Best Fried Apple Pies – Homemade Deliciousness

The Best Fried Apple Pies Recipe (Homemade) transports you straight to a warm kitchen filled with the comforting aroma of cinnamon and sweet, bubbling apples. There’s a reason why fried apple pies hold such a special place in so many hearts. They’re more than just a dessert; they’re a nostalgic embrace, a taste of simpler times, and a pure expression of love baked into every golden-brown pocket. The contrast between the crispy, slightly chewy fried pastry and the tender, spiced apple filling is simply irresistible. What truly makes The Best Fried Apple Pies Recipe (Homemade) stand out is the perfect balance of tart apples and warm spices, encased in a dough that’s light enough to be delicate yet sturdy enough to hold its delicious treasure. Get ready to create a batch that will have everyone asking for seconds, maybe even thirds!

The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting about a warm, golden-brown fried apple pie. The crisp, flaky crust yielding to a sweet, spiced apple filling… it’s pure nostalgic bliss. While store-bought versions can be okay, nothing compares to the taste and aroma of a homemade fried apple pie, made with love and the finest ingredients. Today, I’m sharing my absolute favorite recipe for the best fried apple pies you’ll ever make. It’s a project that’s absolutely worth the effort, and the results are truly spectacular. Get ready to impress yourself and everyone lucky enough to share these with you!

Ingredients:

Making the Apple Filling

The heart of any apple pie is its filling, and for fried pies, we want it to be wonderfully flavorful but not too runny. Start by preparing your apples. I like to use a combination of Granny Smith for a bit of tartness and Honeycrisp for sweetness and a good texture that holds up well when cooked. Peel, core, and dice your apples into small, bite-sized pieces. The smaller the dice, the more evenly they’ll cook within the pie.

In a medium saucepan, combine the diced apples with the brown sugar, cinnamon, and 1 teaspoon of vanilla. Stir everything together until the apples are well coated. Next, add the apple cider (or juice). This adds another layer of apple flavor and helps the sugar dissolve. In a tiny bowl, whisk together the cornstarch with a tablespoon of water until it forms a smooth slurry. This is crucial for thickening our filling. Pour the cornstarch slurry into the saucepan with the apples and stir well.

Now, it’s time to cook. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently, allowing the apples to soften slightly and the filling to thicken. You don’t want the apples to become mushy; they should still have a slight bite to them. This usually takes about 5-7 minutes. Once thickened, remove the filling from the heat and let it cool completely. It’s important that the filling is cool before you assemble the pies, otherwise, it can make the dough soggy and difficult to work with. You can even make this filling a day ahead and store it in the refrigerator.

Crafting the Flaky Dough

This dough is what makes these fried pies truly special. It’s a rich, tender pastry that gets wonderfully crisp when fried. In a large bowl, combine the sifted self-rising flour and the salt. Add the cubed, cold unsalted butter. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter remaining. These pockets of butter are key to a flaky crust.

In a small bowl, whisk together the egg yolks, 1/3 cup of HOT milk, and the 1/2 teaspoon of vanilla extract. The hot milk helps to slightly cook the egg yolks, creating a richer dough, and also helps the flour hydrate. Gradually pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough crust. The dough should be shaggy but hold together when squeezed.

Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is another critical step for easy handling and flakiness. This allows the gluten to relax and the butter to firm up again.

Assembling and Frying the Pies

Once your dough is well-chilled, you’re ready to assemble. Lightly flour your work surface and roll out the dough to about 1/8-inch thickness. Using a round cookie cutter or a small bowl, cut out circles of dough. I like to aim for circles that are about 5-6 inches in diameter. You’ll want enough circles to make pairs for each pie.

Place about 2-3 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Be careful not to overfill, as this can make sealing difficult and lead to leakage during frying. Lightly brush the edges of the dough with a little water or an egg wash (a beaten egg with a splash of water). This acts as a glue to seal the pies. Fold the other half of the dough over the filling, creating a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold over a few times for a decorative edge. Ensure a good seal to prevent the filling from escaping.

In a deep, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable or canola oil to 350°F (175°C). It’s important to maintain a consistent oil temperature for even cooking. If the oil is too hot, the crust will burn before the inside is cooked. If it’s too cool, the pies will absorb too much oil and become greasy. Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until golden brown and puffed. Use a slotted spoon or spider to carefully turn the pies.

Once golden brown on both sides, remove the fried apple pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining pies.

Glazing and Serving

While the pies are still warm, it’s time for the finishing touch: a simple powdered sugar glaze. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar until smooth. The consistency should be pourable but not too thin. Drizzle this glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze set slightly.

Serve these glorious fried apple pies warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm, crispy crust, the sweet and spiced apple filling, and the cool, creamy topping is simply divine. Enjoy every single bite of these homemade treasures!

Conclusion:

I truly believe this is The Best Fried Apple Pies Recipe you’ll ever try! The magic lies in the perfectly flaky, golden-brown crust that cradles a warm, spiced apple filling, bursting with sweet and tart flavors. It’s a taste of pure comfort and nostalgia, a delightful treat that’s surprisingly achievable right in your own kitchen. These aren’t just dessert; they’re an experience. Serve them warm, dusted with a little powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgence. They are also fantastic with a drizzle of caramel sauce. Feel free to get creative with variations – add a pinch of nutmeg to the apples, or perhaps a splash of bourbon extract for an adult twist. Don’t hesitate to try this recipe; I promise you won’t be disappointed!

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, absolutely! The pie dough can be made up to 2 days in advance and stored in the refrigerator. Just make sure to wrap it tightly in plastic wrap. If it becomes too firm to roll, let it sit at room temperature for about 15-20 minutes.

What kind of apples are best for fried apple pies?

A mix of sweet and tart apples works wonderfully. Granny Smith apples provide that essential tartness and hold their shape well, while varieties like Honeycrisp, Fuji, or Gala add sweetness and a softer texture. Using a combination ensures a balanced and delicious filling.

How do I prevent the filling from leaking out?

Ensure your crimped edges are well-senon-alcoholic aled. You can do this by pressing down firmly with your fingers or using the tines of a fork. Also, be careful not to overfill the pies, as this can also lead to leaks during frying.

The Best Fried Apple Pies Recipe (Homemade)

A classic homemade fried apple pie recipe with a perfectly spiced apple filling and a flaky, golden-brown crust. Easy to make and incredibly delicious.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6-8 servings

Ingredients

• 2 large apples, peeled, cored, and diced (1 granny smith and 1 honeycrisp recommended)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 teaspoons apple cider (or apple juice)
• 1 teaspoon cornstarch
• 2 cups self-rising flour, sifted
• 4 Tablespoons unsalted butter, cubed
• 2 egg yolks
• 1/3 cup HOT milk
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 Tablespoons milk
• 1/2 cup powdered sugar
• Vegetable or canola oil, for frying

Instructions

1. Step 1
   For the filling: In a medium bowl, combine the diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir until well combined. Set aside.
2. Step 2
   For the crust: In a large bowl, whisk together the sifted self-rising flour and salt. Cut in the cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Step 3
   In a small bowl, whisk together the egg yolks and 1/3 cup HOT milk. Pour this mixture into the flour mixture and mix until a dough forms. Do not overmix.
4. Step 4
   Turn the dough out onto a lightly floured surface and knead gently a few times until it just comes together. Divide the dough into 6-8 equal portions. Roll out each portion into a circle about 6 inches in diameter.
5. Step 5
   Spoon about 2-3 tablespoons of the apple filling onto one half of each dough circle, leaving a 1/2-inch border. Fold the other half of the dough over the filling and crimp the edges with a fork to seal.
6. Step 6
   Heat about 2-3 inches of vegetable or canola oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 2-3 pies in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
7. Step 7
   Remove the fried pies from the oil and place them on a wire rack lined with paper towels to drain. While the pies are still warm, whisk together the powdered sugar and 1 Tablespoon milk with 1/2 teaspoon vanilla extract to create a glaze. Drizzle over the warm pies.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.