Brenda Gantt Fried Apple Pie Recipe (Delicious Southern Classic)

Brenda Gantt Fried Apple Pie Recipe is a southern classic worth making. I love watching the pies that Southern cook Brenda Gantt makes. Her recipes always feel simple, comforting, and full of old-fashioned flavor. Many of her dishes remind people of the kind of desserts that were made in family kitchens for generations.

This weekend, while scrolling through Facebook, I saw a photo she shared of her fried apple pies. The golden crust looked perfectly crisp, and the apple filling inside looked warm and sweet. I immediately stopped scrolling and started thinking about making them at home.

This Brenda Gantt Fried apple pies are a true Southern classic. They’re made with soft dough, filled with sweet apples, and fried until the outside turns golden brown and flaky. Every bite has that warm apple flavor that feels cozy and nostalgic.

The best part is how simple they are to make. You don’t need fancy ingredients—just basic dough, apple filling, and hot oil.

You can serve these pies warm with a little powdered sugar on top. You can also add a scoop of vanilla ice cream and enjoy a classic Southern dessert right from your own kitchen.

What Kind of Apple To Use for This Fried Apple Pie?

Traditional Southern fried pies often use dried apples that are cooked down into a thick filling, but many home cooks—including Brenda Gantt’s method—also rely on prepared apple pie filling for convenience. The key is choosing apples or filling that balance sweetness with a little tartness.

If you want to make your own filling from scratch, apples like Granny Smith, Honeycrisp, or Fuji work beautifully because they hold their shape while cooking. They also give that classic apple flavor that doesn’t turn mushy when fried inside dough.

Prepared apple pie filling works just as well and saves time. The goal is a thick filling that won’t leak out during frying. Homemade filling also allows you to adjust the cinnamon, sugar, or texture exactly how you like it.

How To Make The Apple Pie Filling Ahead?

If you want the best texture for your fried apple pies, I highly recommend making the filling ahead of time. A well-cooled filling is thicker, easier to spoon, and far less likely to leak while frying.

To prepare it, cook chopped apples with sugar, a little cinnamon, butter, and a splash of lemon juice until the apples soften and the mixture thickens. Let it simmer gently until most of the liquid cooks down. Once the filling is done, allow it to cool completely before using it.

You can store homemade apple filling in an airtight container in the refrigerator for up to 4 days. I often make it the night before so the flavors settle and deepen. When you’re ready to assemble the pies, simply scoop and fill—it’s quick and effortless.

Perfect For

Weekend Family Dessert – Warm fried apple pies make a simple sweet treat after a relaxed family dinner.

Holiday Potluck Table – Easy handheld pies people grab quickly when dessert plates start filling up.

Afternoon Coffee Break – One fried apple pie pairs nicely with hot coffee during a quiet afternoon pause.

Southern Comfort Meal Ending – A warm apple pie adds a sweet finish after fried chicken, beans, or cornbread dinner.

Picnic Dessert – These pies travel well and taste great even slightly warm on a sunny picnic table.

Late Night Sweet Bite – A quick fried pie satisfies that small sweet craving before bedtime.

Brenda Gantt Fried Apple Pie Ingredients

For Dough

3–4 cups prepared biscuit dough – This is the base for the fried pies and gives that soft inside with a crisp outside after frying. I usually make homemade biscuit dough, but store-bought dough like Pillsbury works fine when I want to save time.

¼ cup all-purpose flour – I sprinkle this on the counter so the dough does not stick while rolling. I also dust the fork with it when sealing the edges. Regular all-purpose flour like Gold Medal or King Arthur works perfectly.

For Filling

2–3 cups prepared apple pie filling – This brings the sweet apple flavor to the pies. I sometimes use canned filling like Lucky Leaf, but homemade apple filling works great too if you want a more fresh apple taste.

For Assembly

2–3 tablespoons water – Just plain water helps seal the dough edges before pressing them with a fork. It works like a simple glue so the pies stay closed while frying and the filling does not leak out.

For Frying

Vegetable oil or shortening for deep frying – You need enough oil for frying so the pies cook evenly and turn golden brown. I usually use vegetable oil like Crisco or Wesson, but shortening also gives that classic Southern crispy crust.

How To Make Brenda Gantt Fried Apple Pie

Step 1 | Prepare the Dough

Start by preparing a batch of biscuit dough until it forms a soft, workable texture. Gather the dough into a smooth ball and gently press it together so no cracks remain. The dough should feel soft but not sticky.

If you’re making extra dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to three days. This step ensures you have a consistent dough that rolls easily.

Step 2 | Divide the Dough

Pinch off portions of dough about the size of a small biscuit. Roll each piece gently between your hands to form a smooth ball. Continue until you have about eleven dough balls, which will produce roughly eleven fried pies.

Step 3 | Roll the Dough Circles

Lightly dust your work surface with flour and flatten each dough ball into a circle using a rolling pin. Try to keep the dough thickness even—about ⅛ inch thick—so the pies cook evenly when fried. Too thick and they may stay doughy; too thin and they might tear.

Step 4 | Add the Apple Filling

Place a spoonful of apple pie filling in the center of each dough circle. Don’t overfill. Leaving about ½ inch of space around the edges ensures the dough can seal properly without the filling spilling out.

Step 5 | Moisten the Edges

Dip your finger into water and lightly run it along the edge of the dough circle. This simple step helps the dough stick together once it’s folded.

Step 6 | Fold and Seal the Pie

Fold the dough over the filling to create a half-moon shape. Gently press the edges together with your fingers. Next, dip a fork into flour and press it along the edges of the pie to crimp and seal them securely.

Step 7 | Repeat for Remaining Pies

Continue filling and sealing each dough round until all pies are assembled. Place the finished pies on a lightly floured surface so they don’t stick while waiting to fry.

Step 8 | Heat the Frying Oil

Pour vegetable oil or shortening into a skillet or deep pan until it reaches about 2 inches deep. Heat the oil over medium heat until it reaches approximately 350°F (175°C), which is ideal for crisp frying.

Step 9 | Fry the Apple Pies

Carefully place the pies into the hot oil, leaving space between them. Fry each pie until the crust turns golden brown and crispy, about 2–3 minutes per side. Flip gently so both sides cook evenly.

Step 10 | Drain and Serve

Remove the pies with a slotted spoon and place them on paper towels or a wire rack to drain excess oil. Let them cool slightly before serving so the filling settles and doesn’t burn your mouth.

Tips & Notes for Perfect Brenda Gantt Fried Apple Pie

Keep the dough soft but not sticky – The dough should feel smooth and easy to handle. If it sticks to your hands or counter, sprinkle a little flour. I usually test by pressing a finger lightly—if it springs back without sticking, it’s ready.

Let the apple filling cool completely – Warm filling can soften the dough and make it harder to seal. I always let the filling sit at least 20 minutes before assembling so the pies stay neat and the crust fries evenly.

Keep frying oil around 350°F – Oil that’s too hot burns the crust before the inside warms up. If it’s too cool, the pies soak up oil. I usually test by dropping a small dough piece first to see how fast it browns.

Chop large apple pieces smaller – Big chunks can poke through the dough and break the seal. I like to cut the apples slightly smaller so the filling spreads evenly and the pies close easily.

Fry only a few pies at a time – Adding too many pies lowers the oil temperature quickly. I usually fry two or three at once so they cook evenly and turn that nice golden brown color.

Let pies rest on a wire rack – After frying, I place them on a rack instead of flat paper towels. This keeps the crust crisp on both sides instead of trapping steam underneath.

Mistakes To Avoid

• Overfilling the pies – I learned the hard way that too much filling leaks out and burns in the oil. Keep it to one spoonful for clean, neat pies.
• Rolling dough too thin – If it’s too thin, it tears easily and filling escapes. Slightly thicker dough makes the pie crisp yet sturdy.
• Oil not hot enough – When the oil is too cool, the pies absorb oil and taste greasy instead of crisp.
• Skipping the edge seal – Pressing with a fork really helps keep everything closed while frying.
• Frying too many at once – This lowers the oil temperature and the pies won’t brown evenly.

What To Serve with This Brenda Gantt Fried Apple Pie

A scoop of vanilla ice cream transforms these pies into a full dessert experience. The warm apple filling and crisp crust contrast beautifully with the cold, creamy ice cream, creating that classic hot-and-cold dessert balance everyone loves.

Fresh whipped cream with a light sprinkle of cinnamon is another simple pairing. The cream adds softness without overpowering the apples, and it makes the pie feel a little more elegant when served on dessert plates.

If you want something cozy, serve these pies with hot coffee or spiced tea. The warmth of the drink enhances the apple and cinnamon flavors and makes the dessert feel even more comforting.

For a Southern-style presentation, dust the pies lightly with powdered sugar and place them on a wooden board. It creates a rustic, homemade look that feels inviting and authentic.

How To Store Leftover & Reheat

Leftover:
Store leftover fried apple pies in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. If freezing, wrap each pie individually and store up to 2 months.

Reheat:
Reheat pies in an oven at 350°F for 8–10 minutes to restore crispiness. An air fryer at 350°F for 4–5 minutes also works well. Avoid microwaving large amounts, as it softens the crust.

FAQs

Can I bake these instead of frying?
Baking works if you want a lighter version, but the crust won’t be as crisp or golden. Bake at 375°F for 18–20 minutes and rotate halfway for even browning.

Can I make the dough ahead of time?
Yes. Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Bring it to room temperature before rolling to make shaping easier.

How do I prevent the pies from opening while frying?
Moisten edges with water and press firmly. Don’t overfill, and crimp the edges with a fork to lock the filling inside. A well-sealed edge keeps the pies intact.

Can I freeze un-fried pies?
Assemble pies, freeze them on a tray until solid, then store in freezer bags up to 2 months. Fry directly from frozen, adding a few extra minutes to the cooking time.

Can I add spices to the filling?
Absolutely. Cinnamon, nutmeg, and a pinch of cloves or allspice give the filling warmth and depth. Adjust to your taste without overpowering the apple flavor.

Why are my pies greasy?
Greasy pies usually mean the oil is too cool. Keep it around 350°F and fry a few at a time. Too many pies lower the temperature, letting them absorb extra oil.

Can I use homemade apple filling instead of canned?
Yes, homemade filling works wonderfully. Make sure it’s thick and cooled so it doesn’t leak. Slightly chunky apples give a better texture when fried.

How do I know when the pies are done?
They should be golden brown and crisp on both sides. The dough should feel firm to the touch, and the filling should be hot and slightly bubbling inside.

Making Brenda Gantt Fried Apple Pie at home is easier than it looks, and the flavor rivals any copycat Southern fried pie you’ve had at a restaurant.

Every bite is warm, sweet, and perfectly crispy, giving that homemade comfort we all crave. I love sharing this recipe because it’s simple, nostalgic, and always disappears fast.