Old-Fashioned Fried Apple Pies

Kitchen Tested
  • Yield 8 to 10 servings
  • Prep 15 mins
  • Cook 20 mins

A Southern tradition, these little personal pies are portable.

Mark Boughton Photography / styling by Teresa Blackburn


1/2 cup apple cider
4 cups peeled, cored, diced tart apples apples
1/2 cup orange juice
1/2 to 3/4 cup sugar (depending on sweetness of apples)
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
6 to 8 cups vegetable oil
3 prepared pie crusts discs
Confectioners' sugar


  1. Place apples in a medium saucepan. Cover with water and bring to a low boil. Cook about 4 minutes or until apples are soft (but not mushy), stirring occasionally. Drain and place apples in a bowl.
  2. Stir together juices, sugar and cornstarch until well blended in a saucepan. Stir in cinnamon, nutmeg and salt. Fold in apples. Cook about 3 minutes or until liquid becomes thick and clear.
  3. Add oil to a depth of 5 or 6 inches to a heavy pot. Heat to 350F.
  4. Roll and cut pie dough into 8 to 10 (6-inch) circles. Spoon 1/4 cup filling on one side of each dough circle. Fold dough over to cover filling. Pinch edges to seal.
  5. Place two or three pies into oil. Fry 7 to 8 minutes per side, maintaining oil at 350F temperature. Remove and drain on paper towels. Serve warm with confectioners’ sugar sprinkled on top.

Recipe by Mary Carter.