Easy Fried Pies, Southern-Style

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My easy Southern fried pies include juicy pieces of cinnamon-spiced dried fruit encased in deliciously flaky canned biscuit dough for a simple shortcut that saves on time but not on flavor.

Looking inside a fried pie.

Previously I brought you my Granny Lela’s fried peach pies and promised you an easier version. This fried pie recipe is for those of us who don’t have time or perhaps just don’t have the desire to make our fried pie dough from scratch. I totally understand and I’ve got your back!

Believe me when I say that most folks who make fried pies have taken this shortcut at one time or another. Although it does yield a bit of a different result, I can guarantee it is still just as delicious. This fried pie recipe will certainly draw praise from those lucky enough to sample the wares.

So, besides the shortcut canned biscuit dough, what other ingredients do you need? It’s simple really! You need the dried fruit of your choice (I’ve opted for dried apricots this time around), as well as lemon juice, butter, sugar, and cinnamon to make the juiciest and most flavorful filling. Once the filling is cooked, we place that in the middle of our biscuit dough, seal them shut, and get to frying our Southern fried pies until they’re golden brown.

I just know you’ll love the combination of the flaky dough and sweet juicy filling. It’s a recipe for success! And hey, if you want to try another Southern fried pie recipe, let me direct your attention toward my chocolate fried pies recipe. Y’all, they’re SO good! Okay, enough talking, more fryin’!

Ingredients for Southern fried pies.

Recipe Ingredients

  • Canned biscuits
  • Cooking oil
  • Lemon juice
  • Ground cinnamon
  • Unsalted butter
  • Granulated sugar
  • Dried fruit

Helpful Kitchen Tools

How to Make Easy Fried Pies

Bring water and dried fruit to a boil.

To begin with, place your dried fruit in a pot and cover it with two cups of water. Bring to a boil.

NOTE: If you are using apples, you may find that your fruit needs about 1/2 cup more water. 

Simmer dried fruit until tender.

Bring that to a boil and then reduce heat and simmer until they are tender and soft.

This will take about 20 minutes.

To test, mash one with a fork and see if it is able to mash up a bit, like a cooked potato. If so, you’re ready.

Add butter to saucepot with dried fruit.

Turn off the heat and add butter…

Add sugar to pot.

Then sugar.

This looks like an insane amount of sugar but it’s half a cup. You can also use another sweetener such as Stevia or Monk Fruit. Due to their significant sweetness, you would need a whole lot less.

Add cinnamon to pot.

Add cinnamon as above.

Add lemon juice to pot.

Add a splash of lemon juice.

Stir ingredients together.

Stir all of that up really well.

Mash ingredients using a potato masher.

Then have a little fun smooshing it. 

I use a potato masher but you can use a fork if you like, or pretty much anything else that works.

Place canned biscuits on a floured surface.

Dough time!

Open a can of biscuits and place them on a floured surface.

Sprinkle flour over biscuits as you roll them out.

Sprinkle a little flour over them.

Biscuit dough rolled out to 6-inch circles.

Roll out to make a six-inch circle with your rolling pin or glass.

Filling Fried Pies

Place a little filling on half of your circle, being sure to keep it away from the edges.

Run wet finger around outside edge to help it stick.

Wet your fingertips and run them around the outside edge so it will stick when you seal your pie, just like in the picture above.

Crimp fried pie edges with a fork.

Crimp the edges with a fork.

Frying pies in a skillet filled with oil.

Pour about 1/2 inch of oil into a skillet. 

Heat on medium heat for 5 minutes or so.

This ensures that your oil is hot enough to sear and cook the pies rather than just soaking (prevents greasiness).

Place your pies carefully in the oil and cook for a minute or two on each side until golden brown.

Remove to a paper towel-lined plate.

Fry pies until golden brown.

Now that’s what I call a pie fried to golden perfection!

Fried Pies on a plate.

Gaze at your lovely creations and think about whose day you want to make a little brighter!

Start with yourself.


Because you’re deep frying the pies, you really want to serve them immediately and have no leftovers. Feel free to halve the ingredients to minimise waste.

Recipe Notes

  • Do you want to know another shortcut to use in fried pies? Pie filling instead of dried fruit! You can bypass all the steps and just pop a spoonful into the middle of the biscuit dough instead if you wish. I won’t tell!
  • Another option is to use fresh fruit like fresh Granny Smith apples instead of dried fruit. Follow the directions as above.
  • If you are making fried apple pies, I recommend adding a 1/4 teaspoon of ground allspice too! Anytime you are baking with apples and using cinnamon, just a pinch of allspice really makes your cinnamon flavor *POP*. Allspice amplifies cinnamon to that delicious degree that you smell when you go to cinnamon roll places or restaurants specializing in apple pie. Take a whiff of this amazing spice and you’ll understand.
  • If you like, sprinkle your fry pies with powdered sugar or a cinnamon-sugar mixture before serving.

Recipe FAQs

What’s the best dried fruit to use in Southern fried pies?

Any dried fruit will work, but my top suggestions are dried apples, apricots, and peaches. 

Can you bake the pies instead of frying them?

Yes, if you’d prefer baked pies over fried pies, you’ll want to place them on a parchment-lined baking sheet and bake them in a 390-degree oven for 20 to 25 minutes until golden brown. I recommend making a small incision on the top of the pastry before baking to help the steam release. They will be a different texture compared to frying, but still taste good.

Because there’s no such thing as too many pie recipes…

Buttermilk Peach Pie With Canned Peaches

Coconut Meringue Pie

Japanese Fruit Pie

Chocolate Brownie Pie

Mini Boston Cream Pies Southern-Style

apricot for fried pies

Fried Pies

My easy Southern fried pies include juicy pieces of cinnamon-spiced dried fruit encased in flaky canned biscuit dough for a simple shortcut that saves on time but not on flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: fried, fruit, pie, pies


  • 6-7 ounces dried fruit
  • 1 cup granulated sugar
  • 2 cups water
  • 1/4 cup butter or margarine
  • 1 tbsp lemon juice, optional
  • 1/2 tsp ground cinnamon
  • 10-15 flaky layer biscuits


  • Place dried fruit in a pot and add water. Bring to a boil and reduce heat to simmer until the fruit is tender.
    6-7 ounces dried fruit, 2 cups water
  • Add other ingredients and mash together with a potato masher or fork. Set aside while you prepare the dough.
    1 cup granulated sugar, 1/4 cup butter or margarine, 1 tbsp lemon juice, optional, 1/2 tsp ground cinnamon
  • Roll each biscuit out on a floured surface into a five or six-inch circle. Place two tablespoons of filling in each. Wet the edges and fold over, crimping with a fork.
    10-15 flaky layer biscuits
  • Cook in oil (which has been heated on medium heat for 5 minutes or so), until golden brown on both sides, turning as needed. Remove to a paper towel-lined plate.
Tried this recipe?Mention @southernplate or tag #southernplate!

To read more about the history of dried fruit in the South, visit my previous fried pie post.

Burn the candles and use the fancy dishes. Don’t save it for a special occasion. Today IS special.

~Southern Plate Reader, Vickie. 

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  1. Do you use regular size or “Grands” size biscuits? It’s cold up here in Michigan and I’m missing my pies!

    1. I used the regular size but you could easily use the Grands size if you like, just add more filling. The amounts I gave may make fewer pies so be sure to increase the recipe as needed:) I sure hope you enjoy them.

      1. Thank you! I’ve tried with both and I have to say, I like the smaller ones better. The ones made with Grands needed to go into a 375 oven to make sure all of the dough was cooked. That worked just fine, just slowed the progress down. BTW, I sprinkled a combination of nutmeg, cinnamon & sugar on each pie as I took it out of the fat. Gave it just a little extra sweetness and crunch.

  2. Ok, does this bring back memories?! My great-grandma made these with homemade filling using white nectarines off my grandpa’s tree. She used regular biscuits, not sure flaky were even a thing back then! I can taste them now! May have to try this this weekend. Thanks, Christy!!

  3. Hi Christy! I love, love, LOVE your food blog and recipes. Was wondering if you have a recipe for baked hand pies? Could these biscuit shortcut pies be baked? This is just how my sweet Mama used to make them for us. Wish she was still here so I could have one of her peach pies right now. Happy mouth!!

  4. Do you not prick the top of the pie to let the steam out? I fry mine in an electric skillet. It being square makes it where you can prop the pie up on the side and brown that folded edge. I make one pie and put it in, by the time I’ve made the next one the first one is ready to turn. By the time I make the next one the first one is ready to stand on end, the second one is ready to turn. By the time I’ve rolled out the last one I’m almost done.

    I have a great recipe for making apple pie filling from fresh apples. Used to do a bushel of apples from the Mennonites and freeze it but lately just buy a bag of apples and do a small batch.

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