Best Fried Apple Pies Homemade Recipe

ByTaryn

The Best Fried Apple Pies Recipe (Homemade) are more than just a dessert; they are a nostalgic embrace, a sweet symphony of warm spices and tender fruit encased in a crispy, golden shell. There’s something inherently comforting and utterly irresistible about a perfectly executed fried apple pie. That satisfying crunch as you bite into it, followed by the burst of sweet, cinnamon-kissed apples – it’s a culinary hug that instantly transports you back to cherished memories. What truly sets this homemade version apart is the love and care that goes into each individual pie, ensuring a delightful balance of textures and flavors that store-bought simply cannot replicate. Get ready to create a batch of The Best Fried Apple Pies Recipe (Homemade) that will have everyone beggin extractg for the secret!

The Best Fried Apple Pies Recipe (Homemade)

The Best Fried Apple Pies Recipe (Homemade)

There’s something incredibly comforting about a warm, homemade fried apple pie. The crisp, golden-brown exterior gives way to a soft, cinnamon-spiced apple filling that’s pure bliss. Forget those mass-produced versions; making them from scratch is surprisingly achievable and incredibly rewarding. This recipe delivers a flaky, tender crust and a perfectly balanced apple filling that will transport you straight to grandma’s kitchen. Let’s get started!

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

    This is where the magic starts! The filling is crucial to a delicious apple pie, and this simple method ensures a wonderfully spiced, tender apple goodness without being too mushy.

  • In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and vanilla. Stir gently to coat the apples evenly.
  • Add the apple cider (or juice) to the saucepan. This will help the apples soften and release their natural juices.
  • In a small separate bowl, whisk together the cornstarch with about a tablespoon of water until it forms a smooth slurry. This is important to prevent clumps.
  • Pour the cornstarch slurry into the apple mixture in the saucepan. Stir well.
  • Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Cook for about 5-7 minutes, or until the apples have softened slightly and the filling has thickened. You want the apples to be tender but still hold their shape, not turn into applesauce.
  • Remove the filling from the heat and let it cool completely. This is a crucial step; a hot filling will make it difficult to work with the dough and can even melt the butter within it. You can speed up the cooling process by transferring the filling to a plate or bowl and placing it in the refrigerator for at least 30 minutes.

    • Making the Flaky Pie Dough

    A good pie dough is the foundation of any great pie, and this recipe creates a wonderfully tender and flaky crust that’s perfect for frying. Using self-rising flour simplifies things, and the method for incorporating the butter is key to achieving that desirable flakiness.

  • In a large bowl, combine the sifted self-rising flour and the salt.
  • Add the cold, cubed 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 what create the flaky layers.
  • In a separate small bowl, whisk together the 2 egg yolks with the HOT milk. The hot milk helps to create a more tender dough. Be careful not to use boiling milk.
  • Pour the egg yolk and milk mixture into the flour and butter mixture. Stir gently with a fork until the dough just starts to come together. Be careful not to overmix, as this can result in a tough crust.
  • Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Knead it only a few times until it’s smooth.
  • Divide the dough in half, flatten each half into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it much easier to roll out and prevents it from shrinking too much during frying.

    • Assembling and Frying the Pies

    This is the exciting part where your delicious apple filling and flaky dough transform into warm, golden fried pies!

  • Once the dough is chilled, take one disc out of the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 5-6 inches in diameter) or a small bowl to cut out circles of dough. You should aim for about 4-6 circles per disc of dough. Re-roll scraps gently if needed.
  • Place 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 moisten the edges of the dough circle with a little water. Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative finish and extra security.
  • Repeat this process with the remaining dough and filling.
  • Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). A good test is to drop a small piece of dough into the oil; if it sizzles and floats to the top immediately, the oil is ready.
  • Carefully place 2-3 pies into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider strainer to carefully flip the pies.
  • Once golden brown on both sides, 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.

    • Creating the Glaze and Serving

    A simple glaze takes these fried apple pies to the next level, adding a touch of sweetness and visual appeal.

  • While the pies are still warm, prepare the glaze. In a small bowl, whisk together the 1 Tablespoon milk and 1/2 cup powdered sugar until smooth and pourable. If the glaze is too thick, add a tiny bit more milk; if it’s too thin, add a little more powdered sugar.
  • Drizzle the glaze generously over the warm fried apple pies. The warmth of the pies will help the glaze set slightly.
  • Let the pies cool for a few minutes before serving. They are best enjoyed warm, but are also delicious at room temperature. Prepare yourself for sighs of delight!

    • The Best Fried Apple Pies Recipe (Homemade)

    Conclusion:

    So there you have it – The Best Fried Apple Pies Recipe that will transport you straight to a cozy autumn day! We’ve explored a recipe designed for ultimate flavor and a perfectly crisp, golden crust, ensuring each bite is a delightful explosion of warm, spiced apples. This homemade treat is a testament to how simple ingredients can create something truly extraordinary. Serve these delicious fried apple pies warm, perhaps with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra touch of indulgence. They are also fantastic on their own, making them perfect for a quick dessert, a picnic, or even a sweet breakfast treat if you’re feeling adventurous!

    Don’t be afraid to experiment with variations. You can add a pinch of nutmeg to the apple filling for extra warmth, or a splash of bourbon extract for a sophisticated twist. For those who prefer a bit of tang, a squeeze of lemon juice in the apple mixture can brighten the flavors. The beauty of homemade is that you can customize it to your heart’s content. I truly encourage you to give this recipe a try. The satisfaction of biting into a perfectly fried apple pie that you’ve made yourself is unparalleled. Happy baking!

    Frequently Asked Questions:

    Can I make the pie dough ahead of time?

    Absolutely! The pie dough can be made up to two days in advance and stored, tightly wrapped, in the refrigerator. This can save you time on the day you plan to fry your pies.

    What oil is best for frying apple pies?

    A neutral-flavored oil with a high smoke point is ideal for frying. Vegetable oil, canola oil, or peanut oil are excellent choices. Ensure the oil is heated to the correct temperature (around 350-365°F or 175-185°C) for a crispy, golden-brown crust without burning.

    How can I prevent the filling from leaking out?

    A tight seal is key! When assembling your pies, make sure to crimp the edges firmly with a fork. You can also brush the edges with a little water or egg wash before sealing to help the dough stick together. Don’t overfill the pies, as this can also lead to leakage during frying.

    The Best Fried Apple Pies Recipe (Homemade)

    The Best Fried Apple Pies Recipe (Homemade)

    A classic homemade fried apple pie recipe with a perfectly flaky crust and a warm, spiced apple filling. Great for dessert or a sweet snack.

    Prep Time
    30 Minutes

    Cook Time
    20 Minutes

    Total Time
    50 Minutes

    Servings
    6

    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 (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

    Instructions

    1. Step 1
      Prepare the filling: In a medium bowl, combine diced apples, brown sugar, cinnamon, 1 teaspoon vanilla, apple cider, and cornstarch. Stir to coat and set aside.
    2. Step 2
      Make the crust: In a large bowl, combine sifted self-rising flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs. In a small bowl, whisk together egg yolks and 1/3 cup hot milk. Add to the flour mixture and stir until a dough forms. Turn out onto a lightly floured surface and knead briefly until smooth.
    3. Step 3
      Roll and cut dough: Divide the dough in half. Roll each half into a circle about 1/8-inch thick. Cut out 6-inch circles using a bowl or cutter.
    4. Step 4
      Fill and seal pies: Spoon the apple filling onto one half of each dough circle, leaving a border. Moisten the edges with water and fold the other half of the dough over the filling. Crimp the edges with a fork to seal.
    5. Step 5
      Fry the pies: Heat vegetable or canola oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry the apple pies in batches, about 3-4 minutes per side, until golden brown and cooked through.
    6. Step 6
      Make the glaze: While the pies are frying, whisk together 1 tablespoon milk, 1/2 teaspoon vanilla extract, and 1/2 cup powdered sugar until smooth. Adjust consistency with more milk if needed.
    7. Step 7
      Serve: Remove pies from oil and drain on paper towels. Drizzle with glaze while warm.

    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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