Best Fried Apple Pies Recipe – Homemade Deliciousness

The best fried apple pies recipe (homemade) is a nostalgic journey back to simpler times, a taste of pure comfort that warms the soul. There’s something utterly magical about biting into a perfectly golden-brown pocket of flaky pastry, only to discover a burst of sweet, spiced apples within. This isn’t just any dessert; it’s a cherished memory for so many, evoking images of bustling farmers’ markets or cozy kitchens filled with the irresistible aroma of cinnamon and sugar. What makes these homemade fried apple pies truly special is the perfect balance – the crisp, slightly chewy exterior giving way to a tender, flavorful apple filling. Unlike their baked counterparts, the fried version offers a unique texture and a delightful richness that’s simply unparalleled. Get ready to master the art of creating your own batch of these irresistible treats!

The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting about a warm, sweet apple pie. But let’s be honest, sometimes a full-sized pie feels like a commitment. That’s where these individual, golden-brown fried apple pies come in! They’re perfect for satisfying that craving without the fuss, and the crispy, flaky crust combined with the warm, spiced apple filling is pure bliss. Making them from scratch is incredibly rewarding, and with this recipe, you’ll get perfect results every time. Get ready to fill your kitchen with the most amazing aroma!

Ingredients:

Making the Delicious Apple Filling

The heart of any great apple pie is, of course, the apple filling. We’re going for a filling that’s perfectly tender, bursting with apple flavor, and just the right amount of sweetness and spice.

1. Start by preparing your apples. Peel them, remove the cores, and then dice them into small, uniform pieces. This ensures they cook evenly. I love using a combination of Granny Smith and Honeycrisp apples. The Granny Smith provides a wonderful tartness that balances the sweetness, while the Honeycrisp offers a delightful crisp texture and natural sweetness.
2. In a medium saucepan, combine the diced apples with brown sugar, cinnamon, and vanilla. Stir everything together until the apples are well coated.
3. Next, whisk together the apple cider (or juice) and the cornstarch in a small bowl until smooth. This creates a slurry that will thicken our filling. Pour this mixture into the saucepan with the apples.
4. Cook the apple mixture over medium heat, stirring occasionally. You’ll want to cook it until the apples have softened slightly and the sauce has thickened beautifully. This usually takes about 5-7 minutes. Be careful not to overcook the apples; we want them tender but still holding their shape. Remove the filling from the heat and let it cool completely. This is crucial; a hot filling will make the dough difficult to work with and can result in a soggy crust. You can even pop it in the refrigerator to speed things up.

Crafting the Perfect Pastry Dough

A good fried pie needs a sturdy yet tender crust that crisps up beautifully when fried. This recipe uses self-rising flour and butter for a delightful flakiness.

1. In a large bowl, combine the sifted self-rising flour and the cubed unsalted butter. You can use your fingertips, a pastry blender, or even a food processor to cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter remaining. These little pockets of butter are what create the flaky layers.
2. In a separate small bowl, whisk together the egg yolks, the HOT milk, and the salt. The milk needs to be hot, as this helps to slightly cook the egg yolks and create a tender dough. Gradually add this wet mixture to the flour and butter mixture, stirring with a fork until a shaggy dough begin extracts to form.
3. Turn the dough out onto a lightly floured surface and gently bring it together. Do not overwork the dough, as this can make it tough. You just want to 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. This chilling period is essential for making the dough easier to handle and for allowing the gluten to relax.

Assembling and Frying Your Pies

Now for the fun part – assembling and frying these little pockets of joy!

1. Once the dough has chilled, divide it into 4 equal portions. On a lightly floured surface, roll out each portion into a circle about 6-7 inches in diameter. Don’t worry if your circles aren’t perfectly round; rustic charm is part of the appeal!
2. Spoon about 2-3 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge.
3. Moisten the edges of the dough with a little water, then carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp them with a fork. This not only creates a decorative edge but also ensures the filling stays inside during frying.
4. 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 a golden-brown crust. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the pies will absorb too much oil and become greasy.
5. Carefully slide 1-2 pies into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until the pies are a deep golden brown and puffed up. Use a slotted spoon or tongs to carefully flip them over and ensure they cook evenly on both sides. Remove the fried pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This is much better than paper towels, as it allows air to circulate and keeps the crust crispy.

Finishing Touches and Serving

The final step is to create a simple glaze that adds a touch of sweetness and visual appeal.

1. While the pies are still warm, prepare the glaze. In a small bowl, whisk together the powdered sugar, the 1 tablespoon of milk, and the 1/2 teaspoon of vanilla extract until smooth and pourable. If the glaze is too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
2. Drizzle the glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze melt slightly and create a beautiful, glossy finish.
3. Serve these delicious fried apple pies warm. They are absolutely heavenly on their own, but a scoop of vanilla ice cream alongside is pure indulgence. Enjoy the taste of homemade comfort!

Conclusion:

I truly hope you’ve enjoyed learning how to make what I believe is the best fried apple pies recipe! What makes these so special? It’s the perfect balance of a crisp, golden-brown crust yielding to a warm, spiced apple filling that’s bursting with sweet and tangy flavor. It’s that nostalgic taste of homemade goodness, a true labor of love that always brings smiles.

These delicious fried apple pies are fantastic served warm, perhaps with a scoop of vanilla bean ice cream melting into the filling, or a drizzle of caramel sauce. For a simpler treat, a dusting of powdered sugar is always a winner.

Don’t be afraid to get creative with variations! You could add a pinch of nutmeg or a splash of brandy extract to the apple filling for an extra layer of complexity. For a quicker version, consider using store-bought pie crust, though I highly recommend the homemade dough for that authentic texture.

I encourage you to gather your ingredients and give this recipe a try. The satisfaction of biting into a perfectly fried, homemade apple pie is unparalleled. It’s a dessert that truly embodies comfort and joy. Happy baking!

Frequently Asked Questions:

Can I bake these instead of frying them?

Yes, you absolutely can! While frying gives them their signature crispiness, baking is a great alternative if you prefer. Place the assembled pies on a baking sheet lined with parchment paper, brush with an egg wash for shine, and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.

How should I store leftover fried apple pies?

Store any leftover fried apple pies in an airtight container at room temperature for up to two days. If they become a bit soft, you can gently re-crisp them in a dry skillet over medium-low heat or a toaster oven for a few minutes.

What kind of apples are best for this recipe?

A mix of apples is ideal for the best flavor and texture. I love using a combination of tart apples like Granny Smith for their bright flavor and firm texture, and sweeter apples like Honeycrisp or Fuji for added sweetness and a softer bite.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly balanced sweet and tart apple filling encased in a flaky crust.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
6 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
• 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, and apple cider. Stir in the cornstarch until evenly distributed.
2. Step 2
   For the dough: In a large bowl, whisk together the 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. Add this mixture to 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 6 equal portions. Roll each portion into a ball.
5. Step 5
   On a lightly floured surface, roll out each dough ball into a circle, about 6-7 inches in diameter. Spoon about 2-3 tablespoons of the apple filling onto one half of each dough circle, leaving a border.
6. Step 6
   Fold the other half of the dough over the filling and crimp the edges with a fork to seal. Make a few slits in the top of each pie for steam to escape.
7. Step 7
   In a large skillet or deep fryer, heat about 2 inches of vegetable or canola oil to 350°F (175°C). Carefully place 1-2 apple pies into the hot oil (do not overcrowd the pan).
8. Step 8
   Fry for 3-5 minutes per side, or until golden brown and the filling is bubbling. Remove with a slotted spoon and drain on paper towels.
9. Step 9
   For the glaze: Whisk together the powdered sugar, 1/2 teaspoon vanilla extract, and 1 Tablespoon milk until smooth and pourable. Drizzle 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.