Best Fried Apple Pies Recipe-Homemade Delight

The Best Fried Apple Pies Recipe (Homemade) is a culinary journey back to simpler times, a nostalgic embrace of comfort food at its absolute finest. There’s something undeniably magical about biting into a warm, golden-brown pocket of pastry, releasing a fragrant cloud of cinnamon-spiced apples. It’s this irresistible combination of textures and aromas that has made fried apple pies a beloved classic for generations. We adore them because they’re the perfect portable treat, ideal for picnics, school lunches, or just a delightful afternoon snack. What truly makes this particular recipe special is the careful balance of sweetness and tartness in the apple filling, complemented by a flaky, shatteringly crisp crust that’s achieved through meticulous frying. Get ready to create your own batch of pure, unadulterated happiness with The Best Fried Apple Pies Recipe (Homemade) – a taste of pure joy you can make right in your own kitchen!

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The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, golden-brown fried apple pie. The crisp, slightly chewy crust giving way to a sweet, spiced apple filling is a taste of pure bliss. While store-bought versions can be convenient, nothing beats the flavor and satisfaction of making them from scratch. Today, I’m going to share my absolute favorite recipe for homemade fried apple pies, one that I’ve tinkered with over the years to achieve that perfect balance of crust and filling. Get ready to impress yourself and your loved ones with these delightful handheld desserts!

Ingredients:

Making the Perfect Apple Filling

The foundation of any great apple pie is, of course, the apple filling. The key here is to get the apples tender but not mushy, and to balance the sweetness with a touch of tartness. For this recipe, I love using a combination of Granny Smith apples for their tartness and Honeycrisp apples for their sweetness and crisp texture.

1. Prepare the Apples: Begin extract by peeling, coring, and dicing your apples into small, bite-sized pieces. Aim for pieces that are roughly 1/2 inch in size. This ensures they cook evenly and don’t make the filling too watery.
2. Combine Filling Ingredients: In a medium saucepan, combine the diced apples, brown sugar, cinnamon, 1 teaspoon of vanilla, and apple cider (or juice). Stir everything together to ensure the apples are well coated.
3. Thicken the Filling: In a very small bowl, whisk together the cornstarch with about 1 tablespoon of water to create a slurry. This helps prevent lumps. Pour this slurry into the saucepan with the apples.
4. Cook the Filling: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 5-8 minutes, or until the apples have softened slightly and the filling has thickened. You want the apples to still have a little bite to them. Remove from heat and let the filling cool completely. It’s crucial that the filling is cool before you assemble the pies, otherwise, it can make the dough soggy.

Crafting the Flaky Pie Crust

A good pie crust is essential for a great fried apple pie. We’re going for a tender, flaky crust that holds up well to frying. This recipe uses a simple yet effective method that yields fantastic results.

1. Create the Dough Base: In a large bowl, combine the sifted self-rising flour and the 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 little pockets of butter are what create the flakiness.
2. Incorporate the Wet Ingredients: In a separate small bowl, whisk together the egg yolks and the 1/3 cup of HOT milk. Gradually add this mixture to the flour and butter mixture, mixing until a shaggy dough forms. Be careful not to overmix. You want just enough liquid to bring the dough together.
3. Knead and Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Knead for just a minute or two until it’s smooth. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is important for the dough to relax and for the butter to firm up, which will make it easier to roll and contribute to a flakier crust.

Assembling and Frying Your Pies

This is where all your hard work comes together! The assembly is straightforward, and frying them ensures that beautiful golden-brown finish and that irresistible crisp texture.

1. Roll and Cut the Dough: Once the dough is chilled, lightly flour your work surface and a rolling pin. Roll out the dough to about 1/8-inch thickness. Using a round cookie cutter or a small plate (about 4-5 inches in diameter), cut out circles of dough. Reroll scraps as needed, being careful not to overwork the dough. You’ll need two circles for each pie.
2. Fill the Pies: Place about 2-3 tablespoons of the cooled apple filling onto one half of each dough circle, leaving about a 1/2-inch border around the edge.
3. Seal the Pies: Gently fold the other half of the dough circle over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal them completely. This is crucial to prevent the filling from leaking out during frying. You can also make a small vent or two on the top of each pie with a knife to allow steam to escape.
4. Prepare for Frying: Pour enough vegetable or canola oil into a deep, heavy-bottomed skillet or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a tiny piece of dough into it; if it sizzles immediately and floats to the top, it’s ready.
5. Fry to Golden Perfection: Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are a deep golden brown and puffed up. Use a slotted spoon or tongs to gently flip the pies.
6. Drain and Glaze: Remove the fried apple pies from the oil and place them 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 1 Tablespoon of milk and the powdered sugar until smooth. Drizzle this simple glaze over the warm fried apple pies.

Let your beautiful fried apple pies cool slightly before enjoying. The warm, gooey apple filling encased in a perfectly crisp crust is an experience you won’t soon forget. These are best enjoyed fresh, but they also store well in an airtight container for a day or two. Enjoy every delicious bite!

Conclusion:

There you have it – the ultimate guide to crafting the best fried apple pies from scratch! We’ve walked through every step, from achieving that perfectly flaky crust to creating a warm, cinnamon-spiced apple filling that sings with flavor. These homemade fried apple pies are truly a labor of love that rewards you with an unparalleled dessert experience. The delightful contrast between the crisp, golden exterior and the tender, sweet interior is simply irresistible. I encourage you to give this recipe a try; you’ll be amazed at how satisfying it is to create such a classic treat in your own kitchen.

These pies are fantastic on their own, but they also shine when served with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. For variations, feel free to experiment with adding a splash of bourbon extract to the apple filling, a pinch of nutmeg alongside the cinnamon, or even chopped pecans for an added crunch. Don’t be intimidated by the frying process; with a little care, you’ll achieve perfect results every time. Happy baking!

Frequently Asked Questions:

Can I make the 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. Allow it to sit at room temperature for about 15-20 minutes before rolling it out to make it more pliable.

What kind of apples work best for fried apple pies?

A mix of sweet and tart apples provides the best flavor and texture. Varieties like Granny Smith for tartness, Fuji or Gala for sweetness, and Honeycrisp for a good balance are excellent choices. Avoid overly soft apples, as they can turn mushy when cooked.

Can I bake these instead of frying them?

While frying yields that classic crispiness, you can bake these apple pies. Place them on a baking sheet lined with parchment paper, brush with an egg wash for shine, and bake at 375°F (190°C) for 25-30 minutes, or until golden brown. The texture will be different but still delicious!

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly balanced apple filling and a flaky, tender crust. A classic comfort dessert.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
6-8 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 extract
• 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 Tablespoon milk
• 1/2 cup powdered sugar
• Vegetable or canola oil, for frying

Instructions

1. Step 1
   For the filling: In a medium bowl, combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat evenly. Set aside.
2. Step 2
   For the dough: In a large bowl, whisk together sifted self-rising flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs.
3. Step 3
   In a small bowl, whisk together the egg yolks and 1/3 cup hot milk. Gradually add this mixture to the flour mixture, stirring until a soft dough forms. Turn onto a lightly floured surface and knead briefly.
4. Step 4
   Roll out the dough to about 1/8-inch thickness. Cut out circles using a 4-5 inch round cutter. Place a spoonful of apple filling onto one half of each circle, leaving a small border. Fold the other half of the dough over the filling and crimp the edges to seal.
5. Step 5
   Heat 1-2 inches of vegetable or canola oil in a heavy-bottomed skillet 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, until golden brown.
6. Step 6
   Remove pies from oil and drain on a wire rack lined with paper towels. For the glaze: Whisk together powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over 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.