Old-Fashioned Hand Pies are a Southern classic—crispy, golden half-moons filled with tender fruit and fried to perfection in a cast-iron skillet. Traditionally made with dried peaches, apricots, or apples, these nostalgic little pies were once a lunchbox staple and a special treat from grandmother’s kitchen. Sprinkled with cinnamon sugar or powdered sugar while still warm, they’re rustic, comforting, and irresistible straight from the pan.
INGREDIENTS:
Filling
6-7 ounces dried peaches or apricots*
1 cup sugar
2 cups water
1/4 cup butter
1 tablespoon lemon juice (optional)
1/4 teaspoon nutmeg
*Dried apples or pears may be substituted; adjust spices to taste.
Dough
2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening (such as Crisco)
1/2 cup whole milk (plus additional few teaspoons, if needed)
Vegetable oil for frying
METHOD:
In a saucepan, combine dried fruit, water, and sugar. Bring to a boil, then reduce heat to a simmer. Cook until fruit is tender and most of the liquid has evaporated. Stir in butter, lemon juice (if using), and nutmeg. Mash with a potato masher. Cool completely.
In a medium bowl, whisk together flour and salt. Cut in shortening with a pastry blender (or fingers) until mixture resembles pea-sized crumbs. Stir in milk until dough comes together in a ball. If dry, add a teaspoon or two of milk.
Divide dough into 10 equal portions. On a lightly floured surface, roll each portion into a 5–6 inch circle. Place 2 tablespoons filling on one half of each circle, keeping edges clear. Lightly moisten edges with water, fold over, and crimp edges with a fork to seal.
In a large cast-iron skillet, heat ½ inch of oil over medium heat until shimmering. Fry pies in batches until golden brown on both sides, 2–3 minutes per side. Transfer to paper towels to drain.
While warm, sprinkle with cinnamon sugar, powdered sugar, or leave plain. Serve warm or at room temperature.
