Homemade Fried Apple Pies The Best Recipe

The Best Fried Apple Pies Recipe (Homemade) are a nostalgic delight, evoking memories of childhood, farmers’ markets, and cozy kitchens. There’s something incredibly comforting and satisfying about biting into a warm, crispy pastry pocket bursting with sweet, spiced apples. What makes these fried apple pies truly special isn’t just the tender, flavorful filling, but the glorious golden-brown crust achieved through a perfect fry. It’s that delicate balance of sweet and tart, soft and crunchy, that has cemented fried apple pies as a beloved classic. Forget store-bought; creating the best fried apple pies from scratch is an incredibly rewarding experience, and I’m so excited to share my foolproof method with you today. Get ready to impress yourself and everyone you share these with!

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, golden-brown fried apple pie. The crispy, slightly chewy crust giving way to a sweet, cinnamon-spiced apple filling is a classic for a reason. While store-bought versions have their place, nothing beats the rich, homemade flavor you can achieve in your own kitchen. This recipe is designed to be straightforward, yielding perfect, crowd-pleasing fried apple pies every time. We’ll be using a simple, flaky dough and a luscious apple filling that’s just the right balance of sweet and tart. Get ready to impress yourself and your loved ones with this delicious treat!

Ingredients:

Preparing the Apple Filling

The heart of any apple pie is its filling, and ours is designed for maximum flavor without being too mushy. Start by preparing your apples. Peeling, coring, and dicing them into relatively small, uniform pieces ensures they cook evenly. A mix of Granny Smith for tartness and Honeycrisp for sweetness provides a delightful balance. In a medium saucepan, combine the diced apples with brown sugar, cinnamon, vanilla, and apple cider. Stir everything together gently. In a small bowl, whisk together the cornstarch with a tablespoon of water until smooth. This slurry will help thicken our filling. Pour the cornstarch mixture into the saucepan with the apples. Cook this mixture over medium heat, stirring occasionally, until the apples begin extract to soften and the filling thickens to a glossy consistency. This usually takes about 5-8 minutes. Avoid overcooking; we want some texture remaining in the apples. Once thickened, remove the pan from the heat and let the filling cool completely. This is crucial; a hot filling will melt your dough when you assemble the pies.

Making the Flaky Pie Dough

Now for the dough, the perfect vessel for our delicious apple filling. This dough is quick to come together and creates a wonderfully tender and flaky crust. In a large bowl, whisk together the sifted self-rising flour and salt. Add the cubed, cold 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 remaining. These pockets of butter are key to creating flakiness. In a separate small bowl, whisk together the egg yolks and the hot milk. The hot milk helps to slightly cook the egg yolks, creating a richer dough. Gradually add the wet ingredients to the dry ingredients, mixing with a fork or spatula until just combined. Be careful not to overmix; overmixing develops gluten, which can make the dough tough. The dough will be shaggy at this point.

Chilling and Rolling the Dough

Turn the dough out onto a lightly floured surface. Gently bring it together to form a cohesive disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is essential. It allows the gluten to relax, making it easier to roll, and it firms up the butter, which is crucial for flakiness during frying. Once chilled, unwrap the dough and place it on a lightly floured surface. Roll it out to about 1/8-inch thickness. You can roll the entire disc and then cut out circles, or roll it out and cut strips to then form circles. For individual pies, I like to roll out the dough and use a 4-5 inch round cutter to create perfect circles. Gather any scraps, gently re-roll, and cut out more circles until all the dough is used. You should aim for 6-8 circles, depending on your cutter size.

Assembling the Fried Apple Pies

This is where the magic happens! Take your chilled dough circles and place them on a lightly floured surface. Spoon a generous amount of the cooled apple filling onto one half of each dough circle, leaving about a 1/2-inch border. Don’t overfill, or the filling will leak out during frying. Fold the other half of the dough over the filling to create a half-moon shape. Use your fingers to crimp the edges firmly, sealing the pie. You can use a fork to press down along the edges for an extra secure seal and a decorative pattern. If the dough becomes too soft while you’re working, pop the assembled pies back into the refrigerator for a few minutes to firm up.

Frying and Glazing the Pies

Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed pot or Dutch oven over medium-high heat to about 350°F (175°C). It’s important to maintain a consistent oil temperature for even cooking. Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pot. Fry for about 2-4 minutes per side, or until golden brown and puffed. Use a slotted spoon or tongs to flip them, and remove them from the oil when they are beautifully golden and crispy. Place the fried pies on a wire rack set over a baking sheet to drain any excess oil. While the pies are still warm, prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the 1/2 teaspoon of vanilla extract until smooth and pourable. Drizzle this sweet glaze over the warm fried apple pies. Let the glaze set slightly before serving. Enjoy these warm, delightful homemade fried apple pies!

Conclusion:

I truly believe this is The Best Fried Apple Pies Recipe (Homemade) you’ll ever try! The flaky, golden-brown crust encasing a warm, spiced apple filling is pure comfort food perfection. The delightful balance of sweet apples with a hint of cinnamon and nutmeg, all fried to a crispy finish, makes these pies an absolute showstopper. They are fantastic served warm, straight from the skillet, dusted with a little powdered sugar or drizzled with caramel sauce for an extra decadent treat. Don’t be afraid to experiment with variations; a sprinkle of chopped pecans or walnuts in the filling adds a lovely crunch, or a touch of lemon zest can brighten the apple flavor. I encourage you to give this recipe a go – I’m confident you’ll be delighted with the results and will be making these fried apple pies again and again!

Frequently Asked Questions:

Can I make the apple filling ahead of time?

Absolutely! You can prepare the apple filling up to 2 days in advance and store it in an airtight container in the refrigerator. This can significantly speed up the pie assembly process when you’re ready to fry them.

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. Ensure you have enough oil in your pan to generously submerge about half of each pie for even browning and cooking.

Can I bake these instead of frying them?

While this recipe is specifically designed for frying to achieve that signature crispy crust, you could adapt it for baking. Brush the assembled pies with an egg wash and bake at 375°F (190°C) until golden brown, but the texture will be different from the classic fried version.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly spiced filling and flaky crust.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8 servings

Ingredients

• 2 large apples, peeled, cored, and diced
• 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 bowl, combine the diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Mix well and set aside.
2. Step 2
   Make the pie dough: In a large bowl, combine the sifted self-rising flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolks, HOT milk, and 1/2 teaspoon vanilla extract.
3. Step 3
   Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Turn out onto a lightly floured surface and knead gently for a minute. Divide the dough into 8 equal portions and roll each into a circle.
4. Step 4
   Assemble the pies: Spoon about 2 tablespoons of the apple filling onto one half of each dough circle, leaving a border. Fold the other half of the dough over the filling and crimp the edges with a fork to seal.
5. Step 5
   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 and fry for 2-3 minutes per side, until golden brown and cooked through.
6. Step 6
   Make the glaze: While the pies are frying, whisk together the 1 tablespoon of milk and powdered sugar until smooth.
7. Step 7
   Drain the fried pies on a wire rack lined with paper towels. Drizzle with the powdered sugar glaze while still 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.