Homemade Fried Apple Pies – Best Recipe

The Best Fried Apple Pies Recipe (Homemade) is a true taste of nostalgia and pure comfort. There’s something undeniably magical about biting into a golden-brown, crispy crust that gives way to a warm, spiced apple filling. For so many of us, fried apple pies evoke childhood memories of family gatherings, cozy autumn afternoons, or a special treat from a local fair. What makes these homemade beauties so special? It’s the perfect balance: the slight chew of the tender dough, the sweet and tart burst of perfectly cooked apples, all enveloped in that irresistibly crunchy, slightly greasy exterior that only frying can achieve. Forget those mass-produced imposters; this recipe will guide you to creating THE BEST fried apple pies that are sure to become a cherished tradition in your own home.

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting and nostalgic about a warm, homemade fried apple pie. The crisp, golden-brown exterior giving way to a sweet, spiced apple filling is pure bliss. Forget the store-bought versions; this recipe will guide you through creating the absolute best fried apple pies right in your own kitchen. We’re talking about a flaky, tender crust and a perfectly balanced apple filling that will have everyone asking for seconds.

Ingredients:

Preparing the Apple Filling

Let’s start with the heart of our pie: the apple filling. This is where we build those warm, cozy flavors. In a medium saucepan, combine your diced apples. It’s important to dice them into relatively small, uniform pieces so they cook evenly. I love using a combination of Granny Smith for its tartness and Honeycrisp for its sweetness and crisp texture; this creates a wonderful depth of flavor.

Add the brown sugar and cinnamon to the saucepan. Brown sugar provides a rich, molasses-like sweetness that pairs beautifully with apples and cinnamon. Sprinkle in the cinnamon, that classic spice that instantly evokes thoughts of autumn and comfort. Now, add the 1 teaspoon of vanilla – this little touch really elevates the apple flavor.

Next, pour in the apple cider or apple juice. This adds a subtle apple essence and helps to create a syrupy consistency. To thicken the filling and prevent it from becoming too watery, we’ll add the cornstarch. Sprinkle the cornstarch evenly over the apples and stir everything together.

Place the saucepan over medium heat and cook, stirring frequently, until the apples have softened and the mixture has thickened into a jam-like consistency. This usually takes about 8-10 minutes. Be sure to stir gently to avoid mashing the apples too much; we want some texture. Once the filling has thickened, remove it from the heat and set it aside to cool completely. It’s crucial that the filling is cool before you start assembling your pies, otherwise, it will melt the dough.

Making the Perfect Pie Dough

Now, onto the crust! A fantastic fried pie needs a truly exceptional crust – tender, flaky, and golden. In a large bowl, combine the sifted self-rising flour and the cubed unsalted butter. I like to cut the butter into small cubes and then use my fingertips or a pastry blender to work it into the flour until it resembles coarse crum extractbs. You want some pea-sized pieces of butter still visible; these will create those lovely flaky layers as they melt during frying.

In a separate small bowl, whisk together the egg yolks, hot milk, and salt. The hot milk is key here, as it helps to partially cook the flour and create a tender dough. Whisk until well combined, then pour this liquid mixture into the flour and butter mixture.

Using a fork or your hands, gently mix until a soft dough forms. Be careful not to overmix, as this can lead to a tough crust. The dough should be just coming together. Turn the dough out onto a lightly floured surface and knead it gently a few times until it forms a cohesive ball. It will be a bit sticky, and that’s okay. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time is essential for the dough to firm up, making it easier to roll and handle.

Assembling and Frying the Pies

Once the dough is chilled and the apple filling is completely cool, it’s time to assemble our pies. Preheat your vegetable or canola oil in a deep skillet or Dutch oven over medium-high heat to about 350°F (175°C). It’s important to maintain a consistent oil temperature for even cooking and a beautiful golden crust.

Lightly flour your work surface again and roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a small bowl, cut out circles of dough. I usually aim for about 4-5 inch circles. Reroll scraps gently as needed, but try not to overwork them.

Place about 2-3 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, as this can make it difficult to seal the pies and can cause them to burst during frying.

Lightly brush the edges of the dough with a little water or milk to help them seal. Fold the other half of the dough over the filling to create a half-moon shape. Press down firmly around the edges to seal, then crimp the edges with a fork to ensure they are well senon-alcoholic aled and to create a decorative edge.

Carefully slide 2-3 pies at a time into the hot oil. Don’t overcrowd the pan, as this will lower the oil temperature and result in greasy pies. Fry for 2-3 minutes per side, or until golden brown and puffed up. Use a slotted spoon or tongs to carefully turn the pies.

Once golden brown on both sides, remove the fried apple pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

Creating the Glaze and Serving

While the pies are still warm, it’s time for the finishing touch: a simple yet delicious 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. You may need to add a tiny bit more milk or powdered sugar to achieve your desired consistency.

Drizzle or brush the glaze over the warm fried apple pies. The warmth of the pies will help the glaze to set slightly.

These homemade fried apple pies are best enjoyed warm, when the crust is at its crispiest and the filling is wonderfully gooey. Serve them on their own or with a scoop of vanilla ice cream for an extra decadent treat. The combination of the flaky, tender crust, the sweet and spiced apple filling, and the delightful glaze is truly irresistible. Enjoy every single bite of this homemade perfection!

Conclusion:

And there you have it – the ultimate guide to creating the best fried apple pies from scratch! I truly believe this recipe delivers that perfect balance of flaky, golden-brown pastry encasing a warm, cinnamon-spiced apple filling. The key is in the simple yet effective technique, ensuring every bite is a delightful explosion of comforting flavors. These homemade fried apple pies are truly a labor of love, but the result is undeniably worth it.

For serving, I love enjoying them warm, straight from the fryer, perhaps with a dollop of vanilla ice cream or a drizzle of caramel sauce. They also make a fantastic dessert after a hearty meal or a sweet treat for a special occasion. Feel free to experiment with variations – you could add a pinch of nutmeg to the apple filling, a splash of bourbon extract for an adult twist, or even a sprinkle of chopped pecans for added texture.

I wholeheartedly encourage you to give this best fried apple pies recipe a try. Don’t be intimidated by making them from scratch; it’s a rewarding process that yields incredible results. I can’t wait to hear about your delicious creations!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! The pie dough can be made a day or two in advance and stored in the refrigerator. Just be sure to wrap it tightly in plastic wrap. You may need to let it sit at room temperature for a few minutes before rolling it out.

What kind of apples are best for fried apple pies?

A mix of sweet and tart apples works best for a balanced flavor. Granny Smith apples provide a nice tartness, while Honeycrisp, Fuji, or Gala apples offer sweetness. Avoid overly soft apples that can turn mushy during cooking.

How do I prevent the filling from leaking out?

Ensure your pastry edges are well-senon-alcoholic aled. You can use a fork to crimp them securely. Also, avoid overfilling the pies. A good rule of thumb is to leave about a 1/2 inch border around the filling before folding the top crust over.

The Best Fried Apple Pies Recipe (Homemade)

Homemade fried apple pies with a perfectly spiced apple filling and a flaky, crispy 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
   Combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch in a saucepan. Cook over medium heat until apples are softened and the mixture thickens, about 8-10 minutes. Remove from heat and let cool.
2. Step 2
   In a bowl, combine self-rising flour and salt. Cut in the cubed butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Step 3
   In a small bowl, whisk together egg yolks and 1/3 cup hot milk. Gradually add this mixture to the flour mixture, mixing until a dough forms. Knead gently on a lightly floured surface for a minute or two.
4. Step 4
   Divide the dough into 6 equal portions. Roll each portion into a circle about 6 inches in diameter. Place a generous spoonful of the cooled apple filling onto one half of each dough circle.
5. Step 5
   Fold the other half of the dough over the filling and crimp the edges to seal. Cut small vents in the top of each pie.
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 place 2-3 pies into the hot oil, being careful not to overcrowd the pan.
7. Step 7
   Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from oil and drain on paper towels.
8. Step 8
   While the pies are still warm, whisk together the powdered sugar and 1 tablespoon milk and 1/2 teaspoon vanilla extract to create a glaze. Drizzle 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.