Fried Apple Pies
Fried apple pies provide warm, tender chunks of comfort. Apples encased in flaky, golden pastry and topped with cinnamon sugar make a mouthwateringly tasty treat. And these bites of heaven are easier than a traditional pie. Oh, so perfect for picnics, potlucks, or fall bake sales.
When I got my first fall picnic invitation this year, I was ecstatically thinking of all the cozy comfort food that awaited me! And I wanted my contribution to be equally drool-worthy. So it had to be fall-themed and easy to transport.
After brainstorming with the fam, we decided on these sinfully scrumptious fried apple pies. Something about the combination of flaky pastry and warm, gooey apple filling is simply irresistible. And the individual, handheld pockets of yum make them perfect for feeding a crowd!
The Secret to Delicious Apple Pie
Perfectly ripe (not overripe and mushy), slightly tart, and firm apples make the best pies. It always amazes me how different apples can taste, so I prefer using 2-3 different varieties for depth of texture and flavor.
Granny Smiths, Braeburn, and Jonagolds are good choices. I used one Golden Delicious apple because they’re pretty sweet and balance a little of the tartness. Stay away from Red Delicious, McIntosh, and any apple that gets mealy and makes better apple sauce.
How to Make Fried Apple Pies
- Prep apples. (Photos 1-2)
- Heat the butter, sugar, cinnamon, nutmeg, ground ginger, cloves, salt, and cornstarch in a medium saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves. (Photos 3-4)
- Add the apples and lemon juice, and simmer on medium heat for 3-4 minutes until thickened. Set aside to cool. (Photos 5-6)
- Roll out pie pastry, and cut each sheet of dough into six 3×4-inch pieces (or other desired shapes). (Photos 7-8)
- Scoop a tablespoon or two of filling into each square. Brush the edges with water, and then fold over. Crimp the edges of each rectangle with a fork. (Photos 9-10)
- Chill for about 20 minutes in the freezer.
- Fry the apple pies in a deep pot with about 3 inches of oil at 350℉ (180℃). Cook two or three pies at a time for 5-6 minutes or until golden brown and cooked through. (Photos 11-12)
- Sprinkle with cinnamon sugar or drizzle them with a glaze while they’re still hot if desired.
Recipe Variations
- Drizzle caramel sauce over the pies or create a quick glaze from powdered sugar, a splash of milk, vanilla extract, and lemon juice for more flavor.
- Jazz up the filling with ½ cup chopped dried cranberries or raisins for a fruity kick. A couple of teaspoons of orange zest delivers a fabulous citrus burst.
- Leftover filling? No problem! Use it as a topping for pancakes or waffles on those lazy Sunday brunch mornings, or stir it into your oatmeal to liven up your weekday breakfast.
- Peaches, mangoes, pears, strawberries, blueberries, or pineapples all taste great in this recipe. Some fruits are juicier than others, so make sure to add more cornstarch to thicken the juicier ones.
Tips and Tricks
- These pies have to be fried at a high temperature to get that crispy, golden crust. But if you don’t own an instant-read thermometer, you can use a piece of extra dough to test the oil. If it’s hot enough, the dough will sizzle and rise to the top immediately.
- I recommend frying a test pie before frying the whole batch. Your tester will help you see if it holds together. If it bursts while frying, moisten the remaining pies with more water and seal them tightly with a fork before frying. Then feel free to munch on your tester while cooking the rest.
- If your filling looks watery, add more cornstarch to help thicken it. Start with half a teaspoon, and then gradually add more as needed.
- Canned pie filling works in a pinch, no guilt here.
Make-Ahead and Storage Instructions
Freeze uncooked apple pies in a single layer on a parchment-paper-lined baking sheet until solid. Then store them in a freezer ziplock bag for 2-3 months.
You can fry the pies with or without thawing, but you may need to increase the frying time for the frozen ones. Leftover fried apple pies last for three days at room temperature if wrapped in a paper towel or tea towel.
More Addictive Apple Recipes to Try
By Imma
Watch How to Make It
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Fried Apple Pies
Ingredients
- 1 1-pound package pie pastry (two crusts: Pilsbury refrigerated pie crusts and Trader Joe's are good, but you can also make your own crust.)
- 4 medium apples, peeled and diced
- 2-3 tablespoons (28-42g) unsalted butter
- ½ cup (55g) brown sugar
- 1 teaspoon (3g) ground cinnamon
- ½ teaspoon (1-2g) ground nutmeg
- ¼ teaspoon (1g) ground ginger
- ⅛ teaspoon (a pinch) ground cloves
- ½ teaspoon (3g) salt
- 2 tablespoons (16g) cornstarch
- 1½ tablespoons (22-23g) lemon juice
Instructions
- Thaw the pie pastry from the freezer about 45 minutes before using it. You want it pliable, but not warm.
- Peel, core, and dice the apples.
- Heat butter, sugar, cinnamon, nutmeg, ginger, cloves, salt, and cornstarch in a medium saucepan over medium heat until the butter melts and the sugar dissolves.
- Add the diced apples and lemon juice, and mix until well combined. Simmer on medium heat for 3-4 minutes until thickened. Set aside to cool.
- Roll out the pie pastry, and cut each sheet of dough into six 3×4-inch pieces (or other desired shapes).
- Scoop a tablespoon or two of filling into each square. Brush the edges with water, then fold it in half into a triangle, and crimp the edges of each one with a fork.
- Chill the assembled pies for about 20 minutes in the freezer.
- Meanwhile, heat 3 inches of oil to 350℉ (180℃) in a deep pot. Fry two or three pies at a time for 5-6 minutes or until golden brown and cooked through.
- Optionally, sprinkle the hot pies with cinnamon sugar or drizzle them with a glaze.
Tips & Notes:
- Peeling the apples is optional.
- Keep all ingredients as cold as possible before frying for the best taste experience.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
