Best Fried Apple Pies Homemade Recipe

The Best Fried Apple Pies Recipe (Homemade) is more than just a dessert; it’s a nostalgic hug in every bite. For generations, these golden pockets of sweet, spiced apple goodness have been a beloved treat, evoking memories of crisp autumn air, family gatherings, and pure, unadulterated comfort. What is it about fried apple pies that captivates our taste buds and hearts? It’s that magical contrast: the shatteringly crisp, golden-brown crust yielding to a warm, gooey filling bursting with tender apples and a symphony of cinnamon and nutmeg. Unlike their baked counterparts, these fried delights offer an unparalleled textural experience, a delightful crunch that sets them apart. This recipe unlocks the secrets to achieving that perfect flaky crust and a filling that’s never too sweet, always just right. Get ready to master the best fried apple pies recipe you’ll ever make!

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, homemade fried apple pie. The crispy, golden-brown crust giving way to a sweet, tender apple filling – it’s pure bliss! Forget those mass-produced versions; making them from scratch is surprisingly simple and yields a result that’s leagues beyond anything store-bought. I’ve perfected this recipe over time, and I’m so excited to share it with you. It’s the perfect treat for a cozy afternoon, a special dessert, or even a delightful breakfast.

Ingredients:

Making the Perfect Apple Filling

The heart of any apple pie is its filling, and for fried pies, we want it to be flavorful, slightly thickened, and not too runny. Let’s get started with that.

1. In a medium bowl, combine the diced apples, brown sugar, cinnamon, and the first teaspoon of vanilla. Give it a good stir to ensure the apples are evenly coated. This initial mix will start to draw out some of the apple juices.
2. In a separate small bowl, whisk together the apple cider (or juice) and the cornstarch until smooth. This is our thickening agent. If you skip this step, your filling will be too watery and might make the crust soggy.
3. Add the apple cider and cornstarch mixture to the bowl with the apples. Stir everything together until well combined. The mixture will look a little glossy.
4. Transfer this apple mixture to a small saucepan. Cook over medium heat, stirring occasionally, until the apples begin extract to soften and the filling thickens, about 5-7 minutes. You want the apples to be tender but not mushy. Once thickened, remove from heat and let it cool completely. This cooling step is crucial – a hot filling will melt the dough and make it difficult to work with.

Crafting the Flaky Dough

Now for the crust! This recipe uses self-rising flour, which makes for an incredibly tender and slightly flaky dough that’s easy to handle.

1. In a large bowl, combine the sifted self-rising flour and the salt.
2. Add the 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 butter pieces are what will create those lovely flaky layers.
3. In a small bowl, whisk together the 2 egg yolks and the 1/3 cup of HOT milk. The milk should be hot to the touch but not boiling.
4. Pour the egg yolk and hot milk mixture into the flour and butter mixture. Stir with a fork until a shaggy dough begin extracts to form.
5. Turn the dough out onto a lightly floured surface. Gently knead it a few times, just until it comes together into a cohesive ball. Be careful not to overwork the dough, as this can make it tough.
6. Wrap the dough in plastic wrap and refrigerate 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 out and resulting in a more tender crust.

Assembling and Frying Your Pies

The best part is putting it all together and achieving that perfect golden crisp!

1. Once the dough has chilled, take it out and let it sit at room temperature for about 5-10 minutes to make it easier to roll. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
2. Using a round cutter (about 4-5 inches in diameter) or a small plate, cut out circles from the dough. You can re-roll the scraps once, but try not to overwork them.
3. Spoon about 2 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a 1/2-inch border. Be careful not to overfill, as this can cause the pies to burst during frying.
4. Moisten the edges of the dough with a little water or milk. Fold the other half of the dough over the filling to create a half-moon shape.
5. Press the edges firmly together to seal. You can use a fork to crimp the edges, which not only looks nice but also ensures a secure seal.
6. In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable or canola oil to 350°F (175°C). It’s important to maintain a consistent temperature for even cooking and to prevent the pies from becoming greasy. You can test the oil by dropping a small piece of dough; it should sizzle immediately and float to the surface.
7. Carefully place 2-3 pies into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes per side, or until deeply golden brown and puffed up.
8. Using a slotted spoon or a spider strainer, remove the fried pies from the oil and place them on a wire rack set over a baking sheet to drain. This allows excess oil to drip away, keeping your pies crisp.

The Finishing Touch: The Glaze

A simple glaze takes these fried apple pies to the next level.

1. While the pies are still warm, prepare the glaze. In a small bowl, whisk together the 1 tablespoon of milk and the 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla extract until smooth and drizzly. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar.
2. Drizzle the glaze over the warm fried apple pies. The warmth will help the glaze melt slightly and create a beautiful, sweet finish.

Serve these warm for the ultimate fried apple pie experience. They are delicious on their own or with a scoop of vanilla ice cream! Enjoy every delicious bite of your homemade creation!

Conclusion:

I truly hope you’ve enjoyed learning how to make the absolute best fried apple pies from scratch! This recipe is a winner because it strikes the perfect balance between a flaky, golden-brown crust and a warm, cinnamon-spiced apple filling. It’s that comforting taste of nostalgia in every bite, elevated by simple, quality ingredients. These homemade fried apple pies are incredibly versatile. Serve them warm right out of the pan for an authentic experience, dusted with powdered sugar, or alongside a scoop of vanilla bean ice cream for an extra decadent treat. For a delightful twist, consider adding a pinch of nutmeg to the apple filling or a splash of bourbon extract for a grown-up version. Don’t be intimidated by the frying process; with these clear instructions, you’ll achieve perfect results every time. I wholeheartedly encourage you to give this recipe a try – your kitchen will smell divine, and the taste will be absolutely unforgettable!

Frequently Asked Questions:

Can I bake these apple pies instead of frying them?

Absolutely! While frying gives them that signature crispiness and golden color, you can certainly bake them. Brush the tops with an egg wash and bake at 375°F (190°C) for about 20-25 minutes, or until the crust is golden brown and the filling is bubbly. They’ll be delicious baked, though the texture will be different from the fried version.

What kind of apples are best for fried apple pies?

For the best flavor and texture, I recommend using a mix of apples. Tart varieties like Granny Smith hold their shape well and offer a nice tang to balance the sweetness. Combine them with sweeter apples like Honeycrisp or Fuji for a more complex and rounded flavor profile. Avoid overly mealy apples, as they can turn mushy during cooking.

How should I store leftover fried apple pies?

Fried apple pies are best enjoyed fresh, but if you have leftovers, let them cool completely before storing. Place them in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to four days. To reheat, I suggest a brief stint in a moderate oven or air fryer to help restore some of their crispiness.

The Best Fried Apple Pies Recipe (Homemade)

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

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 pies

Ingredients

• 2 large apples, peeled, cored, and diced
• 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
   In a medium bowl, combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir well and set aside.
2. Step 2
   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, HOT milk, and 1/2 teaspoon vanilla extract. Gradually add this wet mixture to the dry ingredients, mixing until a soft dough forms. Do not overmix.
4. Step 4
   Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into 6 equal portions and roll each portion into a circle about 6 inches in diameter.
5. Step 5
   Spoon about 2 tablespoons of the apple filling onto one half of each dough circle, leaving a small border. Fold the other half of the dough over the filling and crimp the edges to seal.
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 pies for 3-4 minutes per side, or until golden brown and cooked through.
7. Step 7
   Remove pies from the oil and drain on a wire rack lined with paper towels.
8. Step 8
   In a small bowl, whisk together powdered sugar and 1 tablespoon milk until smooth and pourable. 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.