The Best Fried Apple Pies Recipe

This recipe delivers the ultimate fried apple pies, featuring a perfectly crisp, golden crust encasing a warm, spiced apple filling. Each bite offers a delightful contrast of textures and sweet, comforting flavors.

Recipe Overview

Why This Recipe Works

I’ve tried countless apple pie recipes, and this fried version stands out for its incredible texture and deeply satisfying flavor. The combination of a tart Granny Smith and sweet Honeycrisp apple creates a perfectly balanced filling. Cooking the apples briefly before assembly intensifies their flavor and prevents a watery pie. The hot oil crisps the dough beautifully, creating a superior crust compared to baked pies.

The homemade dough, enriched with egg yolks and milk, becomes wonderfully tender and holds its shape during frying. The simple glaze adds just the right touch of sweetness without overpowering the apple filling. This recipe is a true testament to how simple ingredients can be transformed into something extraordinary with the right technique. It’s a nostalgic treat that always brings smiles.

Achieving that perfect crispy exterior every time is the goal. The key lies in maintaining the correct oil temperature and not overcrowding the pan. This ensures the pies cook evenly and develop that signature golden brown crunch. Don’t be afraid of the frying process; with these instructions, you’ll master it quickly.

Ingredients

Step-by-Step Instructions

Prepare the Apple Pie Filling

1. Peel, core, and dice 2 large apples into small cubes.
2. Combine the diced apples, brown sugar, cinnamon, and vanilla extract in a saucepan.
3. Cook over medium heat until juices start to form, about 3 minutes.
4. In a small bowl, whisk together apple cider (or apple juice) and cornstarch until smooth.
5. Pour the cornstarch mixture into the saucepan with the apples.
6. Turn heat to high and cook for an additional 3 minutes, stirring constantly, until the mixture has thickened.
7. Remove from heat and set aside to cool slightly.

Make the Homemade Pie Dough

1. Sift 2 cups of all-purpose flour into a large mixing bowl.
2. Cut 4 tablespoons of cold butter into small cubes and add to the flour.
3. Using a pastry blender or your fingertips, work the butter into the flour until it resembles coarse crumbs.
4. In a separate small bowl, whisk together 2 egg yolks and 1/4 teaspoon salt.
5. Microwave 1/3 cup of milk at 30-second intervals until steaming hot.
6. Slowly pour the hot milk into the egg yolk mixture, stirring constantly to temper the eggs.
7. Pour the milk-egg mixture into the flour and butter mixture.
8. Stir until a dough begins to form.
9. Turn the dough onto a lightly floured surface and knead for about 1 minute until it is smooth.

Assemble and Fry the Pies

1. Divide the pie dough into 6 equal-sized pieces and roll each piece into a ball.
2. Using a rolling pin or a glass, roll each ball out into roughly 6-inch circles.
3. Fill each circle with approximately 2 tablespoons of the prepared apple pie filling.
4. Fold the dough in half over the filling, creating a half-moon shape.
5. Pinch the edges firmly together to seal.
6. If desired, trim away excess dough with a knife or pizza cutter.
7. Crimp down the edges with a fork to ensure a secure seal and decorative finish.
8. Heat 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit.
9. Use the wooden spoon trick: if small bubbles form around the handle when inserted into the oil, it’s ready.
10. Carefully add the pies into the hot oil one at a time, ensuring not to overcrowd the pan.
11. Fry for about 2 minutes per side, or until a light golden brown and crispy.
12. Remove the fried apple pies from the oil and place them on a paper towel-lined plate to drain excess oil.

Prepare the Glaze and Finish

1. While the pies are frying or draining, prepare the glaze.
2. In a small bowl, whisk together 1/2 cup powdered sugar, 1 tablespoon vanilla extract, and 1/2 cup milk until smooth.
3. Adjust the milk quantity to achieve your desired glaze consistency.
4. Glaze the warm fried apple pies shortly after they have been fried and drained.
5. Use a pastry brush to apply the glaze evenly on both sides, or drizzle over the top. Alternatively, dip each pie into a shallow bowl of glaze.
6. Allow the glaze to set for a few minutes before serving.

Chef Tips for Perfect Results

• Chill the Dough: If the dough becomes sticky while rolling, refrigerate it for 15-20 minutes to firm up.
• Consistent Oil Temperature: Use a thermometer to maintain 350°F. If the oil is too cool, pies will be greasy; too hot, they’ll burn outside before cooking inside.
• Don’t Overfill: Fill pies with just enough filling to avoid leakage during frying. About 2 tablespoons per pie is optimal.
• Seal Edges Tightly: Ensure the edges are well-crimped with a fork. This prevents filling from escaping into the hot oil.
• Fry in Batches: Cook no more than 2-3 pies at a time to keep the oil temperature stable and ensure even browning.
• Serve Warm: Fried apple pies are best enjoyed fresh and warm, shortly after glazing.

Common Mistakes to Avoid

• Using Warm Butter: Warm butter in the dough leads to a tough crust. Always use cold, cubed butter for flakiness.
• Overworking the Dough: Kneading too much develops gluten, resulting in a chewy crust. Knead just until smooth.
• Incorrect Oil Temperature: Frying at too low a temperature makes the pies absorb excess oil and become greasy. Too high a temperature burns the crust before the filling is heated through. Maintain 350°F.
• Crowding the Pan: Adding too many pies to the fryer lowers the oil temperature. Fry in small batches for optimal crispness and even cooking. Follow the recommended batch size.
• Poor Sealing: Pies can burst open in the oil if not sealed properly. Pinch and crimp the edges firmly.

Variations and Substitutions

Serving Suggestions and Pairings

Serve these delicious fried apple pies warm for the best texture and flavor. They are perfect as a standalone dessert or for family gatherings. A scoop of vanilla bean ice cream melting alongside the warm pie creates an irresistible combination. For a more decadent experience, top with a dollop of freshly whipped cream or a drizzle of caramel sauce. These pies are also excellent for potlucks, after-school treats, or as a special weekend breakfast.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I bake these instead of frying?

Yes, you can bake these apple pies. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, or until golden brown. Baked pies will have a different texture, less crispy and more tender than fried ones.

How do I know if the oil is hot enough?

The wooden spoon trick is a reliable indicator. Insert the handle of a wooden spoon into the oil; if small bubbles immediately form around it, the oil is at the correct temperature of 350°F. A candy thermometer provides precise measurement.

My fried apple pies are greasy, what went wrong?

Greasy pies usually result from oil that is too cool or overcrowding the pan. Ensure your oil is consistently at 350°F and fry only 2-3 pies at a time. Draining them immediately on paper towels also helps remove excess oil.

Can I make the filling ahead of time?

Absolutely. The apple pie filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Ensure it’s completely cooled before storing.

How do I get a shiny glaze?

For a shiny glaze, ensure your powdered sugar is fresh and whisk it thoroughly with the milk and vanilla until completely smooth. Apply the glaze to warm, not hot, pies. The residual heat will help the glaze become smooth and shiny as it sets.

Mastering the best fried apple pies recipe brings a taste of homemade comfort to your table. This recipe ensures a golden, crisp crust and a warmly spiced apple filling that is simply irresistible. Follow these steps for a truly exceptional dessert experience with every bite. Prepare to impress with these delightful treats!

The Best Fried Apple Pies

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• Author: ALICE
• Total Time: 40
• Yield: 6 pies 1x
• Diet: Vegetarian

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Description

Experience the ultimate treat with these homemade fried apple pies. A golden, crisp crust envelops a warm, spiced apple filling, offering a perfect balance of textures and comforting, sweet flavors. Simple ingredients and a straightforward frying technique result in a nostalgic and delightful dessert.

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Ingredients

Scale 1x2x3x

2 Large Apples (1 Granny Smith, 1 Honeycrisp recommended)
1/4 cup Brown Sugar (adjust to taste)
1/2 teaspoon Ground Cinnamon
1 teaspoon Vanilla Extract
2 teaspoons Apple Cider (or Apple Juice)
1 teaspoon Cornstarch
2 cups All-Purpose Flour, sifted
1/2 cup Cold Unsalted Butter, cubed
1/4 teaspoon Salt
1 Large Egg Yolk
1/4 cup Cold Milk
4 cups Vegetable Oil or Canola Oil, for frying

For the Glaze:
1 cup Powdered Sugar
2–3 tablespoons Milk
1/2 teaspoon Vanilla Extract

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Instructions

Prepare the Filling:
Peel, core, and dice the apples.
In a medium bowl, combine diced apples, brown sugar, cinnamon, vanilla extract, apple cider, and cornstarch. Stir to combine and set aside.

Prepare the Dough:
In a large bowl, whisk together the sifted flour and salt.
Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a small bowl, whisk together the egg yolk and cold milk.
Gradually add the egg yolk mixture to the flour mixture, mixing until just combined. Be careful not to overmix.
Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pies:
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Cut out 6-inch circles using a plate or a large cookie cutter.
Place about 2-3 tablespoons of the apple filling onto one half of each dough circle, leaving a 1/2-inch border.
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.
Crimp the edges firmly with a fork to seal.
Cut a small slit or two in the top of each pie to allow steam to escape.

Fry the Pies:
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
Carefully slide 2-3 pies into the hot oil, ensuring not to overcrowd the pan.
Fry for about 3-4 minutes per side, until golden brown and crisp.
Use a slotted spoon or tongs to remove the pies from the oil and place them on a wire rack set over a baking sheet to drain.
Repeat with the remaining pies.

Prepare the Glaze and Finish:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
While the pies are still warm, drizzle the glaze over the tops.
Let the glaze set slightly before serving.

Notes

For a faster filling, you can use pre-made pie dough, but the homemade dough is highly recommended for texture.
Ensure the oil temperature is consistently maintained at 350°F for optimal crispiness.
Do not overcrowd the frying pan; fry in batches.
Store leftover pies in an airtight container at room temperature for up to 2 days.

• Prep Time: 30
• Cook Time: 10
• Category: Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 pie
• Calories: 450
• Sugar: 30g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70mg