🥧 Old-Fashioned Apple & Blackberry Fried Pies (Southern Style)

There are certain recipes that take you straight back to childhood the moment you smell them frying. For me, old-fashioned fried pies are one of those recipes — the kind of treat you’d see cooling on your grandma’s counter, still warm from the skillet, dusted with sugar, and filled with fruit she preserved herself.

This recipe is exactly that kind of nostalgia.

Your photos told the whole story so beautifully — dried Honeycrisp apples in the dehydrator, jars of deep ruby blackberry filling you canned yourself, dough hand-folded with love, and the pies bubbling away in your Dutch oven until perfectly golden. And that moment when the warm vanilla bean glaze hits the crispy crust? It’s pure Southern comfort.

These are true old-fashioned fried pies, the kind you remember from church potlucks, county fairs, camp meetings, and grandma’s kitchen. Not store-bought. Not shortcut pies. Real, from-scratch, full-of-fruit, hand-crimped, fried-to-perfection pies.

And today, we’re making two flavors:

Old-Fashioned Dried Apple Fried Pies
Home-Canned Blackberry Fried Pies

Let’s walk through every beautiful step.

❤️ Why You’ll Love These Old-Fashioned Fried Pies

Truly Southern & homemade – nothing commercial or artificial
Two fillings — apple (from your dried Honeycrisps) + blackberry (your home-canned pie filling)
Crispy outside + soft fruit-filled center
Fried in a Dutch oven — classic, old-style cooking
Perfect for holidays, reunions, road trips, or gifting
Warm vanilla bean glaze makes them irresistible
Beginner-friendly dough
Works with ANY fruit filling

If you love cozy old-fashioned desserts like your Old-Fashioned Stack Cake or your Peach Cobbler, these fried pies fit right in with the same nostalgic charm.

🛒 Ingredients

For the Dough

4 cups all-purpose flour
1 teaspoon salt
¾ cup shortening OR butter
1 cup cold water (add more as needed)
Extra flour for rolling

For Apple Filling

(Using your dried Honeycrisp apples)

2–3 cups dried apples
2–3 cups water (to rehydrate)
½–1 cup sugar
1–2 teaspoons cinnamon
Pinch of nutmeg (optional)

For Blackberry Filling

(Using your home-canned blackberry pie filling)

1 jar blackberry pie filling
OR
3 cups fresh blackberries
1 cup sugar
2 tablespoons lemon juice
2 tablespoons cornstarch

For Frying

Dutch oven or deep pot
Vegetable oil or peanut oil
Candy thermometer (helps maintain perfect frying temp)

Vanilla Bean Glaze

1½ cups powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla bean paste (or vanilla extract)

🥣 Step-by-Step Instructions

1. Make the Dough

In a large bowl, combine:

flour
salt

Cut in shortening/butter until mixture looks like coarse crumbs.

Add cold water until dough forms a smooth, soft ball.

Wrap and chill 30 minutes.

2. Prepare the Fillings

🍏 Apple Filling

(Using your dried Honeycrisps)

Simmer dried apples in water until soft.
Mash slightly.
Add sugar + cinnamon and cook until thick.

🫐 Blackberry Filling

If using fresh: cook berries, sugar, lemon, and cornstarch until thick.
If using canned: stir well and warm slightly.

3. Roll & Shape the Pies

Roll chilled dough into circles (about 6–7 inches).

Fill each with:

2–3 tablespoons apple filling
or
2–3 tablespoons blackberry filling

Fold over into a half-moon shape.

Crimp edges with a fork.

4. Fry the Pies

Heat oil in Dutch oven to 350–365°F.

Gently lower pies into hot oil.

Fry 2–3 minutes per side until golden brown.

Remove and drain on rack.

5. Cool Slightly

Let cool 5–10 minutes before glazing.

6. Add Vanilla Bean Glaze

Whisk powdered sugar, milk, and vanilla.

Drizzle generously over warm pies.

🌟 Expert Tips & Troubleshooting

✔ Use dried apples for authentic “old-fashioned” texture

They give that Appalachian-style thick apple filling.

✔ Blackberry filling thickens as it cools

Perfect for hand pies — no dripping.

✔ Keep oil between 350–365°F

Too low → greasy pies
Too high → burnt outsides, raw dough inside

✔ Don’t overfill

2–3 tablespoons max.

✔ Let pies cool slightly before glazing

Warm (not hot) pies hold glaze beautifully.

🎨 Variations & Add-Ins

Add cinnamon to the apple filling
Add lemon zest to blackberry
Use peaches, cherries, or blueberries
Add cream cheese for a richer filling
Make mini bite-sized pies for parties
Dust with cinnamon sugar instead of glaze

🍽 Serving Suggestions

These pies are perfect with:

Hot coffee
Sweet tea
Ice cream
A holiday breakfast spread
A Southern dessert tray
Road trip snacks
Camping treats

They pair nicely with your cozy comfort recipes like the Peach Cobbler in Cast Iron.

🧊 Storage, Freezing & Make-Ahead

✔ Store

Keep in airtight container up to 3 days.

✔ Freeze

Freeze unglazed pies up to 3 months.
Reheat in air fryer or oven, then glaze.

✔ Make-Ahead

Fillings can be made 1–2 days ahead.
Dough can be refrigerated overnight.

❓ FAQs

Can I bake these instead of frying?

Yes — bake at 400°F for 18–22 minutes. Brush with egg wash.

What oil is best?

Peanut oil for high heat or vegetable oil.

Can I use fresh apples instead of dried?

Yes — cook longer until thick.

Do these need refrigeration?

Glazed pies can sit out 24 hours; after that refrigerate.

Can I air-fry them?

Yes! Brush with oil and air fry 375°F for 8–10 minutes.

🎉 Conclusion

These fried pies are the definition of old-fashioned comfort. From the dried Honeycrisp apple filling to your home-canned blackberry filling, every bite tastes like something lovingly passed down through generations.

If you try this recipe, leave a comment, rate it, or share your photos — I’d love to see your next batch.

And don’t forget to save it on Pinterest!