Best Fried Apple Pies Homemade Easy Recipe

The Best Fried Apple Pies Recipe (Homemade) is a culinary hug in every bite, and today, I’m thrilled to share my tried-and-true method for creating these little pockets of pure joy. There’s something undeniably magical about a warm, golden-brown fried apple pie. The crisp, slightly chewy exterior gives way to a tender, cinnamon-spiced apple filling that just melts in your mouth. It’s a nostalgic treat that evokes memories of simpler times, grandmas’ kitchens, and cozy autumn afternoons. What makes our homemade fried apple pies so special? It’s the perfect balance of sweet and tart apples, a hint of warming spices, and that irresistible crunch from the frying. Forget store-bought imitations; this is the real deal, a taste of pure comfort that you can whip up right in your own kitchen. Get ready to impress yourself and everyone you share these with!

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 show you how to create perfectly flaky, utterly delicious fried apple pies from scratch that will transport you straight to Grandma’s kitchen. It’s easier than you think, and the results are so rewarding.

Ingredients:

Preparing the Apple Filling

This is where the magic starts! First, let’s get our apples ready. I always like to use a combination of apples for the best flavor and texture. A tart apple like Granny Smith provides a nice tang to cut through the sweetness, while a sweeter apple like Honeycrisp adds a lovely natural sweetness and holds its shape well. Peel, core, and dice your apples into small, bite-sized pieces. You don’t want them too large, or they might not cook through evenly in the pie.

In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and that teaspoon of vanilla. Stir everything together until the apples are well coated. Now, in a small separate bowl, whisk together the apple cider (or juice) and the cornstarch. This is our thickening agent. Pour this mixture over the apples in the saucepan.

Place the saucepan over medium heat. Cook, stirring occasionally, until the apples have softened slightly and the liquid has thickened to a syrupy consistency. This usually takes about 5-7 minutes. You don’t want the apples to become mushy; they should still have a bit of a bite. Once thickened, 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.

Making the Flaky Pie Dough

While the apple filling is cooling, we can get started on the dough for our pies. In a large bowl, combine the sifted self-rising flour and the salt. Make sure your self-rising flour is fresh for the best lift. Add the cubed 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. You want some small pea-sized pieces of butter remaining; these will create those wonderful flaky layers as they melt during frying.

In a separate small bowl, whisk together the two egg yolks and the HOT milk. The milk needs to be hot – not boiling, but steaming. This helps to activate the self-rising flour and create a tender dough. Gradually add the egg yolk and hot milk mixture to the flour and butter mixture, stirring with a fork until a shaggy dough forms. Be careful not to overmix at this stage.

Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Knead it just a few times, only until it comes together. You want to avoid developing the gluten too much, which can result in a tough crust. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This resting period is essential for the gluten to relax, making the dough easier to roll out and more tender.

Assembling and Frying the Pies

Once the dough has chilled and the apple filling has cooled, it’s time to assemble our delicious pies! Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Using a cookie cutter or a small bowl as a guide, cut out circles of dough. I find a 4-5 inch circle works perfectly for individual hand pies. Reroll scraps gently as needed.

Spoon about 1-2 tablespoons 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 lead to leakage during frying. Moisten the edges of the dough with a little water using your finger or a pastry brush. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal. You can crimp the edges with a fork for extra security and a decorative touch.

Now, for the fun part: frying! Pour enough vegetable or canola oil into a deep, heavy-bottomed pot or Dutch oven to come up about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). A thermometer is very helpful here to ensure the oil is at the correct temperature. If the oil is too hot, the pies will brown too quickly on the outside before the filling is heated through. If it’s not hot enough, they will absorb too much oil and become greasy.

Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon or spider strainer to carefully remove the pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This will help keep them crispy.

Creating the Perfect Glaze

To elevate these already amazing fried apple pies, we’re going to add a simple, sweet glaze. In a small bowl, whisk together the powdered sugar, the remaining 1 tablespoon of milk, and the 1/2 teaspoon of vanilla extract. Stir until smooth and drizzly. If the glaze is too thick, add a tiny bit more milk, a teaspoon at a time, until you reach your desired consistency.

Once the fried apple pies have cooled slightly, but are still warm, drizzle this delicious glaze over the tops. The warmth of the pies will help the glaze to set slightly. Serve them warm for the ultimate treat! These are perfect on their own, but a scoop of vanilla ice cream is never a bad idea. Enjoy every single bite of these incredible homemade fried apple pies!

Conclusion:

There you have it – my recipe for the best fried apple pies! What truly makes these homemade beauties stand out is the perfect harmony of a flaky, golden-brown crust and a warm, spiced apple filling that bursts with comforting flavor. This recipe is a labor of love, but the rewarding taste is absolutely worth every step. They are incredibly satisfying, bringin extractg a delightful sweetness and warmth to any occasion. These fried apple pies are fantastic served warm, perhaps with a dollop of vanilla ice cream or a drizzle of caramel sauce for an extra touch of indulgence. For variations, feel free to add a pinch of nutmeg or a splash of bourbon extract to the apple filling for a deeper flavor profile. You could also experiment with different spices like gin extractger or cardamom. I truly encourage you to give this recipe a try; you might just find your new favorite dessert!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! The pie dough can be made a day or two in advance and stored, tightly wrapped, in the refrigerator. Allow it to soften slightly at room temperature for about 15-20 minutes before rolling it out for easier handling.

What’s the best way to store leftover fried apple pies?

Once completely cooled, leftover fried apple pies can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate them, though the crust might lose some of its crispness. Reheat them gently in a toaster oven or a dry skillet for the best texture.

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. 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 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
   For the filling: In a medium bowl, combine diced apples, brown sugar, cinnamon, vanilla, apple cider, and cornstarch. Stir to coat apples evenly. Set aside.
2. Step 2
   For the dough: In a large bowl, whisk together sifted self-rising flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Step 3
   In a small bowl, whisk together egg yolks and 1/3 cup hot milk. Gradually add this mixture to the flour mixture, stirring until a soft dough forms. Turn out onto a lightly floured surface and knead briefly until just combined.
4. Step 4
   Divide the dough into 6 equal portions. Roll each portion into a thin circle, about 6-7 inches in diameter. Spoon about 2-3 tablespoons of the apple filling onto one half of each dough circle.
5. Step 5
   Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Cut a small slit in the top of each pie to allow steam to escape.
6. Step 6
   Heat about 2 inches of vegetable or canola oil in a 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 3-4 minutes per side, or until golden brown and cooked through.
7. Step 7
   Remove pies from oil with a slotted spoon and place on a wire rack set over paper towels to drain. While the pies are still warm, whisk together 1 tablespoon milk and 1/2 cup powdered sugar in a small bowl to create a glaze. Drizzle 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.