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.
Apple Fried Pies Ingredients
For making fried apple pies I used
Apples: I used apples. They are main ingredient.
Sugar: For sweetness in fillings, I used sugar.
Cinnamon: I used cinnamon for warmth.
All-purpose flour: For making dough , it is needed.
Shortening: I used shortening.
Butter: I used butter.
Milk: I used milk for moisture to the dough.
Egg and Water: For binding the dough together, I used water and egg.
Salt: I used salt.
Cornstarch (optional): I used cornstarch to thick the filling.
Oil for frying: For cooking the pies, I used oil.
Ingredients
For Dough, I used
All-purpose flour: 2 cups
Butter: 2 tablespoons (cubed)
Milk: ⅓ cup (hot)
Egg: 1
Water: 1 tablespoon
Salt: ¼ teaspoon
For the Filling, I Used
Apples (peeled, cored, and diced): 2 large apples (e.g., Granny Smith or Honeycrisp)
Brown sugar: ¼ cup
Cinnamon: ½ teaspoon
Vanilla: 1 teaspoon (optional)
Apple cider (or apple juice): 1 teaspoon (optional)
Cornstarch: 1 teaspoon (optional)
For Pie Glaze, I used
Vanilla extract: 1/2 teaspoon
Milk: 1 Tablespoons
Powdered Sugar: 1/2 cup
Vegetable or Canola Oil: for frying
How I Made Apple Fried Pies
First, I prepared the filling by dicing apples and cooking them with butter, sugar and cinnamon. Once softened, I added cornstarch to thicken it up before setting aside.
I cooked apples for 3 to 5 minutes. After adding cornstarch, I continued cooking for about 4 to 5 minutes.
For the dough, I combined the flour and salt. Then cut cold butter into the dry ingredients until it formed coarse crumbs. Adding milk brought it together into a smooth ball. Then, I placed dough in refrigerator for 2 hours.
I rolled out the chilled dough into a 5 inch circle and placed apple filling in the center of circles. Brushing the edges with egg wash, I folded over to form half moon shapes and sealed with a fork.
Heating oil to 350 degrees F, I carefully placed a few pies in 12 inch wide saute pan at a time to fry ( 1 to 3 minutes) until deep golden. Draining on paper towels, I tossed the hot pies in cinnamon sugar for an extra crunchy coating.
The pies cooled perfectly, with a flaky crust hiding tender apple goodness. Their crispy outside gave way to soft insides. Best of all, the homemade pies satisfied my craving for this classic fried treat. It was worth the effort!
How To Make Optional Glaze For The Fried Apple Pies
1. Cool the fried pies completely on a wire rack to allow the glaze to set properly.
2. In a medium bowl, melt 2 tablespoons of unsalted butter. This helps thin out the confectioners’ sugar.
3. Sift 2 cups of confectioners’ sugar directly over the melted butter. Sifting helps prevent clumps in the glaze.
4. Then add 1/4 teaspoon of sea salt to balance the sweetness. Also stir in 2 teaspoons of vanilla extract for flavor.
5. Pour in 1/4 cup of whole milk and stir continuously until the sugar has fully dissolved into a smooth, pourable glaze.
6. Once the pies have cooled, spoon or brush the glaze evenly over the tops and sides.
7. Let the glazed pies dry fully before serving to allow the glaze to set into a shiny sweet coating.
By taking the simple steps, a delicious finishing touch is added to take the fried apple pies to the next level. The glaze balances and enhances the flavors throughout.