Southern fried apple pies, also known as Applejacks or hand pies, are crispy on the outside but jammy on the inside. These old fashioned fried pies are made the classic way using dried apples for the filling and a homemade crust. My grandmother taught me all the secrets to success!
Hey there, pie lovers! If you’ve ever bitten into a crispy, golden fried pie with that sweet, jammy apple fillin’ burstin’ in your mouth, you know what I’m talkin’ about. It’s pure comfort, a lil’ hug from the past, like somethin’ your grandma whipped up on a lazy Sunday. And the secret to makin’ these bad boys just right? Dried apples. Yup, not fresh, not canned, but dried apples that pack a punch of flavor. But, lemme guess—you’re scratchin’ your head wonderin’, “Where the heck do I buy dried apples for fried pies?” Well, stick with me, ‘cause I’ve got the lowdown on where to find ‘em, why they’re the best, and how to make sure you’re gettin’ the good stuff for your next batch of Southern heaven.
Why Dried Apples Are the MVP of Fried Pies
Before we dive into where to grab these lil’ gems, let’s chat about why dried apples are the go-to for fried pies. If you’ve never made ‘em before, you might be thinkin’, “Why not just use fresh apples?” Fair question, but here’s the deal—dried apples got a concentrated sweetness and a chewy texture that fresh ones just can’t match. When you rehydrate ‘em and cook ‘em down, they turn into this thick, jammy fillin’ that holds up perfect when you fry ‘em. Fresh apples? They can get mushy and watery, makin’ your pie a soggy mess. No thanks!
Here’s a quick rundown on why dried apples rock for fried pies:
- Intense Flavor: The dryin’ process sucks out the water, leavin’ behind a stronger apple taste with a nice balance of sweet and tart.
- Perfect Texture: They don’t fall apart when cooked, givin’ you that hearty bite every time.
- Old-School Vibes: Back in the day, folks dried apples to preserve ‘em for winter, and fried pies were born from that tradition. It’s like eatin’ a piece of history.
- Less Mess: No extra juice seepin’ out and ruinin’ your crust while fryin’.
I remember the first time I tried makin’ fried pies with fresh apples—total disaster! The fillin’ oozed everywhere, and the crust was more soggy than crispy Switched to dried apples, and boom, game-changer So, trust me on this one, y’all—dried apples are where it’s at.
Where to Buy Dried Apples for Fried Pies: Your Ultimate Guide
Alright let’s get to the meat of it—where can you find dried apples to make these tasty treats? I’ve hunted high and low over the years and I’ve got a few fave spots to share. Whether you’re near a big city or out in the sticks, there’s a way to get your hands on some quality dried apples. I’m breakin’ it down with options, the good and the bad, so you can pick what works for ya.
1. Local Grocery Stores: The Easy Grab
Your neighborhood grocery store is prob’ly the first place you’ll think of, and it ain’t a bad start. Most big chains got a section for dried fruits near the nuts or bakin’ aisles. Look for bags of dried apple slices or rings—sometimes they’re with the raisins and prunes.
- Pros: Super convenient. You’re already there buyin’ milk or bread, so just toss a bag in your cart. No extra trip needed.
- Cons: Selection can be kinda meh. You might only find one brand, and sometimes they’re loaded with extra sugar or weird preservatives. Plus, they can be a tad pricier than other spots.
- Price Range: Expect to pay a bit more for the convenience, usually in the mid-range compared to other options.
Tip: Check the ingredients list before you buy. Some brands sneak in sugar or sulfites, which can mess with the flavor of your pies or cause tummy troubles for some folks. Go for the unsweetened kind if you can.
2. Health Food Stores: Quality Over Quantity
If you’ve got a health food store nearby, or one of them fancy organic markets, hit it up! These places often carry high-quality dried apples, sometimes even organic ones, that are perfect for cookin’ up pies.
- Pros: You’re likely to find apples that are pure—no added junk. They’re often plumper and tastier, which makes a huge diff in your fillin’.
- Cons: They can cost a pretty penny. If you’re on a budget, this might not be your first pick.
- Price Range: On the higher end, but you’re payin’ for better stuff most times.
Tip: Ask if they got bulk bins. Sometimes you can scoop out just what you need and save a lil’ cash that way. Plus, it’s fun to feel like you’re at an old-timey general store!
3. Online Retailers: Endless Options at Your Fingertips
Now, if you’re like me and love shoppin’ from the couch in your PJs, online is the way to go. There’s a ton of websites sellin’ dried apples, from big-name retailers to smaller specialty shops that focus on natural snacks.
- Pros: Huge variety! You can compare brands, read reviews, and often find bulk deals. Some sites even got organic or locally sourced options.
- Cons: You gotta deal with shipping costs and wait times. Ain’t ideal if you’re itchin’ to make pies this weekend. Plus, you can’t see or feel the product till it shows up.
- Price Range: Varies a lot. Can be cheaper than stores, especially in bulk, but shipping might bump it up.
Tip: Look for sellers with good return policies in case the apples show up all tough and leathery. And stick to unsweetened varieties to keep your pie fillin’ just right.
Quick Comparison Table: Where to Buy Dried Apples
| Source | Pros | Cons | Price Range |
|---|---|---|---|
| Local Grocery Store | Convenient, easy to find | Limited selection, might be pricey | $$ |
| Health Food Store | High-quality, often organic | Expensive | $$$ |
| Online Retailers | Wide variety, competitive prices | Shipping costs, wait time | $ to $$$ |
Bonus Option: Dry Your Own Apples!
If you’re feelin’ extra adventurous (or just can’t find dried apples nowhere), why not make your own? Grab some fresh apples, slice ‘em thin, and dry ‘em out in an oven or a dehydrator if you got one. It’s a bit of work, but man, the flavor is unbeatable.
- How to Do It: Slice apples real thin, lay ‘em on a tray, and pop ‘em in the oven at a low temp (like 200°F) for a few hours till they’re chewy but not brittle. Flip ‘em halfway to dry even.
- Pros: Total control over quality, no additives, and it’s kinda fun.
- Cons: Takes time and patience. Not a quick fix if you’re cravin’ pies now.
I tried this once when I couldn’t find decent dried apples, and lemme tell ya, it was worth the hassle. The house smelled like apple heaven for hours!
How to Pick the Best Dried Apples for Your Pies
Not all dried apples are created equal, y’all. I’ve made the mistake of grabbin’ a bag that looked good only to find ‘em tough as leather and tasteless. So, here’s what to look for to make sure your fried pies turn out amazin’:
- Texture: They should be a lil’ chewy but not rock-hard. If they feel like cardboard, they won’t rehydrate well and your fillin’ will be sad.
- Color: Look for a natural, light brown or yellowish hue. If they’re super dark, they might be over-dried or old.
- No Added Sugar: You’re gonna add sweetness to your pie fillin’ anyway, so skip the pre-sweetened ones. They can make your pies cloyin’ instead of balanced.
- No Weird Stuff: Check for sulfites or other preservatives if you’re sensitive to ‘em. Pure apples are best.
- Smell: If you can, give ‘em a sniff. Good dried apples should still smell like apples, not stale or funky.
Quick Trick: If you’re not sure about a batch, soak a small piece in warm water for 15 minutes. If it plumps up nice and tastes good, you’ve got a winner.
Storin’ Your Dried Apples Right
Once you’ve got your dried apples, don’t just toss ‘em in the pantry and forget ‘em. Store ‘em proper to keep that flavor locked in for your next pie-makin’ session.
- Airtight Container: Pop ‘em in a sealed jar or a zip-top bag. Air is the enemy—it’ll make ‘em stale fast.
- Cool, Dark Spot: Keep ‘em away from heat and light. A cupboard or pantry shelf works great.
- Freeze for Long-Term: If you bought a big batch, you can freeze ‘em in an airtight bag for months. Just thaw in the fridge before usin’.
I learned this the hard way after leavin’ a bag out on the counter—ended up with dried apples that tasted like dust. Don’t make my mistake, folks!
Why Fried Pies Are Worth the Hunt for Dried Apples
Now that you know where to get dried apples, lemme remind ya why fried pies are worth all this effort. These lil’ hand-held treats, sometimes called Applejacks down South, are pure nostalgia. They’re crispy on the outside, soft and sweet inside, and perfect for a quick dessert or a sneaky snack. We used to make ‘em for family reunions, and I swear, they disappeared faster than you could say “hot grease.”
Fried pies ain’t just food—they’re memories. Maybe you’ve got a story of your own, sittin’ in a kitchen watchin’ someone roll out dough while the smell of fryin’ filled the air. If you don’t, it’s time to make some memories of your own with a batch of these goodies.
Quick Peek: Makin’ Fried Pies with Dried Apples
I ain’t gonna leave ya hangin’ without a lil’ teaser on how to turn those dried apples into magic. Here’s a basic rundown to get you started once you’ve scored your stash. This ain’t the full recipe (we’d be here all day!), but it’s enough to get your mouth waterin’.
- Rehydrate the Apples: Toss your dried apples in a pot with some water. Cook ‘em slow—either on the stove for an hour or in a slow cooker for a couple hours—till they’re soft. Mash ‘em up a bit, kinda like a thick apple butter, and mix in some sugar and cinnamon to taste.
- Make the Dough: Whip up a simple pie crust with flour, shorten’ (like Crisco), and a splash of milk. Knead it just a tad, then chill it in the fridge for a few hours so it rolls out nice.
- Assemble ‘Em: Roll the dough thin, cut into circles (a plate works as a guide), and spoon a bit of that apple fillin’ on one side. Fold it over, crimp the edges with a fork, and poke a hole or two so steam don’t blow it up.
- Fry ‘Em Up: Heat up some oil (canola or veggie works good) in a skillet. Fry each pie a minute or two per side till it’s golden and crispy. Let ‘em cool just a smidge before divin’ in—don’t burn your tongue like I did!
Heads-Up: Don’t overfill ‘em, or the fillin’ will bust out while fryin’. And keep an eye on that oil temp—too hot, and they’ll burn; too cool, and they’ll soak up grease like a sponge.
Other Fruits to Try If Apples Ain’t Your Thing
If you’re thinkin’ of switchin’ it up, dried apples ain’t the only game in town for fried pies. You can play around with other dried fruits for a twist. Here’s a few ideas:
- Dried Peaches: Super sweet with a lil’ tang—feels like summer in a bite.
- Dried Apricots: A bit more tart, but they cook down real nice and jammy.
- Dried Cherries: Fancy and rich, perfect if you want somethin’ different.
Just make sure whatever you pick ain’t too hard or it won’t soften up right. Same rules apply—check for no added sugar and store ‘em proper.
Wrappin’ It Up: Get Them Apples and Fry Some Pies!
So, there ya have it, folks—the full scoop on where to buy dried apples for fried pies. Whether you’re hittin’ up your local grocery, splurgin’ at a health food spot, or clickin’ “add to cart” online, you’ve got options to make sure your next batch of fried pies is the talk of the town. Remember to pick apples that are chewy, not crunchy, store ‘em right, and don’t be afraid to experiment a lil’ with flavors.
I’m tellin’ ya, there’s nothin’ like the smell of fried pies hittin’ the skillet, that sizzle, that golden crust waitin’ to be bit into. We’ve all had them moments where food just brings ya back, and for me, fried pies are it. So, go hunt down some dried apples, roll up your sleeves, and make a mess in the kitchen. You won’t regret it, I promise! Drop a comment if you’ve got a fave spot to buy dried apples or a killer fried pie story—I’d love to hear it. Let’s keep this pie party goin’!
Ingredients in Old Fashioned Fried Apple Pies
- Dried Apples: It wouldn’t be an old fashioned fried apple pie recipe with these! The texture and flavor they yield gives the best fried pies.
- Granulated Sugar: Along with the apples, it adds that perfect sweetness to the filling.
- Cinnamon: Couldn’t be an old-fashioned fried apple pie recipe without this warm spice.
- Self-Rising Flour: This type of flour is a pre-mix of all-purpose flour, baking powder and salt.
- Crisco: Shortening creates air pockets and gives this pie crust a light flakiness.
- Milk: Gives the moisture to the crust as well as fat and protein.
- Canola Oil: While there are other oils that can be use, this is Mamaw’s preference for deep frying for a beautiful golden crust.
Applejack Fried Apple Pies Recipe
You haven’t fully lived until you’ve had one of these fried apple pies! They are nothing like the store-bought, fast-food apple pies. The homemade crust is incredibly flaky and crispy and is filled with dried apples that have been cooked down and seasoned with cinnamon and sugar to perfection. I’m lucky to call myself an expert on these pies thanks to my mamaw’s recipe.
In the South, we also call these apple hand pies or Applejacks. They are often found at fairs or large community gatherings. Oftentimes, they are made with a biscuit-like pie dough or even pizza dough if you want to make it really easy. But as an expert on these fried pies, they are only traditional when made with dried apples and a homemade flaky crust.
Like most grandmothers, my Mamaw Estine cooks and measures with her heart. She is the true master when it comes to this fried apple pies recipe.
When I tasked her with getting the exact measurements for these pies, she said “I will if you help me, because I know what I’m doing.” She’s right, no measurements needed for her, but I wanted her fried apple pies to taste just like they came from her cast iron skillet…and they do!
Rehydrating dried apples for Fried Apple Pies
FAQ
What are the best apples for fried apple pie?
Are dried apples the same as dehydrated apples?
Dehydrated (low-moisture) apples, hereinafter referred to as dehydrated apples, are prepared from clean and sound fresh or previously dried (or evaporated) apples from which the peels and cores have been removed and which have been cut into segments.
Does Trader Joe’s have dried apples?
Trader Joe’s New Zealand Sweet Apple Rings (Dried Fruit) – 3 PACK.
Which apples make the best dried apples?
The best apples for drying are varieties like Fuji, Gala, Honeycrisp, and Golden Delicious for their sweetness, and Granny Smith for a tarter result. Firm-textured apples are ideal, as their flavor intensifies when dried, but even softer, ripe apples work well. The best choice depends on your preference for sweet or tart dried apples.
Can you make fried apple pie using dried apples?
Yes, you can make fried apple pie using dried apples. This old-fashioned recipe is a good example of a hand pie that features dough folded over a fruit filling. As a portable dessert, it’s meant to be held in the hand when eaten and is perfect for a lunch box.
What should you serve with the fried dried apple pies?
Fry the hand pies until golden brown. Drain well. Serve with whipped cream or ice cream.
How do you make hand pies with rehydrated apples?
To make hand pies with rehydrated dried apples, place 1/2 cup of the rehydrated dried apples in the center of each pastry circle and sprinkle with 1 teaspoon of the sugar mixture. Wet the edges with a little milk, fold over, and seal with a fork. Repeat with the remaining pastry and filling. Fry the hand pies until golden brown. Drain well.
How do you make fried apple pie?
This recipe for Fried Apple Pies is made using dried apples and homemade crusts. They are either deep fried or fried in a skillet. This is an old time recipe that has been around a long time. Cover dried apples with water and cook on top of the stove over medium heat for about 15 to 20 minutes until water is almost all absorbed by the apples.
How do you make hand pies with dried apples?
To make hand pies with dried apples, place 1/2 cup of the rehydrated dried apples in the center of each pastry circle and sprinkle with 1 teaspoon of the sugar mixture. Wet the edges with a little milk, fold over, and seal with a fork. Repeat with the remaining pastry and filling. Fry the hand pies until golden brown, then drain well and serve with whipped cream or ice cream.
What can you do with dried apples?
Dried apples can be enjoyed as a snack or rehydrated using liquid. Heating up the liquid, whether it’s water, fruit juice, or alcohol, makes it easier for the apples to absorb it. Speaking of pastry, the case for a hand pie is more biscuit-like than flaky pie dough because it needs to hold the moist filling without it leaking out.