Best Fried Apple Pies Homemade Recipe

The Best Fried Apple Pies Recipe (Homemade) are a nostalgic journey back to simpler times, a taste of pure comfort that can transport you with just one bite. Imagin extracte this: flaky, golden-brown pastry encasing a warm, spiced apple filling that bursts with sweet and tart perfection. It’s no wonder these handheld delights are a perennial favorite! They’re not just a dessert; they’re a memory maker, perfect for cozy evenings, festive gatherings, or simply when you crave something truly special. What sets our homemade fried apple pies apart is the careful balance of tender apples, aromatic cinnamon, and a perfectly crisp crust that holds its own against the delicious, gooey interior. Get ready to experience the ultimate rendition of this beloved classic – your kitchen is about to smell like pure bliss.

The Best Fried Apple Pies Recipe (Homemade)

There’s something truly magical about a warm, crispy fried apple pie. The golden-brown, flaky crust giving way to a sweet, cinnamon-spiced apple filling is pure comfort food. While store-bought versions are convenient, nothing beats the taste and satisfaction of making them from scratch. Today, I’m sharing my go-to recipe for the best homemade fried apple pies, a recipe that’s simple enough for a weekend baking project and impressive enough for any gathering. Get ready to fill your kitchen with the most incredible aroma!

Ingredients:

Making the Apple Filling

The heart of any great apple pie is its filling, and ours is no exception. We want a filling that’s tender but still has a little bite to the apples, and perfectly spiced to evoke cozy memories.

1. In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and the first teaspoon of vanilla. Stir everything together well to ensure the apples are evenly coated.
2. Add the apple cider (or juice) to the saucepan. This adds an extra layer of apple flavor and helps create a lovely sauce.
3. In a small separate bowl, whisk together the cornstarch with a tablespoon of water until smooth. This is our slurry, which will thicken the filling. Pour this slurry into the saucepan with the apples.
4. Cook the apple mixture over medium heat, stirring occasionally, until the apples have softened slightly and the sauce has thickened. This usually takes about 8-10 minutes. Be careful not to overcook the apples; we don’t want them to turn to mush. Once thickened, remove the saucepan from the heat and let the filling cool completely. This is a crucial step; a hot filling will make the dough difficult to work with and can cause it to become greasy. You can speed up the cooling process by transferring the filling to a bowl and placing it in the refrigerator.

Crafting the Dough

The dough for fried apple pies needs to be sturdy enough to hold its shape during frying but also tender and flaky. Using self-rising flour simplifies things and gives us a great texture.

1. In a large mixing bowl, combine the sifted self-rising flour and the salt.
2. Add the cubed, cold unsalted butter to the flour mixture. Using your fingertips, a pastry blender, 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 butter pieces are key to a flaky crust.
3. In a separate small bowl, whisk together the 2 egg yolks and the 1/3 cup of HOT milk. The heat from the milk helps to slightly cook the egg yolks and creates a richer dough.
4. Pour the egg yolk and milk mixture into the flour and butter mixture. Stir gently with a fork or spatula until a shaggy dough begin extracts to form. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it just a few times until it comes together. Again, the less you handle this dough, the more tender it will be. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll out, and also firms up the butter, which contributes to flakiness.

Assembling and Frying Your Pies

This is where the magic really happens! The assembly is straightforward, and the frying process is quick and rewarding.

1. Once the dough has chilled, take it out of the refrigerator. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. You want it thin enough to cook through quickly but not so thin that it tears easily.
2. Using a round cutter (about 5-6 inches in diameter) or a small bowl, cut out circles from the dough. You should get about 6-8 circles, depending on the size of your cutter. Reroll any scraps gently to cut out more circles.
3. Spoon a generous amount of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Be sure not to overfill, as this can cause the pies to burst during frying.
4. Moisten the edges of the dough circle with a little water. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative finish and to ensure a good seal.
5. In a large, heavy-bottomed skillet or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat until it reaches about 350°F (175°C). A good way to test if the oil is ready is to drop a tiny piece of dough into it; if it sizzles and floats to the top immediately, it’s ready.
6. Carefully place 2-3 pies into the hot oil at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon or tongs to gently flip the pies.
7. Once golden brown, carefully 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. This step is important to keep the crust crispy.

The Finishing Touch: The Glaze

A simple glaze takes these fried apple pies to the next level. It adds a touch of sweetness and a beautiful sheen.

1. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar until smooth. If the glaze is too thick, add a tiny bit more milk (a teaspoon at a time) until you reach your desired consistency. If it’s too thin, add a bit more powdered sugar.
2. While the pies are still warm, drizzle the glaze over them. The warmth of the pies will help the glaze melt slightly and create a lovely, glossy finish.

Serve these homemade fried apple pies warm and enjoy the incredible taste and texture. They are perfect on their own, or you can serve them with a scoop of vanilla ice cream for an extra special treat. Enjoy the fruits of your labor!

Conclusion:

And there you have it – the ultimate guide to crafting the best fried apple pies from scratch! This recipe truly shines because it delivers that perfect balance of flaky, golden-brown pastry encasing a warm, spiced apple filling that bursts with flavor. It’s a taste of pure comfort, evoking memories of simple, joyful moments. These homemade delights are wonderfully versatile. Serve them warm right after frying for an irresistible treat, perhaps with a dollop of vanilla ice cream or a drizzle of caramel sauce. They’re also fantastic at room temperature, making them a great make-ahead option for gatherings. For a twist, consider adding a pinch of nutmeg to the filling, a splash of bourbon extract for depth, or even a few chopped pecans for added crunch. Don’t be intimidated by making them yourself – the process is rewarding, and the results are incredibly satisfying. I truly encourage you to give this best fried apple pies recipe a try; you won’t regret it!

Frequently Asked Questions:

Can I bake these instead of frying them?

Absolutely! While frying yields that signature crispy exterior, baking is a healthier alternative. Place your formed pies on a baking sheet, brush them with an egg wash, and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown and bubbly. The texture will be different, but the delicious apple filling will still be the star.

How should I store leftover fried apple pies?

Once completely cooled, store any leftover fried apple pies in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to four days. Reheat them gently in a toaster oven or a lightly oiled skillet to regain some crispness.

What kind of apples are best for this recipe?

A mix of apples often works best for a well-rounded flavor and texture. Granny Smith apples provide a lovely tartness that balances the sweetness of the filling, while Honeycrisp or Fuji apples offer a delightful crunch and natural sweetness. Avoid overly soft apples that can turn mushy when cooked.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly balanced sweet and tart apple filling and a flaky crust, perfect for a classic dessert.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6-8 pies

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 (or apple juice)
• 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 Tablespoon milk
• 1/2 cup powdered sugar
• Vegetable or canola oil, for frying

Instructions

1. Step 1
   For the filling: Combine diced apples, brown sugar, cinnamon, vanilla, apple cider, and cornstarch in a medium saucepan. Cook over medium heat, stirring occasionally, until apples are tender and the mixture has thickened, about 5-7 minutes. Let cool completely.
2. Step 2
   For the dough: In a large bowl, combine 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 until well combined. Gradually add this mixture to the flour mixture, stirring until a dough forms.
4. Step 4
   Turn the dough out onto a lightly floured surface and gently knead a few times until it just comes together. Do not overwork. Divide the dough into 6-8 equal portions, flatten into discs, and chill for at least 15 minutes.
5. Step 5
   Roll out each dough disc into a circle about 6 inches in diameter. Place a generous spoonful of the cooled apple filling on one half of each circle. Fold the other half over to create a half-moon shape and crimp the edges with a fork to seal.
6. Step 6
   Heat about 2-3 inches of vegetable or canola oil in a deep skillet or pot 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.
7. Step 7
   Fry for 3-4 minutes per side, until golden brown and cooked through. Remove pies from oil with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
8. Step 8
   For the glaze: Whisk together powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon milk until smooth. Drizzle the glaze 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.