Eat dessert first, right? Super simple southern fried pies recipe is so easy that anyone can make it in minutes! Pan fried, fruit filled pastries hold up in lunch boxes and are easy enough that you don't have to wait for a special occasion to indulge your sweet tooth! Freeze well, too.
Taste the fruit pie filling and add a little sugar if needed for taste.
Stir in the bourbon or lemon juice, if desired.
Chop the filling into smaller, bite sized pieces.
Set aside.
Dust the countertop with the flour.
Roll out each biscuit to the size of a saucer, about ⅛-inch thick or a little less.
Add about two tablespoons of fruit pie filling to the center of each biscuit round.
Fold over and press with the tines of the fork to seal.
Poke a small hole in the top for the steam to escape.
Heat the oil in a heavy skillet until it's about 300 degrees.
Add a couple of the pies at a time. The oil should sizzle when you add them - don't overcrowd the skillet or the oil will cool down too much.
Fry for about 3 minutes, or until golden, then turn and fry on the other side until golden.
Drain on absorbent paper. Change the paper often so it stays fresh.
Brush the top with melted butter.
Add, butter side down, to the cinnamon and sugar mixture.
Brush the other side with melted butter then turn to coat the whole pastry in cinnamon and sugar.
Serve warm.
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Notes
Storage:Apple fried pies can be stored in at room temperature for 2 days. You'll want to store them in the refrigerator after that.Let cool completely then just wrap them tightly in plastic wrap or put in an airtight container with wax paper or parchment paper between the layers.Tips
Be sure not to crowd the pan when frying - the oil will cool down too much and the fried pies will be greasy.
Some people like to use pie crust. I like the fluffier texture of the biscuit crust and I think it holds up better. You can use either.
You can bake these if you prefer. You lose some of the character of a southern fried pie but they're still yummy. Bake at 375F for 10-15 minutes.
Any kind of canned pie filling will work, including lemon, coconut, pecan, or chocolate.
Do not leave the pies on paper towel for too long when you take them out of the fryer. You want to brush with butter and then quickly dredge them in the cinnamon and sugar mixture while piping hot.
If you aren't eating them right away let them cool on a rack so the bottoms don't get soggy.
Some people prefer a glaze on their fried pies. Just mix powdered sugar with enough milk to make a thick glaze and spoon it over the hot pies while they are on a rack.