Best Fried Apple Pies Homemade Delicious Recipe

The Best Fried Apple Pies Recipe (Homemade) is an absolute classic for a reason. There’s something incredibly nostalgic and comforting about biting into a warm, golden-brown pocket of flaky pastry, revealing a sweet and tender apple filling. We all have memories tied to these delightful treats, whether from grandma’s kitchen or a favorite local diner. They represent simple pleasures done exceptionally well. What makes our version of The Best Fried Apple Pies Recipe (Homemade) truly special? It’s the perfect balance of spices in the apple filling, the crispiness of the fried crust that’s not at all greasy, and the ease with which you can recreate this magic at home. Forget store-bought; this homemade recipe will elevate your dessert game and have everyone asking for seconds. Get ready to experience pure, unadulterated joy with every bite.

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, homemade fried apple pie. The crisp, golden-brown crust yielding to a sweet, spiced apple filling is pure bliss. Forget store-bought; this recipe will guide you through creating the best fried apple pies from scratch, guaranteed to impress everyone (especially yourself!). We’ll be making a flaky, tender dough that’s perfect for frying, and a simple yet incredibly flavorful apple filling. Let’s get started!

Ingredients:

Making the Apple Filling

The secret to a great apple pie filling is balancing sweetness, tartness, and spice, all while ensuring it’s not too runny.

1. In a medium saucepan, combine your diced apples, brown sugar, cinnamon, and the first teaspoon of vanilla. Stir everything together until the apples are well coated. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the apples begin extract to soften slightly. You don’t want them mushy at this stage; they’ll cook further in the pie.

2. In a tiny bowl, whisk together the apple cider (or juice) and the cornstarch until smooth. This is your thickening slurry. Pour this mixture into the apple mixture in the saucepan. Continue to cook, stirring constantly, for another 1-2 minutes, or until the filling thickens and becomes glossy. Remove from heat and let it cool completely. This cooling step is crucial. If you try to assemble the pies with hot filling, it will make the dough difficult to work with and can lead to a soggy bottom.

Crafting the Flaky Pie Dough

For fried pies, we want a dough that’s both tender and holds its shape during frying. Using cold ingredients and a bit of steam from the hot milk helps achieve this.

1. In a large bowl, combine the sifted self-rising flour and the salt. Add the cubed, cold unsalted butter. 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 butter pieces are what will create those lovely flaky layers.

2. In a separate small bowl, whisk together the egg yolks and the 1/3 cup of HOT milk. The hot milk helps to slightly cook the egg yolks and creates a tender crust. Gradually add this wet mixture to the flour and butter mixture, stirring with a fork or spatula until the dough just starts to come together. Be careful not to overmix, as this can develop the gluten and make your pies tough.

3. Turn the dough out onto a lightly floured surface. Gently knead it just a few times until it forms a cohesive ball. It might be a little sticky, but that’s okay. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it much easier to handle and roll out.

Assembling and Frying Your Pies

This is where all your hard work comes together! Patience is key during this stage.

1. Once the dough has chilled, divide it into two equal portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Use a round cutter (about 5-6 inches in diameter) or a small bowl to cut out circles. You should be able to get about 4-6 circles from each portion of dough, depending on your size. Gather the scraps, re-roll, and cut more circles. Repeat with the second portion of dough.

2. To assemble each pie, place about 2-3 tablespoons of your cooled apple filling onto one half of a dough circle, leaving a border around the edge. Dip your finger in a little water and moisten the edge of the dough. 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 an extra secure seal, which is important to prevent the filling from leaking out during frying. Make sure to pierce the top of each pie a couple of times with a fork or knife to allow steam to escape.

3. Now, it’s time to fry! Pour about 2-3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). It’s important to maintain this temperature for evenly cooked pies. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the pies will absorb too much oil and become greasy. Carefully slide 1-2 pies into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider strainer to carefully remove the pies from the oil. Place them on a wire rack set over a baking sheet to drain any excess oil.

The Finishing Touch: A Simple Glaze

No fried apple pie is complete without a touch of sweetness on top!

1. While the pies are still warm (but not hot), prepare a simple glaze. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar along with the second 1/2 teaspoon of vanilla extract 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. Drizzle this glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze set slightly.

Serve these delightful fried apple pies warm for the ultimate treat. They are perfect on their own or with a scoop of vanilla ice cream. Enjoy your homemade masterpiece!

Conclusion:

You’ve now got the secrets to making what I believe is truly The Best Fried Apple Pies Recipe (Homemade)! What makes these so special? It’s the perfect harmony of a flaky, golden-brown crust that yields to a warm, spiced apple filling that’s bursting with sweet and tart flavors. The satisfying crunch of the fried dough, combined with the comforting aroma of cinnamon and baked apples, creates an irresistible treat that’s leagues beyond anything store-bought. They’re wonderfully versatile, making them ideal for dessert, a special breakfast, or even a delightful snack any time of day. For an extra touch of indulgence, I love serving these warm with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. Don’t be afraid to experiment with variations too! Consider adding a pinch of nutmeg to the apple filling, a splash of bourbon extract for an adult twist, or even some chopped pecans for added texture and nutty flavor.

I wholeheartedly encourage you to give this recipe a try. Once you experience the joy of biting into one of these homemade delights, you’ll understand why they’re a true classic. Happy baking (and frying)!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, you absolutely can! The pie dough can be made up to two days in advance and stored, tightly wrapped, in the refrigerator. You can even freeze the dough for up to a month. Just be sure to let it thaw in the refrigerator overnight before rolling it out.

What kind of apples are best for fried apple pies?

A mix of apples works best to achieve a complex flavor and good texture. I recommend using a combination of tart apples like Granny Smith with sweeter, firmer apples like Honeycrisp or Fuji. This balance prevents the filling from becoming too mushy and provides a delightful sweet-tart contrast.

How do I store leftover fried apple pies?

While best enjoyed fresh, leftover fried apple pies can be stored in an airtight container at room temperature for up to two days. To reheat, gently warm them in a dry skillet over medium-low heat until the crust is crisp and the filling is warm. Alternatively, a brief stint in a 300°F (150°C) oven will do the trick.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly balanced sweet and tart apple filling enclosed in a flaky, golden-brown crust.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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
• 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: 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 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 hot milk. Gradually add the egg yolk mixture to the flour mixture, stirring until a dough forms. Knead briefly on a lightly floured surface until smooth. Cover and chill for 10 minutes.
4. Step 4
   Roll out the dough to about 1/8-inch thickness. Cut out circles using a 5-inch round cutter. Place a portion of the apple filling onto one half of each circle, leaving a small border. Fold the other half of the dough over the filling and crimp the edges with a fork to seal.
5. Step 5
   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 place the pies into the hot oil, a few at a time, ensuring not to overcrowd the pan.
6. Step 6
   Fry for 3-5 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
7. Step 7
   For the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 1 tablespoon milk until smooth and drizzly. 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.