Homemade Fried Apple Pies – The Best Recipe Ever

The best fried apple pies recipe is a glorious journey back to childhood, a culinary hug that fills your kitchen with the comforting aroma of cinnamon and sweet, caramelized apples. There’s something undeniably magical about biting into a crispy, golden-brown crust, only to discover a warm, gooey filling that bursts with flavor. These aren’t just any apple pies; they’re a taste of pure nostalgia, a treat that transports us to simpler times and happy memories. What truly makes these homemade fried apple pies so special is the perfect balance – the flaky, slightly chewy crust giving way to tender, spiced apples, all kissed by the sweet embrace of frying. It’s a classic for a reason, a beloved dessert that never fails to bring smiles to faces, whether it’s a summer picnic or a cozy winter evening.

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, crispy crust is a taste of pure nostalgia. Forget those store-bought imposters; making them from scratch is surprisingly simple and yields a treat that’s truly out of this world. Today, I’m sharing my absolute favorite recipe for homemade fried apple pies, the kind that will have everyone asking for seconds (and thirds!).

This recipe balances the tartness of Granny Smith apples with the sweetness of Honeycrisp, creating a filling that’s just perfect. The dough is tender and flaky, thanks to the butter and milk, and the quick frying process ensures a delightful crunch.

Ingredients:

Preparing the Apple Filling

The secret to a fantastic apple pie filling lies in the balance of flavors and textures. First, let’s get our apples ready. Make sure they are peeled, cored, and diced into relatively small, uniform pieces. This ensures they cook evenly. In a medium saucepan, combine your diced apples with the brown sugar, cinnamon, and 1 teaspoon of vanilla. Stir everything together until the apples are well coated.

Now, for that touch of apple intensity and to help thicken the filling, we’ll add the apple cider (or juice). Whisk the cornstarch into the apple cider until it’s completely dissolved, with no lumps. This slurry will prevent our filling from being too watery. Pour this mixture into the saucepan with the apples.

Place the saucepan over medium heat and cook, stirring occasionally, until the apples begin extract to soften and the filling thickens. This usually takes about 5-8 minutes. You want the apples to be tender but not mushy; they should still have a slight bite. 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 can melt the dough.

Making the Flaky Dough

While the apple filling cools, let’s prepare our dough. In a large mixing bowl, whisk together the sifted self-rising flour and the salt. Add the cubed unsalted butter to the flour mixture. You can use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crum extractbs. You want to see some small pea-sized pieces of butter remaining; these are what will create those lovely flaky layers.

In a separate small bowl, whisk together the egg yolks and the 1/3 cup of HOT milk. The hot milk helps to bind the dough and makes it more tender. Gradually add this liquid mixture to the flour and butter mixture. Stir with a fork or spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and gently knead it for just a minute or two, until it comes together. Be careful not to overwork the dough, as this can make the pies tough. The dough should be soft and pliable but not sticky. If it’s too sticky, add a tiny bit more flour; if it’s too dry, add a teaspoon of milk. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This chilling period is essential for making the dough easier to handle and for developing its flaky texture.

Assembling and Frying the Pies

Once the dough has chilled and the filling is completely cool, it’s time to assemble our delicious fried apple pies. Divide the chilled dough into 8 equal portions. On a lightly floured surface, roll out each portion of dough into a circle, about 5-6 inches in diameter and about 1/8 inch thick. Don’t worry if the edges aren’t perfectly round; rustic is good!

Place about 2-3 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges decoratively, which also ensures a good seal. Make sure there are no gaps where the filling can escape during frying.

In a large, deep skillet or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat until it reaches about 350°F (175°C). It’s important to maintain a consistent oil temperature for even cooking. You can test the oil by dropping a tiny piece of dough into it; it should sizzle immediately and float to the surface. Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry the pies for about 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or tongs to flip them gently.

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. This is also where we’ll add a simple glaze.

The Finishing Touches: Glaze and Serve

While the pies are still warm, let’s make a quick and easy 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 drizzly. You want a consistency that will coat the pies nicely without being too runny. Drizzle this glaze generously over the warm fried apple pies.

Allow the glaze to set for a few minutes, then serve your homemade fried apple pies warm. They are truly a delight, perfect on their own or with a scoop of vanilla ice cream. Enjoy the fruits of your labor – a taste of pure homemade happiness!

Conclusion:

You’ve reached the end of our journey to creating the best fried apple pies from scratch! We hope you’re feeling inspired and ready to dive into your kitchen. This recipe truly shines because it balances that nostalgic, comforting flavor with a perfectly crisp, golden-brown exterior and a tender, fruit-filled center. The aroma alone as these little pockets of deliciousness cook is enough to transport you to a simpler time. They are wonderfully versatile and make for an ideal dessert, snack, or even a special breakfast treat. Enjoy them warm, perhaps with a dollop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.

Don’t be afraid to experiment! You can easily customize your fried apple pies by adding a pinch of nutmeg or allspice to the apple filling, or by incorporating a handful of chopped pecans or walnuts for added texture. For a twist, try a splash of bourbon extract or rum extract in the filling for an adult-friendly version. The possibilities are endless, and the joy of making something so delicious with your own hands is incredibly rewarding. So, go ahead, gather your ingredients, and experience the magic of homemade fried apple pies!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the pie dough up to 2 days in advance and store it, wrapped tightly, in the refrigerator. This can save you time on the day you plan to fry your pies.

What’s the best way to store leftover fried apple pies?

Fried apple pies are best enjoyed fresh, but if you have leftovers, allow them to cool completely before storing them in an airtight container at room temperature for a day or two, or in the refrigerator for up to 4 days. Reheat them gently in a skillet or oven to restore their crispness.

Can I bake these instead of frying them?

While frying gives them their signature crispiness and golden hue, you can bake these apple pies. Bake them at 375°F (190°C) for about 25-30 minutes, or until golden brown. The texture will be different, but they will still be delicious!

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly spiced apple filling and a flaky, buttery crust. A classic dessert that’s surprisingly easy to make.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6-8 pies

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 or canola oil, for frying

Instructions

1. Step 1
   For the filling: In a medium bowl, combine the diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat the apples evenly. Set aside.
2. Step 2
   For the dough: In a large bowl, combine the self-rising flour and salt. Cut in the butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Step 3
   In a small bowl, whisk together the egg yolks and 1/3 cup hot milk. Pour this mixture into the flour mixture and stir until a soft dough forms. Knead gently a few times until it just comes together.
4. Step 4
   Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles using a 5-6 inch round cutter. Re-roll scraps as needed.
5. Step 5
   Place a portion of the apple filling onto one half of each dough circle. Fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
6. Step 6
   Heat about 2 inches of vegetable or canola oil in a heavy-bottomed 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.
7. Step 7
   Remove the fried pies from the oil and place them on a wire rack set over a baking sheet to drain. While still warm, whisk together the powdered sugar and 1 tablespoon of milk and 1/2 teaspoon vanilla extract to create a glaze. Drizzle 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.