Description
If you’re looking for a dessert that perfectly embodies comfort and warmth, Fried Apple Pies are exactly what you need.
Ingredients
Scale
- 2 medium Granny Smith apples, peeled, cored, and diced
- 1 medium Honeycrisp apple, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 0.25 cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 package refrigerated pie crusts (or homemade chilled dough)
- all-purpose flour, for dusting
- 3 cups vegetable oil (or canola oil) for frying
- 1 egg, beaten
- 1 tablespoon milk (optional, mixed with egg for egg wash)
- 0.5 cup powdered sugar
- 2 tablespoons milk (or cream)
- 0.25 teaspoon vanilla extract
Instructions
- Start by melting the butter in a large skillet over medium heat. Add the diced Granny Smith and Honeycrisp apples to the pan and stir well. Next, sprinkle the brown sugar, granulated sugar, ground cinnamon, nutmeg, a pinch of salt, and the lemon juice over the apples. This aromatic combination will enhance the natural sweetness of the apples. Allow the mixture to cook for about 5 to 7 minutes, stirring occasionally, until the apples have softened slightly. The aroma filling your kitchen will be irresistible!
- Once the apples are tender, it’s time to thicken the mixture. Stir in the cornstarch slurry (which is just cornstarch mixed with water) and cook the filling for an additional 1 to 2 minutes. This will help bind the juices together, creating a cohesive filling that won’t leak out when frying. After this, remove the skillet from heat and let the filling cool completely. This cooling step is crucial for avoiding a burnt tongue while eating your pies!
- Take your prepared refrigerated pie crust or homemade dough and roll it out on a lightly floured surface until it is about 1/8-inch thick. Use a round cutter or a glass to cut out 4 to 5-inch circles from the dough. Don’t worry if the shapes are not perfect; these pies are rustic and homemade, which adds to their charm!
- Now comes the fun part! Spoon 1 to 2 tablespoons of your cooled apple filling onto the center of each dough circle. This is where you can adjust based on how generous you want your pies to be! Next, brush the edges of the dough with the beaten egg wash (the egg mixed with a bit of milk). Fold the dough over the filling to create half-moons and crimp the edges with a fork to seal them securely. Make sure there are no gaps for the filling to escape!
- In a deep skillet or a frying pot, heat the vegetable or canola oil to about 350°F. Test the oil by dropping in a small piece of dough, and if it sizzles, it’s ready. Fry the pies in batches, 2 to 3 minutes per side, turning them until they are golden brown and crispy. Use a slotted spoon to remove the pies from the hot oil and place them on a paper towel-lined rack to drain any excess oil. If you love the smell of fresh apple pie, this step will definitely fill your home!
Notes
Leftover fried apple pies can be stored in an airtight container for up to 3 days. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 210 per pie
- Sodium: 130 mg
- Protein: 2 grams