Apricot and Peach Fried Pies

Apricot and Peach Fried Pies


"Apricot and peach fried pies have the best flavor of any fried pie I've ever eaten. My family loves these great pies. My grandmother made this up years ago. I have made this delicious fried pie for over 40 years. Enjoy!"
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30 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
  2. To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
  3. Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
  4. Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.


  • Cook's Note:
  • If you use shortening, like Crisco┬«, melt it so it's two inches deep.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 61 Ratings

Most helpful positive review

I've been making fried apricot pies ever since my mother in law showed me how 40 yrs ago. The crust was always a bit tricky but this is the most perfect crust for frying easy to make and handle...

Most helpful critical review

i tried these with apples, and they fell apart while frying. i always get these great ideas to make doughnuts or fried pies, and i always regret it because of the mess and all the greasy food. I...

I've been making fried apricot pies ever since my mother in law showed me how 40 yrs ago. The crust was always a bit tricky but this is the most perfect crust for frying easy to make and handle...

One of the recipes my Great Grandmother brought with her in a covered wagon to California was for Apricot Fried Pies. My recipe was noted that it was her Great-Great Grandmothers recipe! I have...

Excellent crust, fried up great, even good the next day. Wonder if you could use this crust for regular pies that are baked? I had my own filling...I always cut up my apricots into smaller pie...

It's too bad that I can only offer five stars; I'd love to give a lot more! I now use this particular crust for EVERYTHING. I even used it for a pot pie recipe. I have made little crust "squa...

This recipe was great!! Crust was excellent, but I rolled my crust a little thicker and made 13 pies instead of 18...and the filling was perfect...I stuff my pies a little thicker. I also used o...

My mother-in-law had the biggest apricot tree Ive ever seen in her yard in Las Vegas. It was at least 30 feet high and the trunk was hugh. Probably four feet around...they cut it down years lat...

This is one of the best fried pie recipes I have ever tried. I especially like the crust, because most fried pie crust isn't flaky, and this one is. I recently made them to take on a trip, and...

These were great! Next time I think I will leave out the apricots and double up on the peaches. Also used grand biscuits rolled out for convenience - a real time saver. Can't wait to make agai...

Very good recipe. I had a bit of trouble locating the dried peaches, and so used dried apples instead. With a little bit of orange juice mixed in with the water, as well as some cinnamon and nu...