Apple Fried Pies

The apple fried pies feature a flaky, golden-brown crust on the outside protecting a tender fruit-filled center. The filling is a thoroughly spiced apple mixture, commonly flavored with warm cinnamon and just the right amount of sugar. Some bakers also add hints of ginger or vanilla for extra depth. 

The crust, often made from scratch, contributes tremendously to the sensation. Using ingredients like butter, shortening and all-purpose flour results in layers of flaky texture. When fried, it becomes crisp on the exterior yet still delicate inside. 

Completely encasing the soft apple blend, the crust bakes up a beautiful golden brown surrounding the sweet fruit filling. Furthermore, a finishing dusting of cinnamon sugar adds another gratifying texture – a sweet crunchy coating.

Ingredients 

For the Dough:

• All-purpose flour
• Butter (cubed, cold)
• Milk (hot)
• Egg
• Water
• Salt

For the Filling:

• Apples (peeled, cored, and diced)
• Brown sugar
• Cinnamon
• Vanilla extract (optional)
• Apple cider or apple juice (optional)
• Cornstarch (optional, for thickening)

For the Glaze (Optional):

• Powdered sugar
• Milk
• Vanilla extract

For Frying:

Vegetable or canola oil

Apple Fried Pies (Step by Step Instructions)

Step 1: Prepare the Apple Filling

Dice Apples: Peel, core, and dice apples into small cubes. Granny Smith apples are ideal for their tartness, which balances the sweetness.

Cook the Filling: In a skillet, melt 1 tablespoon of butter. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Cook over medium heat for 3-5 minutes until the apples begin to soften.

Thicken the Filling (Optional): Mix cornstarch with a teaspoon of water to create a slurry, then stir it into the apple mixture. Cook for an additional 3-4 minutes until the filling thickens.

Add Flavor: Stir in vanilla extract and apple cider for an extra depth of flavor. Set aside to cool completely.

Step 2: Make the Dough

Combine Dry Ingredients: In a mixing bowl, combine all-purpose flour and salt.

Cut in Butter: Use a pastry cutter or fork to cut cold butter into the flour until the mixture resembles coarse crumbs.

Add Wet Ingredients: Whisk together milk, egg, and water. Gradually add the wet mixture to the dry ingredients, mixing until a dough forms.

Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours. This helps the dough become easier to handle and results in a flakier crust.

Step 3: Assemble the Pies

Roll Out Dough: On a floured surface, roll the dough into a thin sheet. Use a 5-inch round cutter (or the rim of a bowl) to cut circles.

Add Filling: Place 1-2 tablespoons of apple filling in the center of each circle.

Seal the Edges: Brush the edges with egg wash (whisked egg and water), fold the dough over to form a half-moon shape, and press the edges together with a fork to seal.

Step 4: Fry the Pies

Heat Oil: In a large skillet or pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accurate temperature control.

Fry Pies: Carefully add pies to the hot oil in small batches. Fry for 1-3 minutes per side until golden brown and crispy.

Drain: Remove fried pies and place them on paper towels to drain excess oil.

Step 5: Optional Glaze

Make Glaze: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Glaze Pies: Once the fried pies have cooled, brush or drizzle the glaze over the top. Let it set for a few minutes before serving.

Pro Tips 

Chill the Dough: Cold dough is easier to handle and fries better without becoming greasy.

Use a Fry Thermometer: Maintain a steady oil temperature of 350°F to ensure even frying.

Don’t Overfill: Too much filling can cause pies to burst during frying.

Test One Pie First: Fry one pie as a test to check for proper sealing and dough thickness.

Variations

Grilled Apple Pies: Instead of frying, grill the pies over medium heat for a healthier option.

Baked Apple Pies: Bake the pies at 375°F (190°C) for 15-20 minutes until golden.

Different Fillings: Swap apples for peaches, blueberries, or cherries for a twist.

Gluten-Free: Use a gluten-free all-purpose flour blend to make a gluten-free crust.

Ingredient Substitutes

Apples: Pears or peaches can replace apples.

Butter: Use coconut oil or margarine for a dairy-free version.

Cornstarch: Use arrowroot powder or flour for thickening.

Storage Instructions

Refrigerator: Store leftover pies in an airtight container for up to 3 days. Reheat in the oven or air fryer to regain crispness.

Freezer: Freeze uncooked pies on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cook time.

FAQs

1. Can I use store-bought pie dough?
Yes! Store-bought pie dough works well for a quick shortcut.

2. Can I make the filling ahead of time?
Absolutely! The filling can be made 2-3 days in advance and stored in the refrigerator.

3. Why are my pies greasy?
This usually happens if the oil temperature is too low. Ensure the oil is at 350°F before frying.

4. Can I make these in an air fryer?
Yes, you can air-fry at 375°F for 10-12 minutes, flipping halfway through.

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