Best Homemade Fried Apple Pies Recipe

The Best Fried Apple Pies Recipe (Homemade) is more than just a dessert; it’s a warm, comforting embrace from your childhood. Who doesn’t remember the sweet, spiced aroma wafting from the kitchen, promising a golden, crispy pocket of pure joy? There’s a timeless magic to homemade fried apple pies that store-bought versions simply can’t replicate. It’s that satisfying crunch of the perfectly fried crust giving way to tender, cinnamon-kissed apples, still warm enough to melt in your mouth. This isn’t just about ingredients; it’s about the experience. It’s about the feeling of accomplishment when you bite into your own creation, a testament to simple ingredients transformed into something truly spectacular. Today, we’re diving deep into crafting the very best fried apple pies, ensuring every bite is an unforgettable moment of deliciousness.

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting about a warm, homemade fried apple pie. The crispy, golden-brown crust gives way to a sweet, cinnamon-spiced apple filling that just melts in your mouth. While store-bought versions are convenient, nothing compares to the taste and satisfaction of making these from scratch. This recipe is designed to be approachable for home cooks, yielding incredibly delicious results that will transport you back to simpler times. Get ready to fill your kitchen with the irresistible aroma of baking apples and fried dough!

Ingredients:

Preparing the Apple Filling

The heart of any apple pie is, of course, the apples! For this recipe, I love using a combination of apples. Granny Smith apples provide a delightful tartness that cuts through the sweetness, while Honeycrisp apples offer a lovely crisp texture and a natural sweetness. Peel, core, and dice your apples into small, bite-sized pieces. In a medium saucepan, combine the diced apples with brown sugar, cinnamon, vanilla, and apple cider. Stir everything together to coat the apples evenly. This mixture will form the luscious, spiced filling for our pies.

Next, we need to thicken the filling slightly so it doesn’t become too runny once inside the pie crust. In a small bowl, whisk together the cornstarch with a tablespoon of water or a little extra apple cider until it forms a smooth slurry. Pour this slurry into the apple mixture in the saucepan. Cook over medium heat, stirring frequently, until the apples have softened and the filling has thickened. This usually takes about 5-7 minutes. Be careful not to overcook, as we still want a little texture from the apples. Once thickened, remove the pan from the heat and let the filling cool completely. It’s crucial for the filling to be completely cool before you start assembling the pies, otherwise, it can make the dough soggy and difficult to work with. You can speed up this cooling process by transferring the filling to a shallow dish and placing it in the refrigerator.

Making the Fried Pie Dough

Now, let’s move on to the dough, which is surprisingly easy to make and results in a wonderfully tender and flaky crust. In a large bowl, combine the sifted self-rising flour and salt. Add the cold, cubed unsalted butter to the flour mixture. 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 still visible. These little pockets of butter will create flakiness as they melt during frying.

In a separate small bowl, whisk together the egg yolks, hot milk, and vanilla extract. Make sure the milk is indeed hot, but not boiling, as this helps to activate the self-rising flour and create a tender dough. Pour this wet mixture into the dry ingredients. Mix with a fork or spatula until the dough just comes together. Be careful not to overmix, as this can develop the gluten too much and result in a tough crust. The dough will be slightly sticky.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Don’t overwork it! Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

Assembling and Frying the Pies

Once the dough has chilled, it’s time to assemble our fried apple pies. Lightly flour your work surface and roll out the dough to about 1/8-inch thickness. Using a round cookie cutter or a bowl that’s about 4-5 inches in diameter, cut out circles of dough. You should get about 6-8 circles depending on your cutter size. Re-roll any scraps gently if needed, but try to minimize re-kneading.

Now, take about 2-3 tablespoons of the cooled apple filling and spoon it onto one half of each dough circle, leaving a small border around the edge. You want to make sure not to overfill them, or the filling will escape during frying. Lightly moisten the edges of the dough with a little water using your fingertip or a pastry brush. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, and then crimp them with a fork to ensure a secure seal. You can also create a decorative edge this way.

In a large, deep skillet 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 and to prevent the pies from becoming greasy. Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon or spider strainer to carefully flip the pies and remove them from the oil when they are beautifully golden. Place the fried pies on a wire rack set over a baking sheet to drain any excess oil.

Glazing the Pies

For that extra touch of sweetness and shine, we’ll create a simple glaze. In a small bowl, whisk together the powdered sugar, milk, and the remaining vanilla extract until smooth and drizzle-able. The consistency should be thick but pourable. Once the fried apple pies have cooled slightly, but are still warm, drizzle the glaze generously over the tops. The warmth of the pies will help the glaze set nicely. Let them cool a bit more before indulgin extractg. These are best enjoyed warm, perhaps with a scoop of vanilla ice cream or a glass of cold milk. Enjoy your delicious homemade fried apple pies!

Conclusion:

So there you have it – your guide to creating the absolute best fried apple pies from scratch! I’m so excited for you to try this recipe because it truly delivers that nostalgic, comforting taste of homemade goodness. The magic lies in the flaky, golden-brown crust, perfectly cradling a warm, sweet, and slightly spiced apple filling. It’s a dessert that’s both impressive and incredibly satisfying, proving that homemade is always worth the effort. Don’t be intimidated by the frying process; it’s quite straightforward and yields a result far superior to any store-bought version.

These delicious fried apple pies are fantastic served warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a delightful breakfast treat or a portable dessert for picnics and gatherings. Feel free to experiment with variations – add a pinch of nutmeg to the filling, swap out some of the apples for pears, or even a touch of cinnamon or allspice for an extra flavor kick. I truly encourage you to gather your ingredients and experience the joy of making these amazing fried apple pies yourself. You won’t regret it!

Frequently Asked Questions:

Can I make the apple filling ahead of time?

Absolutely! You can prepare the apple filling up to 2 days in advance and store it, covered, in the refrigerator. This can save you a significant amount of time on the day you plan to fry the pies. Just be sure to let it cool completely before refrigerating.

What kind of apples are best for fried apple pies?

For the best texture and flavor, I recommend using a mix of apples. Granny Smith apples provide a lovely tartness that balances the sweetness, while Honeycrisp or Fuji apples offer a satisfying sweetness and hold their shape well when cooked. A combination of both will give you a wonderfully complex and delicious filling.

How do I prevent the pastry from getting soggy?

To ensure a crisp crust, make sure your filling isn’t too watery before sealing the pies. Also, fry the pies in oil that’s at the correct temperature (around 350-360°F or 175-180°C). Don’t overcrowd the pan, as this can lower the oil temperature and lead to soggy pies. Frying in batches is key!

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly spiced apple filling and a flaky crust. Easy to make and incredibly satisfying.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8 servings

Ingredients

• 2 large apples, peeled, cored, and diced (1 granny smith and 1 honeycrisp)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 teaspoons apple cider
• 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 diced apples, brown sugar, cinnamon, vanilla, apple cider, and cornstarch. Stir to coat the apples evenly and set aside.
2. Step 2
   For the dough: In a large bowl, combine the sifted self-rising flour and salt. Cut in the cubed butter with 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 stir until a dough just comes together. Do not overmix.
4. Step 4
   Turn the dough out onto a lightly floured surface and gently knead a few times. Divide the dough into 8 equal portions. Roll each portion into a circle about 6 inches in diameter.
5. Step 5
   Spoon about 2 tablespoons of the apple filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
6. Step 6
   Heat about 2 inches of vegetable or canola oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the pies into the hot oil, a few at a time, without overcrowding 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 set over paper towels to drain any excess oil.
8. Step 8
   For the glaze: In a small bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, and 1 Tablespoons milk until smooth. Drizzle the glaze over the warm fried apple 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.