Best Homemade Fried Apple Pies Irresistible Recipe

The Best Fried Apple Pies Recipe (Homemade) are a true testament to comfort food at its finest. There’s something undeniably magical about biting into a golden-brown, crispy pocket filled with warm, spiced apples. These aren’t just any fried apple pies; they’re the kind that transport you back to childhood, to simpler times, and to the comforting embrace of Grandma’s kitchen. We love them because they deliver that perfect balance of textures – the satisfying crunch of the fried crust yielding to the tender, sweet-tart apple filling. What makes this homemade fried apple pies recipe truly special is the careful balance of spices, the flaky, shatteringly crisp pastry that only homemade can achieve, and the sheer joy of creating them from scratch.

Get Ready to Indulge

Your tastebuds will thank you!

The Best Fried Apple Pies Recipe (Homemade)

There’s something truly magical about a homemade fried apple pie. The crisp, golden-brown crust yielding to a warm, spiced apple filling is pure comfort food bliss. Forget those store-bought imposters; this recipe will guide you through creating the absolute best fried apple pies from scratch. The combination of sweet and tart apples, fragrant cinnamon, and that perfectly flaky, tender pastry is simply irresistible. Get ready to impress yourself and everyone lucky enough to share these delicious treats with you!

Ingredients:

Cooking Instructions:

Step 1: Prepare the Delicious Apple Filling

Let’s start by creating the heart of our fried apple pies – the apple filling. In a medium saucepan, combine your diced apples with the brown sugar, cinnamon, vanilla, and apple cider (or apple juice). Stir everything together gently to ensure the apples are evenly coated. We want to cook these apples just until they start to soften and release their juices, but we don’t want them to become mushy. Overcooked apples will lead to a watery filling, which is something we definitely want to avoid. Cook over medium heat, stirring occasionally, for about 5-7 minutes.

While the apples are simmering, in a small separate bowl, whisk together the cornstarch with a tablespoon or two of cold water until it forms a smooth slurry. This is our thickening agent. Once the apples have softened slightly, slowly pour the cornstarch slurry into the saucepan while stirring constantly. Continue to cook for another 1-2 minutes, or until the filling has thickened to a jam-like consistency. Remove the filling from the heat and set it aside to cool completely. It’s crucial that the filling is cool before we assemble our pies, otherwise, it can make the pastry dough difficult to handle and can even melt the butter in the dough.

Step 2: Crafting the Perfect Pastry Dough

Now, for the foundation of our incredible fried apple pies – the pastry dough. In a large bowl, combine the sifted self-rising flour and the salt. Add the cubed unsalted butter. 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 still visible. These little pockets of butter are key to achieving a wonderfully flaky crust.

In a separate small bowl, whisk together the egg yolks and the hot milk. The milk should be hot, but not boiling – just steaming. This helps to slightly cook the egg yolks and creates a tender dough. Gradually pour this egg-milk mixture into the flour and butter mixture, stirring with a fork until a shaggy dough begin extracts to form. Be careful not to overmix. Once the dough just starts to come together, turn it out onto a lightly floured surface. Gently knead it a few times, just enough to bring it into a cohesive ball. Again, the less you handle this dough, the more tender your pies will be. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making the dough easier to roll out.

Step 3: Assembling Your Fried Apple Pies

Once the dough has chilled, it’s time to bring everything together. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. You can do this all at once or divide the dough into two portions if that’s easier for you. Using a round cutter (about 5-6 inches in diameter), cut out circles from the dough. You can also use a bowl or a lid as a template if you don’t have a cutter. Re-roll any scraps gently to cut out more circles until you’ve used up most of the dough.

Now, place about 2-3 tablespoons of your cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Be generous with the filling, but don’t overstuff them, as this can make them difficult to seal properly and can cause them to burst during frying. Lightly brush the edges of the dough circles with a little water. Carefully fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal, then crimp the edges with a fork to ensure a tight seal. This is important to prevent the filling from leaking out during frying. You can also cut small slits in the top of each pie to allow steam to escape.

Step 4: The Art of Frying to Golden Perfection

Now for the exciting part – frying your apple pies! In a large, heavy-bottomed pot or a deep skillet, heat about 2-3 inches of vegetable or canola oil over medium-high heat. We’re aiming for a frying temperature of around 350-360°F (175-180°C). It’s important to maintain this temperature for perfectly fried pies; too hot and they’ll burn on the outside before cooking through, too cool and they’ll absorb too much oil and become greasy. You can test the oil by dropping a tiny piece of dough into it; if it sizzles and floats to the surface immediately, the oil is ready.

Carefully slide 2-3 pies into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature, resulting in greasy pies. Fry for about 3-5 minutes per side, or until they are a deep golden brown and beautifully puffed. Use a slotted spoon or spider strainer to gently flip the pies and to remove them from the hot oil. Place the fried pies on a wire rack set over a baking sheet to drain off any excess oil. Allow them to cool slightly before glazing.

Step 5: The Finishing Touch – A Sweet Glaze

No homemade fried apple pie is complete without a simple yet delightful glaze. While your pies are still warm (but not hot), prepare the glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the 1/2 teaspoon of vanilla extract until smooth and pourable. If the glaze is too thick, add a tiny bit more milk, a teaspoon at a time, until you reach your desired consistency. You can also add a pinch of cinnamon to the glaze for an extra flavor boost if you like. Drizzle the glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze melt slightly and create a beautiful, shiny finish. Let the glaze set for a few minutes before serving. Enjoy these glorious homemade fried apple pies warm, perhaps with a scoop of vanilla ice cream for the ultimate indulgence!

Conclusion:

You’ve reached the end of our journey to the perfect homemade fried apple pie! I truly believe this recipe delivers on the promise of being the best fried apple pies you’ll ever make. The magic lies in the balance: a perfectly flaky, golden-brown crust that cradles a warm, spiced apple filling that’s sweet but not cloying. It’s the kind of dessert that evokes cozy memories and pure, unadulterated joy with every bite. Whether you’re a seasoned baker or just starting out, the steps are straightforward, leading to incredibly rewarding results.

These delicious treats are wonderfully versatile. Serve them warm, dusted with a little powdered sugar or drizzled with caramel sauce, perhaps alongside a scoop of vanilla bean ice cream for the ultimate indulgence. They are also fantastic on their own, making them perfect for picnics, potlucks, or simply a special afternoon treat. Don’t be afraid to experiment with variations! You can swap out some of the apples for pears, add a pinch of nutmeg or cardamom to the spice blend, or even incorporate a handful of chopped pecans for added texture.

I wholeheartedly encourage you to give this recipe a try. The aroma that fills your kitchen as these pies fry is non-intoxicating, and the taste is simply divine. It’s a labor of love, yes, but one that pays off immensely. I can’t wait for you to experience the joy of biting into your own perfectly homemade fried apple pie!

Frequently Asked Questions:

Can I make the apple pie filling ahead of time?

Absolutely! You can prepare the apple filling up to two days in advance and store it in an airtight container in the refrigerator. This can make the assembly process on the day of frying much quicker. Just be sure to let it cool completely before refrigerating.

What kind of apples are best for fried apple pies?

A mix of apples often yields the best flavor and texture. For a good balance of sweetness and tartness, try using a combination of Granny Smith (for tartness and structure) and Gala or Fuji apples (for sweetness). Avoid overly mealy apples, as they can turn mushy when cooked.

Can I bake these pies instead of frying them?

While this recipe is specifically designed for frying to achieve that signature crispiness and golden hue, you can certainly bake them. If baking, 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 and the filling is bubbly.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a flaky crust and a sweet, spiced apple filling.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
6-8 pies

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.

Instructions

1. Step 1
   For the filling: Combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch in a saucepan. Cook over medium heat until apples are tender and the mixture has thickened. Let cool completely.
2. Step 2
   For the dough: In a bowl, whisk together sifted self-rising flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together egg yolks and 1/3 cup HOT milk. Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Turn onto a lightly floured surface and knead briefly. Cover and refrigerate for at least 30 minutes.
3. Step 3
   Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles using a 4-5 inch round cutter.
4. Step 4
   Place a spoonful of the cooled 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.
5. Step 5
   Heat about 2-3 inches of vegetable or canola oil in a deep skillet or Dutch oven to 350°F (175°C).
6. Step 6
   Carefully fry the apple pies in batches for 3-4 minutes per side, or until golden brown and puffed. Drain on paper towels.
7. Step 7
   For the glaze: Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract until smooth. 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.