Paula Deen Fried Apple Pies

Paula Deen fried apple pies turn cinnamon-sugar apples and flaky refrigerated biscuit dough into a golden, crackly handheld dessert in 20 minutes. It's an easy Southern fried pie recipe for church supper, cookout or holiday table, and it's made with simple pantry staples like butter and powdered sugar.

Let the apple filling cool completely before it goes on the dough, because warm filling softens the biscuit and makes the seams burst open. Skip the cooling and you'll lose half the filling into the hot oil.

Paula uses refrigerated biscuit dough rolled into 7 to 8-inch rounds, so there's no pie crust to make from scratch. Pressing the edges with a fork after a quick brush of water gives you a tight seal that stays shut in the fryer.

Paula Deen Fried Apple Pies

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

260

kcal

Cinnamon apples sit inside a thin, flaky biscuit shell that fries up crisp on the outside and tender within. A shower of powdered sugar right out of the oil gives each pie a sweet, snowy finish.

Ingredients

• 2 tablespoons Butter
  

• 4 peeled, cored, and sliced, or 1 can apple pie filling McIntosh apples
  

• 1/2 cup sugar
  

• 1/2 teaspoon ground cinnamon
  

• 1 teaspoon lemon juice
  

• 1 (8-piece container) refrigerated flaky biscuit dough
  

• 2 tablespoons water
  

• powdered sugar
  

Directions

• Cook the apples: Melt 2 tablespoons butter in a large saute pan over medium heat. Add the 4 peeled, cored and sliced apples with 1/2 cup sugar, 1/2 teaspoon cinnamon and 1 teaspoon lemon juice, then cook for about 15 minutes until soft.
• Cool the filling: Take the pan off the heat and let the apples cool completely. Warm filling would soften the dough, so don't rush this part.
• Roll the biscuits: Roll each biscuit out on a lightly floured surface until it forms a 7 to 8-inch circle. Then spoon 2 to 3 tablespoons of the cooled filling onto each circle.
• Fold and seal: Brush the edges of each circle with the 2 tablespoons water, then fold it over the filling into a half-moon. Press the edges with the tines of a fork so the pie stays sealed.
• Heat the oil: Preheat your deep fryer with oil to 350°F. Keep it steady, since oil that runs cooler makes greasy pies.
• Fry the pies: Carefully lower the pies into the oil one at a time and fry for 5 to 8 minutes. Turn them as needed so they brown evenly to a deep golden color.
• Drain and dust: Lift the pies out and drain them on paper towels. While they're still hot, sprinkle them with powdered sugar so it clings to the crust.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, J.K. Adams French rolling pin, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned apple pie filling instead of fresh apples?

Yes, the recipe allows one can of apple pie filling in place of the fresh apples. Chop any big slices a bit smaller so the filling spreads easily and doesn't poke through the dough.

Why did my fried apple pies burst open?

Usually the filling was still warm or the edges weren't sealed well. Brush the rim with water, press hard with a fork, and don't overfill past 3 tablespoons.

Can I bake these instead of frying them?

You can bake them, but the result is a drier, more biscuit-like pie without the crackly fried crust. I'd stick with the fryer here, since that's what gives these their classic texture.

Can I make the apple filling ahead of time?

Yes, the filling can be cooked a day ahead and kept covered in the fridge. Let it come back to room temperature before filling, so the dough doesn't warm up and get sticky.

How do I store and reheat leftover fried pies?

Fried pies are best eaten the same day while the crust is crisp. Leftovers keep covered in the fridge for a day or two, and a few minutes in a hot oven brings back some of the crunch.