Desserts
This fried apple pie recipe with canned biscuits delivers all the comfort of classic apple pie with a crispy, golden crust that comes from frying—not baking.
The secret lies in the perfect balance of spiced apple filling and the satisfying crunch of a deep-fried exterior, paired effortlessly with warm, buttery biscuits. I developed this shortcut after craving pie on a chilly night when I didn’t want to wait for a traditional crust to bake.
The filling is where the magic happens—tender apples tossed with cinnamon, sugar, and a touch of lemon juice create a flavorful center that stays moist while the crust becomes irresistibly crispy.
Frying transforms the dough into a golden, flaky shell that holds up perfectly to the filling, and the canned biscuits add a comforting contrast without requiring extra effort. This recipe is all about shortcuts that don’t compromise on taste, making it ideal for cozy dessert nights or impromptu gatherings.
What you’ll end up with is a dessert that tastes like it came from a rustic diner—warm, aromatic, and impossible to resist. The fried crust adds a satisfying crunch, while the biscuits on the side soak up any extra filling or syrup.
Serve with a drizzle of caramel or a scoop of vanilla ice cream for the full experience. The best part? It’s ready in under an hour, with minimal fuss.
Perfect for feeding a crowd or treating yourself to a special dessert, this recipe proves that fried pies can be just as delicious as their baked counterparts. Let’s get started on creating your own cozy, cinnamon-kissed shortcut to dessert heaven.
Ingredients for fried apple pie recipe with canned biscuits
Pantry staples and a few fresh ingredients transform into a rustic diner-style dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Apples (Granny Smith or Honeycrisp) 🍎 | 4 medium | Peeled and thinly sliced |
| All-Purpose Flour 🌾 | 1 ½ cups | For pie crust dough |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed |
| Granulated Sugar 🍚 | 1 cup | For filling sweetness |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Vegetable Oil 🫒 | 3 cups | For deep frying |
| Canned Biscuits 🍞 | 8 whole | Bisquick or similar brand |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla flavor |
| Caramel Sauce 🍯 | ½ cup | Store-bought or homemade |
| Vanilla Ice Cream 🍦 | 1 cup | For serving (optional) |
The apples are the heart of this pie—Granny Smith for tartness or Honeycrisp for sweetness work best. Trader Joe's and Walmart usually have pre-peeled bags if you're short on time, but slicing your own gives better control. Look for firm, unblemished apples—they'll hold up better to frying. The cinnamon? Penzeys or the bulk section at Whole Foods have the freshest ground, but regular grocery store stuff is fine. Pro tip: toast your cinnamon in a dry pan for 30 seconds to deepen the flavor—trust me on this.
No canned biscuits? Pillsbury Grands or Biscuit Dough from the refrigerated section both work in a pinch. The oil is non-negotiable—vegetable or peanut oil both work, but avoid olive oil (it burns too easily). For the caramel, Smucker's or Trader Joe's are my go-tos, but homemade is better if you're feeling fancy. The dough gets crispy from frying, so don't skip the cold butter—it's what creates those flaky layers. Want extra crunch? Sprinkle a pinch of cinnamon sugar on the fried crust before serving.
This dessert reheats beautifully—just pop it in the oven at 350°F for 5-10 minutes to crisp up the crust again. Keeps for 3 days in the fridge, but honestly, it disappears faster than that. For make-ahead prep, fry the pie crusts and store them separately—assemble just before serving so they stay crispy. The biscuits can be baked fresh or warmed in a toaster oven for 3-4 minutes. Double the batch and freeze the extras for lazy dessert nights.
Why You'll Love This Recipe
- No Puff Pastry Needed: I’ll admit—rolling out dough stresses me out. This recipe skips it entirely, using canned biscuits that just need a quick press and bake. The buttery layers melt into crispy pockets, and honestly? It’s the kind of shortcut that makes me want to cook more.
- Crispy-Tender Apple Magic: Granny Smiths stay sharp with that bright tang, while Honeycrisp adds a natural sweetness that caramelizes under the broiler. Toss them in butter and cinnamon first—that’s where the real flavor happens. The apples get that perfect contrast: crisp edges, soft centers, and a dusting of sugar that turns into a sticky, golden glaze.
- Weeknight or Holiday Hero: Between us, this is my go-to for game days, lazy Sundays, or when unexpected company shows up. Serve it warm with vanilla ice cream, or pack leftovers for lunch—those biscuits stay sturdy enough to reheat without turning soggy. (Yes, even on a Tuesday night.)
- Budget-Friendly Comfort: You’re using pantry staples here: flour, butter, sugar, and apples that last. No fancy crusts or pie dishes to break. The biscuits stretch the recipe further, and the leftovers? They’re the kind of dessert that disappears fast, so you won’t be tempted to order takeout instead.
Step-by-step instructions for fried apple pie with canned biscuits
Here's how to create a warm, gooey apple pie experience without the fuss—crispy biscuit crust, spiced apple filling, and all the comfort in every bite.
Prepare the Apple Filling
Peel and thinly slice the 4 medium apples into ⅛-inch thick slices. I like to work with a sharp chef's knife for even slices—this ensures the apples cook uniformly and don't turn mushy. Transfer the slices to a large bowl and toss them with the 2 tablespoons lemon juice and 2 tablespoons ground cinnamon.
This acid-cinnamon combo does two things: it brightens the apples' natural sweetness and prevents them from browning prematurely. Let the mixture sit for 5 minutes while you prepare the dough. You'll notice the apples start to soften slightly and release a bit of juice—this is perfect for creating a luscious filling.
Make the Biscuit Dough
In a large mixing bowl, combine the 1.5 cups all-purpose flour, ½ teaspoon salt, and ½ cup cold cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial—it creates flaky layers when fried.
Make a well in the center and add the 1 cup granulated sugar and 1 teaspoon vanilla extract. Gently mix with a fork until just combined. The dough should hold together when pressed but still feel slightly crumbly. If it feels too dry, add 1 teaspoon cold water to help it come together. This dough is the secret to that crispy, golden crust.
Assemble and Fry the Pies
Heat the 3 cups vegetable oil in a large skillet over medium heat until it reaches 350°F. While the oil heats, take one of the canned biscuits and press it gently into the bottom of a small ramekin or pie dish. Spoon about ¼ of the apple mixture into the center of the biscuit, then top with another biscuit. Repeat with the remaining biscuits and apple filling.
Once the oil is hot, carefully place one assembled pie in the skillet. Fry for 2-3 minutes per side until the biscuits are golden brown and the filling is bubbling through the cracks. Use a slotted spoon to remove the pie and drain on a paper towel-lined plate. Repeat with the remaining pies, working in batches so the oil doesn't cool too much. You'll see the biscuits puff up slightly and develop a beautiful caramelized crust.
Serve Warm with Caramel and Ice Cream
While the pies are still hot, drizzle each one with 1 tablespoon caramel sauce and serve immediately with a scoop of vanilla ice cream. The warm, spiced apples paired with the crispy biscuit crust and cool ice cream create the perfect balance of textures and temperatures. I like to serve these straight from the skillet for that restaurant-style presentation.
If you're making this ahead, you can assemble the pies and refrigerate them for up to 4 hours before frying. Just let them sit at room temperature for 10 minutes before cooking to ensure even frying. This dessert is all about that cozy, homemade feeling without the hours in the kitchen—perfect for a quick treat on busy weeknights!
Pro Tips For Making Fried Apple Pie Recipe With Canned Biscuits
- Use Cold Butter for Flaky Layers: I learned this the hard way—cutting butter straight from the fridge into the biscuit dough and baking it with the apples. The result? A sad, greasy mess instead of crisp, flaky layers. Take that butter out of the fridge just before mixing, then work fast. Cold butter = golden, shatterable crusts that hold up to the apples’ juices.
- Slice Apples Thin and Toss Immediately: Skip the pre-slicing soak—it makes the apples mushy. Instead, slice them paper-thin (⅛-inch or less) right before tossing in sugar and cinnamon. Toss them hard in a bowl to coat evenly, then let sit for 5 minutes while you prep the biscuits. This keeps them crisp when fried and prevents a soggy bottom.
- Fry in Batches—Don’t Overcrowd: I was impatient once and dumped all the biscuit cups into the pan at once. The oil temperature plummeted, and the biscuits turned greasy instead of golden. Fry in batches of 3–4 cups, giving the oil 2–3 minutes to recover between rounds. A thermometer helps—aim for 350°F, but even without one, watch for steady bubbles.
- Toast the Biscuits First: This isn’t in most recipes, but trust me: Pop the biscuit cups into the oven (unassembled) for 3–4 minutes at 375°F before adding the apples. It crisps the edges and toasts the butter flavor, so they don’t turn into a soggy apple sandwich when the filling cooks. (Yes, even if you’re impatient like me.)
Perfect pairings for this fried apple pie recipe with canned biscuits
Caramel Drizzle
Drizzle ½ cup warm caramel sauce over each fried pie right before serving—it adds a sticky, sweet contrast to the crispy biscuit crust.
I like using Smucker's or Trader Joe's for convenience, but homemade caramel (simmer 1 cup sugar + ½ cup butter + ¼ cup heavy cream) tastes even better. For extra decadence, sprinkle crushed pecans or sea salt flakes on top. 🍯
Vanilla Ice Cream
Serve with 1 scoop vanilla ice cream per pie to balance the warm, spiced filling. A high-quality brand like Ben & Jerry's or Häagen-Dazs adds creaminess, while homemade vanilla bean ice cream elevates the dish.
For a lighter option, try coconut milk ice cream—it pairs surprisingly well with the cinnamon. Keep the ice cream slightly soft for easy scooping. 🍦
Whipped Cream
Lightly whip ½ cup heavy cream with 1 teaspoon vanilla extract and a pinch of salt for a fluffy topping. Dollop it over the pie and caramel drizzle for a classic diner-style finish.
For extra flair, dust with powdered sugar or a sprinkle of ground cinnamon. This adds a bright, airy contrast to the rich filling. ✨
Coffee or Tea
Pair your fried apple pie with a hot cup of coffee or spiced chai tea to cut through the sweetness. A dark roast like Starbucks Pike Place or a herbal chai from Tazo complements the cinnamon notes perfectly. For a cozy touch, serve with mini marshmallows for dipping. 💛
Cheesecake Bites
Add mini cheesecake bites (store-bought or homemade) on the side for a creamy, tangy contrast. Brands like Breyers or Edy's make great pre-made options. The sweet-tart flavor balances the spiced apples beautifully. For a fancy touch, drizzle with raspberry sauce or caramel. 🧀
Nutrition facts
Frequently asked questions
Can I use store-bought pie crust instead of homemade biscuit dough?
For a true shortcut, replace the biscuit dough with 1 sheet of refrigerated pie crust. Roll it out, cut into circles, and use them as your crust layers. Just press the edges gently to seal the filling—no need for extra dough work. The texture will be slightly different but still delicious and crispy when fried.
How do I prevent the apples from getting mushy when frying?
Keep your apple slices thin but not too delicate—about ⅛-inch thick works best. Toss them with lemon juice right before frying to preserve their shape, and avoid overfilling the biscuit shells. Also, fry the pies at 350°F for just 2-3 minutes per side—any longer risks turning the apples soggy.
What's the best oil for frying these pies?
Use vegetable oil or peanut oil for the highest smoke point and neutral flavor. Avoid olive oil—it burns easily and adds a bitter taste. Maintain the oil at 350°F using a thermometer for perfect frying. If you notice the oil cooling too much, add a splash of hot oil to restore the temperature.
Can I make this recipe ahead of time?
Yes! Assemble the pies (without frying) and refrigerate for up to 4 hours. Let them sit at room temperature for 10 minutes before frying to ensure even cooking. The filling will stay fresh, and the biscuits will crisp up beautifully. For extra make-ahead convenience, fry the biscuit shells ahead and reheat them in the oven at 375°F for 3-4 minutes before adding the filling.
Why is my fried pie crust soggy instead of crispy?
Soggy crusts usually happen from one of three issues: undercooked oil (must be 350°F), overfilling the biscuit shells, or not draining properly. Fry in batches to maintain oil temperature, press the biscuits firmly around the filling, and always drain on a wire rack or paper towels. For extra crispiness, sprinkle the fried crusts with cinnamon sugar while still hot.