Fried Apple Pies – Warm, tender chunks of apple encased in flaky, golden pastry and topped with cinnamon sugar make a mouthwateringly tasty treat. And these bites of pure heaven are easier than the 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 Fried Apple Pies
The best apples are the secret to these beauties! So you want to choose firm apples that are perfectly ripe, not overripe. Another way to make this deliciousness even better is to use a combination of sweet and tart apples. And firm apples that don’t fall apart when cooked will give you the texture and taste for that crazy delicious filling!
- Pie Pastry – This delicate pastry not only holds your pies together but also gives them a flaky, tender crust!
- Apples – What’s fried apple pie without the apples? But you want apples that can take the heat, such as Golden Delicious, Pink Lady, and Granny Smith.
- Butter – Not only does this ingredient improve the flavor of anything it goes on, but it also helps keep your pie from bubbling over and making a mess.
- Brown Sugar – Sugar with some of the molasses still in it gives the apples a warm, caramelly flavor!
- Spices – Cinnamon, nutmeg, ginger, and cloves for that tantalizing trademark apple pie aroma.
- Cornstarch – This guy thickens all that sweet apple juice that comes running out of the apples for gooey goodness! You could use flour or tapioca starch in a pinch.
- Lemon Juice – The perfect flavor enhancer that balances the filling’s sweetness.
How to Make Fried Apple Pies
- Thaw the Pastry – Remove the pie pastry from the freezer about 45 minutes before using it.
- Cook Filling – Add butter, sugar, cinnamon, nutmeg, ginger, cloves, salt, and cornstarch in a medium saucepan.
- Add Apples – Then add the diced apples and lemon juice. Mix until well combined. Simmer on medium heat for about 3-4 minutes until thickened. Set aside to cool.
- Prep the Pastry – Roll out pie pastry, and cut each sheet of dough into six 3×4-inch pieces (or other desired shapes).
- Prepare Pies – When ready, 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.
- Chill – Next, chill your pies for about 20 minutes in the freezer.
- Fry the Pies – Heat 3 inches of oil to 350℉/177℃ in a deep pot. Cook two or three pies at a time for 5-6 minutes or until golden brown and the pies are cooked through.
- Get saucy! Drizzle caramel sauce over your fried apple pies for an extra special comfort food experience. Or create a quick glaze from powdered sugar, a splash of milk, vanilla extract, and lemon juice for more flavor.
- Jazz up the filling by adding ½ cup chopped dried cranberries or raisins for a fruity kick. A couple teaspoons of orange zest also give you 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.
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.
Fried apple pies are best served hot and fresh from the fryer! But you can make them ahead. Arrange the raw pies on a parchment-paper-lined baking sheet, then flash freeze. Once they’ve frozen, you can place them in an airtight container or freezer bag for two months.
You can put the uncooked, frozen pies directly in the hot oil without thawing them, but you may need to increase the frying time. Or you can thaw them in the fridge and fry them once thawed. However, they need to be cold when fried so that the crust stays light and flaky!
Serving and Storage Instructions
If your family is like mine, you won’t have any leftovers. 😉 But you can keep leftover fried apple pies at room temperature for three days if they’re wrapped in a paper towel or a tea towel.
Yes, you can, and they’re delicious! Apples can be replaced with peaches, mangoes, pears, strawberries, blueberries, or pineapples. There are so many options! Some fruits are juicier than others, so make sure to thicken or strain the excess.
I love Granny Smiths because they’re tart and hold their shape. But a combination of Granny Smiths, Golden Delicious, Honeycrisp, and Jonagold apples gives a good blend of sweet and tart.
Yes, although homemade is much tastier! But canned pie filling can be used in a pinch, and your pies will still be delightful.
What to Serve With Fried Apple Pies
Looking for the perfect fall picnic accompaniments to fried apple pies? These appetizers and party foods are also ideal for game day or the holidays:
More Addictive Apple Recipes to Try
This exquisitely delicious fried apple pie recipe offers a tasty twist on the traditional pie, and it’s just as satisfying! So where will you take your fried pies? Leave me a comment below!
Watch How to Make It
Fried Apple Pies
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Remove the pie pastry from the freezer about 45 minutes before using it.
Peel, core, and dice your apples.
Add butter, sugar, cinnamon, nutmeg, ginger, cloves, salt, and cornstarch in a medium saucepan.
Then add the diced apples and lemon juice. Mix until well combined. Simmer on medium heat for about 3-4 minutes until thickened. Set aside to cool.
Roll out pie pastry, and cut each sheet of dough into six 3×4-inch pieces (or other desired shapes).
When ready, 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.
Next, chill your pies for about 20 minutes in the freezer.
Heat 3 inches of oil to 350℉/177℃ in a deep pot. Cook two or three pies at a time for 5-6 minutes or until golden brown and the pies are cooked through.
You can sprinkle them with cinnamon sugar or drizzle them with a glaze while they’re still hot.
Tips & Notes:
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 1pie| Calories: 425kcal (21%)| Carbohydrates: 55g (18%)| Protein: 5g (10%)| Fat: 21g (32%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 9g| Trans Fat: 0.1g| Cholesterol: 5mg (2%)| Sodium: 400mg (17%)| Potassium: 153mg (4%)| Fiber: 3g (13%)| Sugar: 15g (17%)| Vitamin A: 93IU (2%)| Vitamin C: 4mg (5%)| Calcium: 28mg (3%)| Iron: 2mg (11%)