Best Fried Apple Pies Homemade Recipe

The Best Fried Apple Pies Recipe (Homemade) is more than just a dessert; it’s a warm hug in edible form, a nostalgic trip back to simpler times, and a testament to the magic that happens when humble ingredients are treated with care. There’s an undeniable charm to these golden-brown pockets of deliciousness. The crisp, slightly chewy crust gives way to a sweet, spiced apple filling that bursts with comforting flavor. People adore them because they evoke childhood memories, backyard barbecues, and cozy evenings. What truly makes the best fried apple pies recipe stand out is the perfect balance of textures and tastes – the satisfying crunch of the fried dough, the tender, slightly tart apples, and the whisper of cinnamon and nutmeg. This is the recipe you’ve been searching for, the one that will have everyone asking for seconds and thirds. Get ready to create your own treasured memories with these truly exceptional homemade fried apple pies.

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, homemade fried apple pie. The crispy, golden-brown crust yielding to a sweet, spiced apple filling is a delight for the senses. Forget the store-bought versions; this recipe will guide you through creating the best fried apple pies from scratch, bursting with flavor and made with love. This recipe balances the tartness of Granny Smith apples with the sweetness of Honeycrisp, creating a perfectly harmonious filling. The dough is rich and flaky, and the frying process ensures that delightful crunch we all crave. Let’s get started on creating these delicious little hand pies that are sure to become a family favorite.

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 apple pie is its filling, and this one is no exception. It’s a simple yet flavorful concoction that lets the apples shine.

In a medium bowl, combine the diced apples, brown sugar, cinnamon, 1 teaspoon of vanilla, and apple cider. Toss everything together until the apples are evenly coated. This mixture will already start to smell amazing!

In a small separate bowl, whisk together the cornstarch with a tablespoon of water until it forms a smooth slurry. This is crucial for thickening the filling and preventing it from being too watery.

Add the cornstarch slurry to the apple mixture and stir well to combine. The cornstarch will help the juices from the apples thicken beautifully as they cook, creating a luscious, spoonable filling. Set this aside while you prepare the dough. It’s best to let the apples macerate for a bit, allowing the flavors to meld.

Crafting the Perfect Pie Dough

The dough for these fried apple pies is designed to be tender and flaky, offering a delightful contrast to the soft apple filling. Using self-rising flour simplifies the process, as it already contains leavening agents.

In a large bowl, combine the sifted self-rising flour and the salt.

Add the cubed, cold unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crum extractbs with some pea-sized pieces of butter remaining. These butter pieces are key to creating flaky layers in your crust.

In a separate small bowl, whisk together the 2 egg yolks and the 1/3 cup of HOT milk. The heat of the milk helps to slightly cook the egg yolks, creating a richer dough.

Pour the egg yolk and milk mixture into the flour and butter mixture. Stir with a fork until a shaggy dough begin extracts to form.

Gently bring the dough together with your hands until it forms a cohesive ball. Be careful not to overwork the dough, as this can result in a tough crust. If the dough seems too dry, you can add a tiny bit more milk, a teaspoon at a time.

Turn the dough out onto a lightly floured surface and pat it into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period is essential to allow the gluten to relax, making the dough easier to roll out and also helping to solidify the butter, which contributes to flakiness.

Assembling and Frying Your Apple Pies

This is where the magic happens! The assembly is straightforward, and the frying process creates that irresistible golden-brown perfection.

Once the dough has chilled, divide it in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Using a round cutter (about 4-5 inches in diameter) or a small bowl as a guide, cut out circles of dough. You’ll need two circles for each pie. Reroll scraps gently if needed, but try to minimize handling.

Spoon about 2-3 tablespoons of the prepared apple filling onto the center of one dough circle, leaving a small border around the edge. Don’t overfill, or the filling might leak out during frying.

Moisten the edge of the dough circle with a little water. Place the second dough circle on top of the filling. Press the edges firmly together to seal. You can use the tines of a fork to crimp the edges for a decorative finish and an extra secure seal. Repeat this process with the remaining dough and filling.

In a large, heavy-bottomed skillet or Dutch oven, heat about 2-3 inches of vegetable or canola oil over medium-high heat until it reaches approximately 350°F (175°C). It’s important to maintain a consistent oil temperature for even cooking. If the oil is too hot, the pies will burn on the outside before the inside is cooked. If it’s too cool, they will be greasy. A candy thermometer is helpful here.

Carefully place 1-2 pies at a time into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider strainer to gently flip the pies.

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 allows them to stay crispy.

Glazing and Serving

A simple glaze takes these fried apple pies to the next level.

While the pies are still warm, prepare the glaze. In a small bowl, whisk together the 1 Tablespoon of milk and the 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla extract until smooth and pourable. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.

Drizzle the glaze over the warm fried apple pies. The warmth of the pies will help the glaze set slightly.

Serve these delightful fried apple pies warm and enjoy the comforting taste of homemade goodness. They are perfect on their own or with a scoop of vanilla ice cream for an extra special treat.

Conclusion:

There you have it – the ultimate guide to crafting the best fried apple pies right in your own kitchen! This recipe is truly special because it balances that perfectly flaky, golden-brown crust with a warm, spiced apple filling that’s bursting with flavor. It’s the kind of dessert that evokes nostalgia and brings smiles to everyone’s faces. Don’t be intimidated by frying; with these simple steps, you’ll achieve bakery-quality results that will impress even the most discerning palates. Serve these delightful fried apple pies warm, perhaps with a scoop of vanilla ice cream for an irresistible combination, or a dusting of powdered sugar for a touch of elegance. Feel free to experiment with variations: add a pinch of nutmeg or gin extractger to the apple filling for an extra kick, or try a splash of bourbon extract for an adult twist. I wholeheartedly encourage you to dive in and try this recipe – it’s a rewarding baking experience that yields a truly spectacular treat!

Frequently Asked Questions:

Can I make the apple filling ahead of time?

Absolutely! You can prepare the apple filling up to 2 days in advance and store it in an airtight container in the refrigerator. This can save you some precious time when you’re ready to assemble and fry your pies.

What kind of apples are best for fried apple pies?

For the best flavor and texture, I recommend using a mix of apples. Tart varieties like Granny Smith hold their shape well and provide a nice contrast to the sweetness, while sweeter apples like Fuji or Honeycrisp add a lovely natural sweetness and softer texture. A combination is often the key to a well-balanced filling!

How can I prevent the fried apple pies from leaking?

Ensuring a good seal is crucial. When you crimp the edges of your pie crust, press down firmly with a fork to create a strong seal. Also, avoid overfilling the pies, as this can put too much pressure on the seams during frying. If any filling does ooze out, it will likely caramelize beautifully in the hot oil, adding to the rustic charm.

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