The fried pies are a dessert deeply rooted in the Southern United States tradition, a kind of fruit-filled and fried turnovers, with humble origins linked to rural cooking.
Born as practical and travel food, the fried pies (literally “fried cakes”) were a perfect solution to preserve and transport fruit throughout the year. They were often made with dried or preserved fruit, such as apples or peaches or blackberries (among the most common fruits), which were rehydrated and cooked with sugar and spices to create the filling.
They were popular among field and ranch workers because they were easy to transport, did not spoil easily, and could be eaten even cold.
They spread especially in the Southern states like Georgia, Tennessee, Texas, Alabama, and Mississippi, becoming a symbol of post-war home cooking and “comfort” food.
Every family had its variant: some used homemade dough similar to pie crust, others used biscuit dough or a more rustic dough. Some made them with lard or shortening instead of butter.
But the most traditional dough for Southern United States fried pies is similar to that of pie crust, richer and more flexible, to withstand frying.
Even today they are present at fairs, local markets, country bakeries, and in restaurants serving Southern cuisine, often accompanied by ice cream or cream.
Some modern versions are baked, but the fried version remains the most authentic, with the typical contrast between the crispy outside and the soft, sweet filling.
They are a perfect example of Southern “recovery” cuisine: simple, delicious, accessible.
This is the apricot-based one tasted during our trip to the Southern United States in December-January 2025-26.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6Pieces
- Cooking methods: Boiling, Frying
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup tbsp butter or shortening (cold, cubed)
- ml
- 14 oz g fruit (fresh or frozen)
- 1/3 cup tbsp sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- as needed oil for frying
Steps
1. Prepare the dough: In a bowl, mix flour, salt. Add the cold butter and work with your fingertips until you get a sandy mixture. Add the cold water (80/100 ml) a little at a time and knead quickly until you obtain a smooth ball. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
2. Prepare the filling: In a saucepan, combine the chopped fruit, sugar, lemon juice, cinnamon, and cornstarch. Cook over medium heat until the mixture slightly thickens (about 5-7 minutes). Let cool.
3. Assemble the fried pies: Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut out discs (about 5-6 inches in diameter). Place a generous tablespoon of filling in the center, then fold into a half-moon and seal the edges well with a fork.
4. Fry: Heat the oil to 356°F and fry the pies a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels.You can sprinkle with powdered sugar or granulated sugar. Serve hot or at room temperature.
