8 North Carolina Small-Town Bakeries Still Making Fried Pies The Way Grandma Did
Nothing captures the essence of my childhood quite like biting into a warm, golden-crusted fried pie. Each flaky layer of pastry gives way to sweet, bubbling fruit filling that feels timeless and comforting.
Across North Carolina, in small towns tucked between fields and winding roads, a few cherished bakeries still keep this tradition alive. Their recipes, passed down lovingly through generations, honor both memory and craft.
I’ve spent countless years seeking out these hidden gems, savoring every bite in pursuit of that perfect blend of nostalgia, texture, and flavor that always carries me back to my grandmother’s welcoming kitchen table.
1. Cagle’s Diner & Bakery – Asheboro
The moment you walk into Cagle’s, the sweet scent of apples and cinnamon wraps around you like a warm hug. I stumbled upon this Asheboro treasure during a rainy road trip, and now I make special detours just for their hand-crimped apple pies.
The magic happens behind a glass window where you can watch third-generation bakers fold dough with practiced precision. Each golden pocket gets a generous filling of local apples simmered in butter and brown sugar.
What makes these pies extraordinary is the perfectly imperfect crimping – no two look exactly alike, just like when Grandma made them.
2. Mast Farm Inn Bakery – Valle Crucis
Tucked away in the Blue Ridge Mountains, this historic inn harbors one of North Carolina’s best-kept secrets. Their mountain-style fried pies change with the seasons – strawberry in spring, blackberry in summer, apple in fall, and dried fruit in winter.
My first bite of their blackberry pie nearly brought tears to my eyes! The filling uses berries picked from bushes growing wild on the property, just as they’ve done since 1915.
The baker, Ms. Eleanor, still uses her grandmother’s cast iron skillet that’s been seasoning for over 80 years, giving these pies their distinctive crust texture.
3. Shatley Springs Restaurant & Bakery – Crumpler
“Lord have mercy!” That’s what escaped my lips when I first tasted Shatley’s legendary peach fried pie. This Ashe County institution has been serving country cooking since 1923, but their fried pies steal the spotlight every time.
The secret? Fresh North Carolina peaches, never canned, and a splash of spring water from the famous Shatley Springs itself. Family lore claims the minerals in the water make the dough especially tender.
Watching Mrs. Shatley’s granddaughter seal each pie with a fork dipped in flour takes me back to summer days on my grandparents’ porch, juice running down my chin.
4. Stick Boy Bread Company – Boone
Don’t let the hip, college-town vibe fool you! Stick Boy might look modern, but their fried pies come straight from the mountain tradition. I arrived skeptical but left a convert after trying their apple-cranberry fried pie with a hint of rosemary.
Owner Carson crafts small batches using his great-grandmother’s technique but isn’t afraid to experiment with fillings. The dough gets its remarkable flakiness from leaf lard rendered in-house.
Friday mornings bring the longest lines as locals know that’s when the special bourbon-soaked cherry pies appear. These sell out within an hour – I learned this lesson the hard way!
5. Britt’s Donuts & Pies – Carolina Beach
Summer at Carolina Beach isn’t complete without a pilgrimage to Britt’s. While tourists flock for the famous donuts, locals like me know their cherry fried pies are the true hidden treasure.
The contrast between the tart Michigan cherries and the impossibly flaky, slightly salty crust creates flavor magic that haunts my dreams. Bobby Britt, the founder’s grandson, still uses the same wooden rolling pin from 1939 to roll out each batch of dough.
My favorite memory? Watching sunrise over the Atlantic with cherry pie in hand, listening to Bobby tell stories of how his grandmother would test the oil temperature with a wooden match.
6. Southern Supreme Fruitcake & More – Bear Creek
The name might spotlight fruitcake, but insiders whisper about their exceptional fried pies. Each one bursts with homemade preserves from fruits grown on the family farm just steps from the bakery door.
I’ll never forget watching Mama Scott (as everyone calls her) demonstrate the perfect folding technique during my visit. “The secret’s in the fold, honey – tight enough to hold, loose enough to breathe,” she told me with a wink.
Their signature fig-honey fried pie combines old-world tradition with local ingredients. The crust shatters pleasingly against your teeth before giving way to the warm, sweet filling that tastes like sunshine captured in pastry.
7. Parker’s Fried Pies – Gastonia
Some treasures hide in plain sight. Parker’s unassuming storefront in downtown Gastonia conceals fried pie perfection that’s remained unchanged since 1947. The Parker family’s dedication to tradition borders on stubborn – they still use lard rendered from local pigs and apples picked from their own orchard.
Their chocolate fried pie became my Friday afternoon ritual during a temporary work assignment in Gastonia. The filling resembles pudding more than ganache, with a homestyle quality that transports you to simpler times.
Mr. Parker still closes shop when the day’s pies sell out, usually by 2pm. “Quality over quantity,” he told me with pride. “Just like my mama taught me.”
8. Old Salem Winkler Bakery – Winston-Salem
Walking into Winkler Bakery feels like time travel. Established in 1807 by Moravian settlers, this living history bakery still fries pies in cast iron over a wood-fired hearth.
The bakers wear period-appropriate clothing while crafting treats using methods unchanged for over two centuries. Their lemon fried pie – a recipe documented in a handwritten cookbook from 1824 – delivers bright flavor encased in a pastry so delicate it seems impossible it survived the frying process.
During my visit, I watched in awe as the baker used a feather to brush egg wash onto each pie before frying. “Authentic techniques yield authentic taste,” she explained simply.