Best Fried Apple Pies Recipe Homemade Delicious

The Best Fried Apple Pies Recipe (Homemade) is a nostalgic journey in every bite. There’s something undeniably comforting and deeply satisfying about these golden, crispy pockets of warm, spiced apple goodness. We all have those childhood memories tied to food, and for many, the humble fried apple pie is right at the top of that list. It’s the perfect balance of sweet, tart apples, fragrant cinnamon, and a wonderfully flaky, slightly chewy pastry that has been kissed by hot oil. Forget those bland store-bought versions; this homemade recipe elevates the experience, making each bite an occasion. What truly makes ourThe Best Fried Apple Pies Recipe (Homemade) special is the love and care that goes into crafting them from scratch, ensuring a truly unforgettable treat that will transport you back to simpler times.

The Best Fried Apple Pies Recipe (Homemade)

There’s something truly magical about a homemade fried apple pie. The crisp, golden shell giving way to a warm, spiced apple filling is pure comfort in every bite. Forget those mass-produced versions; making them from scratch is surprisingly achievable and incredibly rewarding. The aroma that fills your kitchen as these beauties cook is simply irresistible, and the taste? Well, it’s a little bit of heaven. I’ve perfected this recipe over time, balancing sweet and tart apples with a tender, flaky crust that’s just beggin extractg to be dunked in a simple glaze. Let’s get started on creating your own batch of these delightful treats!

Ingredients:

For the Apple Filling:

First things first, we need to get that glorious apple filling ready. This is where the magic starts. In a medium saucepan, combine your diced apples, brown sugar, cinnamon, and that first teaspoon of vanilla. Give it a good stir to make sure all those lovely spices and sugar coat the apple pieces. Now, in a small bowl, whisk together the apple cider (or apple juice) with the cornstarch until there are no lumps. This is our thickening agent, and it will prevent a watery filling. Pour this slurry into the saucepan with the apples.

Now, it’s time to cook. Place the saucepan over medium heat and stir continuously. You want to bring the mixture to a gentle simmer. As it heats up, the apples will soften slightly, and the liquid will begin extract to thicken. Keep stirring for about 5-7 minutes, or until the filling has reached a nice, jam-like consistency. It shouldn’t be runny, but it also shouldn’t be completely dry; we want juicy apples! Once it’s thickened to your liking, remove the pan from the heat and set it aside to cool completely. This is crucial – a hot filling will melt your pastry dough, and we definitely don’t want that.

For the Pastry Dough:

While our apple filling is cooling, let’s get to work on the dough. In a large bowl, combine the sifted self-rising flour and the cubed unsalted butter. Use your fingertips or a pastry blender to 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 a flaky crust!

In a separate small bowl, whisk together the two egg yolks and the 1/3 cup of HOT milk. The milk needs to be hot, almost boiling, as it helps to hydrate the flour and activate the self-rising agents. Add the salt and the 1/2 teaspoon of vanilla extract to the egg yolk mixture and whisk again. Now, pour this wet mixture into the flour and butter mixture. Gently mix everything together with a fork or spatula until a shaggy dough begin extracts to form. Don’t overmix it; we’re just trying to bring it together.

Turn the dough out onto a lightly floured surface and knead it gently for about 30 seconds, just until it comes together into a cohesive ball. It should still feel a little soft. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a tender, flaky crust.

Assembling and Frying Your Pies:

Once your dough is chilled and your apple filling is completely cool, it’s time for assembly! On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-5 inch round cutter (or a bowl and knife) to cut out circles of dough. You’ll want to re-roll scraps gently if needed, but try to handle them as little as possible.

Spoon about 1-2 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Be careful not to overfill, or your pies will burst open during frying. Dip your finger in water and lightly moisten the edges 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, then crimp with a fork for an extra secure seal and a decorative edge. If you have any extra dough scraps, you can use a small cookie cutter to make decorative cutouts to place on top of your pies before frying.

Now for the fun part – frying! Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). It’s important to maintain a consistent temperature; too hot and the pies will burn on the outside before the inside is cooked, too cool and they’ll be greasy. Carefully slide 2-3 pies at a time into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon to carefully remove the fried pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is crucial for achieving that perfect crispness.

The Finishing Touches: The Glaze

While your fried apple pies are still warm, it’s time for that sweet, simple glaze. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar until smooth. You’re looking for a drizzly consistency. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar. Drizzle this 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 irresistible, homemade fried apple pies while they’re still warm and gooey – they are truly the best!

Conclusion:

I truly believe this is The Best Fried Apple Pies Recipe (Homemade) you’ll ever make! The flaky, golden crust perfectly complements the warm, spiced apple filling, creating a delightful contrast in textures and flavors that is simply irresistible. Each bite offers a burst of comforting cinnamon and sweet apples, reminiscent of cherished childhood memories. These homemade fried apple pies are fantastic served warm, perhaps with a scoop of vanilla bean ice cream or a drizzle of caramel sauce for an extra touch of indulgence. Don’t be afraid to get creative with variations! You can add a pinch of nutmeg to the apple filling for a deeper spice profile, or even a tablespoon of lemon zest for a brighter note. For a different twist, try adding a handful of chopped pecans or walnuts to the filling for added crunch. I wholeheartedly encourage you to give this recipe a try. It’s surprisingly simple to achieve bakery-quality results right in your own kitchen. You’ll be amazed at how delicious and satisfying homemade fried apple pies can be!

Frequently Asked Questions:

Can I make the pie dough ahead of time?

Absolutely! You can prepare the pie dough up to two days in advance and store it wrapped tightly in plastic wrap in the refrigerator. This actually allows the gluten to relax, often resulting in an even flakier crust. Just bring it to room temperature for about 30 minutes before you’re ready to roll it out.

What kind of apples are best for fried apple pies?

For the best results, I recommend using a mix of apples. A combination of tart and sweet apples, like Granny Smith for their tartness and Honeycrisp or Fuji for their sweetness and firm texture, creates a wonderfully balanced filling. Avoid overly mealy apples, as they can become mushy when cooked.

How can I prevent the fried apple pies from leaking?

Ensuring a good seal is key! When you fold the dough over the filling, press down firmly along the edges with your fingers or a fork. You can also brush the edges of the bottom crust with a little water or egg wash before placing the top crust on, which helps the dough adhere better. Make sure not to overfill them, as this can also lead to leakage during frying.

The Best Fried Apple Pies Recipe (Homemade)

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

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8

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

Instructions

1. Step 1
   For the filling: In a medium bowl, combine the diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat evenly and set aside.
2. Step 2
   For the dough: In a large bowl, whisk together the 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 the egg yolks and 1/3 cup HOT milk. Pour this mixture into the flour mixture and stir until a soft dough forms. If the dough is too dry, add a little more milk, 1 teaspoon at a time.
4. Step 4
   Turn the dough out onto a lightly floured surface and knead briefly until it just comes together. Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into a circle.
5. Step 5
   Place about 2-3 tablespoons of the 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. Cut a small slit in the top of each pie for steam to escape.
6. Step 6
   Heat about 2 inches of vegetable or canola oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry the apple pies in batches, about 2-3 at a time, for 3-4 minutes per side, or until golden brown and cooked through.
7. Step 7
   Remove the fried pies from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain. While the pies are still warm, whisk together the 1/2 teaspoon vanilla extract, 1 Tablespoon milk, and 1/2 cup powdered sugar until smooth. Drizzle this glaze over the warm 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.