Appalachian Food Celebrating Appalachia Videos

How to Make Fried Pies

rolling out dough

If you hear or read anything about Appalachian Foodways fried pies are guaranteed to be mentioned.

Over the weekend I made a run of the tasty delights. I used apple preserves and apple butter for the filling. Sometimes I use peach jam.

Most of the time when I make fried pies…well I don’t fry them. I bake them like Granny did when I was growing up.

I hope you enjoyed the video! Are you a fan of fried pies? What’s your favorite filling?

I’ve eaten a lot of fried and un-fried pies over the years, but the best tasting ones I’ve ever eaten were purchased at the Folk School’s annual Fall Festival. My friend Carolyn Anderson’s niece made the pies and let me tell you she’s an expert pie maker.

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  • Reply
    Chadd Newman
    April 21, 2021 at 10:26 pm

    When I lived at home in East Tennessee, it seems there was always someone who made fried apple pies for every church dinner or special occasion. I moved to Florida for work about 15 years ago and have desperately missed good home cooking. We always stop at Mercier Orchards in Blue Ridge, Georgia on our way home to visit my Momma and pick up a box of their fried pies. They’re not as good as Granny’s, but they’re still pretty good!

    • Reply
      June 3, 2021 at 1:57 am

      My granny was born in Ducktown TN back in 1908. She made the most wonderful apple stack cake and I’ve never been able to replicate it, she had apple trees and would dry her apples out in the sun. I was a child and it was always what we had over Christmas.

  • Reply
    Mira McClanahan
    April 7, 2021 at 10:37 pm

    Apricot pies are my favorite fried pies by a long shot. I wish I had one now! So many things were lost when my maw-maw passed. I mean, yes I could make them, but I can’t do them like she did.

  • Reply
    Marie Thomas
    February 5, 2021 at 9:05 pm

    I once made fried apple pies with canned biscuits for these twin boy neighbors of mine. They loved them so then they started asking for apple & strawberry. Well now they have added one more flavor….cherry! So I think I might try out your recipe on these 8 yr olds & see what happens!!! Thanks a bunch for sharing!

  • Reply
    Don Davidson
    February 3, 2021 at 10:34 am

    My Grandma Casey was an old timey Ozark farm wife and like many Ozark folks, her family was originally from te Appalachians. She had little formal education, but she knew about making do with next to nothing. She also knew her way around the kitchen. Like most poor farm women of her era, she knew all about preserving foods. She still dried apples apples in my time, but most of her foods were either canned in jars or frozen. I loved her fruit butters and canned peaches. We still enjoyed a lot of old time stuff, but she also had no trouble adapting to new ways of preserving them. She no longer dried peaches, that I remember, but we all loved the old time fried dried peach pies. Instead of cooking dried peaches, she would prepare this from fresh peaches and either can or freeze it for fried pies. Good stuff, too. She added no spices to it, so if you want to add cinnamon or a pinch of cloves, go right ahead.

    1 gallon sliced over ripe peaches with peel
    1 cup cider vinegar
    4 cups sugar

    Mix together and allow to sit overnight. Then simmer until cooked down very thick. Either use at once or freeze or can. Good stuff!

    If you want spices, I would say 2 tsp high quality cinnamon, if you like cloves, add about 1/4 tsp or less. Cloves can easily overpower foods if you aren’t careful.

  • Reply
    Carolyn Anderson
    February 1, 2021 at 11:07 pm

    Thank you Tipper for mentioning our niece who made the fried pies at the Folk School Fall Festival..Sandy made thousands of the pies and always sold out. A lot of people told me that, that is what they look forward to coming to the festival for. Sandy has been sick now for quite a long time and unable to do the pies anymore. Please keep her in your prayers. Thank you for doing this great blog. I love the Blindpig&theacron

  • Reply
    Ron Banks
    February 1, 2021 at 6:40 pm

    Fried apple pies are my all time favorite. Mom fried hers like you. They were always a must have for homecoming day at church growing up. I tried to sample everyone’s who brought them but like most people mom’s was the best.
    I like mine with a cold glass of milk.

  • Reply
    Barbara Gantt
    February 1, 2021 at 4:32 pm

    I love fried pies but like you bake them in the oven. That was how my Mom and Aunt made them. I grew up with the filling being fried apples. That is the only kind that i have ever eaten. I should try apple butter since I have a shelf full of it.

  • Reply
    Ed Ammons
    February 1, 2021 at 3:21 pm

    Do you read replies to your replies on youtube? In case you don’t I’ll also copy mine here.

    Mommy learned to cook from her mother but she also learned a lot from an organization that was, I think, called the Home Demonstration Club. The ladies in the community would meet at one of their homes each month and learn from and teach each other about cooking and preserving, etc. The teacher/moderator was Pansie Deal who came from Brasstown and who’s uncle you are probably familiar with, Fred Scroggs.

    Pansie never married and spent her whole life helping educate women in our area. She died in 2006 and is buried in Scroggs Family Cemetery in Brasstown.

    I am subscribed to When I do a search for Miss Deal I find thousands of articles from major area papers. If it were possible to go through local papers there would be many times that. We have a rich heritage to build on. You are doing more than your share. I can’t understand why so many are so disinterested in our Southern Appalachian History.

    Other readers will have to go to youtube and read my original comment in order for this to make sense.

  • Reply
    February 1, 2021 at 1:29 pm

    They look so good and all you need is a cup of coffee to go with them. I make a variation using egg roll wrappers and rolling them up like egg rolls, then frying them. I use apples and they are so good.
    We had snow in Richmond, Virginia yesterday. I’m in the northern suburbs, and we got a couple of inches or so.

  • Reply
    Wanda Devers
    February 1, 2021 at 12:52 pm

    Granny usually had a plate of these–laid two one way, then two the other way. Her pies were pretty big.

    When I was a child, Mama would sometimes make us baked pies for breakfast. She just sprinkled some cocoa, some sugar, and some butter & then folded it. Sometimes she just used sugar and butter. The filling was just delicious. When she was older she started making fried fruit pies because everyone asked for them. She used canned biscuits for her crust or just biscuit dough. The pastor who preached Mama’s funeral talked about the fried pies she promised him when she got better.

    My all time favorite fried pie is peach, but I love any kind of homemade ones.

  • Reply
    June Jolley
    February 1, 2021 at 12:48 pm

    My Mama used to make fried pies using her dried apple filling. They were the best I have ever had and I wish I had paid more attention to how she made them. Often she baked them on a cookie sheet with lots of butter, which gave them that flaky texture. I am going to try the recipe you shared.
    Before Covid, I frequently gathered with a group of singers and we would break mid-day for a huge potluck lunch. A lady whom I’ll call Miss Sue would bring her fried pies to the gathering and folks would go nuts over her fried pies. They were always gone by the time I got to the dessert table. At the next gathering I went to the dessert table first and grabbed one of Miss Sue’s fried pies. You can imagine my disappointment when I bit into a cold soggy crust with cold applesauce for the filling. She had used something like Bisquick and plain applesauce. How I wish my friends could have tasted my Mama’s real fried apple pies!

  • Reply
    Barbara Parker
    February 1, 2021 at 12:03 pm

    Thanks for the great tips on making fried pies Tipper! Fried apple pies have always been a real treat for us and we consider them a delicacy nowadays. My husband and I have been in the Ministry for 48 years and at most of the churches where he has Pastored, the sweet church ladies always brought fried apple pies for Homecoming and “dinner on the grounds.” The fried pies were usually the first to go but the ladies made sure that my husband got his fair share because he loved those fried pies so much. You’ve got me in the notion to make some of them on this cold Winter day. I hope they will turn out good and will get that happy smile back on his face. It’s been quite a while since we’ve had friend apple pies in the house. Thanks for the memories. I love your posts and videos.

  • Reply
    Catherine Spence
    February 1, 2021 at 11:55 am

    Love me some fried apple pies!

  • Reply
    February 1, 2021 at 11:51 am

    Oh my goodness, do I love fried pies!!!!!!!!!!! My Mother made the best and I have tried and tried till mine are purty good. Mother always used dried peaches or apples. They told me when they were young, they cut their peaches/apples up and laid them on big pieces of tin to dry in the sun. I prefer peaches – I can hardly wait to taste them. You can usually buy dried apples at the grocery store but not so with dried peaches, so I started to buy my peaches in August and dry them myself. I have some right now in the freezer that I’m going to be using. I’m sure those baked pies are good and probably a lot healthier for you but you just can’t beat the flavor that comes from those fried in a cast iron skillet peach pies. Now then I’m really getting hungry so I think my son would enjoy some as well as me.

  • Reply
    February 1, 2021 at 11:29 am

    My favorite of all time. Perhaps the reason is I have never been able to make good ones, or else I would totally have eaten myself into being foundered on one of my favorites. Mine always turn inside out and look like something you would hide in the closet if company came.

  • Reply
    Lisa I
    February 1, 2021 at 10:18 am

    Thank you! I love fried pies and have been looking for recipes. And am curious about your biscuit recipe. Sounds good and simple.

  • Reply
    Ron Stephens
    February 1, 2021 at 9:58 am

    Fried pies are my all-time favorite in the dessert line and always just apple. I’m not sure I have ever had any other filling. And since they are rather hard to find, and harder still to find really good ones, I always go with the tried and true apple. I’m sure if I would risk it I would find other fillings I liked just fine though I am doubtful they would replace apple. Maybe that’s because they were the only kind my Grandma made, with dried apples from.her own tree.

    To me, fried apple pies are in the group of pinto beans, Arsh taters, mustard greens and cornbread as Appalachian staples.

  • Reply
    February 1, 2021 at 8:55 am

    Dried apples make the best fried pies. I don’t make them often because of the unhealthy amount of oil it takes to make them good and crispy. I’m going to try Granny’s baked pie recipe the next time I make apple pies.

  • Reply
    Margie Goldstein
    February 1, 2021 at 8:53 am

    ANY fruit filling would be good in a fried pie but APPLE is always my favorite. White Lily is great flour and so is Hudson Cream. I don’t think fried pies are any tastier than the baked ones and I think the baked pies don’t leave a greasy film in your upper mouth. When you eat a homemade fried pie as opposed to retail bakery brands, the taste is BEYOND ANY COMPARISON! I can never go back to assembly line produced fried pies— what a disappointment those bad boys are…. keep all the pies and folk food shares coming, Tipper! We love and thank you for the blog! BTW- is that a necklace made from Chitter’s jewelry line? If so, it’s BEAUTIFUL! It snowed a foot yesterday and it’s snowing again. Smh in disgust and cold. On the plus side, it’s really quiet and still.

    • Reply
      February 1, 2021 at 9:04 am

      Margie-it is a necklace Chitter made! She’s been setting creek rocks so the necklace is a rock from our very own Stamey Creek-isn’t that cool 🙂 Oh and please send me some of your snow LOL! All I’ve got is flurries.

  • Reply
    Miss Cindy
    February 1, 2021 at 8:15 am

    I’ve eaten your ‘fried pies’ and they are really good! I’ve made fried pies and they were ok but yours are better!
    That’s a dandy board you are using to roll the dough on, it seems to have a trough all the way around and it’s plenty big!

  • Reply
    Jim Casada
    February 1, 2021 at 7:58 am

    Tipper–I’m mighty partial to reconstituted dried fruit, partly because that’s how fried pies were made by Momma and Grandma Minnie but also because I’m a traditionalist and I like the tiny tang of tartness you get with dried fruit. I’ve had them with dried apples, peaches, and apricots but Henry Zeglen has given me another idea. I’ve got perhaps 40 muscadine vines on my property and almost that many varieties. They produce abundantly even with squirrels, deer, and Asian hornets getting their share. I’ve made hull pies in the past but this offers a chance for a new direction.

    Picking up ideas such as this not only from you but from fellow readers is one of the many blessings of Blind Pig.

    Jim Casada

  • Reply
    Rick Shepherd
    February 1, 2021 at 7:57 am

    Thank you, Tipper!…..I thoroughly enjoyed your video on making fried pies……It brought back memories of watching and helping Mom a little bake or fry so many goodies in the years I was growing up……I still buy fried pies at church bazaars or Mercier’s Orchard in Blue Ridge, Georgia or at the Union County Farmers Market where I live north of Blairsville, Georgia almost at the North Carolina State Line…..I view your Blind Pig and The Acorn blog daily by email or on facebook and love it!… I like your way of baking the fried pies so much better!

  • Reply
    February 1, 2021 at 7:54 am

    My mother and her mother, my grandmother, would make these fried pies. They would use apples they had dried during the summer. They called the apples they dried horse apples and they only dried them or made jelly from them. The pies would be fried in lard that was rendered from our hogs in a cast iron frying pan that had just enough edge on it to hold some grease. I think the proper name for this is a griddle. I ate fried pans from other places and they were good, but I don’t think I have ever ate any as good as the ones they made.

  • Reply
    Brenda Schlosser
    February 1, 2021 at 7:16 am

    Apricot and sweet potato fried pies are my favorite. There is a place in Davis, Oklahoma that has the best. They are big and full of filling. When I visit Oklahoma, I always try to get my fill.

  • Reply
    Henry J Zeglen
    February 1, 2021 at 7:01 am

    It was muscadine time and my Uncle Broadus went out in the woods and filled up a grocery sack for my Aunt Mary Louise to make muscadine jelly. She would take the leftover hulls of the fruit and cook them down with some sugar and use that for her fried pie filling. I only them one time but it tasted like a little piece of heaven. Otherwise, whatever flavor I can get hands on is my favorite!

  • Reply
    February 1, 2021 at 6:35 am

    Great instructional video. Such a sweet treat that once was so common in most households, is hard roo find homemade. A family nearby opened a homegrown meat market on their farm nearby. The mother/clerk always cooks fried pies in the morning. It is the first item to sell out daily and also adds a great aroma to the store.

  • Reply
    Leon Pantenburg
    February 1, 2021 at 6:29 am

    Fried pies are also popular in Mississippi! Great post!

  • Reply
    Sue W.
    February 1, 2021 at 5:10 am

    I had a paternal Great-Aunt (she was my dad’s father’s sister) Aunt Mamie, who made the most wonderful apricot fried pies that I STILL have memories of from when I was a wee sprout! I’ve tried to duplicate them to no avail. I guess they will just have to live in my memories.

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