Ingredients
2 cups (250g) all-purpose flour
2 tbsp sugar
1 tsp salt
½ cup (115g) unsalted butter, cold and cubed
½ cup (120ml) buttermilk (or cold milk)
Filling
2 cups apples or peaches, peeled & diced (fresh or canned/drained)
¼ cup (50g) brown sugar
1 tsp cinnamon
¼ tsp nutmeg (optional)
1 tbsp butter
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (for thickening, if needed)
For Frying
Neutral oil (vegetable or canola)
Optional Finish
Cinnamon sugar for dusting OR powdered sugar glaze (½ cup powdered sugar + 2–3 tsp milk)
Instructions
Make the Dough
In a bowl, whisk flour, sugar, and salt.
Cut in butter until mixture resembles coarse crumbs.
Add buttermilk and mix until dough just comes together.
Wrap in plastic and chill for 30 minutes.
Prepare the Filling
In a skillet, melt butter and add fruit, sugar, cinnamon, nutmeg, and lemon juice.
Cook until fruit softens and juices thicken (add cornstarch slurry if needed).
Let cool completely.
Assemble the Pies
Roll dough on a floured surface to about ⅛ inch thick.
Cut circles (about 5–6 inches).
Spoon 1–2 tbsp filling into the center.
Fold over into a half-moon shape and crimp edges with a fork.
Fry
Heat oil to 350°F (175°C).
Fry pies in batches until golden brown, about 2–3 minutes per side.
Drain on paper towels.
Finish
While warm, dust with cinnamon sugar OR drizzle with glaze.
Tips
For a shortcut, use ready-made biscuit dough or pie crust.
These can also be baked at 375°F (190°C) for 20–25 minutes instead of fried.
Best served warm with vanilla ice cream 
.
