Shocking 8 fried apple pies taste divine

Oh, friends, when I smell that sweet, rich scent of cinnamon mixing with hot oil, I am instantly transported back to my grandmother’s kitchen! There is just nothing that screams autumn comfort food—or any holiday celebration, really—like a perfectly made, old-fashioned treat. We’re skipping the baked versions today because, let’s be honest, the real magic is in the deep fryer! I am sharing my absolute best recipe for homemade, old-fashioned fried apple pies, complete with that shatteringly crispy crust and a simple, luscious sweet glaze. Trust me, once you make these fried apple pies from scratch, you’ll never go back!

Why These Homemade Fried Apple Pies Are the Ultimate Comfort Food Desserts

You might think an apple pie is just an apple pie, but when you fry it? Whew! It becomes an entirely different, magnificent beast. These homemade fried apple pies truly rise above every other dessert because they deliver texture that baking just can’t match. They are the definition of comfort food desserts, especially when the air starts getting crisp.

Here’s why this recipe is the one you need to bookmark:

• Flaky, Crispy Fried Pie Crust: Seriously, it shatters perfectly when you bite into it. That golden exterior is heavenly thanks to the quick fry time!
• Perfectly Spiced Cinnamon Apple Filling: We use just the right mix of apples and spices so the inside is thick and gooey, never runny. You’ll want to savor every single moment of that warm, spiced flavor.
• Nostalgic Old-Fashioned Flavor: This tastes like eating dessert at a county fair or an old-school gathering. They are the quintessential fall dessert recipes everyone begs for.

Once you try this crispy recipe, you’ll understand why the frying method reigns supreme when it comes to hand pies. And don’t forget to check out my recipe for apple cinnamon oatmeal for a cozy breakfast counterpart!

Gathering Ingredients for Perfect Fried Apple Pies

Okay, listen up! You cannot achieve that mind-blowing, flaky, crispy exterior of the best fried apple pies without treating your dough right. The secret to an incredible crust—honestly, even better than my buttermilk biscuits sometimes—is keeping everything ice cold! Don’t skimp here; quality ingredients make all the difference between a good fried apple pies and the ones people talk about for years.

We need three main groups of items to get this operation going. I’ve listed them out exactly as I use them. Make sure your butter and water are straight from the fridge!

For the Crispy Fried Pie Crust

This dough is what holds up against the hot oil, so we need it sturdy but tender. Remember, those pea-sized chunks of butter are your best friend for creating those pockets of flakiness in your fried apple pies!

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1/2 cup ice water, plus more if needed

For the Cinnamon Apple Filling Recipe

This filling is thick, perfectly spiced, and won’t make your pastries soggy—that’s the cornstarch magic! When talking about the cinnamon apple filling recipe, I always suggest a mix of Granny Smith for tartness and Honeycrisp for sweetness. It just balances everything out beautifully for these fried apple pies.

• 6 medium apples (Granny Smith and Honeycrisp mix recommended)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Sweet Apple Pies with Glaze

While you can always just dust these with powder sugar, I feel like nothing finishes an old fashioned fried apple pie quite like a simple glaze. It sets up just enough to give you that sweet crunch!

• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk or water (for glaze)

How to Prepare Old Fashioned Fried Apple Pies Step-by-Step

This is where the magic truly happens! Making fried apple pies is an assembly line process, and if you follow these steps closely, you are going to end up with the most beautiful, puffy, golden turnovers you’ve ever seen. Don’t rush the chill time; that stuck-out time is what guarantees that flaky, creamy inside texture!

Making the Dough for Crispy Fried Pie Crust

We start with Step 1 from the ingredient list, which is all about the dough. Whisk the flour and salt, and then bring out that cold, cubed butter. I like to use my fingers for this part because I can really feel when the butter is the right size—we’re looking for coarse crumbs with some larger, pea-sized pieces still floating around. That’s what gives you that wonderful crispy fried pie crust! Once the ice water is in, mix it only until it *just* holds itself together. Seriously, stop mixing! Divide the dough, flatten it into disks, and wrap them up tightly. They need at least an hour in the fridge. This chilling time prevents shrinking and keeps the fat cold for the fryer!

Creating the Warm Cinnamon Apple Filling Recipe

While the dough is getting nice and cold, we tackle Step 2: the filling. Peel and slice those apples—thin slices are best for even cooking inside the small pies. Toss them with all the sugars, spices, lemon juice, and that crucial ingredient, cornstarch. The cornstarch is non-negotiable here; it works hard to thicken up all those natural apple juices as they cook in the oil so you don’t end up with a runny mess leaking out of your fried apple pies. Just gently combine everything until the apples look glossy.

Assembling and Sealing Your Apple Hand Pies Recipe

Time to roll! Take one disk of dough onto a lightly floured surface—since these are apple hand pies, you want them about 1/8-inch thick. Cut out your 5-inch circles. Spoon about two tablespoons of the filling onto one half of the circle, leaving a nice clean border for sealing. Now, fold that other half over to make that perfect half-moon! You must crimp those edges hard with a fork—really press down! Leakage during frying is a pain, trust me from past experience! Cut a couple of small slits in the top of each pie. Then, pop the assembled pies back into the fridge for 15 minutes before frying. This little step sets the crimp perfectly!

The Deep Fried Dessert Technique for Perfect Fried Apple Pies

This is the big moment, my favorite part of making this scrumptious deep fried dessert! Fill your heavy pot with about 3 inches of oil and heat it to exactly 350 degrees Fahrenheit (175 degrees Celsius). If it’s too cold, the pies get greasy; too hot, and the outside burns before the apples warm up. Carefully place 2 or 3 pies in the hot oil—don’t overcrowd the fryer! Fry them for 3 to 4 minutes per side until they hit that gorgeous, deep golden brown color. Use a slotted spoon to lift them out and let them drain all that excess hot oil on paper towels like crazy.

Finishing Your Fried Apple Pies with Glaze

The last thing we do is Step 9! As soon as those fried apple pies come out and they are still warm to the touch, it’s time to drizzle that simple sweet glaze over the top. Whisk the powdered sugar and milk until it’s smooth and pourable. The warmth of the pie helps the glaze set up nicely, giving you that perfect sugary shell. If you aren’t using the glaze, just dust them immediately with some extra powdered sugar!

Tips for Success When Making Old Fashioned Fried Apple Pies

I know making something truly from scratch can feel a little daunting, but these old fashioned fried apple pies are very forgiving! We’ve mastered the filling and the assembly, but for the absolute best result—the kind that reminds you of fair days and summer visits—you need to pay attention to the temperature of your components. We want that perfect, airy, crispy texture, and a few little tricks I picked up over the years will guarantee your pies shine!

Achieving the Crispiest Fried Pie Crust

This is the most important thing I can tell you about these pies: Your butter and water must be arctic cold! If your butter melts before it even sees the hot oil, you’ve defeated the purpose of a flaky crust. Don’t be tempted to use slightly softened butter, and use water straight from the freezer if you can. This extreme cold hitting the hot oil is what creates steam pockets, giving you that incredible, almost magical crunch on these fried apple pies. I even try to work in a cool room if I’m making a big batch!

Southern Fried Apple Pies Appearance Secrets

If you want your pies to look exactly like those gorgeous ones you see at festivals, you can use a little trick Grandma taught me when making her classic cornbread. Right before you gently lower those southern fried apple pies into the oil, take a small pastry brush and very lightly brush the tops with a bit of milk. It encourages a really even, deep golden color as they fry up. It’s a tiny step, but it makes a huge visual difference!

Storage and Make-Ahead Tips for Your Fried Apple Pies

One of the best things about these homemade fried apple pies is that you can absolutely make them ahead of time! I love getting everything ready on a less busy afternoon so that I can just grab them and fry them up fast when company shows up or when that sudden dessert craving hits. They freeze like a dream, which is just perfect for busy weeks. Don’t you just love having ready-to-go fall dessert recipes waiting in the freezer?

Freezing Homemade Fried Apple Pies Before Frying

This is my go-to trick for holidays, like when I’m making that big bread pudding. You can freeze the assembled, un-fried pies! After you’ve crimped your edges shut, lay the pies flat on a baking sheet lined with parchment paper. Make sure they aren’t touching! Pop the entire sheet into the freezer until those pies are rock solid—this only takes an hour or two. Once they are frozen solid, you can carefully move them into a big freezer bag or an airtight container until you’re ready. When you want to fry them, just take them directly from the freezer into the hot oil. You’ll need to add an extra minute or two to the cooking time on each side since they are frozen solid, but they come out absolutely beautiful!

Storing Leftover Fried Apple Pies

If, by some miracle, you have leftover fried apple pies that aren’t immediately devoured, storing them is simple. Let them cool completely on that wire rack first—don’t trap that heat and steam! Once they are totally cool, put them in an airtight container at room temperature. They honestly taste best the day they are made, but they should stay good for a couple of days. If you want them to reheat nicely, I suggest popping them into a toaster oven for just a minute or two to bring that crust back to life. Don’t microwave them unless you want them soft and chewy instead of our desired crispy texture!

Serving Suggestions for These Easy Fried Apple Pies

Now that you’ve gone to all the trouble of making these gorgeous, easy fried apple pies, you have to serve them right! Because these babies come out of the oil hot and crispy, the best thing you can do is serve them with something cool to balance that temperature. Seriously, hot fried pastry meeting cold ice cream? It’s dessert heaven.

I always have vanilla ice cream ready, but whipped cream works great too. If you want to get extra fancy, a drizzle of caramel sauce over the top of the glaze is decadent—or you could skip the glaze and just use caramel and sea salt! For a lighter contrast, sometimes I just serve them alongside fresh strawberries or berries, similar to how I make my strawberry shortcake cupcakes. Enjoy them warm!

Frequently Asked Questions About Fried Apple Pies

We’ve covered the dough, the filling, and the glorious frying process, but I know sometimes questions pop up once you get into your own kitchen! Don’t worry; I’ve answered the most common things people ask me about when learning this classic apple hand pies recipe. I want everyone to succeed at making these!

Can I bake these fried apple pies instead of frying?

Oh, you certainly *can* bake them if you prefer, but I have to be straight with you—they won’t be the same! Baking will give you a lovely, flaky turnover, which is still delicious, but you lose that signature crunch that makes fried apple pies so irresistible. Frying happens so fast that the fat creates little layers of crispiness that baking just can’t replicate. If you’re looking for the classic Southern experience, stick to the oil!

What apples are best for the cinnamon apple filling recipe?

For the very best result in your cinnamon apple filling recipe, you need structure! I strongly recommend mixing tart and sweet apples. Granny Smith apples hold their shape beautifully and provide that wonderful tart contrast to the sugar. I mix mine about 50/50 with Honeycrisp or Gala. Avoid apples known for breaking down into mush too quickly. Remember, the goal for killer fried apple pies is tender, spiced apple pieces, not apple sauce!

How do I stop my fried apple pies from getting greasy?

This is the number one pitfall, and it’s all about temperature control! The secret to avoiding soggy, greasy fried apple pies is making absolutely certain your oil is hot enough—350°F (175°C) is the sweet spot. If your oil dips too low while frying (which happens if you crowd the pot!), the crust soaks up too much oil before it can seal and crisp up. Always use a thermometer and fry in small batches so the oil temperature stays stable!

If you’re exploring other Amish-style recipes, you might also want to give my no-bake ice cream pie a try for a completely different kind of chilly treat!

Estimated Nutritional Data for Fried Apple Pies

Now, I know some of you are watching your macros, and others just want to know what deliciousness they are about to consume! Since these are homemade fried apple pies featuring a whole crust and a deep fry, they land firmly in the indulgence category, which is totally fine sometimes! Remember, this data is purely an estimate based on the ingredients listed in my recipe, which yields 8 glorious pies.

Think of this as a guide, not a strict rulebook. We aren’t whipping up roasted sweet potatoes here; we are deep-frying sugar and butter, and it’s worth every single bite!

Here’s the breakdown per one delicious, golden, deep-fried pie:

• Serving Size: 1 pie
• Calories: Roughly 450 per pie (Wowza!)
• Fat: About 28g total fat, with 10g of that being the satisfying saturated fat we used in that amazing crust.
• Carbohydrates: 48g, mostly from that sugar and the apple filling.
• Sugar: Around 35g—hello, sweet glaze!
• Protein: A modest 4g.
• Fiber: 3g, thanks to all those apples!

Enjoy these treats responsibly, friends. They are absolute perfection straight from the oil!

Share Your Homemade Fried Apple Pies Creations

Okay, my sweet bakers, now that you have mastered the true, authentic way to make fried apple pies—from the flaky crust to the cinnamon filling—I absolutely need to see what you’ve made! Cooking is all about sharing the joy, right? I always love seeing how everyone’s batch turns out, especially when you nail that beautiful golden color!

When you pull those amazing apple hand pies out of the oil, please snap a picture! Tag me on social media so I can cheer you on. I promise I check my feed all the time, so you might just inspire my next recipe adventure! If you didn’t get a chance to try my recipe for homemade English muffins yet, this is your cue to jump over there next!

More importantly, please come back here and leave a rating and a comment for this fried apple pie recipe. Did the glaze set up perfectly? Were your crusts shatteringly crisp? Your feedback helps other bakers attempt these treasures, and I read every single word. Happy baking, everyone!

Print