J’s Fried Apple Pies


My brother, Jamar, and I simply love fall. Growing up we would often go to the apple orchard on Saturday mornings to pick up apple cider donuts, honey sticks, and a bag of apples. With this, it is easy to see that his absolute favorite desert is apple pie. Being a college student, he wanted to make an apple pie that he could grab and go. This one was an absolute winner.


Jamar is a sophomore at Monmouth College where he is studying Media and Theatre. He is currently writing his first stage play and starting his own hat line. Jamar is known by his friends as one of the college’s pastry chefs, making birthday cakes for fraternity brothers and friends. Follow Jamar on Facebook here



  • 5 pink lady apples, peeled, cored, and sliced
  • 1 cup brown sugar
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoon lemon juice
  • ½ stick of butter


  • 3 cups flour
  • 1 cup vegetable shortening
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoon sugar

Yields: 1 dozen pies


  • Vegetable Oil
  • 1 teaspoon cinnamon
  • ¼ cup Sugar


  1. In a large bowl, cut shortening and flour with a pastry blender or fork until crumbly. Add sugar and salt and continue to mix. Add buttermilk slowly to mixture until dough begins to form. Shape dough into a ball, wrap in plastic wrap and set aside in refrigerator.
  2. In a large pan, melt butter on medium heat. Add apples, sugar, cinnamon, nutmeg, and lemon juice. Once apples are soft, add salt. Cook for an additional 3 minutes. Remove from heat and let cool.
  3. In a small bowl combine additional cinnamon and sugar and whisk together. Set aside.
  4. Pour vegetable oil into a fryer or skillet and heat over medium heat.
  5. Place refrigerated dough onto a floured surface. Roll out and cut into circles approximately 4-5 inches wide. Working with one circle at a time, spoon one tablespoon of filling into the dough. Brush edges of dough with water and fold. Seal edges with a fork.
  6. Fry in batches in hot vegetable oil in batches for about 4-5 minutes at a time or until golden. Transfer to towel-lined baking sheet sprinkling both sides of hot pie with cinnamon sugar.
Tip: For a vegan friendly pie, substitute butter for Earth Balance and buttermilk with water. You can also use rice flour instead of white flour. 


  1. LaTrice says

    Ok, so Shay I don’t wanna know how to make these, or even make them myself. However, can you just make them and pass them my way??

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