Best Fried Apple Pies Homemade Delicious Recipe

ByTammy

The Best Fried Apple Pies Recipe (Homemade) evokes a sense of pure, unadulterated comfort. There’s something incredibly nostalgic and undeniably delicious about biting into a warm, golden-brown pastry pocket bursting with sweet, spiced apples. We all have those food memories, right? For so many of us, fried apple pies are tied to childhood, to grandma’s kitchen, to the aroma filling the house on a crisp autumn day. What makes this dish so special isn’t just the simple perfection of tart apples meeting sweet spice, or the satisfying crunch of the fried dough. It’s the love and care that goes into making them from scratch, turning humble ingredients into a treat that feels both familiar and extraordinary. Forget store-bought; this homemade version of The Best Fried Apple Pies Recipe (Homemade) will become your new go-to for a taste of pure bliss.

The Best Fried Apple Pies Recipe (Homemade)

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting about a warm, homemade fried apple pie. The crispy, golden-brown crust yielding to a sweet, tender apple filling is pure bliss. Forget store-bought; this recipe will teach you how to create the best fried apple pies right in your own kitchen. This is my go-to recipe, perfected over many batches, and I’m so excited to share it with you. The secret is in the balance of sweet and tart apples, a hint of spice, and a flaky, buttery crust that fries up to golden perfection. Let’s get started!

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.

    • Making the Apple Filling

    This is where the magic begin extracts. The filling needs to be flavorful but not too wet, as excess moisture can lead to a soggy crust when frying.

  • In a medium saucepan, combine the diced apples, brown sugar, cinnamon, vanilla, and apple cider. Stir everything together until the apples are well coated.
  • Cook this mixture over medium heat, stirring occasionally, until the apples begin extract to soften. This should take about 5-7 minutes. We want them tender but still holding their shape, not mushy.
  • In a small bowl, whisk together the cornstarch with a tablespoon of water to create a slurry. Pour this slurry into the simmering apple mixture, stirring constantly. Continue to cook for another 1-2 minutes until the filling has thickened. This step is crucial for preventing a watery filling. Remove the pan from the heat and let the apple filling cool completely. It’s best to make this filling ahead of time and let it chill in the refrigerator, allowing the flavors to meld and the mixture to thicken further.

    • Preparing the Pie Dough

    A good pie crust is the foundation of any great pie, and this one is designed to be both flaky and sturdy enough for frying.

  • In a large bowl, whisk together the sifted self-rising flour and salt.
  • Add the cubed cold butter to the flour mixture. Using a pastry blender, a fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These butter pieces are key to a flaky crust.
  • In a separate small bowl, whisk together the egg yolks and 1/3 cup of hot milk. Gradually add this wet mixture to the dry ingredients, stirring with a fork until a shaggy dough forms. Be careful not to overmix; we want to develop the gluten as little as possible for tenderness.
  • Turn the dough out onto a lightly floured surface and gently bring it together to form a cohesive ball. Do not knead. Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll and contributing to its flakiness.

    • Assembling and Frying the Pies

    This is the fun part where your delicious apple pies come to life!

  • Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a round cutter (about 4-5 inches in diameter) or the rim of a glass, cut out circles of dough. You should get about 6-8 circles, depending on your cutter size. Gather the scraps, re-roll, and cut out more circles.
  • Place about 1-2 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge.
  • Moisten the edges of the dough with a little water. 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. You can then use the tines of a fork to crimp the edges, ensuring a good seal and creating a decorative pattern. This is important to prevent the filling from leaking out during frying.
  • In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat to 350°F (175°C). It’s crucial to maintain this temperature; too cool and the pies will absorb too much oil, too hot and they will burn before cooking through. You can test the oil by dropping a small piece of dough into it; it should sizzle and float immediately.
  • Carefully slide 2-3 pies into the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and puffed up. Use a slotted spoon or tongs to carefully turn the pies and remove them from the oil. Place the fried pies on a wire rack set over a baking sheet to drain off any excess oil.

    • Making the Glaze and Serving

    The final touch that elevates these fried apple pies to pure indulgence.

  • While the pies are still warm, 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. Add a little more milk or powdered sugar as needed to achieve your desired consistency.
  • Drizzle the glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze to set slightly.
  • Allow the pies to cool for a few minutes before serving. They are absolutely divine served warm, but also delicious at room temperature. Enjoy the fruits of your labor!

    • The Best Fried Apple Pies Recipe (Homemade)

    Conclusion:

    There you have it – the definitive guide to crafting the best fried apple pies right in your own kitchen! We’ve explored how the perfect flaky crust, combined with a warm, cinnamon-spiced apple filling, creates a nostalgic and utterly satisfying dessert. These homemade fried apple pies are a true labor of love, and the incredible aroma that fills your home while they cook is just the begin extractning of the joy they bring. The golden-brown, crispy exterior giving way to tender, sweet apples is a textural and flavorful masterpiece that truly outshines any store-bought version.

    I wholeheartedly encourage you to give this recipe a try. Don’t be intimidated by making your own dough; it’s a rewarding process that yields exceptional results. Once you’ve mastered the basics, feel free to get creative with variations! Consider adding a pinch of nutmeg to the apple filling for an extra layer of warmth, or perhaps a splash of brandy extract for a more adult twist. For serving, I love them warm, dusted with powdered sugar, or even with a scoop of vanilla bean ice cream for an indulgent treat. They are also wonderful served alongside a cup of coffee or hot cider on a crisp autumn afternoon.

    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. Allow it to come to room temperature for about 20-30 minutes before rolling it out, which will make it easier to handle.

    What kind of apples are best for fried apple pies?

    A mix of sweet and tart apples is ideal for the best flavor and texture. Granny Smith apples provide a wonderful tartness and hold their shape well when cooked, while sweeter varieties like Honeycrisp or Fuji add a delightful natural sweetness. Avoid mealy apples as they can become mushy.

    Can I bake these instead of frying?

    While the “fried” in fried apple pies is key to their signature crispy texture and golden color, you can certainly bake them. They won’t have the same crispiness, but they will still be delicious. Bake at 375°F (190°C) for about 25-30 minutes, or until golden brown.

    The Best Fried Apple Pies Recipe (Homemade)

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

    Instructions

    1. Step 1
      Prepare the apple filling: In a medium saucepan, combine diced apples, brown sugar, cinnamon, vanilla, and apple cider. Cook over medium heat until apples are tender, about 10 minutes. Stir in cornstarch and cook for another minute until thickened. Remove from heat and let cool.
    2. Step 2
      Make the pie dough: In a large bowl, whisk together sifted self-rising flour and salt. Cut in the cold, 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, hot milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently until it just comes together.
    4. Step 4
      Divide the dough into 6 equal portions. Roll each portion into a circle about 6 inches in diameter. Spoon about 2 tablespoons of the cooled apple filling onto one half of each dough circle. Fold the other half over to create a half-moon shape and crimp the edges with a fork to seal.
    5. Step 5
      Heat about 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, until golden brown on both sides, about 3-4 minutes per side.
    6. Step 6
      Remove the fried pies from the oil and place them on a wire rack set over paper towels to drain any excess oil. While still warm, whisk together powdered sugar and 1 tablespoon of milk to create a glaze. Drizzle the glaze 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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