Best Fried Apple Pies Homemade Recipe

ByZoe

The Best Fried Apple Pies Recipe (Homemade) is a true taste of nostalgia, a handheld pocket of pure comfort that whispers tnon-alcoholic ales of cozy kitchens and cherished family gatherings. Who can resist that irresistible combination of flaky, golden-brown crust and a warm, sweet apple filling that oozes just a hint of cinnamon and spice? It’s more than just a dessert; it’s an experience. We love them because they’re portable, perfect for picnics or a simple afternoon treat, and wonderfully satisfying. What makes this homemade fried apple pie recipe truly special is the balance we strike – a crisp, not greasy, crust that shatters with every bite, giving way to tender, perfectly seasoned apples. Forget those store-bought imposters; this is the real deal, and once you try it, you’ll understand why The Best Fried Apple Pies Recipe (Homemade) is a beloved classic for a reason.

The Best Fried Apple Pies Recipe (Homemade)

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, perfectly fried apple pie. The crisp, golden-brown exterior giving way to a soft, sweet, and spiced apple filling is a taste of pure bliss. While store-bought versions can be convenient, there’s simply no comparing the flavor and satisfaction of a homemade fried apple pie. Today, I’m sharing my go-to recipe that I’ve perfected over time, delivering that irresistible combination of flaky crust and bursting apple goodness. These individual pies are perfect for sharing, or for keeping all to yourself – I won’t judge!

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 Tablespoon milk
  • 1/2 cup powdered sugar
  • Vegetable or canola oil, for frying

    • Making the Apple Filling

    The heart of any apple pie is its filling, and for fried pies, a slightly jammy consistency is ideal.

  • In a medium bowl, combine your diced apples with the brown sugar, cinnamon, and 1 teaspoon of vanilla. Toss everything together to ensure the apples are evenly coated. Let this mixture sit for about 10 minutes. This allows the sugar to start drawing out some of the apple’s natural juices, which will help create a more flavorful filling.
  • In a small bowl, whisk together the apple cider (or apple juice) and the cornstarch until there are no lumps. This is our thickening agent. Pour this mixture over the apples and stir well to combine.
  • Transfer the apple mixture to a small saucepan. Cook over medium heat, stirring frequently, until the apples have softened slightly and the juices have thickened into a syrupy consistency. This usually takes about 5-7 minutes. Be careful not to overcook them, as they will soften further during frying. Once thickened, remove from heat and let the filling cool completely. It’s important that the filling is cooled before assembling the pies, otherwise, it can make the pastry soggy.

    • Crafting the Flaky Pastry

    A good pastry is key to a fantastic fried pie. This recipe uses self-rising flour and butter, creating a tender and flaky crust that fries up beautifully.

  • In a large bowl, combine the sifted self-rising flour and the salt. Add the cubed unsalted butter. 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 crucial for creating flaky layers.
  • In a separate small bowl, whisk together the 2 egg yolks, 1/3 cup hot milk, and 1/2 teaspoon vanilla extract. Make sure the milk is hot, but not boiling, as this helps to activate the self-rising flour and create a tender dough. Gradually pour the wet ingredients into the dry ingredients, mixing with a fork or spatula until a shaggy dough forms. Be careful not to overmix.
  • Turn the dough out onto a lightly floured surface and gently knead it just a few times until it comes together. You don’t want to develop the gluten too much, as this can make the pastry tough. The dough should be soft but not overly sticky. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the fat to firm up, making the dough easier to roll and contributing to its flakiness.

    • Assembling and Frying the Pies

    This is where the magic happens! The assembly is straightforward, and the frying is quick, yielding golden-brown perfection.

  • Once the dough has chilled, divide it into 6 equal portions. On a lightly floured surface, roll out each portion into a circle approximately 6 inches in diameter. Don’t worry if they aren’t perfectly round; rustic is charming!
  • Spoon about 2-3 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a 1/2-inch border around the edge. It’s tempting to overfill, but resist! Too much filling can cause the pies to burst open during frying.
  • Moisten the edges of the dough with a little water using your fingertip or a pastry brush. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal. You can also create decorative edges by folding and pressing. Make sure the seal is good and tight to prevent filling from leaking out during frying. If you’re concerned about leaks, you can even make a few small slits in the top of each pie.
  • In a large, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of dough dropped into the oil should sizzle and float to the surface immediately. Carefully slide 2-3 pies at a time into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider 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. While the pies are still warm, whisk together the 1 tablespoon of milk and 1/2 cup of powdered sugar in a small bowl until you have a smooth glaze. Drizzle this glaze generously over the warm apple pies. The warmth will help the glaze melt slightly and create a beautiful, sweet finish.

    • Serve these delicious homemade fried apple pies warm and enjoy every bite! They’re wonderful on their own, or with a scoop of vanilla ice cream.

    The Best Fried Apple Pies Recipe (Homemade)

    Conclusion:

    There you have it – the ultimate guide to crafting the best fried apple pies from scratch! This recipe delivers that perfect balance of crisp, golden-brown pastry and a warm, gooey apple filling, infused with comforting spices. It’s a taste of nostalgia that’s surprisingly achievable for any home baker. The beauty of these fried apple pies lies in their simplicity and the incredible flavor payoff. They’re perfect for a cozy dessert, a delightful brunch item, or even a special treat for your lunchbox. Don’t be afraid to experiment with the filling; a pinch of nutmeg or a splash of bourbon extract can elevate them even further. I truly encourage you to give this recipe a try. The aroma filling your kitchen alone is worth it, and the taste will have everyone asking for seconds!

    Frequently Asked Questions:

    Can I bake these apple pies instead of frying them?

    Absolutely! While frying provides that signature crispness, you can certainly bake these apple pies. Place them on a baking sheet lined with parchment paper, brush with an egg wash for a golden sheen, and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown and bubbly.

    What other fruits can I use in place of apples?

    This recipe is wonderfully versatile! Peaches, pears, or even mixed berries would make delicious fillings. You might need to adjust the sugar slightly depending on the sweetness of the fruit. For a more savory twist, consider a savory filling with cheese and herbs!

    How should I store leftover fried apple pies?

    For best results, store cooled apple pies in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat gently in a skillet or oven to revive their crispness.

    The Best Fried Apple Pies Recipe (Homemade)

    The Best Fried Apple Pies Recipe (Homemade)

    Delicious homemade fried apple pies with a perfectly balanced sweet and tart apple filling enclosed in a flaky crust.

    Prep Time
    30 Minutes

    Cook Time
    20 Minutes

    Total Time
    50 Minutes

    Servings
    6-8 pies

    Ingredients

    • 2 large apples, peeled, cored, and diced (1 granny smith and 1 honeycrisp recommended)
    • 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: Combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch in a saucepan. Cook over medium heat until apples are tender and the mixture has thickened, about 8-10 minutes. Let cool.
    2. Step 2
      For the crust: In a large bowl, combine sifted self-rising flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs.
    3. Step 3
      In a small bowl, whisk together egg yolks and 1/3 cup hot milk. Gradually add this mixture to the flour mixture, mixing until a dough forms. Knead briefly on a floured surface.
    4. Step 4
      Roll out the dough to about 1/8-inch thickness. Cut into circles (about 4-5 inches in diameter). Place a spoonful of cooled apple filling on one half of each circle. Fold the other half over and crimp the edges to seal.
    5. Step 5
      Heat about 1-2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry the apple pies in batches until golden brown on both sides, about 3-4 minutes per side.
    6. Step 6
      Drain the fried pies on paper towels. For the glaze, whisk together powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon milk until smooth. 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.

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