Best Fried Apple Pies Homemade Deliciously Easy

The Best Fried Apple Pies Recipe (Homemade) is a gateway to pure comfort and nostalgia. There’s something undeniably magical about that golden, crispy exterior giving way to a warm, gooey apple filling, bursting with cinnamon and a hint of sweetness. I’ve always adored these little handheld delights, and I bet you have too! They evoke memories of childhood kitchens, bustling farmers’ markets, and those cozy autumn evenings. What truly sets these homemade fried apple pies apart is the perfect balance: a flaky, slightly chewy crust that holds its shape while embracing tender, spiced apples. Forget store-bought; this recipe elevates a classic to an unforgettable experience you’ll want to recreate again and again.

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting and nostalgic about a warm, homemade fried apple pie. The crispy, golden-brown crust giving way to a sweet, spiced apple filling is pure bliss. Forget the store-bought versions; this recipe will guide you through creating the most delicious, authentic fried apple pies right in your own kitchen. We’re aiming for that perfect balance of tender apples, a flaky crust, and a hint of spice that just screams autumn (or any time you need a little hug in a dessert). Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

Preparing the Perfect Apple Filling

This is where the magic starts! The key to a great apple pie filling is to cook the apples down just enough so they are tender but still hold their shape, and to get that perfect sweet and spiced flavor.

1. In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and 1 teaspoon of vanilla. Stir everything together to ensure the apples are evenly coated.
2. Add the apple cider (or juice) to the saucepan. This little bit of liquid will help the sugar dissolve and create a lovely syrup for our filling.
3. In a small bowl, whisk together the cornstarch with about 1 tablespoon of water until smooth. This is our slurry, which will thicken the filling.
4. Place the saucepan over medium heat. Cook the apple mixture, stirring occasionally, for about 8-10 minutes, or until the apples begin extract to soften and release their juices. You don’t want them to be mushy at this stage, just tender.
5. Once the apples have softened, slowly pour in the cornstarch slurry while stirring constantly. Continue to cook and stir for another 1-2 minutes, until the filling has thickened to a jam-like consistency. It should coat the back of a spoon.
6. Remove the saucepan from the heat and set the apple filling aside to cool completely. It’s crucial that the filling is entirely cool before you start assembling the pies, otherwise, it can make the dough soggy and difficult to handle. You can speed this up by spreading the filling on a plate or baking sheet.

Crafting the Flaky Pie Dough

A good pie crust is essential, and this recipe makes a wonderfully tender and flaky dough that’s perfect for frying. Using cold butter and hot milk are the secrets here.

1. In a large bowl, combine the sifted self-rising flour and the salt. Give it a quick whisk to distribute the salt evenly.
2. Add the cubed, cold unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These larger butter pieces are what create those lovely flaky layers.
3. In a separate small bowl, whisk together the 2 egg yolks, 1/3 cup of HOT milk, and 1/2 teaspoon of vanilla extract. The milk should be hot enough to be steamy but not boiling.
4. Pour the wet ingredients into the dry ingredients. Stir with a fork or spatula until just combined and a shaggy dough forms. Be careful not to overmix, as this can make the dough tough.
5. Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is vital for allowing the gluten to relax and the butter to firm up, making the dough easier to roll and yielding a flakier crust.

Assembling and Frying Your Delicious Pies

Now for the fun part! It’s time to bring everything together and get those beautiful pies golden brown and crispy.

1. Once your dough is chilled and your apple filling is completely cool, it’s time to assemble. Lightly flour your work surface again. Take the chilled dough out of the refrigerator and roll it out to about 1/8-inch thickness.
2. Using a round cutter (about 5-6 inches in diameter is ideal), cut out as many circles as you can from the rolled-out dough. You can gather and re-roll the scraps once, but try not to overwork them.
3. For each pie, place a generous tablespoon of the cooled apple filling onto one half of a dough circle, leaving a small border around the edge.
4. Moisten the edge of the dough circle with a little bit of water or egg wash. Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together to seal. You can use the tines of a fork to crimp the edges for a decorative finish and to ensure a good seal. Make a small slit or two on the top of each pie to allow steam to escape during frying.
5. 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. You can test the oil by dropping a tiny piece of dough into it; it should sizzle and rise to the surface immediately.
6. Carefully place 2-3 pies into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-4 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider strainer to carefully flip the pies and remove them from the oil.
7. Place the fried pies on a wire rack set over a baking sheet to drain off any excess oil.

The Finishing Touch: A Sweet Glaze

While these pies are delicious on their own, a simple glaze takes them to the next level.

1. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar until smooth and drizzly. You can adjust the amount of milk to achieve your desired consistency.
2. Once the 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.

Serve your homemade fried apple pies warm and enjoy the incredibly satisfying taste of pure comfort!

Conclusion:

There you have it – the best fried apple pies recipe that will transport you straight to comfort food heaven! This recipe is truly special because it balances the perfect crispiness of the fried crust with a warm, tender, and perfectly spiced apple filling. It’s the kind of treat that evokes nostalgia and brings smiles to everyone’s faces, whether enjoyed fresh from the fryer or at room temperature. The aroma alone is enough to make your mouth water!

These delightful little pockets of joy are incredibly versatile. While they’re amazing on their own, consider serving them with a scoop of vanilla bean ice cream for a truly decadent experience, or a drizzle of caramel sauce for an extra layer of sweetness. They also make a fantastic addition to any brunch spread. Don’t be afraid to experiment with variations! You can add a pinch of nutmeg or a dash of cardamom to the apple filling for a more complex spice profile, or even mix in a handful of dried cranberries or raisins for added texture and tartness. I truly encourage you to give this recipe a try; you won’t be disappointed!

Frequently Asked Questions:

Can I make the apple pie filling ahead of time?

Yes, absolutely! You can prepare the apple filling up to 2 days in advance and store it in an airtight container in the refrigerator. This will save you time when you’re ready to assemble and fry the pies.

What’s the best oil for frying apple pies?

A neutral-flavored oil with a high smoke point is ideal. Vegetable oil, canola oil, or peanut oil are excellent choices. They ensure a beautifully golden and crispy crust without imparting any undesirable flavors.

How do I prevent my apple pies from leaking while frying?

The key is to ensure a good seal. After filling the dough, use your fingers or a fork to crimp the edges very firmly. Making sure there are no gaps will prevent the filling from seeping out during the frying process.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfect balance of sweet and tart filling, encased in a flaky, golden crust. Perfect for a comforting dessert.

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 (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 to coat evenly and set aside.
2. Step 2
   For the dough: In a large bowl, whisk together the sifted self-rising flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolks and 1/3 cup hot milk. Add this to the flour mixture and stir until just combined and a soft dough forms. Turn out onto a lightly floured surface and knead gently a few times until smooth. Divide the dough into 6 equal portions.
3. Step 3
   Roll out each portion of dough into a thin circle, about 6 inches in diameter. Spoon about 2-3 tablespoons of the apple filling onto one half of each dough circle, leaving a small border.
4. Step 4
   Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal. Cut a few small slits in the top of each pie to allow steam to escape.
5. Step 5
   Heat about 2 inches of vegetable or canola oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully fry the apple pies, a few at a time, for 3-5 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried pies to a wire rack lined with paper towels to drain.
6. Step 6
   For the glaze: Whisk together the 1 tablespoon milk, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar 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.