Desserts
This fried apple pie recipe with canned biscuits delivers all the comfort of classic apple pie—crispy golden edges, warm cinnamon-spiced filling, and a flaky crust—without the fuss of rolling out dough.
The secret lies in using canned biscuits as the crust, which transforms into a buttery, shatteringly crisp shell when fried, while the apple filling stays tender and fragrant. I developed this version after burning through three homemade pie crusts and realizing simplicity often wins over perfection.
The beauty of this recipe is its no-fuss approach: no pie dish required, no tricky lattice crusts, and no waiting for dough to rest.
You’ll start with a simple spiced apple filling—just apples, sugar, cinnamon, and a touch of lemon—then wrap it in canned biscuits that fry up crispy and golden in just 10 minutes. The result?
A dessert that tastes like a bakery masterpiece but takes less time than assembling store-bought pie shells. It’s the kind of recipe that turns a weeknight into a cozy treat.
What makes this version stand out is the textural contrast: the biscuit crust stays crispy even after slicing, while the filling remains warm and spiced.
Serve it with vanilla ice cream or whipped cream for the full experience—each bite delivers that perfect balance of sweet, spiced apple and buttery, crunchy crust. This is dessert made easy, without sacrificing flavor or texture. Let’s get started.
The best part? You can adjust the cooking method to your preference—deep-fry for extra crispiness or pan-fry for a lighter touch. Either way, the result is a restaurant-quality dessert that’s ready in under 30 minutes.
Perfect for feeding a crowd, surprising guests, or treating yourself after a long day. Here’s how to make it.
Ingredients for fried apple pie recipe with canned biscuits
Six ingredients transform into a showstopping dessert—crispy, spiced, and ready in 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Canned Biscuits 🍞 | 1 package | Refrigerated, like Pillsbury Grands |
| Granulated Sugar 🍚 | ¾ cup | Light brown sugar works too |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Unsalted Butter 🧈 | ½ cup | Melted for filling |
| Vegetable Oil 🫒 | 3 cups | For frying, or use lard |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving, optional |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Allspice 🌶️ | ¼ tsp | Ground for extra warmth |
| Maple Syrup 🍯 | 1 tbsp | For drizzling, optional |
The canned biscuits are the star here—Pillsbury Grands or similar work best. Grab the refrigerated kind, not the shelf-stable ones. Costco or Walmart usually have them in the baking aisle. For the apples, Granny Smiths stay crispest, but Honeycrisp or Fuji work too. Slice them paper-thin so they cook fast. The cinnamon and allspice? Penzeys or Spicewalla if you want to splurge, but regular grocery store jars are fine. Just make sure they smell fresh—no dusty spices here!
No Granny Smiths? Honeycrisp or Gala apples are your next best bet. Short on cinnamon? Nutmeg at half the amount adds warmth. The melted butter in the filling can be swapped for vegetable shortening if you're avoiding dairy. For a lighter crust, use half oil, half butter when frying. The biscuits can be pre-cooked and frozen—just fry straight from frozen for extra crispiness. And if you're feeling fancy, add a pinch of cardamom to the filling for a Scandinavian twist.
This dessert stays crispy for about 2 hours at room temperature—perfect for serving. Store leftovers in an airtight container for 3 days, but honestly, it reheats beautifully. For a restaurant-quality touch, serve with homemade caramel sauce or extra ice cream. Freeze portions for up to 2 months—just reheat in a 350°F oven for 10 minutes to restore that crispy magic. Trust me, the first bite out of the freezer is still a winner.
Why You'll Love This Recipe
- Canned Biscuit Magic: I swear by the shortcut here—no rolling dough, no fuss. Just tear those biscuits into chunks, fry them golden, and let them soak up that caramelized apple syrup. It’s the kind of recipe where you’re not just cooking; you’re creating something that feels like a hug.
- Tart-Sweet Crunch: Granny Smiths stay crisp while the sugar and cinnamon turn them into something almost dessert-like, but the biscuits? They’re the star—crispy outside, soft inside, and oh how they buttery up the apples. Honestly, I make this more often than actual pie.
- Weeknight Wonder: This is my go-to when I’ve got friends dropping by or the kids are begging for something "fancy." Serve it warm with vanilla ice cream, or let it cool for a grab-and-go breakfast the next morning. (Yes, even on a Tuesday night.)
- Leftovers? More Like Leftovers Never: Between us, this recipe makes enough for seconds right away—and the leftovers? Even better the next day. The apples soften just right, the biscuits stay perfectly crisp, and it reheats in minutes. Budget-friendly, too, since you’re using pantry staples and a single sheet pan.
Step-by-step instructions for fried apple pie with canned biscuits
Here's how to create a golden, crispy-topped fried apple pie that tastes like a bakery classic—without the fuss of pie crust.
Prepare the Apple Filling
Peel, core, and slice the 4 medium Granny Smith Apples into ¼-inch thick slices. Toss them immediately with 1 tbsp Lemon Juice—this prevents browning and keeps the apples bright. Transfer to a large bowl and sprinkle with 0.75 cup Granulated Sugar, 1.5 tsp Ground Cinnamon, 0.25 tsp Salt, and 0.25 tsp Allspice. Stir gently until the sugar dissolves slightly and the apples begin to release their juices.
Let the mixture sit for 10 minutes while you prep the rest. You'll see the apples soften slightly and release juices—this ensures a tender, flavorful filling. If the mixture seems too wet (it shouldn't be), drain off any excess liquid, but don't worry if it's still juicy—this pie handles moisture beautifully.
Assemble the Pie Layers
Open the 1 package Canned Biscuits and separate the biscuits carefully. Place 6 biscuits in a single layer on a parchment-lined baking sheet, slightly overlapping if needed. Spread the apple mixture evenly over the biscuits, pressing down gently with a spatula to create an even layer. Top with the remaining 6 biscuits, again pressing lightly to seal the edges.
Here's where the magic happens: brush the top biscuits with 0.5 cup melted Unsalted Butter using a pastry brush. This step is critical—it creates that signature crispy, golden-brown crust. Don't skip it, even if it seems like extra work. The butter should soak into the biscuits just enough to create a caramelized top without making them soggy.
Fry to Golden Perfection
Heat 3 cups Vegetable Oil in a large skillet over medium heat until it reaches 350°F—use a deep-fry thermometer to monitor. Carefully lower the assembled pie into the oil (don't overcrowd the pan). Fry for 4-5 minutes per side, turning gently with a spatula, until the biscuits are deep golden brown and the filling is bubbling actively around the edges.
Watch carefully during the last minute—you want the biscuits to be crispy but not burnt. The pie is done when the edges are golden and the biscuits pull away from the pan with minimal sticking. If the oil smokes excessively, reduce the heat slightly. This step is the most hands-on, so stay alert and keep the oil temperature steady.
Drain and Serve Warm
Transfer the fried pie to a wire rack set over a baking sheet to drain excess oil for 2 minutes. This step prevents a greasy final product while keeping the biscuits crispy. Drizzle with 1 tbsp Maple Syrup and serve immediately with 1.5 cups Vanilla Ice Cream on the side for scooping.
Here's the thing—this pie is best enjoyed fresh out of the oil while the biscuits are still crispy and the filling is warm. The contrast of the hot, spiced apples with the cold ice cream is what makes this dessert truly special. If you can't serve it right away, tent loosely with foil to keep it warm for up to 15 minutes, but trust me, it won't last that long.
Pro Tips For Making Fried Apple Pie Recipe With Canned Biscuits
- USE COLD APPLES: Granny Smiths stay crispest when sliced straight from the fridge—skip the room-temperature wait. I learned this the hard way when my first batch turned mushy faster than a summer ice cream cone.
- SWEAT APPLES FIRST: Toss apple slices with sugar and cinnamon, then cook them in a dry skillet for 3-4 minutes before adding lemon juice. This caramelizes the edges and cuts down on the grease needed later—trust me, your biscuits will thank you.
- DON’T OVERWORK THE BISCUIT DOUGH: Canned biscuit dough is delicate—handle it like you’re folding a wet towel, not kneading bread. Press it gently into the skillet to avoid tough, chewy bites. (Yes, even if you’re impatient like me.)
- LAYER BISCUITS IN STAGES: Instead of dumping all the biscuit dough at once, add half, cook until golden, then top with the remaining half. This keeps the center warm and flaky while the bottom doesn’t turn into a soggy mess. —I know, it’s an extra step, but it’s the thing that matters most.
Essential equipment for great fried apple pie recipe with canned biscuits
Skillet Essentials
You’ll need a 10-12 inch cast-iron skillet for this recipe—I swear by my Lodge Pre-Seasoned skillet. The heavy-duty material retains heat evenly, which is critical for frying the pie to golden perfection without burning.
If you don’t have cast iron, a stainless steel skillet with a heavy base works too, but monitor the oil temperature more closely. 🔥
Deep-Fry Thermometer
A deep-fry thermometer is non-negotiable for this recipe. The oil must stay at a steady 350°F—any hotter and the biscuits burn before the filling cooks through. I use the Thermoworks Thermapen One because it’s fast and accurate.
If you’re frying multiple pies, keep the thermometer in the oil the whole time to avoid temperature fluctuations.
Parchment Paper
Line a baking sheet with parchment paper before assembling the pie layers. This prevents sticking and makes transferring the pie into the hot oil much easier. I like Reynolds Non-Stick Parchment Paper because it’s sturdy and doesn’t tear when I press down on the biscuits.
Pro tip: Leave the edges slightly overhanging to make lifting the pie out of the pan simpler.
Pastry Brush
A silicone pastry brush is your best friend for brushing melted butter on the top biscuits. I prefer OXO Good Grips because it holds enough butter to coat the entire top layer without dripping.
Brush the butter evenly but lightly—you want just enough to caramelize without making the biscuits soggy. A regular kitchen brush won’t do the job as well.
Wire Rack & Baking Sheet
After frying, transfer the pie to a wire cooling rack placed over a baking sheet. This allows excess oil to drip away, keeping the final product crispy instead of greasy. If you don’t have a wire rack, a colander works in a pinch, but it won’t drain as effectively.
The baking sheet underneath catches any drips, making cleanup a breeze. ✨
Optional: Slotted Spoon
While not essential, a slotted spoon makes flipping the pie easier if you’re feeling adventurous. I use a OXO Good Grips model with deep slots to grip the biscuits securely.
If you don’t have one, a spatula with a long handle works just as well—just be gentle when turning the pie to avoid breaking the biscuits.
Nutrition facts
Frequently asked questions
Can I use shelf-stable canned biscuits instead of refrigerated?
No, refrigerated canned biscuits are essential for this recipe. Shelf-stable varieties contain preservatives that prevent proper browning and crisping during frying. The refrigerated biscuits (like Pillsbury Grands) have the right texture and moisture balance to create that perfect golden crust when fried.
How do I keep the biscuit crust from getting soggy?
Three key tricks: 1) Don't over-brush the melted butter on top—just enough to caramelize. 2) Fry at exactly 350°F for 4-5 minutes per side—no hotter or longer. 3) Drain on a wire rack for 2 minutes before serving. The butter should soak in just enough to crisp, not soak through.
What's the best way to reheat leftovers?
For maximum crispiness, reheat in a 350°F oven for 10-12 minutes on a wire rack. Place the pie on the rack over a baking sheet to catch any drips. Microwaving works in a pinch (30 seconds), but it'll lose some crispness. The oven method restores that golden crunch while keeping the filling warm.
Can I make this pie ahead of time?
Assemble the pie (without frying) and refrigerate for up to 24 hours. When ready to serve, fry straight from the fridge—just add 1 extra minute per side to the cooking time. The cold start helps create extra crispy edges. For make-ahead convenience, freeze the assembled pie (unfried) for up to 1 month, then fry from frozen.
What if I don't have a deep-fry thermometer?
Use the cold water test to estimate temperature: Drop a few drops of water into the oil—if they sizzle and pop immediately, it's around 350°F. For a visual cue, look for small bubbles forming around the thermometer's bulb. If you're frying multiple pies, keep the heat at medium-low to maintain consistent temperature without burning.