Skillet Fried Apple Pie

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Skillet Fried Apple Pie Skillet Fried Apple Pie


Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional


 

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Directions

Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.

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Reader Comments:

54321

Love ur food n stuff. keep up the good food

By beverly on January 15, 2014

54321

loving these recipes

By Alma dixon on November 28, 2013

54321

Paula do you have a recipe for apple pie using honey or syrup?

By SHIRLEY SMITH on November 22, 2013

54321

Hey Paula, I lived in Macon Georgia for over 15 years. Moved there when I was 18. My Mother in Law taught me how to cook Southern style. These fried apple pies are what she use to make. Brings back a lot of memories. I had moved back to Indian and I completely forgot about these. Thanks Paula!!

By Sandy on October 28, 2013

54321

Hey Paula, do you have a sub. for the biscuits aimed for a diabetic...It looks so good but being a diabetic will be hard for me to eat...Hope to see some diabetic recipes. We do need it so very bad ..Please add diabetic recipes to your site

By Gloria on September 21, 2013

54321

Paula - You are a great lady. One of my fondest dreams is to someday meet you in person. Keep your head up and keep right on doing what you have always done - pushing forward. Even Jesus said "Let he who is without sin cast the first stone". Well there seem to be a lot of people out there who think they don't stink. They will someday get their come-up-ence...I love you great lady. Thank you for all you have done to help the everyday cook like myself.

By Beverly Spickerman on September 15, 2013

54321

I MISS You Paula,Dont give up you are missed dearly.I learned alot about cooking from you.,especially that its fun.I have turned out to be a pretty good cook because of you.I cant imagine what you are going threw but please dont give up.God will get you threw this.

By jeanie tucker on July 25, 2013

54321

Hay Paula never give up your Dream .God gave it to you and no one can take it away .your honesty will be your greatest asset.stand strong and believe your future will be a greater blessing than the past.PRAYING FOR YOU. SUE MORRISON JULY 20. 2013

By SUE MORRISON on July 20, 2013

54321

Hi Paula, Just wanted to give up some moral support ~ wanted you to know that I think you were treated badly over a mistake. The whole thing was handled in a really ridiculous way Hang in there Lyndi

By Lyndi McCoy on June 26, 2013

54321

Can you add any pie filling

By cheryl on May 16, 2013

54321

Hey Paula would love for you to try my fried pies!! I have a lil bakery at a produce stand in Concord Va, Mayberry's Produce, and I make all kinds of fried pies. Coconut cream, chocolate, apple, sweet potato, pumpkin, butterscotch, cherry, lemon, blackberry! I also use biscuits but I make everything else homemade. I usually sell 150 a week! Would love to show you how I make mine one day! Love ya

By Lisa Dutter on March 12, 2013

54321

Hey Paula would love for you to try my fried pies!! I have a lil bakery at a produce stand in Concord Va and I make all kinds of fried pies. Coconut cream, chocolate, apple, sweet potato, pumpkin, butterscotch, cherry, lemon, blackberry! I also use biscuits but I make everything else homemade. I usually sell 150 a week! Would love to show you how I make mine one day! Love ya

By Lisa Dutter on March 12, 2013

54321

I made this as a dessert for this Christmas and also made some the day after Christmas. My family and I enjoyed these skillet apple pies and my husband has already asked me to make these as a dessert for New Years Day. On Christmas Day when I first made these pies I had difficulty properly heating the cast iron skillet. I was also trying to prepareI pies for cooking and watch pies cook in the skillet at the same time. A couple of the pies burned. The day after Christmas I followed my husband suggestion as to how to use a cast iron skillet. He suggested I preheat the cast iron skillet for 10 minutes on medium heat prior to pouring in the cooking oil, Pour in cooking oil and let it heat for about 5 min. I also prepared all my pies ahead before cooking them in the skillet this way all I had to do was concentrate on them cooking for 2 min on each side. The skillet was hot enough for the pies to cook and the the pies came out nice and brown. Looking forward to these pies again New Years 2013. Thanks Paula, I had been reminiscing a lot about my moms' hot apple turnovers, did a search online and your recipe popped up.

By deborah fatherree on December 28, 2012

43211

Sure you could make it in a regular skillet (but watch the temperature of the oil to keep it from getting too hot if you have a non-stick Teflon coating! It releases toxins into your food if you go above 350°F!)) Safer and FAR better to HAVE a cast iron pan!!!!!!! * Besides getting a beneficial boost of iron into your diet (good for "tired blood"= anemia) cast iron has MANY FANTASTIC qualities! 1). It's ALSO non-stick once you get them "seasoned" with plenty of use! 2). Can be used BOTH on top of the stove AND inside the oven! 3). Maintains EVEN heating all over the pan so foods come out cooked more evenly! 4). In case the power goes out in a storm you can use it outside over a campfire or on your BBQ grill! 5). Can cook breakfast, lunch, AND dinner in it! EXTREMELY USEFUL! 6). With proper care will last more than 100 years! Why would you NOT want to GET a cast iron skillet!? You can cook HIGH TEMP in it WITHOUT leaching toxins into your food-- unlike non-stick Teflon coating! 7). * YOUR HEALTH WILL BENEFIT COOKING IN CAST IRON! Try it! You'll LIKE it! 8). Makes THE BEST cornbread IN THE WORLD! 9). You can cook a roast, chicken, ham, turkey, casserole, bacon & eggs, etc in it!

By Donna T Norris on December 14, 2012

54321

love this recipe. I have also used honey butter biscuits recipe! Delicious!!!

By Anonymous on November 30, 2012

54321

keep up the great work paula we enjoy the shows an our prayers are with you...your simply the best

By Anonymous on October 24, 2012

54321

Please someone answer about using a regular skillet instead of a cast iron one.... These look amazing and I really want to try them but I do not own a cast iron skillet.

By Ashley Ervin on October 08, 2012

54321

Ilove your cooking show on food network.com watch it daily at 2p.m.our time love your boys & your husband fcooking with you.awsome.I also love to cook & bake.useing my mother & grandmas recipe.thank you.Barbara

By Barbara Kelly on October 04, 2012

54321

Ihave made many of Paula recipes .. .And we have enjoy all of them ... So keep up the good work Paula...

By Ann Jones on September 10, 2012

54321

Hi Paula I think you are the best cook in the world i love all of your recipes and i also love butter you are a beautiful person inside and outside your hairyour makeup looks so pretty stay pretty you make us work hard to look good like you i hope i get to see you and bobby flay in dallas i like him to god blwss you and those good looking sons you have till next time velinda mathis

By velinda mathis on August 30, 2012

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