Just keep the ratios about the same.
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Bake instead of fry? You betcha. Brush with egg wash, bake at 375°F for 20–25 mins until golden. Not quite the same crunch, but still delicious.
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Feeling fall-y? Add a tiny pinch of ground clove or ginger to the apples.
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Freezer tip: You can freeze the un-fried pies. When the mood strikes, fry straight from frozen — just cook a smidge longer.
Serve It With…
Let’s be real. They’re perfect on their own. But if you want to make your plate extra special:
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A scoop of vanilla bean ice cream
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A drizzle of warm caramel
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A dollop of whipped cream
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Or just a strong cup of coffee or spiced tea on a quiet afternoon
Pro tip? Hand someone one of these in a paper napkin, warm from the pan, and just watch their whole face light up. Works every time.
One Last Thought Before You Fry
I know we all get busy. Sometimes we talk ourselves out of homemade because it feels like too much. But there’s something healing about cooking something slow, sweet, and a little messy. Something your hands shape. Something that disappears from the plate in minutes but lingers in memory for years.
That’s what these fried pies are.
More than dessert.
They’re comfort. They’re heritage. They’re love — folded and crimped by hand.
If you try them, come back and tell me what kind of fruit you used. Tell me if you burned your tongue because you couldn’t wait. Tell me if your kids asked for more. I wanna know it all.
Because these aren’t just pies. They’re stories — and I can’t wait to hear yours.
Fried Apple or Peach Pies
Ingredients
- 2 cups peeled and diced apples or peaches
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 package pre-made pie crusts 2 crusts
- vegetable oil about 2 cups, for frying
- powdered sugar optional, for dusting
Instructions
- In a medium saucepan, combine the diced apples or peaches, granulated sugar, cinnamon, nutmeg, and lemon juice.
- Cook over medium heat, stirring occasionally, until the fruit is tender and the mixture has thickened, about 10 minutes.
- Dissolve the cornstarch in water and add it to the fruit mixture. Continue cooking for another 2 minutes until the filling is thick and glossy. Remove from heat and let it cool.
- Roll out the pie crusts on a lightly floured surface and cut into 8 equal-sized circles (about 4–5 inches in diameter).
- Place a spoonful of the cooled fruit filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Heat the vegetable oil in a large, deep saucepan or skillet to 350°F (175°C).
- Carefully add the pies to the hot oil, a few at a time, and fry until golden brown, about 2–3 minutes per side.
- Remove the pies from the oil and drain on paper towels.
- Allow the pies to cool slightly before dusting with powdered sugar, if desired. Serve warm.