Crispy Southern Fried Cherry Pie (w/Best Fried Pie Dough)

Why You'll Love This Recipe

• Authentic Southern Recipe - This recipe creates old-fashioned fried cherry pies from my Arkansas roots, using techniques passed down for generations
• Superior Texture - (aka Buttermilk fried pies) The secret combination of buttermilk and baking powder creates exceptionally crispy, bubbly exteriors that you won't find in other fried pie recipes
• Made From Scratch - 100% homemade fried pie (hand pie) dough and homemade cherry pie filling means you control the quality and it's healthier
• Step-by-Step Photos - Clear visual guidance makes this recipe accessible even for beginners
• Versatile - Once you master the dough, you can fill these hand pies with countless sweet fillings
• Use this recipe to make Air Fryer Cherry Hand Pies - Less oil equals a healthier fried pie

What Are Fried Cherry Hand Pies?

Cherry hand pies (also called fried cherry pies or cherry fried pies) are individual desserts made by encasing sweet cherry filling in a special pastry dough, folding it into a half-moon shape (or triangle), and deep-frying until golden and crispy.

These portable deep fried cherry pies are a defining dessert across the American South, particularly in my home state of Arkansas, and also across Tennessee, and Georgia.

Unlike regular pies that require plates and forks, these hand-held versions were historically made for coal miners, farmers, and workers (like my grandpas) who needed portable food.

The fried pie preparation method creates a uniquely crispy exterior while sealing in the sweet filling – resulting in a dessert that's crispy outside and tender inside and easy to hold in your hand (hence the name).

Where Do Fried Pies Originate From?

Fried pies filled with fruit or creme mixtures are a traditional southern dessert and ubiquitous throughout the American south. In fact, my home state of Arkansas is synonymous with this dessert (even a little famous for it).

They've been a part of the culinary heritage there for well over a century (check out what Saveur has to say about it). And everyone's granny, mama, or aunty swears they have "the best recipe", which of course is only sometimes true.

When made well, fried pies can be one of the BEST desserts you'll ever eat. But they can also be dry, or worse, greasy, made with low-quality ingredients, and overly sweetened without much actual fruit at all.

For me, the very best fried pies start with fresh seasonal local ingredients like summer peaches, strawberries, cherries, wild blackberries, blueberries and of course fall apples.

This recipe is one of the best things to ever come out of the south. And if you've never had the pleasure of eating a genuine Southern fried cherry pie (from scratch), give this recipe a try. You'll be happy you did♡.

Best Ever Homemade Fried Cherry Pie Ingredients

This recipe for traditional southern fried cherry pies is 100% made from scratch (and has even converted someone who is a self-proclaimed cherry-fried pie hater). Made with just a few basic ingredients, it's really hard to believe how just delicious they are and simple to make.

For the fried pie dough

• All-purpose flour (or 00 flour)
• Granulated sugar
• Salt
• Baking powder - The secret ingredient that creates those crispy, bubbly pockets on the dough when it fries
• Leaf lard - Creates exceptional flakiness, with a pure clean flavor (and it's not hydrogenated which makes it healthier)
• Buttermilk - Southerners know that buttermilk fried pies are superior in terms of flavor and the tenderness it lends to fried pie dough *see notes for buttermilk substitution
• Peanut oil (or other neutral vegetable oil) - The best oil for frying cherry pies is peanut oil or grapeseed oil, but you can use any neutral vegetable oil or frying the pies
• Powdered sugar (for dusting fried pies)
• Cinnamon (optional to add to the powdered sugar, but recommended)

For the fried pie filling

• ½ recipe Numero Uno Cherry Pie Filling

See recipe card for quantities.

Note: I use 00 flour to make fried pies when I'm at home here in Italy and King Arthur's or all-purpose flour (or Heckers all-purpose) when I'm back home in the States. The weight of different flours varies based on the humidity in the environment, in the flour itself, and the absorption potential of the flour you're working with. So, if using measuring cups instead of a scale, be sure to use the 'scoop and level' method, which will give you a more accurate measurement.

How to Make the Best Southern Cherry Fried Pies Step-by-Step

This dough comes together quickly using just a fork. And it only takes 10 minutes to make the homemade cherry pie filling. If you happen to have a dough cutter or food processor, feel free to use them, but it's really not necessary since we're adding the fat at room temperature.

If you have kids, they can definitely help with this part.

Step 1. Mix the dry ingredients. Add the flour, sugar, salt, and baking powder into a medium bowl and whisk to combine.

Step 2. Blend in the lard. Pinch the lard off into ½" (1cm) pieces and add them to the dry ingredients. Use a fork (or dough cutter) to cut the lard into the flour mixture until you have pea-sized crumbles.

Step 3. Add the buttermilk. Next, slowly add the buttermilk to the mixture approximately ¼ cup (40g) at a time, stirring the mixture with a fork to incorporate the buttermilk into the flour until the mixture leaves the sides of the bowl. Form the dough into a disc and turn it out onto a floured surface and sprinkle it with a little more flour. Fold the dough over itself 3-4 times. Wrap with plastic wrap and rest the dough in the fridge for at least 4 hours and up to 2 days.

Step 4. Roll out the pie dough. After the dough has rested, remove it from the fridge and place it on a lightly floured surface. Roll the dough into an 8x7 inch (20x17cm) rectangle approximately ¼" thick.

Step 5. Cut the dough and fill them. Using a 3-4 inch (7.5-10cm) round cookie cutter, cut circles out of the dough and fill with 1 to 2 tablespoons of filling.

Step 6. Seal the dough. Dip one finger in a little buttermilk (or milk or water) and moisten the dough around the edge. Fold one half of the dough over the filling to create a half-moon shape and press down using your fingers to seal the edges. Use a fork to crimp the edges and ensure the pies are sealed. Set the filled pies aside on a parchment paper-lined sheet pan, and if they start to get too warm, place them into the fridge to keep them cool while you fill the remaining pies.

Step 7. Fry the cherry pies. Preheat oil to 350°F/176°C and fry the pies in batches. Add pies one at a time very carefully to the hot oil. Cook the pies for about 3 to 4 minutes, or until light golden brown, turning the pies over every 30 seconds or so to ensure even browning.

Step 8. Dust the pies with powdered sugar. Remove pies from the oil onto a cooling rack or paper towel-lined platter and lightly dust with powdered sugar. After the pies have cooled for about 10 minutes, sprinkle them once more with powdered sugar and serve hot or at room temperature. Enjoy!

Fried Hand Pies Substitutions

Fat Substitutes:

You can use different fats for the fried pie dough including regular lard or vegetable shortening instead of leaf lard. For a different flavor profile, try using half butter and half lard which also makes a great fried pie dough. You may use all butter, but the the results will yield a less flaky crispy fried pie.

Buttermilk Alternative:

While you can use regular whole milk instead of buttermilk, I don't recommend it. Instead, I recommend making a faux buttermilk or buttermilk substitute which is super easy.

Add 1 tablespoon (13g) of freshly squeezed lemon juice (or white vinegar) to a liquid measuring cup, then pour in whole milk until it reaches the ½ cup mark. Stir the mixture and allow it to rest at room temperature to thicken for 5 to 10 minutes.

Flour Options:

All-purpose flour is the standard fried-pie dough flour, but 00 flour will give a slightly more delicate texture if you have access to it (I use it when I'm in Italy).

Homemade Cherry Pie Filling Substitute:

If you don't have fresh or frozen cherries, you can use canned cherry pie filling in a pinch, but the flavor won't be as vibrant, delicious, or healthy as homemade.

Pie Dough Substitute:

Use store-bought refrigerated (rolled) pie dough if you don't feel like making fried pie dough from scratch.

Fried Hand Pies Variations

• Strawberry-Rhubarb Fried Pies: Substitute with strawberry-rhubarb pie filling
• Peach Fried Pies: Substitute the cherry filling with fresh summer peach filling for a classic Southern variation.
• Nutella Fried Pies: Substitute Nutella for the cherry pie filling.
• Strawberry Fried Pie: Substitute with strawberry pie filling.
• Blueberry Fried Pies: Substitute with blueberry pie filling.
• Apple Hand Pies: Use spiced apple filling with cinnamon and nutmeg for a fall-fried pie version.
• Mixed Berry Pies: Create a filling with strawberries, blueberries, and blackberries for a multi-dimensional flavor.
• Chocolate Fried Pies: Fill with chocolate-hazelnut spread like Nocciolata or Nutella for a decadent treat.
• Cream Cheese Cherry: Add a small dollop of cream cheese to the cherry filling for a cheesecake-like twist.
• Sweet Potato Pies: Fill with spiced sweet potato filling for a Thanksgiving favorite.
• Baked Fried Pies: If you prefer not to fry, you can bake these at 375°F/190°C for 20-25 minutes until golden brown (brush with egg wash first).
• Air Fryer Cherry Hand Pies: Cook in an air fryer at 350°F/176°C for 8-10 minutes for a less oil-but still crispy finish.
• Mini fried cherry hand pies: Use a 2-3 inch circle cookie or dough cutter to make bite-sized cherry fried pies perfect for parties, serving crowds or for your kid's lunch box.

Cherry Fried Pie Equipment

• Large Mixing Bowl: For preparing the dough
• Fork or Pastry Cutter: To incorporate the lard (or butter if using) into the flour
• Rolling Pin: For rolling out the dough to the proper thickness
• 3-4 inch Round Cookie Cutter: To create uniform circles of dough
• Heavy-Bottomed Pan or Dutch Oven: For frying the pies (cast iron works particularly well)
• Deep-Fry/Candy Thermometer: To monitor oil temperature for perfect frying
• Slotted Spoon or Spider Strainer: For safely removing pies from hot oil
• Cooling Rack: Allows excess oil to drain from fried pies (this is how to keep fried pies crispy for longer)
• Sheet Pan: For holding prepared pies before frying
• Parchment Paper: To line the sheet pan and prevent sticking

How to Roll Out and Cut the Dough for Fried Pies

When rolling out this fried pie dough, be sure to dust the surface of the countertop (and the rolling pin) with a little flour to keep the dough from sticking. Try not to add too much flour. Roll out the dough using even pressure until it's about ¼ inch thick.

Once it's rolled to the desired thickness, use a floured 3 or 4-inch round cookie cutter to cut circles.

If the dough circles become too warm while you're working with them, place them onto a floured (or parchment-lined) tray, cover them loosely with plastic wrap, and pop them into the fridge for a few minutes to chill and firm up slightly before adding the filling and sealing the edges.

How to Seal Fried Pies Properly

Properly sealing fried pies is crucial to prevent filling leakage during frying. Follow these steps for perfectly sealed pies every time:

1. Work with the right amount of filling - Use no more than 2 tablespoons of filling for a 4-inch pie circle. The filling should be centered with at least a ½-inch border around the edges. Use a little buttermilk (or milk or water) to moisten the dough around the edge to help create a better seal.
2. Press firmly - After folding the dough over the filling to create a half-moon shape, press firmly around the curved edge with your fingers to create an initial seal.
3. Remove air pockets - Gently press out any air bubbles around the filling before final sealing like you do with homemade ravioli or tortellini.
4. Crimp with a fork - Press the tines of a fork all around the edge to create a decorative crimped pattern that reinforces the seal.
5. Double-check the seal - Visually inspect the entire edge to ensure there are no gaps, cracks, or thin spots where the filling might escape.
6. Chill if necessary - If your kitchen is warm or the dough has become too soft during handling, place the sealed pies in the refrigerator for 15-20 minutes before frying to help firm them up and strengthen the seal.

Do Not Over-Fill Fried Pie Dough

As tempting as it is, do not overfill the pies. The filling spreads a little as you fold it. I know, it's easy to want to put in "just a little more", but don't do it. If you overstuff the dough, it can tear and split apart when you're sealing it or worse, while it's frying.

The goal is to get a good dough-to-filling ratio without the cherry pie filling seeping out. A little pie filling goes a long way. Once you have the dough filled, close the circle by pressing down with your fingers to close them. Then, use a fork to create the seal. This process can be a little messy, but it's still quick and easy.

How to Fry Cherry Hand Pies (Oil Temperature Guide)

Always make sure the oil is at the right temperature before frying. If the oil is too hot, it'll brown the outside before the inside has time to cook through. If the temperature is too low, the pies will absorb too much oil and become greasy.

The temperature should stay between 350°-375°F (176°C-190°C) when you first drop the pies into the oil. Try to maintain an oil temperature of 325-350°F (163-176°C) throughout the duration of the fry.

Also, don't overcrowd the pies while cooking. Doing so can lead to a rapid drop in oil temperature, which leads to greasy fried pies. If you're new to deep-frying, test-fry one pie or a small leftover piece of dough to get the hang of it first, or buy a deep-fry/candy thermometer.

You can check to see if the temperature of the oil is ready by placing a wooden chopstick into the hot oil, being sure the chopstick touches the bottom of the pan. When you see bubbles coming up around the chopstick, the oil is ready.

What to Serve With Fried Cherry Pies

These Southern fried cherry pies are versatile desserts that can be served in several delicious ways, and they make great homemade food gifts:

• Classic Style: Serve warm or at room temperature with a dusting of powdered sugar mixed with a pinch of cinnamon.
• Fried Cherry Pie à la Mode: Serve warm with a scoop of vanilla ice cream for a perfect contrast of hot and cold and creamy and fruity).
• Glazed Cherry Fried Pies: Drizzle with a simple glaze made from powdered sugar, milk, and a pinch of cinnamon for extra sweetness.
• Breakfast Treat: Serve alongside morning coffee or tea for a special start to the day.
• Picnic Dessert: Cherry hand pies are the perfect dessert for picnics and outdoor BBQs or a summer fish fry.
• Thanksgiving and Christmas Dessert Buffet: Add to a dessert spread during holiday gatherings for a taste of authentic Southern tradition.
• Gift Giving: Package cooled cherry fried pies in decorative tins, boxes, or bags as homemade food gifts for neighbors, teachers, or friends.

Delicious Glazes & Toppings for Fried Cherry Pies

Transform fried pies and hand pies with these irresistible glazes and sweet toppings! Whether you prefer classic powdered sugar, a rich glaze, or something more adventurous, these finishing touches elevate your hand pies from delicious to extraordinary.

Classic Toppings

• Powdered Sugar Dusting: Sift ¼ cup powdered sugar over warm pies for a traditional finish
• Cinnamon Sugar: Mix ½ cup granulated sugar with up to 1 tablespoon cinnamon and sprinkle over hot pies right after frying
• Vanilla Glaze/Vanilla Bean Glaze: Whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract (or seeds from ½ of a vanilla bean pod) until smooth

Fruit-Infused Sugars

• Strawberry Sugar: Our dried strawberry-infused sugar adds bright berry flavor and beautiful pink color
• Lemon Sugar: Zesty sugar with a tangy bite - perfect for balancing the sweetness of cherry filling
• Orange Sugar: Citrusy sugar that complements the cherries beautifully

Specialty Glazes

• Almond Glaze: Combine 1 ¼ cups powdered sugar, 3 tablespoons milk, ½ teaspoon almond extract, and a pinch of salt
• Maple Glaze: Mix 1 cup powdered sugar with 3 tablespoons pure maple syrup and 1 tablespoon milk
• Chocolate Drizzle: Melt ½ cup chocolate chips with 2 teaspoons coconut oil and drizzle over cooled pies
• Nutella Glaze: Heat ¼ cup Nutella with 2 tablespoons heavy cream until smooth, then drizzle
• Cream Cheese Glaze: Beat 2 oz softened cream cheese with ½ cup powdered sugar, 1 tablespoon milk, and ¼ teaspoon vanilla extract
• Lazy Fried Pie Glaze: Drizzle fried pies with sweetened condensed milk for the easiest glaze ever

Berry Glazes

• Strawberry Glaze: Blend ¼ cup strawberry jam with ¾ cup powdered sugar and 1 tablespoon lemon juice
• Raspberry Drizzle: Warm ⅓ cup raspberry preserves with 1 tablespoon water until smooth, then strain
• Blueberry Glaze: Simmer ½ cup blueberries with 2 tablespoons sugar and 1 tablespoon water until soft, purée, strain, and mix with ½ cup powdered sugar

Pro Tips for Perfect Glazes

• Apply glazes while pies are slightly warm (not hot) for the best absorption
• For thicker glazes, use less liquid; for thinner glazes, add more milk or cream 1 teaspoon at a time
• Double-dip for an extra sweet coating
• Sprinkle chopped nuts, toasted coconut, or crushed candy over wet glaze for added texture

With these versatile glazes and toppings, you can customize your fried cherry hand pies for any occasion or flavor preference!

What is the Secret to Crispy Fried Pies? 

The secret to the crispiest, flakiest, best fried pies lies in two ingredients - buttermilk and baking powder.

Baking powder is my "secret" ingredient that makes the fried pie dough bubble and crisp up on the outside. It's the leavening agent, that when combined with liquid in this recipe, allows for the escape of carbon dioxide gas, adding lightness and unbeatable crispiness to the final fried pies.

Buttermilk adds acidity and great flavor, making this fried pie dough tender much the same way it makes better pancakes!.

You can see from the photos above how light, bubbly, and crispy the fried dough is. These bubbles equal crispy-crunchy flaky goodness.

How to Store Cherry Fried Pies & Make Ahead Instructions

Fried cherry pies are best enjoyed the day they're made, when the contrast between crispy exterior and tender filling is at its peak. However, there are several options for storing any extras and meal-prepping cherry hand pies ahead of time.

Room Temperature

Store completely cooled fried pies in an airtight container at room temperature for up to 2 days. They will gradually lose their crispness but will still taste delicious.

Refrigerator

Refrigerate in an airtight container for up to 5 days. The cold environment will cause the crust to soften, but a quick reheat can help restore some crispness.

Freezer (Cooked Pies)

Freeze completely cooled fried pies by placing them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag with parchment paper between layers. They'll keep for up to 3 months.

Freezer (Uncooked Pies)

You can freeze filled and uncooked fried pies for up to 6 months before frying. After filling the pies and sealing them, lay them out in a single layer (not touching) on a sheet tray and pop it into the freezer for about 1 to 2 hours, or until the pies have firmed up. At this point, they can be placed inside an airtight container or freezer bag and sealed.

Reheating Cherry Hand Pies

The best way to reheat fried pies is in a 350°F/175°C oven for 5-10 minutes until warmed through and slightly crisp again. You can also use an air fryer at 325°F/163°C for 3-4 minutes. For frozen pies, add a few extra minutes to the reheating time.

Cherry Varieties for Fried Pie Filling

Different cherry varieties create distinctive flavors in your fried pie filling. Here's a quick guide to choosing the right cherries but head over the Ultimate 10-Minute Sour Cherry Pie Filling post for more details on cherry varieties. In that post you'll also learn the best way to pit cherries, using a cherry pitter or an easy DIY method in case you don't own a cherry pitter:

• Sour Cherries (Montmorency, Morello) - These tart varieties (frozen or fresh) are traditional pie cherries with bright acidity that balances beautifully with sugar. Their firm texture holds up well in cooking. Available fresh briefly in summer, but more commonly found frozen or canned.
• Sweet Cherries (Bing, Rainier, Brooks) - Sweeter varieties that are more commonly available fresh. Bing cherries with their deep red color and sweet-tart balance make excellent pie filling when paired with a touch of lemon juice to brighten the flavor.
• Frozen Dark Cherries - Often a mix of sweet varieties, these pre-pitted cherries are convenient and work beautifully in pie filling. They're picked at peak ripeness and frozen quickly, preserving their flavor.
• Dried Cherries - In traditional Southern cooking, dried cherries were sometimes rehydrated to make pie filling when fresh fruit wasn't available. This creates a more intense, concentrated cherry flavor. (I still prefer using fresh or frozen cherries).
• Sour Cherry & Dark Sweet Black Cherry Combination - For complex flavor, try combining different varieties like in this pie filling recipe here. A mix of sweet and sour cherries creates perfect balance, while adding some dried cherries to fresh or frozen ones intensifies the cherry flavor.

Growing up in Arkansas, I was fortunate enough to have a cherry tree in our backyard, providing juicy, sweet-tart cherries perfect for pie filling. If using backyard cherries, test a few for sweetness and adjust your sugar accordingly.

History of Fried Pies in Southern Cuisine

Fried pies are deeply rooted in Southern American cooking traditions, dating back to the early 19th century. These portable pastries emerged as practical solutions for coal miner and farm families who needed hearty, transportable meals that could be carried to the fields, to the mines, or eaten on long journeys.

Originally, fried pies were made with dried fruits like apples and peaches that could be preserved through the winter months. The pies would be cooked over open fires in cast iron skillets using lard rendered from the family's own pigs. This making-do with available ingredients embodied the resourcefulness that characterized Southern cooking.

In Arkansas, where I grew up, fried pies hold particular cultural significance. Passed down through generations, each family guards their own recipe variations. Some use buttermilk like this recipe, others use water or regular milk. Some insist on lard for authenticity, while others adapt with shortening or butter or a combination of fats.

When commercial bakeries began producing fried pies in the mid-20th century, they introduced versions that many Southerners found disappointing—often too sweet, with less fruit in the filling and thicker, less flaky crusts. This commercialization actually reinforced the importance of homemade versions as markers of authentic Southern cooking heritage.

Today, these hand pies represent both nostalgia and innovation in Southern cuisine. While our traditional recipes remain treasured family heirlooms, new fillings like Nutella fried pies (yum see above) build upon this rich culinary tradition.