Best Fried Apple Pies Recipe – Homemade Delight

The Best Fried Apple Pies Recipe (Homemade) brings back a flood of nostalgic memories for so many of us. There’s something undeniably comforting about that crispy, golden-brown crust encasing a warm, sweet, and spiced apple filling. It’s more than just a dessert; it’s a taste of simpler times, of Grandma’s kitchen, or a cherished county fair treat. What makes these homemade fried apple pies so special? It’s the perfect balance: the slight tang of the apples, the warm embrace of cinnamon and nutmeg, and that satisfying crunch as you bite into them. Unlike their baked counterparts, the fried version offers an unparalleled crispness that’s truly addictive. This recipe is designed to help you recreate that magic in your own kitchen, ensuring every bite is a journey to pure bliss. Get ready to impress yourself and everyone you share these with!

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly nostalgic and comforting about a warm, golden-brown fried apple pie. The crisp, flaky crust gives way to a sweet, spiced apple filling that bursts with flavor. Making them from scratch might sound intimidating, but I promise you, with this recipe, you’ll be a fried pie pro in no time! This recipe balances the tartness of Granny Smith with the sweetness of Honeycrisp apples, creating a filling that’s just perfectly balanced. And the dough? It’s wonderfully tender and easy to work with. Get ready to impress yourself and everyone you share these with.

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.

Making the Perfect Apple Filling

This is where the magic truly begin extracts! We want a filling that’s not too runny and not too dry, with perfectly tender apple pieces.

In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and the first teaspoon of vanilla. Stir everything together so the apples are evenly coated.

Add the apple cider (or juice) and place the saucepan over medium heat. Bring the mixture to a gentle simmer. Cook for about 5-7 minutes, stirring occasionally, until the apples begin extract to soften slightly. We don’t want them mushy, just tender-crisp.

In a tiny bowl, whisk together the cornstarch with about 1 tablespoon of water to create a slurry. This will help thicken our filling.

Pour the cornstarch slurry into the simmering apple mixture, stirring constantly. Continue to cook for another 1-2 minutes until the filling thickens to a luscious, jam-like consistency. Remove the saucepan 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 will melt the dough.

Crafting the Flaky Dough

The dough for these fried apple pies is wonderfully simple yet yields such a fantastic texture. Using self-rising flour is our secret weapon for a light and tender crust.

In a large mixing bowl, whisk together the sifted self-rising flour and the salt.

Add the cubed, cold unsalted butter to the flour mixture. Use a pastry blender, a fork, or your fingertips to 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 achieving flaky layers.

In a separate small bowl, whisk together the two egg yolks and the HOT milk. The heat of the milk helps to activate the leavening in the self-rising flour and also helps to create a tender dough.

Pour the egg yolk and milk mixture into the flour and butter mixture. Stir with a fork until just combined and a shaggy dough begin extracts to form. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently bring it together to form a cohesive ball. It might be a little sticky, which is perfectly fine. Flatten the ball into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is essential for the dough to firm up, making it easier to roll and preventing it from shrinking during frying.

Assembling and Frying Your Masterpieces

Now comes the fun part – bringin extractg it all together and getting that beautiful golden-brown crust.

Once the dough has chilled, divide it into 6 equal portions. On a lightly floured surface, roll out each portion into a circle about 6 inches in diameter and about 1/8 inch thick.

Spoon about 2-3 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Don’t overfill, or the filling will escape during frying.

Lightly brush the edges of the dough with a little water. 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 crimp the edges with a fork for a decorative finish and extra security against leaks.

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 350°F (175°C). You can test the oil by dropping a tiny piece of dough into it; it should sizzle immediately.

Carefully slide 2-3 pies into the hot oil, being careful not to overcrowd the skillet. Fry for 2-4 minutes per side, or until deep golden brown and puffed up. Use a slotted spoon to turn 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.

The Finishing Touch: A Simple Glaze

While these fried apple pies are delicious as is, a simple glaze takes them to the next level of irresistible.

In a small bowl, whisk together the powdered sugar, the remaining 1 tablespoon of milk, and the 1/2 teaspoon of vanilla extract until smooth and drizzly.

Drizzle the glaze over the warm fried apple pies. The warmth will help the glaze melt slightly and create a beautiful, shiny finish.

Serve these homemade fried apple pies warm and enjoy the taste of pure comfort! They are perfect on their own or with a scoop of vanilla ice cream.

Conclusion:

I truly believe this is The Best Fried Apple Pies Recipe (Homemade) you’ll ever make! The magic lies in the perfect balance of a flaky, golden-brown crust and a warm, cinnamon-spiced apple filling that’s not too sweet and bursting with flavor. The simplicity of the ingredients combined with the satisfying sizzle of frying creates an irresistible treat that transports you back to cherished memories. These fried apple pies are incredibly versatile, making them a fantastic dessert for any occasion, from casual gatherings to festive holidays. They’re also wonderfully forgiving, so don’t be afraid to experiment!

To serve, I love them piping hot, dusted with a little powdered sugar or served alongside a scoop of vanilla bean ice cream. For variations, consider adding a pinch of nutmeg to the apple filling for an extra layer of warmth, or a tablespoon of lemon juice to brighten the flavors. You could even stir in a handful of chopped pecans for a delightful crunch. So please, give this recipe a try! I’m confident you’ll fall in love with these homemade fried apple pies, just like I have.

Frequently Asked Questions:

Can I bake these instead of frying them?

Absolutely! While frying provides that signature crispy exterior, you can certainly bake these apple pies. Simply brush them with an egg wash and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown and puffed up. They will have a different texture, but will still be delicious!

How should I store leftover fried apple pies?

For the best quality, it’s recommended to enjoy fried apple pies fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to a day, or in the refrigerator for up to 3 days. Reheat them gently in a skillet or a low oven to revive their crispness.

What kind of apples are best for fried apple pies?

A mix of apples often yields the best results, offering both sweetness and tartness. Granny Smith apples are excellent for their tartness and firm texture that holds up well during cooking. Fuji, Honeycrisp, or Gala apples add a lovely sweetness and softer texture.

---