Best Fried Apple Pies Homemade Recipe Delicious

The Best Fried Apple Pies Recipe (Homemade) is more than just a dessert; it’s a warm hug in pastry form, a nostalgic trip back to Grandma’s kitchen, and a sweet, crisp bite of pure happiness. If you’ve ever savored that perfect combination of flaky, golden-brown crust giving way to tender, spiced apples, you know exactly why these are such a beloved treat. There’s an undeniable magic in biting into a freshly fried apple pie, a delightful contrast of textures and temperatures that’s utterly irresistible. What truly sets these homemade fried apple pies apart is the care and love that go into them, transforming simple ingredients into something truly extraordinary. We’re going to unlock the secrets to creating those perfect pockets of joy, ensuring your fried apple pies are the star of any gathering, or a delightful solo indulgence.

Get ready to impress yourself and everyone you know!

Let’s make some delicious memories.

The Best Fried Apple Pies Recipe (Homemade)

There’s something undeniably comforting and nostalgic about a homemade fried apple pie. That golden, crispy shell giving way to a warm, sweet, and perfectly spiced apple filling is a taste of pure bliss. Forget the store-bought versions; making them from scratch is incredibly rewarding, and this recipe will guide you through every step to achieve that perfect, bakery-worthy result. We’re going for a flaky, tender crust that’s sturdy enough to hold its delicious cargo, and a filling that’s bursting with apple flavor, not too mushy, and just the right amount of sweet and spiced. Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

2 large apples, peeled, cored, and diced (I recommend 1 granny smith and 1 honeycrisp for balance)

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 Tablespoons milk

1/2 cup powdered sugar

Vegetable or canola oil, for frying.

Preparing the Apple Filling

The heart of any good apple pie is its filling, and we want it to be just right – tender apples with a rich, spiced sauce. Start by preparing your apples. Peeling, coring, and dicing them into small, bite-sized pieces is key. I like to use a combination of Granny Smith and Honeycrisp apples. The Granny Smith provides a lovely tartness that balances the sweetness, while the Honeycrisp offers a wonderful natural sweetness and a slightly firmer texture that holds up well to cooking.

In a medium saucepan, combine your diced apples with the brown sugar, cinnamon, vanilla extract (yes, we’re using it in both the filling and the crust for extra flavor!), and apple cider. The apple cider adds a deeper apple essence than juice, but juice works perfectly well if that’s what you have on hand. Stir everything together gently to coat the apples.

Now, for a little trick to get that perfect sauce consistency: whisk the cornstarch with a tablespoon of water until it’s smooth, then stir this slurry into the apple mixture. This will help thicken the juices as the apples cook, preventing a watery filling.

Place the saucepan over medium heat and cook, stirring occasionally, until the apples begin extract to soften but still retain some of their shape, and the sauce has thickened. This usually takes about 8-10 minutes. You don’t want mushy apples; we want them tender with a slight bite. Once cooked, remove the filling 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 can melt the dough.

Making the Flaky Pie Dough

A great fried apple pie starts with an equally great crust. This recipe uses a simple yet effective dough that comes together quickly and bakes up beautifully golden and slightly crisp. In a large bowl, combine the sifted self-rising flour and the salt. Sifting the flour is an important step as it aerates the flour, leading to a lighter, flakier crust.

Next, add the cubed cold butter to the flour mixture. Using cold butter is essential for creating flaky layers. You can use a pastry blender, a fork, or even your fingertips to cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter still visible. These little pockets of butter will melt during baking, creating those desirable flaky layers.

In a separate small bowl, whisk together the egg yolks and the HOT milk. The hot milk helps to create a tender crum extractb in the dough. Gradually pour this wet mixture into the dry ingredients, stirring with a fork until the dough just begin extracts to come together. Be careful not to overmix; overmixing develops the gluten in the flour, which can lead to a tough crust.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it just forms a cohesive ball. It might still be a little sticky, and that’s okay. Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a tender crust.

Assembling and Frying the Pies

Once the dough is chilled and the apple filling is completely cool, it’s time to assemble your pies! Lightly flour your work surface 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 like to aim for circles that are about 5-6 inches in diameter, which will make individual-sized hand pies. You can re-roll the scraps once or twice, 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 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. Fold the other half of the dough over the filling to create a half-moon shape.

Using your fingers or a fork, crimp the edges of the pies firmly to seal them. This is important to prevent the filling from leaking out during the frying process. If the edges are a little dry, you can brush them with a tiny bit of water to help them seal.

Now comes the fun part: frying! Pour about 2-3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches about 350°F (175°C). Using a thermometer is the best way to ensure the oil is at the correct temperature. If the oil is too hot, the pies will burn on the outside before the inside is heated through. If it’s too cool, they will absorb too much oil and become greasy.

Carefully slide one or two pies at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until they are a beautiful golden brown and crispy. Use a slotted spoon or spider strainer to carefully flip the pies and remove them from the oil. Place the fried pies on a wire rack set over a baking sheet to drain any excess oil.

Glazing and Serving

While the fried apple pies are still warm, it’s time for a simple yet delicious glaze that adds an extra touch of sweetness and shine. In a small bowl, whisk together the powdered sugar and the 1 tablespoon of milk until you have a smooth, pourable glaze. You can adjust the amount of milk to achieve your desired consistency. Drizzle the glaze generously over the warm pies. The warmth of the pies will help the glaze set beautifully.

Let the pies cool slightly before serving. These homemade fried apple pies are best enjoyed warm, when the crust is still wonderfully crisp and the apple filling is gooey and fragrant. They are perfect on their own, or you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Enjoy the fruits of your labor – a truly delicious taste of homemade goodness!

Conclusion:

I truly believe this is The Best Fried Apple Pies Recipe you’ll ever make! What sets it apart is the perfect balance of tender, spiced apples encased in a flaky, golden-brown crust that’s delightfully crisp from frying. It’s the ultimate comfort dessert, bursting with warm apple flavor and a hint of cinnamon that will transport you straight to Grandma’s kitchen. These are fantastic served warm, dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat. Don’t be afraid to experiment with variations! Adding a pinch of nutmeg to the apple filling or even a tablespoon of caramel sauce can elevate these pies even further. For a nutty twist, try adding chopped pecans or walnuts. I wholeheartedly encourage you to give this recipe a try; you won’t be disappointed by the delicious results!

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, tightly wrapped, in the refrigerator. This actually can help make it easier to roll out. Just let it sit at room temperature for about 15-20 minutes before you’re ready to use it.

What if I don’t have an apple peeler?

No worries at all! While an apple peeler makes the process quicker, you can easily peel your apples with a sharp paring knife. Just be careful and take your time. The most important thing is to remove all the skin before coring and slicing.

Can I bake these instead of frying?

While frying yields that signature crispy crust, you can certainly bake these fried apple pies. Place them on a baking sheet, brush with an egg wash for shine, and bake at around 375°F (190°C) until golden brown and the crust is cooked through. The texture will be different but still delicious!

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