I make these Fried Peach Apple Pies when I want a handheld, crisp pastry that’s bursting with sweet fruit flavor. The golden exterior cracks with cinnamon sugar goodness while the juicy peach–apple filling stays soft and satisfying.

Fried Peach Apple Pies – Crispy Delight Recipe

Why You’ll Love This Recipe

I love this recipe because it combines flaky dough and spiced fruit in a fun, nostalgic treat. Using dried or canned fruit gives a concentrated, jam-like texture—no watery mess—and frying makes the crust irresistibly crispy. They’re great for serving fresh or warm, and feel like a classic Southern comfort dessert without much fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried fruit (peaches and apples), rehydrated or canned peaches/apples
Granulated sugar (or brown sugar)
Apple cider or water (for soaking or syrup)
Butter
Lemon juice (optional)
Cinnamon (and nutmeg or apple pie spice)
Cornstarch or flour (to thicken filling)
All-purpose or self-rising flour
Shortening or butter (for dough)
Milk or evaporated milk (to bind dough)
Oil (vegetable or peanut oil for frying)

directions

I prepare the fruit filling: if using dried fruit, I simmer peaches and apples in water or cider until tender—about 15–20 minutes—and mash with sugar, butter, lemon juice, and a pinch of cinnamon and nutmeg. If using canned fruit, I stir in sugar, spices, and thicken with cornstarch on the stove until it’s thick and jammy.
I let the filling cool completely so it won’t leak.
I make dough by mixing flour and salt, cutting in shortening or butter, then stirring in milk (or evaporated milk) until a soft dough forms. I knead gently and chill briefly if needed.
I divide the dough into rounds (about 4–5 inches), place a spoonful of cooled filling in the center, then fold into half-moons. I seal edges well with water and crimp with a fork to prevent bursting during frying.
I heat oil in a skillet to around 160–165 °C (320–325 °F). I fry the pies in batches, about 45 seconds per side, until golden and crisp. I drain them on a wire rack or paper towels.
I let them cool slightly, then optionally dust with cinnamon sugar or drizzle with sweetened condensed milk or glaze.

Servings and timing

Makes: about 8–10 small pies or 4 servings, depending on size
Prep time: ~15–20 minutes (filling and dough)
Cook time: ~15 minutes (filling cooking plus frying)
Total time: about 30–40 minutes

Variations

I often use canned peaches or apples instead of dried, especially off-season. It’s quicker and still flavorsome.
I sometimes mix spices like cardamom or apple pie spice into the filling for extra warmth.
For a lighter version, I’ve baked these pies at 200 °C (400 °F) for about 12–15 minutes until golden instead of frying.
I like topping warm pies with cinnamon sugar, powdered sugar, or a drizzle of sweetened condensed milk or glaze.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 1 day. To reheat, I pop them in a 400 °F (200 °C) oven or air fryer for about 3–5 minutes to restore crispiness. They can also be frozen once fully cooled and stored sealed for up to 3 months—I thaw them before reheating.

FAQs

What if my filling leaks while frying?

That usually happens if the pies aren’t sealed well. I make sure to wet the edge dough lightly, pinch it together firmly, and crimp with a fork so steam stays inside.

Can I use fresh peaches and apples instead of dried or canned?

Yes—but I cook fresh fruit down until thickened and syrupy, usually with sugar and cornstarch. Otherwise it can release too much moisture and make the crust soggy.

Why are my pies greasy?

That often means the oil was too cool, so the dough absorbs more oil. I heat to around 325 °F (160 °C), and fry only a few at a time to maintain consistent temperature. Also draining properly helps.

Can I bake these instead of frying?

Absolutely. I’ve baked the pies on a lined sheet at 400 °F (200 °C) for 12–15 minutes until golden. They’re less crisp but still delicious and lighter.

Can I freeze these pies?

Yes. Once cooled, I freeze them in an airtight container for up to three months. Then I thaw for about 24 hours before reheating in the oven or air fryer to crisp them up again.

Conclusion

I love making Fried Peach Apple Pies when I want a nostalgic, crispy dessert that’s easy to hold and full of fruit flavor. The combination of spiced, jammy filling and flaky, golden crust never disappoints. Whether fried or baked, they bring a touch of Southern charm and make a delicious treat for any occasion.