Best Fried Apple Pies Homemade Recipe

The Best Fried Apple Pies Recipe (Homemade) truly transports me back to simpler times, and I’m thrilled to share this cherished recipe with you. There’s something undeniably magical about a perfectly golden-brown fried apple pie, with its flaky crust giving way to a warm, spiced apple filling. It’s a dessert that evokes comfort, nostalgia, and pure joy. People adore fried apple pies because they offer a delightful textural contrast – that irresistible crunch of the fried dough against the tender, sweet apples. What makes this particular homemade version so special is the careful balance of spices and the method that ensures a uniformly crisp, never greasy, exterior. Get ready to create a batch that will have everyone asking for seconds, and maybe even thirds!

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, homemade fried apple pie. The crispy, golden crust giving way to a sweet, spiced apple filling is pure bliss. Forget those store-bought impostors; this recipe will guide you to the most delicious, melt-in-your-mouth fried apple pies you’ve ever tasted. We’re using simple, wholesome ingredients to create a treat that’s perfect for any occasion, from a casual dessert to a special holiday gathering.

Ingredients:

Making the Perfect Apple Filling

The heart of any good apple pie is its filling, and ours is no exception. We want a filling that’s tender but still holds its shape, bursting with apple flavor and just the right amount of sweetness and spice.

1. Start by preparing your apples. Peel them thoroughly, remove the core, and dice them into small, bite-sized pieces. Aim for pieces that are roughly ¼ inch in size. This ensures they’ll cook through evenly without becoming mushy. In a medium bowl, combine the diced apples with brown sugar, cinnamon, and 1 teaspoon of vanilla extract. Give it a good stir to ensure the apples are well coated.
2. In a small separate bowl, whisk together the apple cider (or apple juice) and the cornstarch until the cornstarch is fully dissolved and there are no lumps. This is crucial for creating a smooth, thickened filling. Pour this mixture over the apples and stir again. This slurry will help to bind the filling together and give it that perfect gooey texture without being watery. Let this mixture sit for about 10-15 minutes, allowing the flavors to meld and the apples to release some of their juices.

Crafting the Flaky Pie Dough

A fantastic fried pie needs a crust that’s both tender and delightfully crisp. Our dough recipe is designed to achieve just that.

1. In a large bowl, combine the sifted self-rising flour and the salt. Add the 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 are what will create that wonderful flakiness in the finished crust.
2. In a separate small bowl, whisk together the 2 egg yolks and the 1/3 cup of HOT milk. The hot milk helps to slightly cook the egg yolks, creating a richer dough. Gradually pour this mixture into the flour and butter mixture, stirring with a fork until the dough just begin extracts to come together. Be careful not to overmix; you want a shaggy dough at this stage.
3. Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Knead it just a few times, only enough to ensure it’s cohesive. You should still see some streaks of butter. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time is essential for relaxing the gluten and making the dough easier to roll out.

Assembling and Frying Your Pies

This is where the magic happens! The assembly is straightforward, and the frying process delivers that irresistible golden-brown finish.

1. Once the dough has chilled, take it out of the refrigerator and let it sit at room temperature for about 5-10 minutes so it’s easier to roll. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter (about 5-6 inches in diameter, depending on how large you want your pies), cut out circles of dough. You can also use a bowl as a guide and cut around it. Re-roll scraps as needed, but try to handle them as little as possible to maintain tenderness.
2. Place a generous tablespoon or two of the apple filling onto one half of each dough circle, leaving a small border around the edge. Be sure not to overfill, as this can make sealing difficult and can cause the filling to leak out during frying. Gently fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp them with the tines of a fork. This ensures a good seal and adds a decorative touch.
3. In a large, heavy-bottomed pan or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat until it reaches 350°F (175°C). It’s important to maintain this temperature for even cooking. If the oil is too cool, the pies will absorb too much grease; if it’s too hot, the crust will burn before the filling is heated through.
4. Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until they are deeply golden brown and puffed up. Use a slotted spoon or spider strainer to gently turn the pies and remove them from the oil. Place the fried pies on a wire rack set over a baking sheet to drain any excess oil. This step is key to achieving a crispy, not greasy, finish.
5. While the pies are still warm, prepare the glaze. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar until smooth and drizzly. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar. Drizzle this glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze melt slightly and create a beautiful, sweet finish.

Allow the pies to cool slightly before serving. They are best enjoyed warm, when the crust is at its crispiest and the filling is gooey and fragrant. These homemade fried apple pies are a true labor of love, and the incredible taste is absolutely worth the effort. Enjoy every bite!

Conclusion:

There you have it – the ultimate guide to creating your very own batch of the best fried apple pies! I truly believe this recipe delivers on all fronts: a flaky, golden-brown crust that shatters with every bite, and a warm, cinnamon-spiced apple filling that’s the perfect balance of sweet and tart. It’s a classic comfort food that never disappoints, and the aroma filling your kitchen as they fry is simply divine. Imagin extracte these beauties served warm, perhaps with a scoop of vanilla ice cream melting into the filling, or a drizzle of caramel sauce. They’re also fantastic on their own, perfect for an afternoon treat or a delightful dessert after any meal. Don’t be afraid to get creative with variations! Consider adding a pinch of nutmeg or cardamom to the apple filling for an extra layer of warmth, or a handful of chopped pecans for a delightful crunch. You could even experiment with different types of apples for a unique flavor profile. I wholeheartedly encourage you to give this recipe a try. It’s simpler than you might think, and the rewards are absolutely delicious!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the pie dough a day or two in advance and store it tightly wrapped in the refrigerator. This can actually make it easier to handle. Just let it sit at room temperature for about 15-20 minutes before rolling it out.

What kind of apples are best for fried apple pies?

For the best results, I recommend using a mix of apples. A combination of tart apples like Granny Smith for structure and sweetness, and a sweeter, softer apple like Fuji or Honeycrisp for flavor and tenderness, creates a wonderfully balanced filling.

Can I freeze fried apple pies?

You can freeze uncooked or cooked fried apple pies. For uncooked pies, freeze them on a baking sheet until solid, then transfer to an airtight container. To cook from frozen, fry them at a slightly lower temperature for a bit longer. For cooked pies, cool completely, then freeze in an airtight container. Reheat gently in a warm oven or air fryer.

The Best Fried Apple Pies Recipe (Homemade)

Experience the classic comfort of homemade fried apple pies, featuring a perfectly flaky crust and a warm, spiced apple filling. This recipe balances tart and sweet apples for an irresistible treat.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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
   Prepare the apple filling: In a medium bowl, combine the diced apples, brown sugar, cinnamon, vanilla, apple cider, and cornstarch. Stir well to coat the apples and set aside.
2. Step 2
   Make the crust: In a large bowl, combine 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 hot milk. Gradually add this wet mixture to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until it just comes together. Do not overwork.
4. Step 4
   Divide the dough into 6 equal portions. On a lightly floured surface, roll each portion into a circle about 6 inches in diameter. Place a generous spoonful of the apple filling onto one half of each dough circle, leaving a small border.
5. Step 5
   Fold the other half of the dough over the filling to create a semicircle. Crimp the edges with a fork to seal. Cut a small slit in the top of each pie to allow steam to escape.
6. Step 6
   Heat about 1-2 inches of vegetable or canola oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 pies into the hot oil, being careful not to overcrowd the pan.
7. Step 7
   Fry the pies for 3-4 minutes per side, or until golden brown and crispy. Remove the pies from the oil with a slotted spoon and drain on paper towels.
8. Step 8
   While the pies are still warm, whisk together the powdered sugar and milk to create a simple glaze. Drizzle the glaze over the fried apple pies. Serve warm.

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.