18 Delicious Fried Pies Recipes Creative

Who can resist the golden, crispy allure of fried pies? Whether you’re craving something sweet to cap off your meal or a savory treat to spice up your snack time, we’ve got you covered. Dive into our roundup of 18 Delicious Fried Pies Recipes that promise to bring comfort, creativity, and a dash of joy to your kitchen. Get ready to roll up your sleeves—these pies are worth every bite!

Classic Southern Fried Apple Pies

Nothing says comfort like these Classic Southern Fried Apple Pies, with their flaky crust and sweet, cinnamon-spiced apple filling. Perfect for a cozy weekend treat!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 large apples, peeled, cored, and finely chopped
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Meanwhile, combine the chopped apples, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until the apples are soft. Let cool.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles. Spoon 2 tablespoons of the apple mixture onto one half of each circle. Fold the dough over the filling and crimp the edges with a fork to seal.
4. Heat vegetable oil in a deep skillet to 350°F. Fry the pies in batches for 3-4 minutes per side, until golden brown. Drain on paper towels.

The magic of these pies lies in the contrast between the crispy, buttery crust and the tender, spiced apple filling—a true Southern classic that’s irresistibly good.

Tip: For an extra touch, dust the warm pies with powdered sugar or serve with a scoop of vanilla ice cream.

Homemade Fried Peach Pies

There’s nothing quite like the sweet, juicy flavor of peaches encased in a crispy, golden crust—these Homemade Fried Peach Pies are a Southern classic that’s sure to delight.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 cups fresh peaches, peeled and diced
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Meanwhile, combine 2 cups fresh peaches, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until the peaches are soft and the mixture has thickened. Let cool.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles. Spoon about 2 tablespoons of the peach filling onto one half of each circle. Fold the dough over the filling, crimp the edges with a fork to seal.
4. Heat vegetable oil in a deep skillet to 350°F. Fry the pies in batches for 3-4 minutes per side, until golden brown. Drain on paper towels and dust with powdered sugar while warm.

The magic of these pies lies in the contrast between the flaky, buttery crust and the bright, spiced peach filling—a perfect balance of textures and flavors.

Tip: For an extra touch, serve with a scoop of vanilla ice cream to complement the warm peaches.

Easy Fried Cherry Pies

These Easy Fried Cherry Pies are a delightful treat that combines the sweetness of cherries with a crispy, golden crust, perfect for a quick dessert or a sweet snack.

Ingredients

• 1 cup cherry pie filling
• 1 package (14 oz) refrigerated pie crusts
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup powdered sugar
• Vegetable oil, for frying

Instructions

1. Roll out the pie crusts on a lightly floured surface and cut into 4-inch circles.
2. Place 1 tablespoon of cherry pie filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal.
3. In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the pies in batches for 2-3 minutes on each side until golden brown.
5. Remove the pies from the oil and drain on paper towels. While still warm, sprinkle with the cinnamon sugar mixture and dust with powdered sugar.

The magic of these pies lies in their contrast of textures—crispy on the outside, with a gooey, fruity center that bursts with flavor. They’re a hit at any gathering, disappearing as fast as you can make them.

Tip: For an extra touch, serve these pies warm with a scoop of vanilla ice cream on the side.

Southern Fried Sweet Potato Pies

There’s nothing quite like the comforting embrace of a Southern Fried Sweet Potato Pie, with its crispy exterior giving way to a soft, spiced center. Perfect for those who love a sweet treat with a twist!

Ingredients

• 2 cups mashed sweet potatoes (about 2 medium)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup buttermilk
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the mashed sweet potatoes, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, the beaten egg, and 1 teaspoon vanilla extract. Mix until well combined.
2. Shape the mixture into small patties, about 1/2 inch thick and 3 inches in diameter.
3. In a shallow dish, mix together 1/2 cup flour and 1/2 cup cornmeal. Pour 1/2 cup buttermilk into another shallow dish.
4. Dip each sweet potato patty into the buttermilk, then dredge in the flour-cornmeal mixture, ensuring each is evenly coated.
5. Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry the patties in batches, about 3 minutes per side, until golden brown and crispy. Drain on paper towels.

The magic of these pies lies in the contrast between the crunchy cornmeal crust and the velvety sweet potato filling, a texture play that’s sure to delight. Serve them warm with a drizzle of honey for an extra touch of sweetness.

Tip: For an even crispier crust, let the coated patties rest for 10 minutes before frying.

Fried Blueberry Hand Pies

These Fried Blueberry Hand Pies are the perfect pocket-sized treat, bursting with juicy blueberries and wrapped in a flaky, golden crust. Ideal for picnics or a sweet snack on the go!

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• Vegetable oil, for frying
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, combine 1 cup fresh blueberries, 1/4 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp cornstarch in a saucepan. Cook over medium heat for 5 minutes, until the blueberries burst and the mixture thickens. Let cool.
3. Roll out the dough to 1/8-inch thickness and cut into 4-inch circles. Spoon 1 tbsp of the blueberry mixture onto each circle, fold over, and crimp the edges with a fork.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the hand pies in batches for 3-4 minutes, until golden brown. Drain on paper towels.
5. Dust the warm hand pies with 1 tbsp powdered sugar before serving.

The magic of these hand pies lies in the contrast between the crisp, buttery crust and the tangy-sweet blueberry filling, creating a bite that’s irresistibly satisfying.

Tip: For an extra flaky crust, make sure your butter is cold and handle the dough as little as possible.

Fried Pumpkin Pies with Cinnamon Sugar

Imagine biting into a crispy, golden exterior to find a warm, spiced pumpkin filling—these Fried Pumpkin Pies are a delightful twist on the classic fall dessert.

Ingredients

• 1 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 package (14 oz) refrigerated pie crusts
• 1/2 cup cinnamon sugar (1/2 cup granulated sugar mixed with 1 tablespoon ground cinnamon)
• Vegetable oil, for frying

Instructions

1. In a medium bowl, mix together 1 cup canned pumpkin puree, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt until well combined.
2. Unroll the refrigerated pie crusts on a lightly floured surface. Using a 3-inch round cutter, cut out circles from the dough.
3. Place about 1 tablespoon of the pumpkin mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.
4. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the pies in batches, turning once, until golden brown, about 2-3 minutes per side.
5. Remove the pies from the oil and drain on paper towels. While still warm, roll the pies in the 1/2 cup cinnamon sugar mixture to coat evenly.

The magic of these pies lies in their contrast—crispy, sugary crust giving way to a soft, fragrant pumpkin center. Perfect for when you crave something sweet with a bit of crunch.

Tip: For an extra indulgent treat, serve with a dollop of whipped cream or a drizzle of caramel sauce.

Fried Strawberry Pies with Cream Cheese Filling

These Fried Strawberry Pies with Cream Cheese Filling are a delightful twist on the classic, offering a crispy exterior with a sweet and tangy heart that’s irresistible.

Ingredients

• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 4 oz cream cheese, softened
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten
• 1/2 cup vegetable oil, for frying

Instructions

1. In a small bowl, mix strawberries, granulated sugar, and lemon juice. Set aside to macerate for 10 minutes.
2. In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
3. Roll out pie crusts and cut into 4-inch circles. Spoon 1 tsp cream cheese mixture and 1 tsp strawberry mixture onto half of each circle.
4. Fold dough over filling, pressing edges with a fork to seal. Brush with beaten egg.
5. Heat oil in a skillet over medium heat. Fry pies in batches for 2-3 minutes per side until golden brown. Drain on paper towels.

The contrast between the crispy crust and the creamy, fruity filling makes these pies a standout treat. Perfect for when you’re craving something sweet with a little crunch.

Tip: For an extra touch, dust the fried pies with powdered sugar before serving.

Fried Chocolate Pies with Marshmallow Filling

These Fried Chocolate Pies with Marshmallow Filling are the ultimate comfort dessert, combining gooey marshmallow and rich chocolate in a crispy, golden crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup marshmallow fluff
• 1/2 cup semi-sweet chocolate chips
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup granulated sugar, and 1/2 tsp salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon 2 tbsp marshmallow fluff and 1 tbsp semi-sweet chocolate chips onto half of each circle. Fold the dough over the filling, pressing the edges with a fork to seal.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the pies in batches for 2-3 minutes until golden brown, turning once. Drain on paper towels.
4. Dust the warm pies with powdered sugar before serving.

The magic of these pies lies in the contrast between the crispy chocolate crust and the molten marshmallow center, making each bite a delightful surprise.

Tip: For an extra chocolatey experience, drizzle melted chocolate over the pies before dusting with powdered sugar.

Fried Banana Pies with Caramel Drizzle

These Fried Banana Pies with Caramel Drizzle are a delightful twist on classic comfort food, combining crispy, golden exteriors with sweet, gooey centers.

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1/4 cup caramel sauce, for drizzling

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix the mashed bananas, 1/2 cup milk, 1 egg, and 1 tsp vanilla extract until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring until just incorporated.
4. Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F.
5. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches. Cook for 2-3 minutes on each side until golden brown and crispy.
6. Remove the pies with a slotted spoon and drain on paper towels.
7. Drizzle with 1/4 cup caramel sauce before serving.

The magic of these pies lies in their contrast of textures—crispy on the outside, tender and sweet on the inside, with a luxurious caramel finish.

Tip: For an extra indulgent touch, serve warm with a scoop of vanilla ice cream.

Fried Lemon Pies with Powdered Sugar

These Fried Lemon Pies with Powdered Sugar are a delightful twist on the classic, offering a crispy exterior with a tangy, sweet filling that’s irresistibly delicious.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 tablespoons ice water
• 1 cup lemon curd
• 1 quart vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
2. Gradually add 3 tablespoons ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
4. Place 1 tablespoon lemon curd in the center of each circle. Fold the dough over the filling, pressing the edges to seal.
5. Heat 1 quart vegetable oil in a deep fryer or large pot to 375°F. Fry the pies in batches for 2-3 minutes until golden brown. Drain on paper towels.
6. Dust the warm pies with 1/2 cup powdered sugar before serving.

The magic of these pies lies in the contrast between the crispy, buttery crust and the bright, zesty lemon filling, making them a perfect pick-me-up any time of day.

Tip: For an extra zing, add a teaspoon of lemon zest to the dough before chilling.

Fried Raspberry Pies with Vanilla Glaze

These Fried Raspberry Pies with Vanilla Glaze are the perfect handheld treat, combining juicy raspberries with a crispy, golden crust and a sweet vanilla finish.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup raspberry jam
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon 1 tablespoon raspberry jam onto half of each circle, fold over, and crimp edges with a fork to seal.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry pies in batches for 3-4 minutes until golden brown, turning once. Drain on paper towels.
4. Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Drizzle over warm pies.

The contrast between the crispy crust and the molten raspberry filling, topped with a glossy vanilla glaze, makes these pies irresistibly decadent.

Tip: For an extra burst of flavor, add a pinch of lemon zest to the raspberry jam before filling the pies.

Fried Coconut Pies with Pineapple Filling

These Fried Coconut Pies with Pineapple Filling are a tropical twist on a classic dessert, combining crispy, golden crusts with a sweet and tangy center that’ll transport you straight to paradise.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 cup pineapple preserves
• 1/2 tsp vanilla extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the flour, shredded coconut, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. On a floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch circles.
4. In a small bowl, mix pineapple preserves and vanilla extract. Place 1 tablespoon of filling in the center of each dough circle. Fold over and crimp edges to seal.
5. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pies in batches for 3-4 minutes per side until golden brown. Drain on paper towels.

The contrast between the crispy coconut crust and the juicy pineapple filling makes these pies irresistibly delightful, perfect for those who love a little crunch with their sweetness.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the dough.

Fried Blackberry Pies with Honey Drizzle

These Fried Blackberry Pies with Honey Drizzle are a delightful twist on the classic fried pie, combining juicy blackberries with a sweet honey finish for a treat that’s irresistibly crispy and tender.

Ingredients

• 2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• Vegetable oil, for frying
• 1/4 cup honey

Instructions

1. In a bowl, mix blackberries, 1/2 cup sugar, lemon juice, and cornstarch. Set aside to macerate for 15 minutes.
2. Combine flour and 1/2 tsp salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Divide into 8 balls.
3. Roll each ball into a 6-inch circle. Spoon 2 tbsp blackberry mixture onto one half. Fold dough over, seal edges with a fork.
4. Heat 2 inches of oil in a deep skillet to 375°F. Fry pies in batches for 3 minutes per side until golden. Drain on paper towels.
5. Drizzle warm pies with honey before serving.

The contrast between the crispy crust and the molten blackberry filling, heightened by the honey’s floral notes, makes these pies a standout dessert.

Tip: For an extra crunch, dust the fried pies with powdered sugar alongside the honey drizzle.

Fried Pecan Pies with Maple Syrup

Imagine biting into a crispy, golden fried pecan pie, drizzled with warm maple syrup—it’s a Southern classic with a twist that’s sure to delight.

Ingredients

• 1 cup pecans, finely chopped
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1 package (14 oz) refrigerated pie crusts
• 1 egg, beaten
• 1/2 cup maple syrup
• Vegetable oil, for frying

Instructions

1. In a bowl, mix pecans, brown sugar, granulated sugar, vanilla extract, cinnamon, salt, and melted butter until well combined.
2. Unroll pie crusts on a floured surface. Cut into 4-inch circles. Spoon 1 tbsp of pecan mixture onto half of each circle. Fold over and seal edges with a fork.
3. Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pies in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
4. Brush fried pies with beaten egg and return to oil for 30 seconds to set the glaze. Remove and drain again.
5. Drizzle warm maple syrup over pies before serving.

The magic of this recipe lies in the double-fry technique, creating an irresistibly crispy exterior that gives way to a gooey, nutty center.

Tip: For an extra crunch, toast the pecans before chopping them.

Fried Mango Pies with Coconut Flakes

These Fried Mango Pies with Coconut Flakes are a tropical twist on a classic dessert, offering a crispy exterior with a sweet, juicy mango filling that’s perfectly complemented by the crunch of coconut flakes.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 2 ripe mangoes, peeled and diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup coconut flakes
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, combine diced mangoes, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until the mangoes soften and the mixture thickens. Let cool.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon 1 tablespoon of the mango filling onto each circle, sprinkle with coconut flakes, fold over, and seal the edges with a fork.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the pies in batches for 3-4 minutes until golden brown. Drain on paper towels.

The combination of crispy pastry, sweet mango, and crunchy coconut flakes makes these pies irresistibly delicious, perfect for when you’re craving something sweet with a tropical flair.

Tip: For an extra touch of sweetness, drizzle the fried pies with honey or dust with powdered sugar before serving.

Fried Apricot Pies with Almond Glaze

These Fried Apricot Pies with Almond Glaze are a delightful treat, combining the sweetness of apricots with the nutty richness of almond in a crispy, golden crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 cup dried apricots, finely chopped
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 tablespoon almond milk
• 1/4 teaspoon almond extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, combine 1 cup finely chopped dried apricots, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract in a small bowl. Set aside.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Place a tablespoon of the apricot mixture on each circle, fold over, and crimp the edges with a fork to seal.
4. Heat vegetable oil in a deep skillet to 350°F. Fry the pies in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon almond milk, and 1/4 teaspoon almond extract until smooth. Drizzle over the warm pies.

The contrast between the crispy exterior and the soft, fruity filling, topped with a glossy almond glaze, makes these pies irresistibly good.

Tip: For an extra crunch, sprinkle chopped almonds on top of the glaze before it sets.

Fried Plum Pies with Whipped Cream

These Fried Plum Pies with Whipped Cream are a delightful twist on classic fruit pies, offering a crispy exterior with a juicy, spiced plum filling that pairs perfectly with light, airy whipped cream.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 4 ripe plums, pitted and thinly sliced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix the flour and 1/2 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. On a floured surface, roll the dough to 1/8-inch thickness. Cut into 4-inch circles. Place a few plum slices in the center of each circle, sprinkle with 1 tablespoon granulated sugar and 1/4 teaspoon cinnamon per pie. Fold the dough over the filling, crimp the edges with a fork to seal.
3. Heat vegetable oil in a deep skillet to 350°F. Fry the pies in batches for 3-4 minutes per side until golden brown. Drain on paper towels.
4. While the pies cool, whip the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
5. Serve the warm pies with a dollop of whipped cream on top.

The contrast between the crispy fried crust and the soft, spiced plum filling makes these pies a memorable treat, especially when topped with homemade whipped cream.

Tip: For an extra flavor boost, add a pinch of nutmeg to the plum filling before sealing the pies.

Fried Rhubarb Pies with Vanilla Ice Cream

These Fried Rhubarb Pies with Vanilla Ice Cream are a delightful twist on the classic, offering a crispy exterior with a tangy, sweet filling that pairs perfectly with creamy vanilla ice cream.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 2 cups rhubarb, diced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• Vanilla ice cream, for serving

Instructions

1. In a large bowl, mix the flour and 1/2 teaspoon salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. While the dough chills, combine the diced rhubarb, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens. Let cool.
3. Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon 2 tablespoons of the rhubarb filling onto one half of each circle, fold over, and crimp the edges with a fork to seal.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the pies in batches for 3-4 minutes, until golden brown. Drain on paper towels.
5. Serve the fried pies warm with a scoop of vanilla ice cream. The contrast between the hot, crispy pie and the cold, creamy ice cream is simply irresistible.

Tip: For an extra flavor boost, sprinkle a little cinnamon sugar over the pies right after frying.

Conclusion

We hope this roundup of 18 delicious fried pie recipes inspires your next baking adventure! From sweet to savory, there’s something for everyone to enjoy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy baking, and may your kitchen be filled with the irresistible aroma of fried pies!

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