Southern fried apple pies are golden-brown pastries filled with spiced canned apples, made with a simple self-rising flour dough and fried until crispy. The standout trait is the contrast between the flaky, fried exterior and warm, cinnamon-spiced apple filling.
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To make the filling, combine the canned apples with their juice, butter, 1/4 cup of sugar, and apple pie spice in a medium saucepan.
Place the saucepan over high heat and stir until the butter and sugar have melted.
Using a spoon or a meat chopper, mash the apples to your desired consistency.
Continue to cook, stirring frequently, until the mixture has thickened and most of the liquid has evaporated, about 11 minutes. Be careful not to let it scorch.
Taste the filling and adjust the sweetness and spice level to your liking, adding more sugar or spice if needed. The creator adds another teaspoon of sugar.
Once the filling is thick, remove it from the heat and set it aside to cool completely.
To make the dough, combine the self-rising flour, cold water, and 2 tablespoons of vegetable oil in a mixing bowl.
Mix with a spoon until a stiff dough forms, adding more water a little at a time if needed.
Turn the dough out onto a well-floured surface and knead it a few times until it comes together.
Pinch off a small piece of dough, roll it into a ball, and flatten it into a disc on your floured surface.
Using a floured glass or a small rolling pin, roll the dough out into a thin circle.
Place a spoonful of the cooled apple filling onto one half of the dough circle.
Lightly wet the edges of the dough with water, then fold the other half over the filling to create a half-moon shape.
Press the edges to seal, then use a floured fork to crimp the edges firmly.
Repeat with the remaining dough and filling.
Heat about 1/2 inch of vegetable oil in a cast-iron skillet over medium-high heat.
Carefully place the apple pies into the hot oil, being careful not to overcrowd the pan.
Fry for a few minutes on each side, until golden brown and crispy.
Remove the fried pies from the skillet and let them drain on a paper towel-lined plate.
While the pies are still warm, sprinkle them generously with cinnamon sugar.
Store cooled pies in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes or microwave for 30–45 seconds until warm.
Yes, but cook and drain fresh apples first to reduce moisture. You'll need about 2 cups peeled and chopped fresh apples, simmered with sugar and butter until softened.
Heat vegetable oil to 350–375°F. Use a thermometer to maintain consistent temperature; too cool yields greasy pies, too hot burns the exterior before the filling heats through.
Handle the dough gently and let it rest for 10–15 minutes before cutting. Avoid overworking it, which develops gluten and causes shrinkage during frying.
Yes, freeze unbaked pies on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1–2 minutes to cooking time.
Fry 1–2 minutes per side until deep golden brown. The dough should sound crispy when tapped and float steadily without sinking.
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