Dessert: United States – Oklahoma – Oklahoma Fried Pie

Serving Size: 8

Approximate Time

Prep 1 hr 30 min

Cook 10 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 2 tbsp (25 g) granulated sugar
- 3/4 cup (170 g) lard or vegetable shortening, cold
- 6 tbsp (85 g) unsalted butter, cold and cubed
- 1/3 to 1/2 cup (80–120 ml) ice water, plus more if needed
- 1 large egg, approx. 50 g (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- 4 cups (950 ml) neutral frying oil (vegetable or canola oil), for shallow frying

Apple filling (makes ~8 pies):
- 3 cups (about 450 g) peeled, cored, and diced tart apples (ex. Granny Smith)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (16 g) cornstarch
- 1 tsp (2.6 g) ground cinnamon
- 1/8 tsp (0.3 g) ground nutmeg
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (28 g) unsalted butter, cut into small pieces

Optional peach filling (to substitute for apple):
- 2 cups (about 300 g) peeled, diced ripe peaches
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (1.3 g) ground cinnamon (optional)

Optional pecan filling (to substitute for apple):
- 1 1/2 cups (150 g) chopped pecans
- 1/2 cup (120 ml) light corn syrup
- 1/3 cup (67 g) packed light brown sugar
- 2 tbsp (28 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- Pinch of salt

Finish (choose one):
- Cinnamon sugar: 1/2 cup (100 g) granulated sugar + 1 tbsp (8 g) ground cinnamon, mixed
- OR Simple glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp (30–45 ml) milk + 1/2 tsp (2.5 ml) vanilla extract

Instructions

Short Description:
Handheld fried turnovers with a flaky, tender crust and a warm, fruit- or nut-based filling; a classic Oklahoma roadside and home-kitchen dessert. These are fried until golden and finished with cinnamon sugar or a simple glaze.

Regional Notes:
Oklahoma fried pies are known for a particularly flaky crust made with a mix of butter and lard or shortening and for using locally available fruits—apple, peach, or pecan fillings are traditional. Unlike baked hand pies from other regions, the Oklahoma version is shallow-fried for a crisp exterior and tender layers inside.

1. Make the dough: In a large bowl whisk together 3 cups (360 g) flour, 1 tsp (6 g) salt, and 2 tbsp (25 g) sugar. Using a pastry cutter or two knives, cut in 3/4 cup (170 g) cold lard/shortening and 6 tbsp (85 g) cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Add ice water: Sprinkle 1/3 cup (80 ml) ice water over the flour mixture and gently toss with a fork; add more water, 1 tbsp at a time, until the dough just comes together when pressed (total 1/3–1/2 cup / 80–120 ml). Do not overwork.
3. Chill dough: Gather dough into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours) to firm the fats for flakiness.
4. Prepare the chosen filling: For apple filling, combine apples, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) brown sugar, 2 tbsp (16 g) cornstarch, 1 tsp (2.6 g) cinnamon, 1/8 tsp (0.3 g) nutmeg, and 1 tbsp (15 ml) lemon juice in a medium saucepan. Cook over medium heat, stirring, until the apples soften and the mixture thickens and becomes glossy, about 6–8 minutes. Remove from heat and stir in 2 tbsp (28 g) butter; cool completely. For peach or pecan filling, use the optional ingredient sets and warm them just to combine and thicken, then cool.
5. Divide dough: On a lightly floured surface, roll the chilled dough to about 1/8 inch (3 mm) thickness. Cut into 8 rounds about 5–6 inches (12–15 cm) in diameter (use a bowl or cutter). Re-roll scraps as needed, keeping dough cold.
6. Fill and seal: Place about 2–3 tbsp (30–45 ml) of cooled filling in the center of each round, leaving a 1/2 inch (1.3 cm) margin. Beat 1 large egg (approx. 50 g) with 1 tbsp (15 ml) water and brush the margin. Fold dough over to form a half-moon and press edges to seal; crimp with a fork to ensure a tight seal. If steam vents are desired, slit the top once or twice.
7. Heat oil: In a heavy skillet or deep frying pan, pour enough oil to come about 1.5–2 inches (4–5 cm) up the side (about 3–4 cups / 710–950 ml depending on pan). Heat oil to 350–375°F (175–190°C). Use a candy/frying thermometer for accuracy.
8. Fry pies: Fry pies in batches (do not overcrowd) 2–3 minutes per side, turning once, until evenly golden brown and puffed. Adjust heat to maintain 350–375°F (175–190°C). Transfer fried pies to a wire rack or paper towels to drain.
9. Finish: While still warm, toss pies in the cinnamon sugar mixture or drizzle with the simple glaze (mix powdered sugar and milk to a pourable consistency and spoon over pies). Serve warm or at room temperature.
10. Storage and reheating: Store cooled fried pies in an airtight container at room temperature up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to refresh the crust.