Best Fried Apple Pies Homemade Delicious Recipe

ByLily

The Best Fried Apple Pies Recipe (Homemade) is more than just a dessert; it’s a warm hug in edible form, a nostalgic journey back to simpler times. There’s an undeniable magic to a perfectly fried apple pie, isn’t there? That delightful crunch of golden-brown pastry giving way to a bubbling, cinnamon-spiced apple filling. It’s the ultimate comfort food, a treat that evokes memories of grandma’s kitchen, county fairs, and cozy autumn evenings. What makes this homemade version truly special is the balance of textures and flavors: the tender, slightly tart apples cooked to perfection, the hint of sweet caramelization, and the crisp, ever-so-slightly chewy crust. It’s a labor of love, yes, but one that rewards you tenfold with every single delicious bite. Get ready to discover why this is truly the best fried apple pies recipe you’ll ever make!

The Best Fried Apple Pies Recipe (Homemade)

The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting about a warm, golden-brown fried apple pie. The crispy, flaky crust giving way to a sweet, spiced apple filling is pure bliss. Forget those store-bought imposters; making them from scratch is a truly rewarding experience, and I’m here to share my absolute favorite recipe. This recipe balances the tartness of Granny Smith apples with the sweetness of Honeycrisp, creating a perfect filling. The dough is tender and slightly sweet, making it the ideal vessel for that delicious apple goodness.

Ingredients:

  • 2 large apples, peeled, cored, and diced (I recommend 1 granny smith and 1 honeycrisp for balance)
  • 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 Tablespoons milk
  • 1/2 cup powdered sugar
  • Vegetable or canola oil, for frying

    • Preparing the Apple Filling

    The heart of any great apple pie is its filling, and ours is no exception. We want tender, flavorful apples that aren’t mushy.

  • In a medium saucepan, combine your diced apples with the brown sugar, cinnamon, vanilla, and apple cider. Stir everything together well.
  • In a small bowl, whisk together the cornstarch with a tablespoon of water to create a slurry. This will help thicken our filling.
  • Place the saucepan over medium heat. Cook the apple mixture, stirring occasionally, until the apples begin extract to soften slightly, about 5-7 minutes. You don’t want them completely cooked down at this stage; they’ll continue to cook inside the pie.
  • Pour the cornstarch slurry into the simmering apple mixture and stir constantly. Continue to cook for another 1-2 minutes until the filling has thickened to a jam-like consistency. Remove from heat and let it cool completely. This cooling step is crucial – a hot filling will make your dough difficult to work with and can even melt the butter, ruining the flaky texture.

    • Making the Flaky Dough

    The dough for these fried apple pies is a simple yet effective recipe that yields a tender and delightfully flaky crust.

  • In a large bowl, combine the sifted self-rising flour and salt.
  • Add the cold, 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 with some pea-sized pieces of butter remaining. These little pockets of butter are what will create that glorious flakiness when fried.
  • In a separate small bowl, whisk together the 2 egg yolks, 1/3 cup of hot milk, and 1/2 teaspoon of vanilla extract. The milk needs to be hot (but not boiling) as it will help to slightly cook the egg yolks and create a richer dough.
  • Pour the wet ingredients into the dry ingredients. Stir gently with a fork or spatula until just combined. Be careful not to overmix; overworking the dough will result in tough pies. The dough should be shaggy and come together when pressed.
  • Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a cohesive ball. It doesn’t need to be perfectly smooth. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up. This chilling period makes the dough much easier to handle and roll out.

    • Assembling and Frying the Pies

    Now for the fun part – bringin extractg it all together!

  • Once the dough is chilled, divide it in half. Work with one half at a time, keeping the other half in the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
  • Using a round cutter (about 5-6 inches in diameter, or a small bowl), cut out circles of dough. You should get about 4-6 circles per half of the dough. Reroll scraps gently if needed.
  • Place a generous spoonful of the cooled apple filling onto one half of each dough circle, leaving about a 1/2-inch border. Don’t overfill, or the filling will leak out 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, then crimp the edges with a fork to ensure they stay shut during frying. You can also cut small vents in the top of each pie with a knife to allow steam to escape.
  • Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed pot or Dutch oven over medium-high heat to about 350°F (175°C). It’s important to maintain this temperature for even cooking.
  • Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until deeply golden brown and crispy. Use a slotted spoon or spider strainer to carefully flip the pies and remove them from the oil.
  • Place the fried pies on a wire rack set over a baking sheet to drain any excess oil.

    • Glazing and Serving

    The final touch makes these pies truly irresistible.

  • While the pies are still warm, whisk together the 1 Tablespoon of milk and 1/2 cup of powdered sugar in a small bowl until smooth. This creates a simple, sweet glaze.
  • Drizzle the glaze over the warm fried apple pies.
  • Serve immediately and enjoy the delightful crunch of the crust and the warm, spiced apple filling. They are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or two, though the crust will soften.

    • These homemade fried apple pies are a labor of love, but the incredible taste and satisfaction are absolutely worth every step. They are perfect for a cozy afternoon treat, a potluck dessert, or whenever you’re craving a taste of pure comfort.

    The Best Fried Apple Pies Recipe (Homemade)

    Conclusion:

    I truly believe this is the best fried apple pies recipe you’ll ever try! The flaky, golden-brown crust combined with the warm, spiced apple filling is pure comfort food bliss. What makes these so special is the balance of sweet and tart apples, perfectly seasoned with cinnamon and a hint of nutmeg, all encased in a crisp, satisfying shell that’s a delight to bite into. They’re wonderfully versatile and an absolute showstopper for any occasion.

    Serve these warm beauties with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or a dollop of whipped cream for an extra decadent treat. They are also fantastic on their own, perhaps with a cup of hot apple cider on a chilly afternoon. Don’t be afraid to get creative with variations! You could add a handful of chopped pecans or walnuts to the apple filling for extra crunch, or a splash of bourbon extract for a more grown-up flavor profile. Give this recipe a go – I promise you won’t regret the effort. It’s a rewarding baking experience that results in truly memorable homemade fried apple pies.

    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 wrapped tightly in plastic wrap in the refrigerator. This actually allows the gluten to relax, potentially making it even easier to work with.

    What kind of apples are best for fried apple pies?

    A mix of apples usually yields the best flavor and texture. I recommend using a combination of sweet apples like Fuji or Gala for sweetness and tart apples like Granny Smith or Honeycrisp for a nice tang that holds its shape during cooking.

    How can I prevent the filling from making the crust soggy?

    Ensure your apple filling isn’t too wet before you enclose it in the dough. Cooking down the apples slightly to reduce moisture and allowing the filling to cool completely before assembling the pies are key steps to achieving a perfectly crisp crust.

    The Best Fried Apple Pies Recipe (Homemade)

    The Best Fried Apple Pies Recipe (Homemade)

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

    Prep Time
    30 Minutes

    Cook Time
    20 Minutes

    Total Time
    50 Minutes

    Servings
    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
    • 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 Tablespoons milk
    • 1/2 cup powdered sugar
    • Vegetable or canola oil, for frying

    Instructions

    1. Step 1
      For the filling: In a medium saucepan, combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider (or juice), and cornstarch. Cook over medium heat, stirring occasionally, until apples are tender and the mixture has thickened, about 8-10 minutes. Remove from heat and 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 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 Tablespoon milk. Gradually add this mixture to the flour mixture, mixing until a soft dough forms. Knead lightly on a floured surface for a minute or two.
    4. Step 4
      Divide the dough into 8 equal portions. Roll each portion into a thin circle (about 6 inches in diameter). Place a portion of the cooled apple filling in the center of each dough circle.
    5. Step 5
      Fold the dough in half, sealing the edges by crimping with a fork to form half-moon shaped pies. Cut a few small slits in the top of each pie for steam to escape.
    6. Step 6
      Heat about 1-2 inches of vegetable or canola oil in a large 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, until golden brown and crispy.
    7. Step 7
      Remove fried pies from the oil and drain on a wire rack set over paper towels. While still warm, whisk together powdered sugar and 1/3 cup HOT milk with 1/2 teaspoon vanilla extract to create a glaze. Drizzle over the 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.

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