Best Fried Apple Pies Recipe-Homemade Deliciousness

The Best Fried Apple Pies Recipe (Homemade) is a nostalgic journey back to simpler times, a culinary embrace that wraps you in warmth and comfort. Who doesn’t remember the irresistible aroma wafting from the kitchen, promising a sweet, spiced, flaky delight? We love these little hand pies because they’re the perfect portable treat, bursting with tender, cinnamon-kissed apples encased in a golden, crispy shell. What truly makes these homemade fried apple pies special is the love and care that goes into each one. It’s about transforming humble ingredients into something extraordinary, a labor of love that rewards you with every delectable bite. Forget store-bought imitations; this recipe unlocks the secret to achieving that perfect balance of sweet fruit filling and that shatteringly crisp, golden-brown crust that defines the best fried apple pies.

The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting about a warm, golden-brown fried apple pie. The crisp, flaky crust gives way to a sweet, spiced apple filling that’s pure bliss. While store-bought versions can be convenient, nothing truly compares to the taste and texture of a homemade fried apple pie. Today, I’m sharing my absolute favorite recipe, one that’s been perfected over many batches and is guaranteed to be a crowd-pleaser. It’s a labor of love, yes, but the reward is so worth it. Get ready to impress yourself and everyone around you with these delightful treats!

Ingredients:

Cooking Instructions

Preparing the Apple Filling

The foundation of any great apple pie is, of course, the apples. For this recipe, I like to use a combination of tart and sweet apples. Granny Smith provides a wonderful tangin extractess that balances the sweetness, while Honeycrisp offers a delightful crunch and natural sweetness. Peel, core, and dice your apples into small, uniform pieces. We want them to be tender but not mushy after cooking. In a medium saucepan, combine the diced apples with brown sugar, cinnamon, and the teaspoon of vanilla. Stir everything together until the apples are evenly coated. Pour in the apple cider or juice – this little bit of liquid will help create a lovely syrupy texture. In a separate small bowl, whisk together the cornstarch with a tablespoon of water to create a slurry. This is our thickening agent. Add this cornstarch slurry to the apple mixture in the saucepan. Cook over medium heat, stirring frequently, until the apples begin extract to soften and the mixture thickens to a jam-like consistency. This usually takes about 5-7 minutes. Once it’s thickened, remove from heat and let it cool completely. It’s crucial that the filling is cool before you assemble the pies, otherwise, it can make the dough soggy.

Making the Pie Dough

Now for the dough that makes these pies so special. In a large bowl, combine the sifted self-rising flour with the cubed cold unsalted butter. You want the butter to be cold because it creates steam pockets during frying, leading to a wonderfully flaky crust. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. In a separate small bowl, whisk together the two egg yolks, the HOT milk, and the salt. The hot milk helps to slightly “cook” the egg yolks, creating a richer, more tender dough. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Be careful not to overmix, as this can result in a tough crust. Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is essential for making the dough easier to handle and for achieving that perfect flaky texture.

Assembling the Fried Apple Pies

Once the dough has chilled, it’s time to assemble our pies. Lightly flour your work surface and roll out the dough to about 1/8-inch thickness. Using a round cutter or a small bowl as a guide (about 5-6 inches in diameter), cut out circles from the dough. You’ll likely get about 6-8 circles depending on your cutter size. Gather any scraps, gently re-roll, and cut out more circles. For each pie, take one dough circle and spoon about 2-3 tablespoons of the cooled apple filling onto one half of the circle, leaving a small border around the edge. Moisten the edges of the dough with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp them with a fork to ensure they are well-senon-alcoholic aled and to create a decorative edge. You can also use a small knife to cut a few small slits in the top of each pie to allow steam to escape during frying.

Frying the Apple Pies to Golden Perfection

This is where the magic happens! In a large, heavy-bottomed skillet or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat. You want the oil to reach about 350-375 degrees Fahrenheit (175-190 degrees Celsius). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of dough into it; it should sizzle immediately and float to the surface. Carefully slide 2-3 pies at a time into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until they are a deep golden brown and puffed up. Use a slotted spoon or tongs to carefully flip them and ensure even cooking. Once they are beautifully golden brown on both sides, remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is crucial for maintaining the crispness of the crust.

Making the Glaze and Serving

While the pies are still warm (but not piping hot), it’s time for the final touch. In a small bowl, whisk together the powdered sugar with the tablespoon of milk and the 1/2 teaspoon of vanilla extract until you have a smooth, drizzly glaze. If the glaze is too thick, add a tiny bit more milk, a teaspoon at a time. If it’s too thin, add a little more powdered sugar. Drizzle this sweet glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze to set slightly. These are best served warm, allowing the flaky crust and warm apple filling to truly shine. Enjoy the incredible aroma and the delicious taste of your homemade fried apple pies! They are a perfect treat for any occasion, from a casual dessert to a special gathering.

Conclusion:

I truly hope you’ve enjoyed diving into this recipe for The Best Fried Apple Pies Recipe (Homemade)! What makes these pies so special is the perfect balance of a flaky, golden-brown crust that’s wonderfully crisp from frying, embracing a warm, cinnamon-spiced apple filling that’s bursting with sweet, tender fruit. It’s that classic comfort food flavor we all crave, elevated by the delightful texture of a perfectly fried pastry. Whether you’re a seasoned baker or just starting out, this recipe is designed to be approachable and incredibly rewarding. The aroma that fills your kitchen as these fry is simply divine, a promise of the deliciousness to come.

These fried apple pies are fantastic on their own, perhaps with a dusting of powdered sugar, but they also shine when served warm with a scoop of vanilla ice cream for an irresistible dessert contrast. For a more decadent treat, a drizzle of caramel sauce is always a welcome addition. Don’t be afraid to experiment with variations! You could add a pinch of nutmeg to the apple filling for an extra layer of warmth, or even a splash of bourbon extract for a grown-up twist. Try different types of apples – a mix of Granny Smith for tartness and Honeycrisp for sweetness creates a wonderfully complex flavor profile. I wholeheartedly encourage you to give this recipe a try; I promise you won’t be disappointed!

Frequently Asked Questions:

Can I bake these instead of frying them?

While frying is key to achieving that signature crispy crust and golden hue, you absolutely can bake these. If you choose to bake, preheat your oven to 375°F (190°C) and brush the pies with an egg wash for a nice shine. Bake for 20-25 minutes, or until the crust is golden brown and cooked through. The texture will be different – more like a traditional baked pie – but still delicious!

How do I store leftover fried apple pies?

To store any leftover fried apple pies, allow them to cool completely. Once cool, place them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For the best texture, it’s recommended to reheat them gently in a skillet over low heat or in a toaster oven to revive their crispness.

What kind of apples are best for fried apple pies?

A good mix of apples is ideal! Granny Smith apples are fantastic for their tartness, which balances the sweetness of the filling. Honeycrisp or Fuji apples add a delightful sweetness and a firm texture that holds its shape well during cooking. Using a combination ensures a more complex and satisfying flavor profile.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly spiced apple filling and a flaky 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)
• 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 medium bowl, combine diced apples, brown sugar, cinnamon, vanilla, apple cider, and cornstarch. Stir to coat evenly and set aside.
2. Step 2
   Make the dough: In a large bowl, combine sifted self-rising flour and salt. Cut in the cubed butter with 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. Add this mixture to the flour and butter mixture, and stir until a shaggy dough forms. Knead gently a few times until it just comes together.
4. Step 4
   Roll out the dough: Divide the dough into 6-8 equal portions. On a lightly floured surface, roll each portion into a circle about 6 inches in diameter. You can also roll out one large piece and cut circles using a cookie cutter.
5. Step 5
   Assemble the pies: Spoon a generous portion 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.
6. Step 6
   Fry the pies: Heat vegetable or canola oil in a deep skillet or Dutch oven over medium-high heat to about 350°F (175°C). Carefully place the apple pies into the hot oil, a few at a time, and fry for 3-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
7. Step 7
   Make the glaze: In a small bowl, whisk together powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon milk until smooth and pourable. Drizzle 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.