Best Fried Apple Pies Homemade Delicious Recipe

The Best Fried Apple Pies Recipe (Homemade) is a culinary embrace from my childhood, a memory baked into golden, crispy perfection. There’s something inherently comforting about these little hand-held pockets of joy, isn’t there? They transport us back to simpler times, to grandma’s kitchen, or a warm summer fair. People adore fried apple pies for their irresistible combination of tender, spiced apples encased in a flaky, buttery crust, all brought to life with that signature crunch from a perfect fry. What truly makes these homemade fried apple pies special is the care and love poured into each one, the fragrant cinnamon and nutmeg weaving their magic, and that satisfyingly crisp shell that gives way to a sweet, warm apple filling. Forget the store-bought imitations; this recipe delivers an authentic taste that’s simply unmatched.

Get ready to rediscover the magic of homemade goodness!

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting about a warm, flaky fried apple pie. The sweet, spiced apple filling encased in a golden-brown, crisp crust is a taste of pure nostalgia. While store-bought options can be convenient, nothing truly compares to the flavor and satisfaction of making them from scratch. This recipe is my go-to for achieving that perfect balance of sweet and tart apples, a tender yet slightly crisp pastry, and that irresistible fried finish. Get ready to impress yourself and everyone you share these with!

Ingredients:

Making the Apple Filling

The heart of any great apple pie is its filling, and for these fried beauties, we want a filling that’s sweet, spiced, and holds its shape without becoming mushy.

1. Start by preparing your apples. Peel them, remove the cores, and then dice them into small, uniform pieces. I find a mix of Granny Smith and Honeycrisp apples works wonderfully. The Granny Smith provides a lovely tartness that cuts through the sweetness, while the Honeycrisp offers a pleasant sweetness and a firm texture that holds up well to cooking. In a medium saucepan, combine the diced apples, brown sugar, cinnamon, vanilla, and apple cider. Stir everything together to ensure the apples are well coated. Cook this mixture over medium heat, stirring occasionally, until the apples begin extract to soften but still retain a slight bite. This usually takes about 5-7 minutes. We don’t want them to be mushy at this stage.
2. In a small bowl, whisk together the cornstarch with a tablespoon of cold water until it forms a smooth slurry. This is our thickening agent. Pour the cornstarch slurry into the simmering apple mixture. Continue to cook, stirring constantly, for another minute or two until the filling thickens and becomes glossy. Remove the saucepan from the heat and set the apple filling aside to cool completely. It’s crucial that the filling is cool before you assemble the pies, otherwise, it will melt the pastry.

Crafting the Perfect Pastry

A tender, flaky pastry is essential for a good fried pie. This recipe uses a simple yet effective method that yields fantastic results.

1. While the apple filling cools, let’s make our pastry dough. In a large bowl, combine the sifted self-rising flour and the salt. Add the cubed unsalted butter. Using your fingertips, a pastry blender, 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 larger pieces of butter are key to creating those delightful flaky layers.
2. In a separate small bowl, whisk together the two egg yolks and the HOT milk. The hot milk helps to activate the self-rising flour and create a tender dough. Gradually add the egg yolk and milk mixture to the flour and butter mixture. Stir with a fork until the dough just comes together. Be careful not to overmix; we want to avoid developing the gluten too much, which can result in a tough crust.
3. Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. The dough might seem a little sticky, but that’s okay. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it for at least 30 minutes. This chilling period is vital as it allows the gluten to relax and the fat to firm up, making the dough easier to roll out and resulting in a more tender pastry.

Assembling and Frying Your Pies

Now comes the fun part – assembling and frying!

1. Once the dough has chilled, remove it from the refrigerator and let it sit at room temperature for about 5-10 minutes to make it slightly more pliable. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 5-6 inches in diameter) or a bowl to cut out circles of dough. Gather the scraps, re-roll, and cut more circles until you’ve used up most of the dough.
2. Place a generous spoonful of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Carefully fold the other half of the dough over the filling to create a semicircle. Use your fingers to pinch the edges together, then crimp them with a fork to seal. This ensures the filling stays inside while frying. You can also brush the edges with a little water or egg wash to help them seal better.
3. Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. The oil is ready when a small piece of dough dropped in sizzles and floats to the surface immediately. Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider 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. Repeat with the remaining pies.

Glazing and Serving

A simple glaze adds the perfect finishing touch to these delightful treats.

1. While the fried pies are still warm, prepare a simple glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 Tablespoon of milk until you achieve a smooth, drizzling consistency. If the glaze is too thick, add a tiny bit more milk, a teaspoon at a time. Drizzle the glaze generously over the warm fried apple pies.
2. Allow the glaze to set for a few minutes before serving. These homemade fried apple pies are best enjoyed warm, when the crust is still crisp and the apple filling is gooey and aromatic. They are perfect on their own, or with a scoop of vanilla ice cream for an extra decadent treat. Enjoy every bite of this homemade goodness!

Conclusion:

I truly believe this is The Best Fried Apple Pies Recipe (Homemade) you’ll ever make! It strikes that perfect balance of a flaky, golden-brown crust that’s ever so slightly crisp from frying, encasing a warm, gooey filling bursting with tender, spiced apples. The subtle sweetness of the apples, enhanced by cinnamon and a hint of nutmeg, is simply divine. These fried apple pies are a taste of pure comfort and nostalgia, perfect for any occasion. Serve them warm, dusted with powdered sugar or drizzled with a simple caramel sauce, for an extra special treat. Feel free to get creative with variations – add a handful of dried cranberries for tartness, a sprinkle of chopped pecans for crunch, or a dash of gin extractger for a little zing. Don’t be intimidated by frying; it’s quite straightforward and yields incredibly delicious results. I encourage you to gather your ingredients and give this recipe a try. You won’t regret it!

Frequently Asked Questions:

Can I make the apple filling ahead of time?

Absolutely! You can prepare the apple filling up to two days in advance and store it in an airtight container in the refrigerator. This makes assembling and frying the pies even quicker when you’re ready to enjoy them.

What’s the best way to prevent the pies from leaking while frying?

Ensuring a good seal is key. After filling the dough, use your fingers or a fork to firmly crimp the edges together. Make sure there are no gaps where the filling can escape. Also, avoid overfilling the pies; a generous amount is good, but too much can make sealing difficult.

Can I bake these instead of frying?

While this recipe is specifically designed for frying to achieve that classic texture, you could adapt it for baking. You would likely brush them with an egg wash and bake at around 375°F (190°C) until golden brown. However, the crispy exterior achieved through frying is truly what makes these fried apple pies so special.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfect balance of tart and sweet apples, encased in a flaky crust.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
8 servings

Ingredients

• 2 large apples, peeled, cored, and diced (1 granny smith and 1 honeycrisp)
• 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
   In a bowl, combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Mix well and set aside.
2. Step 2
   In a separate bowl, whisk together self-rising flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together egg yolks and 1/3 cup hot milk. Add this to the flour mixture and stir until a dough forms. Knead briefly on a floured surface, then divide into 8 portions.
3. Step 3
   Roll out each dough portion into a circle. Spoon a portion of the apple filling onto one half of each circle, leaving a border. Fold the other half over to create a half-moon shape and crimp the edges to seal.
4. Step 4
   Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully place the apple pies into the hot oil, a few at a time, and fry for 3-4 minutes per side, until golden brown.
5. Step 5
   Remove the fried pies from the oil and drain on paper towels. In a small bowl, whisk together 1/2 teaspoon vanilla extract, 1 Tablespoon milk, and powdered sugar to create a glaze. Drizzle the glaze over the warm 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.