A crispy, golden treat filled with warm fruit and a touch of cinnamon, these Fried Apple or Peach Pies are one of my favorite quick and easy comfort desserts. Using refrigerated biscuit dough and a simple stovetop fruit filling, I get delicious handheld pies that satisfy a sweet craving in just about 30 minutes.
Why You’ll Love This Recipe
I love how incredibly simple and fuss-free this recipe is. No need to make pie dough from scratch—refrigerated biscuit dough does the job beautifully. The filling is sweet, gooey, and spiced just right, whether I use apples or peaches. These little pies are perfect for serving warm at gatherings, or just treating myself after dinner. Plus, they’re pan-fried, so I don’t need to turn on the oven!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups diced apples or peaches, peeled
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon lemon juice
1 package (8-count) refrigerated biscuit dough
1 cup vegetable oil, for frying
Optional: powdered sugar for topping
Directions
In a medium saucepan, I combine the diced apples or peaches with sugar, cinnamon, cornstarch, and lemon juice. I cook this mixture over medium heat for 5–7 minutes, until the fruit softens and the mixture thickens. Then I let it cool slightly.
I roll each biscuit into a 5-inch circle using a rolling pin or my hands.
I place 1 to 2 tablespoons of the fruit filling onto one half of the circle, fold it over, and press the edges together with a fork to seal.
In a skillet, I heat the vegetable oil over medium heat. I fry the pies in batches, cooking each side for 2–3 minutes until golden brown.
I drain them on paper towels and, if I like, dust them with powdered sugar before serving.
Servings and timing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8 pies
Calories per serving: 250
Variations
I like switching it up with these pies depending on what I have on hand. I sometimes use a mix of apples and peaches for a more layered fruit flavor. If I’m feeling extra indulgent, I’ll stir a little vanilla extract into the fruit filling or add a pinch of nutmeg for warmth. For a crunchier finish, I sometimes roll the fried pies in cinnamon sugar instead of powdered sugar.
Storage/Reheating
I store any leftover pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I pop them in the oven at 350°F for about 5–7 minutes until warmed through. I avoid microwaving them since it can make the crust soggy.
FAQs
How do I keep the pies from leaking when frying?
I make sure to seal the edges tightly with a fork and avoid overfilling. A little water around the edge before folding can help it stick better.
Can I bake these instead of frying?
Yes, I can bake them at 375°F for about 15–18 minutes or until golden brown, though they won’t be quite as crispy as fried.
What fruits work best besides apples or peaches?
Pears, blueberries, or even cherries work beautifully. I just keep the total fruit quantity the same and adjust the sugar if needed.
Can I make the filling ahead of time?
Absolutely. I often cook the filling a day in advance and store it in the fridge until I’m ready to assemble and fry the pies.
Do I need to peel the fruit?
I usually peel apples and peaches to keep the filling smooth, but if I like a more rustic texture, I can leave the skins on.
Conclusion
These Fried Apple or Peach Pies are a sweet, nostalgic treat I can whip up in no time. The crispy exterior and warm spiced fruit center make every bite comforting and delicious. Whether I’m serving them for a casual dessert or just treating myself, they never disappoint.
Fried Apple or Peach Pies are golden, handheld pastries filled with sweet, spiced fruit and wrapped in flaky biscuit dough. Quick, comforting, and easy to make with simple ingredients, they’re a nostalgic treat perfect for any occasion.
Total Time:25 minutes
Yield:8 pies
Ingredients
1 ½ cups diced apples or peaches, peeled
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon lemon juice
1 package (8-count) refrigerated biscuit dough
1 cup vegetable oil, for frying
Optional: powdered sugar or cinnamon sugar, for topping
Instructions
In a medium saucepan over medium heat, combine fruit, sugar, cinnamon, cornstarch, and lemon juice. Cook for 5–7 minutes until fruit softens and mixture thickens. Let cool slightly.
Roll each biscuit into a 5-inch circle.
Spoon 1–2 tablespoons of fruit filling onto one side of each circle. Fold over and seal edges with a fork.
Heat vegetable oil in a skillet over medium heat. Fry pies in batches, 2–3 minutes per side until golden brown.
Drain on paper towels. Dust with powdered sugar or roll in cinnamon sugar if desired. Serve warm.
Notes
Use a mix of apples and peaches for deeper flavor.
Add vanilla extract or nutmeg to filling for extra warmth.
Seal edges well to prevent leaking; use water to help seal if needed.
Can be baked at 375°F for 15–18 minutes for a lighter version.
Store leftover filling in the fridge for up to 2 days in advance.
