Fried Apple Pie Recipe With Canned Biscuits: Golden Crisp Hand Pies in Minutes

These hand pies deliver all the comfort of apple pie without the fuss of a full crust.

Using canned biscuits as the base makes this recipe foolproof and incredibly quick, while frying ensures a golden, crisp exterior that gives way to warm, spiced apple filling.

Ingredients for Fried Apple Pie Recipe with Canned Biscuits

Buttermilk biscuits and spiced apples create these foolproof golden hand pies in minutes.

The biscuit dough is non-negotiable here—Pillsbury Grands Buttermilk is the gold standard for flaky, sturdy layers that hold up to frying. You’ll find them in the refrigerated section at any major grocery store. For apples, Granny Smiths add the right tart bite to balance the sugar, but Honeycrisp works too if you prefer a sweeter filling. Just avoid mealy varieties like Red Delicious (they turn to mush).

No buttermilk biscuits? Regular biscuit dough works in a pinch, though the texture won’t be as rich. Swap brown sugar for white in the filling if that’s all you have—add an extra 1/4 tsp of cinnamon to compensate. Out of apples? Peeled pears with a pinch of nutmeg mimic the texture well. The oil must have a high smoke point—peanut or canola oil are ideal alternatives to vegetable.

Fried pies are best eaten the same day, but they’ll keep at room temperature for 24 hours in an airtight container. Reheat in a 350°F oven for 5-10 minutes to restore crispness. The filling can be prepped 1 day ahead and stored in the fridge—just bring it to room temp before assembling.

Step-by-Step Instructions for Fried Apple Pies With Canned Biscuits

Master the technique and you will produce perfectly crisp, fruit-filled hand pies with minimal effort.

Step 1: Prepare the Apple Filling

Peel, core, and dice the 2 whole Granny Smith Apples into small, uniform pieces. In a medium bowl, toss the diced apples with the 0.33 cup Granulated Sugar, 0.25 cup Light Brown Sugar, 1 tsp Ground Cinnamon, 1 tsp Lemon Juice, 1 tsp Vanilla Extract, and 0.25 tsp Salt until evenly coated.

Heat the 2 tbsp Unsalted Butter in a skillet over medium heat until melted and foaming. Add the apple mixture and cook for 5-7 minutes, stirring frequently, until the apples soften slightly but retain some texture.

Sprinkle the 2 tbsp All-Purpose Flour over the apples and stir continuously for 1-2 minutes until the mixture thickens into a glossy, jam-like consistency. Remove from heat and let cool completely before assembling the pies.

Step 2: Assemble the Hand Pies

Open the 1 can Canned Biscuit Dough and separate it into individual biscuits. On a lightly floured surface, flatten each biscuit into a 5-inch circle using your hands or a rolling pin, ensuring the edges remain slightly thicker to prevent tearing during frying.

Place 1-2 tablespoons of the cooled apple filling in the center of each biscuit round, leaving a ½-inch border uncovered. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal.

Use the tines of a fork to crimp the edges, creating a decorative seal that also reinforces the closure. This prevents the filling from leaking out during frying. Set the assembled pies aside while you heat the oil.

Step 3: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups Vegetable Oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. Maintain this temperature carefully—too low, and the pies will absorb oil; too high, and they will brown unevenly.

Carefully lower 1-2 pies at a time into the hot oil using a slotted spoon or metal tongs. Avoid overcrowding the pot, as this will cause the oil temperature to drop. Fry for 2-3 minutes per side until the dough is deep golden brown and puffed.

Transfer the fried pies to a paper towel-lined plate or wire rack to drain excess oil. The crust should be crisp and the filling should be warm and bubbling slightly when pierced with a fork.

Step 4: Finish and Serve

While the pies are still warm, dust them generously with the 0.25 cup Powdered Sugar using a fine-mesh sieve for even coverage. The sugar will adhere to the slightly oily surface, creating a snowy, professional finish.

Let the pies cool for 5-10 minutes before serving to allow the filling to set and avoid burns. The contrast between the crisp, flaky exterior and the tender, spiced apple filling should be immediate with each bite.

Creative Variations of This Recipe

Caramel Apple Twist

Swap the apple filling for a caramel version by mixing 1 cup chopped apples with ¼ cup caramel sauce and ½ tsp sea salt. The buttery caramel pairs perfectly with the flaky biscuit crust. I love this for a richer, gooey center. 💛

Cinnamon Sugar Glaze

After frying, dip the warm pies in a mix of ½ cup melted butter and ½ cup granulated sugar with 1 tbsp cinnamon. This creates a sticky, crackly coating that’s irresistible. Use Pillsbury Grands for extra flakiness.

Pumpkin Spice Version

Replace apples with ½ cup pumpkin puree, 2 tbsp brown sugar, and ½ tsp pumpkin pie spice. The filling thickens beautifully with 1 tbsp flour. Dust with powdered sugar for a fall-inspired treat.

Berry Medley

Use 1 cup mixed berries (fresh or frozen) instead of apples, adding 1 tbsp cornstarch to thicken the juices. Blueberries and blackberries work best. Fry at 350°F for the same crispy result.

Savory Cheddar Apple

Add ¼ cup shredded sharp cheddar to the apple filling before sealing. The cheese melts into the fruit, creating a sweet-savory balance. Serve warm for the best texture contrast.

Mini Pie Bites

Cut biscuits into quarters, add 1 tsp filling, and fold into small half-moons. Fry for 1-2 minutes per side until golden. These are perfect for parties or quick snacks. ✨

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