Ingredients

2 ½ cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

1 teaspoon baking powder

½ cup unsalted butter, chilled and cut into small cubes

½ cup cold water (or more as needed)

1 teaspoon vanilla extract (optional)

2 cups fresh or canned fruit (such as apples, peaches, or cherries), chopped

½ cup granulated sugar (adjust to taste depending on fruit sweetness)

1 tablespoon cornstarch

1 tablespoon lemon juice (optional, for added tartness)

1 teaspoon ground cinnamon (optional, for spiced fillings)

Vegetable oil or sunflower oil for frying

Powdered sugar for dusting (optional)

Instructions

Step 1: In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. If using, stir in the vanilla extract. Gradually add cold water, one tablespoon at a time, until the dough starts to come together.

Step 2: Turn the dough out onto a floured surface and knead gently for a few minutes until smooth. Avoid overworking the dough to keep it tender. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3: In a medium saucepan, combine the fruit, sugar, cornstarch, lemon juice, and cinnamon if using. Cook over medium heat, stirring occasionally, until thickened and the fruit is soft, about 10 minutes. Remove from heat and let cool slightly.

Step 4: Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut into 4-5 inch circles using a round cutter or glass.

Step 5: Spoon 1-2 tablespoons of the cooled fruit filling onto the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges together tightly and crimp with a fork to seal.

Step 6: Heat about 2 inches of oil in a deep skillet over medium heat to 350°F (175°C). Test the oil by dropping a small piece of dough in; it should bubble and float.

Step 7: Fry the pies a few at a time, without overcrowding, for 2-3 minutes per side until golden brown and crispy. Flip carefully using tongs.

Step 8: Remove the fried pies and drain on paper towels. Allow to cool slightly, then dust with powdered sugar if desired before serving.

Tips & Variations

Use a mix of different fruits or add nuts for varied texture and flavor.

For a spicier filling, increase cinnamon or add a pinch of nutmeg or ginger.

Ensure the oil is at the correct temperature to avoid greasy pies.

Try baking instead of frying for a lighter version; bake at 400°F (200°C) for 15-20 minutes until golden.

FAQs

Can I use frozen fruit for the filling?

Yes, frozen fruit works well. Simply thaw and drain excess liquid before cooking the filling to avoid sogginess.

How do I know the oil is the right temperature for frying?

You can use a thermometer to check for 350°F (175°C). Alternatively, drop a small piece of dough in the oil—if it bubbles and rises to the surface quickly, the oil is ready.