These tiny, hand-held pies contain a whole helping of fruity goodness. The light and crispy shell compliments the tender insides making these a dessert you’ll crave time and time again.

Fried Pies Recipe

Prep Time: 50 minutes

Cook Time: 10 minutes

Total Time: 1 hour


  • 3/4 Cup Dried Peaches, Apricots or Apples
  • 2/3 Cup Apple Cider
  • 1 Cup Flour
  • 1 Teaspoon Sugar
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • Pinch of Salt
  • 1/4 Cup Shortening
  • 1/3 – 1/2 Cup Buttermilk
  • 2 Tablespoons Shortening
  • Powdered Sugar


  1. In a small saucepan combine the dried fruits and the apple cider; bring to a boil then reduce heat to a simmer.
  2. Cover and cook for 20-25 minutes or until fruit is tender and cider is absorbed. Mash slightly then cool.
  3. In a medium bowl stir together the sugar, baking powder, baking soda and salt. Cut in the 1/4 cup shortening with a fork or pastry blender until the mixture is in pea sized crumbles, then sprinkle in the buttermilk one tablespoon at a time until all the flour is moistened.
  4. Gather into a ball and knead until the mixture holds together.
  5. On a lightly floured surface roll the dough into a circle about 15 inches in diameter and using a 4 inch round cutter, cut into six smaller circles.
  6. Fill each circle with about a tablespoon of filling, then lightly moisten the edges of the pastry circles and fold over; press with the tines of a fork to seal.
  7. Heat the remaining 2 tablespoons of shortening in a large skillet over medium-low heat until melted. Add the pies and fry for 8-10 minutes, turning once, or until golden brown. Drain on paper towels and sprinkle with powdered sugar.
  8. Serve and enjoy!