Fried Apple Pies hold a special place in my heart. Growing up, my family often visited a quaint little fair in the fall, and the aroma of fried apple pies wafting through the air was irresistible. These delightful treats bring back cherished memories of laughter, colorful leaves, and that perfect crispness in the air. The combination of Granny Smith and Honeycrisp apples in this recipe offers a delightful balance of tartness and sweetness, making each bite a burst of flavor.
This recipe is straightforward and yields perfectly golden pies with a warm, gooey filling. One of my favorite tweaks is adding a splash of lemon juice to the apple filling for an extra zesty kick. You can also experiment with different spices like nutmeg or allspice to give it a unique twist.
When preparing the dough, it’s crucial to work quickly with the butter to ensure it remains cold. This results in a flaky, tender crust. If you’re in a rush, you can prepare the filling a day ahead and refrigerate it. This not only saves time but also allows the flavors to meld beautifully.
While the classic glaze is delicious, you might want to try a caramel drizzle for a decadent touch. Simply heat some caramel sauce and drizzle it over the pies right before serving. It’s a hit at any gathering!
The versatility of this recipe makes it perfect for any occasion, whether it’s a cozy family dinner or a festive holiday party. They’re best enjoyed fresh, but you can reheat them in the oven to retain their crispiness if needed. Happy cooking!
Making the Fried Apple Pies
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Ingredients
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cut into cubes
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups self-rising flour, sifted
- 1/4 cup brown sugar
- 2 teaspoons apple cider or apple juice
- 1/3 cup hot milk
- 2 large apples, peeled, cored, and diced (1 Granny Smith and 1 Honeycrisp recommended)
- 2 egg yolks
- 1/2 cup powdered sugar
- Vegetable or canola oil, for frying
Directions
- Begin with the apple filling. Peel, core, and dice the apples into small chunks.
- Combine the diced apples, brown sugar, cinnamon, and vanilla extract in a saucepan. Cook over medium heat for around 3 minutes until the apples start to release their juices.
- In a small bowl, mix the apple cider (or juice) with cornstarch, then add this mixture to the saucepan. Increase to high heat, stirring continuously, and cook for another 3 minutes until the filling thickens. Let it cool.
- To prepare the dough, sift the self-rising flour into a large bowl. Add the cold, cubed butter and work it into the flour with a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg yolks and salt. Gradually stir in the hot milk until well combined.
- Mix the egg and milk mixture into the flour mixture, stirring until a dough forms. Knead the dough on parchment paper for about a minute until smooth.
- Divide the dough into 6 equal parts and shape each into a ball. Roll each ball into a circle with a rolling pin or glass. Trim any excess dough.
- Spoon approximately 2 tablespoons of the apple filling onto one half of each dough circle. Fold the dough over the filling and pinch the edges to seal. Crimp the edges with a fork.
- Heat the oil in a deep fryer or large saucepan to 350°F. Fry each pie for about 2 minutes per side until golden brown. Drain on paper towels.
- For the glaze, mix the powdered sugar, vanilla extract, and milk until smooth. Brush the glaze over the warm pies or dip the pies into the glaze. Allow the glaze to set before serving.
Storing Suggestions:
Store any leftover fried apple pies in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated 350°F oven for about 5 minutes or until warm.
FAQs:
Can I use different types of apples for the filling?
Yes, you can use different varieties of apples. However, a mix of tart and sweet apples, like Granny Smith and Honeycrisp, provides a balanced flavor.
What if I don’t have self-rising flour?
If you don’t have self-rising flour, you can make your own by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt.
How can I prevent the dough from sticking while rolling?
To prevent sticking, dust your rolling surface and rolling pin with a small amount of flour. Alternatively, you can roll the dough between two sheets of parchment paper.
What’s the best oil for frying these pies?
Vegetable oil and canola oil are both good choices for frying these pies due to their high smoke points and neutral flavors.
Can I bake these pies instead of frying them?
Yes, you can bake the pies. Place them on a baking sheet lined with parchment paper and bake at 375°F for about 20 minutes, or until golden brown.
How can I make the glaze thicker?
To make the glaze thicker, add more powdered sugar in small increments until you reach the desired consistency.
Fried Apple Pies
Ingredients
- 2 large apples peeled, cored, and diced (suggested: 1 Granny Smith and 1 Honeycrisp for balance)
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 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 tablespoon milk
- 1/2 cup powdered sugar
- Vegetable or canola oil for frying
Instructions
- Start by preparing the apple filling. Peel, core, and dice 2 large apples into small pieces. A mix of Granny Smith and Honeycrisp apples works well for a balanced flavor.
- In a saucepan, combine the diced apples, brown sugar, cinnamon, and vanilla. Cook over medium heat for about 3 minutes until the apples release their juices.
- Mix the apple cider (or juice) with cornstarch in a small bowl, then pour this mixture into the saucepan. Increase the heat to high and cook, stirring constantly, for about 3 more minutes until the filling thickens. Set aside to cool.
- To make the dough, sift the flour into a large bowl. Cut the cold butter into small cubes and work it into the flour with a pastry cutter until it resembles coarse crumbs.
- In a separate bowl, whisk together the egg yolks and salt. Heat the milk until hot, then gradually stir it into the egg mixture, constantly stirring to combine.
- Add the egg and milk mixture to the flour mixture, stirring until a dough forms. Knead the dough on parchment paper for about 1 minute until smooth.
- Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a circle using a rolling pin or glass. Don't worry if the circles aren't perfect, as excess dough will be trimmed later.
- Place about 2 tablespoons of the apple filling on one half of each dough circle. Fold the dough over to cover the filling and pinch the edges to seal. Trim any excess dough and crimp the edges with a fork to secure.
- Heat the oil in a deep fryer or large saucepan to 350°F. Fry each pie for about 2 minutes per side, or until golden brown. Drain on paper towels.
- For the glaze, whisk together powdered sugar, vanilla, and milk until smooth. Brush the glaze over the warm pies, or dip the pies into the glaze.
- Let the glaze set before serving your delicious fried apple pies.
