Best Fried Apple Pies Homemade Delicious Recipe

The Best Fried Apple Pies Recipe (Homemade) is more than just a dessert; it’s a warm hug from grandma’s kitchen, a nostalgic trip back to simpler times. There’s something undeniably magical about that golden-brown, crispy crust giving way to a tender, spiced apple filling that oozes with sweetness. People adore these little pockets of joy for so many reasons. Perhaps it’s the comforting aroma that fills your home as they bake, or the satisfying crunch with every bite. What truly makes these homemade fried apple pies special, though, is the love and care that goes into making them from scratch. Forget the store-bought versions; when you make your own fried apple pies, you control the ingredients, ensuring a perfectly balanced sweet and tart apple filling, encased in a flaky, melt-in-your-mouth pastry that’s simply unparalleled. Get ready to create a masterpiece that will have everyone asking for seconds!

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting about a warm, flaky fried apple pie. The crispy exterior gives way to a sweet, spiced apple filling that just screams homemade goodness. Forget those store-bought imposters; this recipe will show you how to create perfect fried apple pies from scratch that will have everyone asking for seconds. We’re talking about a golden-brown crust, tender apples bursting with flavor, and a delightful sweetness that’s not overpowering. This is the kind of treat that brings people together, perfect for a weekend indulgence, a special occasion, or just because. Get ready to impress yourself and your loved ones with this truly exceptional recipe.

Ingredients:

Making the Apple Filling

The foundation of any great apple pie is, of course, the apple filling. For this recipe, we’re aiming for a perfectly balanced sweet and tart flavor with a tender texture. I find that using a mix of apples really elevates the taste. A Granny Smith provides that classic tartness, while a Honeycrisp offers a lovely sweetness and a crisp texture that holds up well during cooking. Start by peeling, coring, and dicing your apples into small, bite-sized pieces. You want them small enough to cook through easily but not so small that they turn to mush.

In a medium saucepan, combine the diced apples with the brown sugar and cinnamon. Stir them together so the apples are evenly coated. This is where the magic starts to happen. The brown sugar will begin extract to dissolve and create a delicious syrup as it cooks. Now, add the vanilla and the apple cider (or apple juice). The cider adds an extra layer of apple flavor, making the filling even more intensely apple-y.

Next, we’ll address the thickening agent. In a small bowl, whisk together the cornstarch with a tablespoon or two of water to create a slurry. This will prevent lumps from forming in your filling. Pour this cornstarch slurry into the saucepan with the apples. Stir well to combine. Cook this mixture over medium heat, stirring occasionally, until the apples are tender and the filling has thickened to a nice, syrupy consistency. This usually takes about 8-10 minutes. Once thickened, remove the saucepan from the heat and let the filling cool completely. It’s crucial that the filling is cool before you start assembling your pies, otherwise, it will melt the dough and make it difficult to work with.

Creating the Perfect Pie Dough

Now for the dough – the vessel for our delightful apple filling. We’re using a self-rising flour base for ease and a tender result. First, in a large bowl, combine the sifted self-rising flour with the cubed unsalted butter. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These butter pieces are key to creating flaky layers in our dough.

In a separate small bowl, whisk together the egg yolks, hot milk, and salt. The hot milk helps to activate the leavening agents in the self-rising flour and also contributes to the tenderness of the dough. Gradually add this wet mixture to the dry ingredients, stirring with a fork until a shaggy dough begin extracts to form. Be careful not to overmix; overworking the dough will result in tough pies.

Once the dough has just come together, turn it out onto a lightly floured surface. Gently knead it a few times, just until it forms a cohesive ball. It should be slightly sticky but manageable. Divide the dough into two equal portions, flatten each into a disc, wrap them 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 the Pies

Once your dough has chilled and your apple filling is completely cool, it’s time to assemble these beauties. On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles. I like to aim for circles about 4-5 inches in diameter, but you can adjust this based on your preference. You’ll need two circles for each pie – one for the bottom and one for the top.

Place a generous tablespoon or two 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 cause the filling to leak out during frying. Fold the other half of the dough over the filling to create a semi-circle. Crimp the edges firmly with your fingers or a fork to seal them completely. This is very important to prevent the filling from escaping during frying. You can also cut a small vent or two in the top of each pie to allow steam to escape. Repeat this process with the remaining dough and filling.

Now, let’s get ready to fry. In a large, 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 this temperature for even cooking. Carefully, one or two at a time (depending on the size of your pot), slide the assembled pies into the hot oil. Fry for 3-4 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon or spider to carefully 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.

The Finishing Touch: Glaze

While the pies are still warm, it’s time for the final flourish: a simple glaze that adds just the right touch of sweetness and shine. In a small bowl, whisk together the powdered sugar, vanilla extract, and the tablespoon of milk until you have a smooth, pourable glaze. Drizzle this glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze melt slightly and coat them beautifully.

Allow the glaze to set for a few minutes before serving. These are best enjoyed warm, when the crust is still wonderfully crisp and the apple filling is gooey and aromatic. You can serve them as is, or with a scoop of vanilla ice cream for an extra special treat. Enjoy the fruits of your labor – these homemade fried apple pies are truly a taste of pure bliss!

Conclusion:

You’ve now got the secrets to making the absolute best fried apple pies right in your own kitchen! This recipe is a guaranteed crowd-pleaser, delivering that perfect balance of flaky, golden-brown crust and a warm, spiced apple filling that just screams comfort. The beauty of these homemade fried apple pies lies in their simplicity and the incredible flavor that comes from fresh ingredients and a little bit of love. They’re wonderfully versatile, making them perfect for any occasion, from a casual weeknight treat to a show-stopping dessert for gatherings.

For serving, I love them warm, perhaps with a dollop of vanilla ice cream melting over the top, or a drizzle of caramel sauce for extra indulgence. They are also fantastic dusted with powdered sugar or simply enjoyed on their own. Don’t be afraid to experiment with variations! Consider adding a pinch of nutmeg to the filling for an extra warm spice, or a splash of lemon juice to brighten the apple flavor. You could even add a handful of raisins or chopped pecans for added texture and taste. I truly encourage you to give this recipe a try; you won’t be disappointed!

Frequently Asked Questions:

Can I make the pie dough ahead of time?

Absolutely! You can prepare the pie dough up to 2 days in advance and store it, tightly wrapped, in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before you’re ready to roll it out.

What kind of apples are best for fried apple pies?

For the best texture and flavor, I recommend using a mix of apples. A combination like Granny Smith for tartness and Fuji or Honeycrisp for sweetness works wonderfully. They hold their shape well when cooked, preventing a mushy filling.

How do I prevent the filling from leaking out while frying?

Ensuring a good seal is key! When you fold the dough over the filling, use your fingers or a fork to firmly crimp the edges. This helps create a tight seal, minimizing the chances of the delicious apple filling escaping during the frying process.

The Best Fried Apple Pies Recipe (Homemade)

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

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
6-8 pies

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 diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat and set aside.
2. Step 2
   Make the pie dough: In a large bowl, combine sifted self-rising flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together egg yolks and 1/3 cup HOT milk. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn onto a lightly floured surface and gently knead until just combined. Do not overwork.
3. Step 3
   Assemble the pies: Divide the dough into 6-8 equal portions. Roll each portion into a circle about 6 inches in diameter. Spoon about 2 tablespoons of apple filling onto one half of each 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.
4. Step 4
   Fry the pies: Heat about 2-3 inches of vegetable or canola oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and puffed.
5. Step 5
   Drain and glaze: Remove pies from the oil with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. While the pies are still warm, prepare the glaze by whisking together 1 Tablespoon milk, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar until smooth. Drizzle the glaze 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.