Best Fried Apple Pies Homemade Recipe

The Best Fried Apple Pies Recipe (Homemade) is a culinary treasure, a nostalgic embrace of comfort and sweetness that brings smiles to faces of all ages. There’s something undeniably magical about biting into a perfectly crisp, golden-brown pastry, only to be met with the warm, fragrant burst of tender, spiced apples. It’s the kind of treat that conjures memories of simpler times, of grandma’s kitchen, or cozy autumn afternoons. What makes these fried apple pies so special? It’s the delightful contrast between the shatteringly crisp exterior and the lusciously soft, cinnamon-kissed apple filling. Unlike their baked cousins, fried apple pies boast a unique, irresistible crunch and a rich, slightly chewy texture that is truly addictive. We’re about to embark on a journey to create the absolute best homemade fried apple pies you’ve ever tasted, and trust me, the effort is wonderfully rewarded.

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The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting about a warm, flaky fried apple pie. The crisp, golden-brown crust gives way to a sweet, tender apple filling, spiced with cinnamon and vanilla. Forget those mass-produced versions; this homemade recipe is the real deal. It’s a labor of love, yes, but the reward is a taste of pure nostalgia and satisfaction that you simply can’t buy. I’ve tinkered with this recipe for years, and I’m confident this is the best fried apple pie you’ll ever make. The key lies in a delicate balance of sweet and tart apples, a perfectly tender dough, and that irresistible fried finish.

Ingredients:

Preparing the Apple Filling

Let’s start with the heart of our fried apple pies: the filling. It’s crucial to get this right, as it will be the star of the show.

1. In a medium saucepan, combine the diced apples, brown sugar, cinnamon, vanilla, and apple cider. Stir everything together to ensure the apples are evenly coated. Cook over medium heat, stirring occasionally, until the apples begin extract to soften. This will take about 8-10 minutes. You don’t want them to become mushy; a slight firmness is desirable as they will cook further during frying.
2. In a small bowl, whisk together the cornstarch with a tablespoon of water until smooth. This creates a slurry. Once the apples have softened, pour the cornstarch slurry into the saucepan with the apples. Continue to cook and stir for another 1-2 minutes, until the filling thickens to a jam-like consistency. Remove from heat and let it cool completely. It’s important that the filling is cooled before you assemble the pies, otherwise, it can make the dough soggy and difficult to work with.

Crafting the Perfect Dough

The dough for these fried apple pies is what sets them apart. It’s rich, flaky, and surprisingly easy to make, especially with the help of self-rising flour.

1. In a large bowl, combine the sifted self-rising flour and salt. Add the cubed cold unsalted butter. 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 remaining. These butter pieces are key to creating flaky layers in your crust.
2. In a separate small bowl, whisk together the egg yolks, hot milk, and vanilla extract. The milk needs to be hot (not boiling, just steaming) as this helps to activate the leavening agents in the self-rising flour and create a tender dough. Gradually pour the wet ingredients into the dry ingredients, mixing with a fork until a shaggy dough begin extracts to form.
3. Turn the dough out onto a lightly floured surface. Gently knead it a few times, just until it comes together. Be careful not to overwork the dough, as this can result in a tough crust. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll and contributing to a more tender and flaky crust.

Assembling and Frying Your Pies

This is where the magic happens! The assembly is straightforward, and the frying is where those irresistible golden-brown beauties emerge.

1. Once the dough is chilled, divide it in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Using a 4-5 inch round cutter (or a bowl rim), cut out circles of dough. You’ll want about 6-8 circles, depending on your cutter size. Repeat with the other half of the dough.
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. It’s important not to overfill them, as this can cause them to burst during frying.
3. Dampen the edges of the dough with a little water. Fold the unfilled half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal. You can also pleat the edges for a decorative finish.
4. In a large, heavy-bottomed skillet or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat until it reaches about 350-375°F (175-190°C). Use a thermometer for accuracy, or test by dropping a small piece of dough into the oil; it should sizzle and float immediately.
5. Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for about 3-5 minutes per side, or until golden brown and puffed up. The exact time will depend on your oil temperature and the thickness of your pies. Use a slotted spoon or spider to carefully turn them and remove them from the oil.
6. Place the fried pies on a wire rack set over a baking sheet to drain any excess oil. While they are still warm, whisk together the milk and powdered sugar in a small bowl until smooth and drizzly. Drizzle this glaze generously over the warm apple pies.

Allow the pies to cool slightly before enjoying. The contrast between the warm, crisp crust and the sweet, spiced apple filling, topped with that simple glaze, is absolutely divine. These are best enjoyed fresh, but they do store reasonably well in an airtight container at room temperature for a day or two. Reheat gently in a warm oven for a minute or two to restore crispness. Enjoy every single bite of these homemade treasures!

Conclusion:

There you have it – the ultimate guide to crafting the best fried apple pies right in your own kitchen! This recipe truly shines because it delivers that perfect balance of flaky, golden-brown crust and a warmly spiced, tender apple filling. The homemade touch elevates these pies from good to absolutely unforgettable, offering a burst of comforting sweetness that’s hard to beat. They’re fantastic served warm, perhaps with a scoop of vanilla ice cream for a decadent treat, or even alongside a dollop of whipped cream. Don’t be afraid to experiment! Consider adding a pinch of nutmeg to the filling, a splash of caramel sauce drizzle, or even incorporating a few chopped pecans for an extra layer of texture and flavor. I wholeheartedly encourage you to give this recipe a try. The joy of biting into a perfectly fried apple pie you made yourself is incredibly rewarding.

Frequently Asked Questions:

Can I make the pie dough ahead of time?

Absolutely! The pie dough for these delicious fried apple pies can be made up to two days in advance and stored, well-wrapped, in the refrigerator. This is a great way to save time on the day you plan to fry them.

What’s the best oil for frying?

For the best results and a beautiful golden crust, a neutral-flavored oil with a high smoke point is ideal. Vegetable oil, canola oil, or peanut oil all work wonderfully for frying these apple pies.

How do I prevent the filling from leaking out?

A good seal is key! Ensure the edges of your pie dough are well-crimped together. You can use the tines of a fork to press down firmly all around the edges. This helps to create a strong seal that minimizes the chance of any delicious apple filling escaping during frying.

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
15 Minutes

Total Time
45 Minutes

Servings
6 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 the diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat the apples evenly. Set aside.
2. Step 2
   For the crust: In a large bowl, whisk together the sifted 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 shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently until it just comes together. Do not overwork.
4. Step 4
   Divide the dough into 6 equal portions. Roll out each portion into a circle about 6 inches in diameter. Place a portion of the apple filling onto one half of each circle, leaving a 1/2-inch border. Fold the other half of the dough over the filling and crimp the edges with a fork to seal.
5. Step 5
   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 fry the apple pies, a few at a time, for 3-5 minutes per side, or until golden brown and cooked through.
6. Step 6
   Remove the fried pies from the oil and place them on a wire rack lined with paper towels to drain. While still warm, whisk together the powdered sugar and 1 tablespoon milk and 1/2 teaspoon vanilla extract to create a glaze. Drizzle the glaze over the warm 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.