Southern Fried Pies Recipe: Crispy Apple, Peach & Chocolate
The Secret to Authentic Southern Fried Pies
There is a specific sound that defines a perfect morning in a Southern kitchen. It is the rhythmic “clack-clack” of a sifter hitting a bowl of flour. Today, I am taking you back to those golden moments with my favorite Southern Fried Pies.
Walking into a bakery, you expect a certain level of flaky perfection in every pastry. However, these little hand-held wonders offer a rustic charm that even the fanciest tart can’t match. This recipe creates a crust so stiff and sturdy that it shatters beautifully upon your first bite.
I spent the entire afternoon rolling out dough for these apple, peach, and gritty chocolate treats. Furthermore, the aroma of bubbling oil and sweet fruit filled every corner of my home. You won’t believe how simple it is to recreate this classic comfort food in your own skillet.
Why You’ll Love This Southern Fried Pies Recipe
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Handheld Happiness: These pies are perfectly portable for picnics, snacks, or a quick breakfast on the go.
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Multiple Flavors: You get to enjoy three distinct fillings—apple, peach, and a unique gritty chocolate—all in one batch.
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Superior Texture: The buttermilk and shortening dough creates a “stiff” crust that stays crispy for hours.
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Budget Friendly: This recipe uses pantry staples like flour, sugar, and cocoa to create a gourmet experience.
Bakery-Level Pro Tips for Perfect Texture
As someone who has worked the early shift in professional bakeries, I know that temperature is your best friend. First, make sure your buttermilk is ice cold when it hits the flour. This prevents the shortening from melting too early, which is the secret to a flaky, layered result.
Moreover, sifting your flour is a non-negotiable step for achieving that “Elite” pastry status. Sifting aerates the flour and removes clumps, ensuring your stiff dough remains light enough to fry properly. Consequently, your Southern Fried Pies will have a professional finish rather than a leaden, heavy texture.
Additionally, always chop your fruit fillings into very small, uniform pieces before you begin. Large chunks of fruit will pierce the thin dough circles and cause the filling to leak into the hot oil. Finally, allow your prepared pies to rest for a few minutes before frying to help the seal set.
Ingredients You Will Need
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3 Cups All-Purpose Flour: This provides the structural base for our very stiff, traditional dough.
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1/2 Cup Vegetable Shortening: I prefer Crisco because it guarantees a high melting point and ultimate flakiness.
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1 Cup Buttermilk: The acidity in the buttermilk reacts with the flour to tenderize the crust perfectly.
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Apple Pie Filling: Use a high-quality canned version or homemade, but ensure the fruit is finely chopped.
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Peach Pie Filling: Similar to the apple, these should be diced small for easy folding and sealing.
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1/2 Cup Real Butter: This is the fat base for our decadent, old-fashioned gritty chocolate filling.
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1 Cup Granulated Sugar: This provides the sweetness and the “grit” texture for the chocolate center.
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3 Tablespoons Cocoa Powder: Use a high-quality unsweetened cocoa for a deep, rich chocolate flavor profile.
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Vegetable Oil: You will need enough to fill your skillet about 1/2 inch deep for frying.
USA Substitutions
If you find yourself without buttermilk, you can easily make a quick substitute at home. Simply add one tablespoon of white vinegar or lemon juice to a cup of whole milk. Let it sit for five minutes until it curdles, and you are ready to bake.
For the shortening, you can use cold unsalted butter if you prefer a more buttery flavor profile. However, be aware that butter-based crusts brown much faster in the frying pan than shortening-based ones. Therefore, you must keep a closer eye on your skillet temperature to prevent burning your Southern Fried Pies.
Step-by-Step Instructions
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Sift the Flour: Start by sifting your three cups of all-purpose flour into a large mixing bowl.
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Cut in Shortening: Add the shortening and work it into the flour until the mixture looks like coarse crumbs.
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Mix the Dough: Pour in the buttermilk and work the mixture into a very stiff, manageable dough ball.
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Portion the Dough: Pinch off pieces of dough about the size of a golf ball and set them aside.
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Roll the Circles: On a well-floured surface, roll each ball into a thin circle about 5 to 6 inches wide.
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Prep the Fruit: Take your apple and peach fillings and chop the fruit into tiny, bite-sized pieces.
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Fill the Pies: Place two tablespoons of your chosen fruit filling directly into the center of each dough circle.
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Seal the Edges: Wet half of the edge with water using your fingertips, fold over, and mash the seams.
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Crimp with a Fork: Use the tines of a floured fork to press firmly around the edge for a decorative seal.
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Make Chocolate Filling: Melt the butter, then stir in the sugar and cocoa powder until well combined.
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Finish Assembly: Use two tablespoons of the chocolate mixture for the remaining circles and seal them as before.
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Heat the Oil: Pour 1/2 inch of oil into a heavy skillet and heat it over medium until it is very hot.
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Fry the Pies: Add 2 to 3 pies at a time, cooking for 3 minutes per side until golden brown.
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Drain and Cool: Place the finished pies on a tray lined with paper towels to drain the excess oil.
Storage, Freezing, & Reheating
To keep your Southern Fried Pies fresh, store them in a single layer in an airtight container. They will stay delicious at room temperature for two days or in the fridge for up to five days. Indeed, these are one of the few pastries that taste just as good cold as they do warm.
If you want to freeze them, wrap each cooled pie individually in plastic wrap and place them in a freezer bag. They will keep their quality for up to three months in the freezer. When you are ready to eat, thaw them at room temperature for about an hour.
To regain that “just-fried” crunch, avoid using the microwave for reheating. Instead, place them in a 350°F oven or an air fryer for about five minutes. This process crisps the crust back up perfectly without making the dough soggy or greasy.
Frequently Asked Questions about Southern Fried Pies
Why is my dough so stiff? This recipe intentionally calls for a stiff dough so it can hold the heavy fillings during the frying process. If the dough is too soft, it will tear or absorb too much oil, resulting in a greasy pie.
Can I bake these instead of frying them? While you can bake them at 375°F for 20 minutes, they won’t have the same authentic flavor. Frying creates a specific bubbly texture on the crust that defines a true Southern hand pie.
How do I know when the oil is hot enough? You can drop a tiny pinch of leftover dough into the skillet. If it sizzles immediately and floats to the top, your oil is ready for the first batch of pies.
Ingredients
Method
- Sift the flour into a bowl and work in shortening until the mixture is crumbly.
- Add buttermilk and mix until a very stiff dough forms.
- Pinch off golf-ball-sized pieces and roll into 5-6 inch thin circles on a floured surface.
- Chop fruit fillings into small pieces and place 2 tablespoons in the center of each circle.
- Moisten edges with water, fold over, and press seams together with fingers.
- Crimp the edges with the tines of a floured fork to ensure a tight seal.
- For chocolate filling, mix melted butter, sugar, and cocoa; use 2 tablespoons per pie.
- Heat 1/4 to 1/2 inch of oil in a skillet over medium heat until very hot.
- Fry 2-3 pies at a time for 2-3 minutes per side until golden brown.
- Drain on paper towels and allow to cool slightly before serving.
