Can you freeze fried pies?

Yes, 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 and pop it into the freezer for about 1 to 2 hours, or until the pies have firmed up. At this point, they may be placed inside an airtight container or freezer bag and sealed. When you're ready to fry the pies, remove them from the freezer for about 15 minutes to allow some of the chill to come off. Alternatively, you may place frozen pies in the refrigerator for 2 hours before freezing, which also helps take the chill off. Fry them for about 8 minutes or until cooked through and golden brown.

How do I know if my fried pie dough is ready to be rested?

You'll know the dough is ready to be formed into a 'brick" when you can squeeze a handful of dough together and it holds. If the dough crumbles, add just a bit more buttermilk, 1 teaspoon (5g) at a time, or until the mixture just holds together. Avoid adding too much buttermilk, or the dough will be wet and sticky, and never add all of the buttermilk all at once. Instead, add it in increments so you can be sure to use just the right amount.

Can I use canned cherry pie filling instead of homemade?

Yes, you can use canned cherry pie filling if you're short on time. However, this all-natural homemade cherry filling takes 10 minutes to make (really!) and provides superior flavor with more actual cherries and less syrupy sweetness. If using canned filling, you might want to drain some of the excess liquid and add a squeeze of fresh lemon juice to brighten the flavor.

How do I keep fried pies/hand pies from getting soggy?

To prevent sogginess, ensure your oil is at the proper temperature (350°-375°F/176°-190°C) before frying. Don't overcrowd the pot, which can lower the oil temperature too much. Also, make sure to let excess oil drain properly by placing fried pies on a wire cooling rack rather than directly on paper towels. Lastly, store completely cooled pies in a container with good airflow—never place hot or warm fried pies in a sealed container, as trapped steam will create condensation and soften the crust.

Can I make fried pies in an air fryer?

Yes, you can make these cherry hand pies in an air fryer for a less-oil version. Preheat your air fryer to 350°F/175°C. Before air frying, lightly brush the assembled pies with a beaten egg or a little melted butter to help them brown. Cook for 8-10 minutes until golden brown and crisp, turning halfway through cooking. The texture will be slightly different than deep-fried versions but still delicious and healthier!

What temperature should the oil be for frying pies?

The ideal oil temperature for frying cherry hand pies is between 350°-375°F (176°-190°C) when you first add the pies. Try to maintain an oil temperature of 325°-350°F (163°-176°C) throughout the frying process. If the oil is too hot, the outside will brown too quickly while the inside dough remains undercooked. If the oil is too cool, the pies will absorb excess oil and become greasy. A candy/deep-fry thermometer is highly recommended for best results.

What's the difference between a hand pie and a turnover?

While similar in concept, hand pies and turnovers have distinct differences. Hand pies typically use a pie crust dough that's similar to traditional pie crusts, while turnovers usually use puff pastry or a laminated dough. Hand pies can be either fried or baked, while turnovers are almost always baked. Southern fried pies specifically have a heritage rooted in rural Southern cooking traditions, with special dough recipes (like this buttermilk version) designed specifically for frying.

Why did my fried pies burst open while frying?

Fried pies typically burst open for one of three reasons: overfilling, inadequate sealing, or trapped air bubbles. Be sure to use only 1-2 tablespoons of filling per pie (depending on size) , press the edges firmly with your fingers before crimping with a fork, and gently press any air pockets out before sealing. It's also important to make sure the oil isn't too hot, as a rapid temperature change can cause the filling to expand too quickly and burst through the dough.

How thick should I roll fried pie (hand pie) dough?

The ideal thickness for fried pie dough is about 1/8 inch (3mm) thick or just slightly thicker. If the dough is rolled too thin, it may tear easily when filled or during frying. If rolled too thick, the dough may not cook through properly and could result in a doughy interior. Use even pressure when rolling and try to maintain consistent thickness throughout your dough for the best results.

How do you keep the filling from leaking out of fried pies?

The first step to making sure your fried pie filling doesn't leak out of the pies is to not overfill the pie dough. For a 4-inch fried pie dough circle, you'll only need about 1-2 tablespoons (14-28g) of pie filling. The second thing is to make sure you get a good seal, and remove any air pockets from the inside (see the " How to Seal Fried Pies Properly " section above for step-by-step instructions and photos of properly sealing fried pies so they don't leak or burst open when you fry them).

Can you use canned cherry pie filling instead of homemade?

You can absolutely use canned cherry pie filling to make these homemade fried pies, which saves time (although my homemade cherry pie filling takes just 10 minutes to make) . They'll still be delicious!

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

Name: Flaky Southern Fried Cherry Pies (Cherry Hand Pies)
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: Southern
Ingredients: 1 1/2 cups all-purpose flour (225g); 1 1/2 tablespoons granulated sugar (25g); 1/4 teaspoon kosher salt (1g); 1 teaspoon baking powder (4g); 1/4 cup leaf lard, pinched off into small pieces (50g) (sub regular lard); 1/4 to 1/2 cup buttermilk, room temperature (85-115g) *see recipe notes for how to make a buttermilk substitution; 1/2 recipe Numero Uno Cherry Pie Filling; 2 to 3 cups neutral vegetable oil (for frying the pies) (450g-675g); 1/4 cup powdered sugar (for dusting fried pies) (30g); up to 1/4 teaspoon cinnamon (optional to add to the powdered sugar, but highly recommended)

Description

This is the best and only fried pie recipe you're ever gonna need (a truly no-fail fried pie dough)! Tender on the inside, with the crispiest, flakiest crust. SO crispy and flaky in fact, that you're gonna need a napkin under your chin when you take your first bite. And it's filled with my all-time favorite( all-natural) 10-minute homemade cherry pie filing. These fried pies will keep your family coming back for more - bite after delicious bite!

Ingredients

Units

For the Pie Dough

1 1/2 cups all-purpose flour (225g)
1 1/2 tablespoons granulated sugar (25g)
1/4 teaspoon kosher salt (1g)
1 teaspoon baking powder (4g)
1/4 cup leaf lard, pinched off into small pieces (50g) (sub regular lard)
1/4 to 1/2 cup buttermilk, room temperature (85-115g) *see recipe notes for how to make a buttermilk substitution

For the Pie Filling

1/2 recipe Numero Uno Cherry Pie Filling

For Frying & Garnishing the Fried Pies

2 to 3 cups neutral vegetable oil (for frying the pies) (450g-675g)
1/4 cup powdered sugar (for dusting fried pies) (30g)
up to 1/4 teaspoon cinnamon (optional to add to the powdered sugar, but highly recommended)

*I use 00 flour when I'm in Italy for this recipe (and King Arthur or Hecker's all-purpose flour when I'm in the States), and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Mix the dry ingredients. Add the flour, sugar, salt, and baking powder into a medium bowl and whisk to combine.
Blend in the lard. Pinch the lard off into 1/2" (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.
Add the buttermilk. Next, slowly add the buttermilk to the mixture, approximately 1/4 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, 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.
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 11x15 inch (28x38cm) rectangle, about 1/8 inch thick.
Cut the dough and fill them. Using a 3 to 4-inch (7.5 to 10cm) round cookie cutter, cut circles out of the dough. Re-roll any remaining dough scraps one more time get a few more rounds, but don't overwork it. Fill each round with 1 to 2 tablespoons of filling. *see notes for what to do with leftover dough scraps.
Seal the dough. 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.
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.
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!

Notes

If you don't have buttermilk, add 1 tablespoon (14g) of freshly squeezed lemon juice to a liquid measuring cup, then pour in whole milk until it reaches the 1/2 cup mark on the measuring cup. Stir the mixture and allow it to rest at room temperature to thicken for 5 to 10 minutes before adding to the flour mixture.

This recipe can easily be doubled to make fried pies for a group. Wrap the extra dough and seal it in a freezer bag for up to 3 months.

Substitute vegetable shortening for the lard if you prefer. You may also use a 1:1 mixture of half butter and half lard. Using only butter will yield a slightly different texture but a wonderful flavor.

Let the pie dough rest. Do not skip this step. It's very important to let the dough relax so that it's more pliable and easier to roll out.

Use a scale to weigh the ingredients for more consistent measurements. Use measuring cups and spoons if that's what you have.

For a slightly thicker crust, roll the dough to about 1/4 inch thick instead (9x10 inch / 23x25cm rectangle). This yields fewer pies since each one uses more dough, but gives a more substantial bite.

I use a 3 5/8-inch round cutter for this recipe and get exactly 16 dough rounds (11 from the first roll and 5 more from rerolling the scraps once). Feel free to make your pies smaller or larger; just adjust the amount of filling to match. For a 4-inch cutter, use no more than 2 tablespoons of filling per pie. This helps the pies seal properly and fry without leaking. Whatever size you choose, resist the urge to overfill - overfilled pies can burst open while frying.

To skip rerolling scraps altogether, cut the dough into 3x3 inch or 4x4 inch squares instead of using a round cutter, then fold each square in half diagonally to make a triangle. Squares tile edge to edge with almost no gaps between cuts, so you get more pies out of the same amount of dough with none of the toughening that comes from rerolling.

Dust the pies with powdered sugar twice. The first time is right after they finish frying. This allows the sugar to melt into the hot pies. Then I dust them a second time after about 10 minutes.

Add extra flavor to the powdered sugar by adding a pinch or two of cinnamon to it before dusting the pies. This is especially good for peach, cherry, and apricot fried pies.

Use this pie dough with other fillings. Try chocolate, peach, strawberry-rhubarb, lemon cream, apricot, vanilla-bean cream, wild blackberry, sweet potato, pecan, or even coconut.

While you could technically re-roll the dough scraps a second time, the fried dough wouldn't yield what you see in these photos. That said, they do make perfect treats for the cooks who are making them). Instead after the re-rolling the dough scraps once, I recommend making mini weirdly-shaped fried pies out of the remaining dough or just frying it as is and sprinkling it with sugar or spooning extra cherry pie filling over it:) I don't like to waste any scraps!

Prep Time: 20 minutes
Cook Time: 4 minutes
Category: Pies + Cobblers + Crostate
Method: Deep Fried or Air Fryer
Cuisine: Southern

Nutrition

Serving Size: 1 Fried Pie
Calories: 211
Sugar: 12.8g
Sodium: 49mg
Fat: 11.5g
Saturated Fat: 2.5g
Unsaturated Fat: 8.5g
Trans Fat: 0.1g
Carbohydrates: 27g
Fiber: 0.7g
Protein: 1.5g
Cholesterol: 2mg