Best Fried Apple Pies – Easy Homemade Recipe

The Best Fried Apple Pies Recipe (Homemade) are more than just a dessert; they’re a warm hug in edible form. There’s something undeniably comforting about biting into a golden-brown crust that shatters just so, revealing a sweet, spiced apple filling that bursts with flavor. For me, these aren’t just any apple pies; they’re a nostalgic journey back to childhood kitchens, where the aroma of simmering apples and cinnamon filled the air. What makes homemade fried apple pies so special? It’s the magic of creating something from scratch, the slight crispness from the perfect fry, and the fact that each bite is a testament to love and effort. This recipe for the best fried apple pies will guide you to achieve that perfect balance of flaky crust and tender, flavorful fruit. Get ready to create a batch that will disappear faster than you can say “second helping!”

The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting about a warm, homemade fried apple pie. The crispy, golden-brown shell giving way to a sweet, spiced apple filling is a taste of pure nostalgia. While store-bought versions are convenient, nothing beats the flavor and satisfaction of making them yourself from scratch. This recipe is designed to be your go-to for the best fried apple pies you’ve ever tasted, with a flaky crust and a perfectly balanced, delicious apple filling. Get ready to impress yourself and anyone lucky enough to share these treats!

Ingredients:

Preparing the Apple Filling

Let’s start by creating that irresistible apple filling. In a medium saucepan, combine your diced apples, brown sugar, cinnamon, vanilla, and apple cider. Give it a good stir to ensure everything is well combined. You want the sugar to start dissolving and the apples to begin extract softening slightly.

Now, we need to thicken the filling to prevent a soggy pie. In a small bowl, whisk together the cornstarch with a tablespoon or two of cold water until it forms a smooth slurry. This ensures no lumps form when you add it to the hot filling. Pour this cornstarch slurry into the saucepan with the apples.

Place the saucepan over medium heat and cook, stirring constantly, until the filling thickens to a jam-like consistency and the apples are tender but still hold their shape. This usually takes about 5-8 minutes. Once thickened, remove the filling from the heat and set it aside to cool completely. It’s crucial that the filling is cool before you assemble the pies, otherwise, it will melt the dough and make it difficult to work with.

Making the Pie Dough

While the apple filling cools, we’ll prepare the dough for our flaky pie crust. In a large bowl, whisk together the sifted self-rising flour and salt. This is where our self-rising flour shines, as it already contains leavening agents, contributing to a lighter crust.

Next, 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 still visible. These butter pieces are key to creating flaky layers in your crust.

In a separate small bowl, whisk together the two egg yolks and 1/3 cup of hot milk. The hot milk helps to melt the butter slightly and activate the flour’s leavening, while the egg yolks add richness and help bind the dough.

Pour the egg yolk and milk mixture into the flour and butter mixture. Stir with a fork or spatula until just combined and a shaggy dough forms. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough crust.

Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Flatten the ball into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is essential for the gluten to relax, making the dough easier to roll out and preventing it from shrinking during frying.

Assembling and Frying the Pies

Once the dough has chilled and the apple filling has cooled, it’s time to assemble our beautiful fried apple pies. Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Using a 4-5 inch round cutter (or a bowl rim), cut out circles of dough. You can re-roll the scraps once, but be gentle to avoid overworking the dough.

Place a generous tablespoon or two of the cooled apple filling onto one half of each dough circle, leaving about a 1/2-inch border. Be careful not to overfill, as this can make sealing difficult and lead to blowouts during frying.

Moisten the edges of the dough circles with a little water or an egg wash (a beaten egg mixed with a tablespoon of water). Fold the other half of the dough over the filling to create a semi-circle, pressing down firmly to seal the edges. You can crimp the edges with a fork or by folding and pinching to ensure a secure seal.

Now, let’s get ready to fry! Heat about 2-3 inches of vegetable or canola oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). It’s important to maintain this temperature for even cooking. Too low, and the pies will absorb too much oil and become greasy; too high, and they’ll burn before cooking through.

Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon or spider strainer to gently flip the pies. Once cooked, remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

The Finishing Touch: Glaze

While the pies are still warm, let’s whip up a simple glaze to add a touch of sweetness and shine. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and the 1/2 teaspoon of vanilla extract until smooth and drizzly. If the glaze is too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar.

Drizzle the glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze set slightly. Serve them warm and enjoy the incredibly satisfying crunch, the sweet and tangy apple filling, and the comforting aroma that fills your kitchen. These homemade fried apple pies are truly a labor of love that’s absolutely worth every step.

Conclusion:

And there you have it – the secrets to crafting the absolute best fried apple pies right in your own kitchen! This recipe is a true winner because it delivers that perfect balance of flaky, golden-brown crust and a warmly spiced, tender apple filling. It’s a classic comfort food that truly shines with its homemade charm. Imagin extracte biting into that slightly crisp exterior, followed by the sweet, gooey apple goodness – pure bliss!

These delightful fried apple pies are incredibly versatile. Serve them warm, dusted with powdered sugar for an extra touch of sweetness. They are absolutely divine alongside a scoop of vanilla bean ice cream for a decadent dessert, or simply enjoyed on their own with a cup of coffee or tea for a satisfying treat. For variations, feel free to experiment with different apple varieties – a mix of Granny Smith for tartness and Honeycrisp for sweetness works wonderfully. You could also add a pinch of nutmeg or a splash of bourbon extract to the filling for a grown-up twist. I truly encourage you to give this recipe a try; you won’t be disappointed!

Frequently Asked Questions:

Can I bake these instead of frying them?

Absolutely! While frying creates that signature crispness, you can bake these pies at 375°F (190°C) for about 20-25 minutes, or until golden brown. They will be delicious, though the texture will be different.

What is the best way to store leftover fried apple pies?

For the best texture, it’s ideal to enjoy them fresh. However, if you have leftovers, let them cool completely, then store them in an airtight container at room temperature for up to 2 days. Reheat them briefly in a skillet or oven to regain some crispness.

Can I make the apple filling ahead of time?

Yes, you can definitely prepare the apple filling a day in advance. Let it cool completely, then store it in an airtight container in the refrigerator. This will save you time when you’re ready to assemble and fry your pies.

The Best Fried Apple Pies Recipe (Homemade)

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

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
1 Hours

Servings
6

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 oil, for frying

Instructions

1. Step 1
   For the filling: In a medium saucepan, combine diced apples, brown sugar, cinnamon, vanilla, apple cider, and cornstarch. Cook over medium heat, stirring occasionally, until apples are tender and the mixture has thickened, about 8-10 minutes. Remove from heat and let cool completely.
2. Step 2
   For the dough: In a large bowl, combine sifted self-rising flour and salt. Cut in the cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Step 3
   In a small bowl, whisk together the egg yolks and 1/3 cup hot milk. Gradually add this mixture to the flour mixture, stirring until a dough forms. Turn the dough out onto a lightly floured surface and knead a few times until it just comes together. Do not overwork.
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, leaving a border.
5. Step 5
   Moisten the edges of the dough with a little water, then fold the other half over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Cut a small slit in the top of each pie to allow steam to escape.
6. Step 6
   Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 pies into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
7. Step 7
   Remove fried pies from the oil and place on a wire rack set over paper towels to drain. While the pies are still warm, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, and 1 Tablespoon milk until smooth. Drizzle or brush the 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.