Best Fried Apple Pies Homemade Delicious Recipe

The Best Fried Apple Pies Recipe (Homemade) is a journey back to comforting kitchens and cherished family traditions. There’s something undeniably magical about a warm, golden-brown pocket bursting with sweet, spiced apples. These aren’t your average store-bought imposters; these are the real deal, crafted with love and a touch of culinary alchemy. We all remember that first bite of a perfectly fried apple pie, the crisp shell giving way to tender, caramelized fruit that practically sings with cinnamon and nutmeg. What makes our approach to The Best Fried Apple Pies Recipe (Homemade) so special is the meticulous attention to both the flaky crust and the luscious filling. It’s a combination that’s both simple in its elegance and deeply satisfying in its flavor. Get ready to create a masterpiece that will have everyone asking for the recipe!

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The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting and delicious about a warm, flaky fried apple pie. The crisp, golden-brown crust giving way to a sweet, spiced apple filling – it’s a classic for a reason. Forget those store-bought versions; making your own from scratch is a rewarding experience, and with this recipe, you’ll achieve perfection every time. This recipe balances the tartness of Granny Smith with the sweetness of Honeycrisp apples, creating a filling that’s just right. The dough is tender and buttery, and the frying technique ensures a delightful crunch. Let’s get started on creating your new favorite homemade treat!

Ingredients:

Cooking Instructions

Making the Apple Filling

1. Begin extract by preparing your apple filling. In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and the first teaspoon of vanilla. Stir everything together to ensure the apples are evenly coated.
2. Add the apple cider (or juice) to the saucepan. This little bit of liquid helps to create a slightly saucier filling and enhances the apple flavor.
3. In a small bowl, whisk together the cornstarch with a tablespoon of water until it forms a smooth slurry. This is crucial for thickening your filling and preventing it from becoming too watery. Pour this slurry into the apple mixture in the saucepan.
4. Place the saucepan over medium heat. Cook the apple mixture, stirring frequently, until the apples have softened slightly but still retain some of their shape (about 5-7 minutes). You don’t want them to turn to mush. The mixture should thicken nicely due to the cornstarch. Once thickened, remove from heat and set aside to cool completely. Allowing the filling to cool is important; hot filling can make the dough difficult to work with and can even melt the butter in the dough if added too soon.

Preparing the Dough

5. While the apple filling cools, let’s make the dough. In a large bowl, combine the sifted self-rising flour and the salt. Make sure the flour is sifted for a lighter, more tender crust.
6. Add the cubed, cold unsalted butter to the flour mixture. 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 still visible. These larger butter pieces are key to creating flaky layers in your pie crust.
7. In a separate small bowl, whisk together the egg yolks and the HOT milk. The hot milk helps to activate the self-rising flour and creates a tender dough. Be careful when handling the hot milk.
8. Pour the egg yolk and hot milk mixture into the flour and butter mixture. Gently mix with a fork or spatula until a shaggy dough begin extracts to form. Don’t overmix; you just want the ingredients to come together.
9. Turn the dough out onto a lightly floured surface and gently knead it a few times until it just comes together into a cohesive ball. Be careful not to overwork the dough, as this can make your pies tough. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it much easier to roll out and prevents the butter from melting too quickly during the frying process.

Assembling and Frying the Pies

10. Once the dough is chilled and the apple filling is completely cool, it’s time to assemble. Lightly flour your work surface and roll out the chilled dough to about 1/8 inch thickness. Using a round cutter (about 4-5 inches in diameter, or even a small bowl rim), cut out as many circles as you can from the dough. Re-roll scraps gently if needed, but try to handle them as little as possible.
11. 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 cause the pies to burst during frying.
12. Moisten the edges of the dough circle with a little water or egg wash (a beaten egg mixed with a tablespoon of water). Fold the other half of the dough over the filling to create a half-moon shape.
13. Crimp the edges securely with a fork to seal the pies. This is important to prevent the filling from leaking out during frying. You can also crimp them decoratively.
14. In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable or canola oil to 350°F (175°C). It’s crucial to maintain this temperature; too low and your pies will be greasy, too high and they will burn before cooking through. Use a thermometer for accuracy.
15. Carefully slide 1-2 pies into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes per side, or until they are a deep golden brown and puffed up. Use tongs or a slotted spoon to gently flip them.
16. Remove the fried pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

Making the Glaze and Serving

17. While the pies are still warm, prepare a simple glaze. In a small bowl, whisk together the powdered sugar, the remaining tablespoon of milk, and the second teaspoon of vanilla extract until smooth and pourable.
18. Drizzle the glaze generously over the warm fried apple pies. The glaze will set slightly as the pies cool.
19. Serve your homemade fried apple pies warm for the ultimate indulgence. They are fantastic on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the fruits of your labor!

Conclusion:

You’ve now got the secrets to creating the absolute best fried apple pies right in your own kitchen! This recipe truly shines because of its perfectly flaky, golden-brown crust that cradles a warm, spiced apple filling. It’s a delightful balance of textures and comforting flavors that transports you straight to autumn days, no matter the season. These homemade treats are incredibly versatile; serve them warm as a stunning dessert after a hearty meal, or enjoy them as a satisfying snack any time of day. For an extra touch of indulgence, a scoop of vanilla ice cream or a drizzle of caramel sauce makes them absolutely irresistible. Don’t be afraid to get creative with variations! You can add a pinch of nutmeg to the filling for a deeper spice profile, or even incorporate a handful of chopped pecans for added crunch. The possibilities are endless! I truly encourage you to give this fried apple pie recipe a try. It’s simpler than you might think and the rewards are so worth it. Prepare to impress yourself and everyone you share these delicious creations with!

Frequently Asked Questions:

How can I ensure my apple pie crust is crispy?

For the crispiest crust, make sure your shortening or butter is very cold when you cut it into the flour. Also, don’t overwork the dough. When frying, ensure your oil is at the correct temperature (around 350°F or 175°C) and don’t overcrowd the pan, which can lower the oil temperature and lead to a greasier, less crispy pie.

What apples are best for fried apple pies?

A mix of apples often yields the best flavor and texture. Tart apples like Granny Smith hold their shape well and provide a nice contrast to the sweetness. Pairing them with softer, sweeter apples like Honeycrisp or Fuji adds depth and a more complex flavor profile to your filling.

Can I make the apple filling ahead of time?

Yes, absolutely! You can prepare the apple filling up to two days in advance and store it in an airtight container in the refrigerator. Just be aware that it might release a bit more liquid when you use it, so you may want to drain off any excess before filling your pie crusts.

The Best Fried Apple Pies Recipe (Homemade)

Delicious homemade fried apple pies with a perfectly flaky crust and a sweet, spiced apple filling. A classic comfort food treat.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 servings

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 or canola oil, for frying

Instructions

1. Step 1
   For the filling: In a medium bowl, combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat. Set aside.
2. Step 2
   For the dough: In a large bowl, whisk together sifted 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. Add this to the flour mixture and mix until a soft dough forms. Turn dough onto a lightly floured surface and knead briefly until just combined.
4. Step 4
   Divide the dough into 6 equal portions. Roll each portion into a circle about 5-6 inches in diameter. Spoon about 2-3 tablespoons of the apple filling onto one half of each circle, leaving a border.
5. Step 5
   Fold the other half of the dough over the filling, creating a half-moon shape. Crimp the edges with a fork to seal.
6. Step 6
   Heat about 1-2 inches of vegetable or canola oil in a heavy-bottomed skillet over medium-high heat to 350°F (175°C). Carefully place 1-2 pies into the hot oil and fry for 3-4 minutes per side, until golden brown and puffed.
7. Step 7
   Remove pies from the oil and drain on paper towels. While the pies are still warm, whisk together 1 Tablespoon milk and 1/2 cup powdered sugar to create a glaze. Drizzle over the fried 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.