Fried Apple Pies Recipe That Melts Hearts

Nothing takes me back to my grandma’s kitchen faster than the smell of fried apple pies bubbling away in hot oil. That golden, crispy crust shattering to reveal sweet, cinnamony apples? Pure magic. I’ve been making this recipe since I could barely see over the counter, standing on a step stool and sneaking bites of filling when no one was looking. These little hand pies are the perfect blend of nostalgia and deliciousness—crunchy on the outside, tender inside, with just the right balance of tart and sweet. Forget store-bought versions; once you taste homemade fried apple pies fresh from the skillet, there’s no going back.

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Why You’ll Love This Fried Apple Pies Recipe

Trust me, these fried apple pies are about to become your new obsession. Here’s why:

• Easy as pie (literally): No fancy equipment needed—just a rolling pin, a skillet, and a little patience while that dough chills.
• Crispy-crunchy perfection: That golden-brown crust? It shatters when you bite in, giving way to soft, spiced apples—like a hug for your taste buds.
• Weekend or Wednesday magic: They’re quick enough for a weeknight treat but special enough for Sunday suppers or potlucks (watch them disappear!).
• Customizable sweetness: Tart Granny Smiths? Honeycrisp? Use whatever apples you’ve got, and adjust the sugar to your mood—I like mine just shy of too sweet.

My family swears these taste like they’re straight from a county fair, but honestly? Homemade fried apple pies beat any carnival food—hot, fresh, and made with love.

Ingredients for Fried Apple Pies

Here’s everything you’ll need for those perfect fried apple pies—measurements matter, but don’t stress! I’ve made these enough times to know what works:

• 2 cups all-purpose flour (spooned & leveled—no packing!)
• 1/2 teaspoon salt (fine sea salt blends best)
• 1/2 cup cold butter, cubed (straight from the fridge—trust me, warm butter ruins the flake)
• 1/4 cup ice water (literally toss an ice cube in your measuring cup)
• 2 cups diced apples (I use Granny Smith for tartness, but Fuji works too—skin on for texture!)
• 1/4 cup sugar (adjust up if your apples are extra tart)
• 1 teaspoon cinnamon (the good stuff—smell it first!)
• 1 tablespoon lemon juice (bottled works in a pinch, but fresh brightens everything)
• Oil for frying (vegetable or canola—enough for 1-inch depth in your skillet)

See? Nothing weird or hard-to-find. Half this stuff is probably already in your kitchen!

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How to Make Fried Apple Pies

Okay, let’s get frying! These steps might look long, but they’re simple—I’ve made this fried apple pie recipe so many times I could do it in my sleep. Follow along, and you’ll have golden, crispy pockets of joy in no time.

Preparing the Dough

This dough is your fried apple pie’s crispy jacket, so treat it right! Start by whisking flour and salt together in your biggest bowl. Now grab that cold butter—seriously, if it’s not fridge-cold, pop it back in for 10 minutes. Use your fingers or a pastry cutter to “cut” the butter into the flour until it looks like coarse crumbs with some pea-sized bits left. That’s what gives you those flaky layers!

Drizzle in ice water 1 tablespoon at a time, mixing gently with a fork. Stop when the dough just holds together when pinched—you might not need all the water. Dump it onto plastic wrap, shape into a disk (don’t overwork it!), and chill for at least 30 minutes. This rest time relaxes the gluten so your crust stays tender, not tough.

Cooking the Apple Filling

While the dough chills, let’s make that glorious apple filling. Toss diced apples with lemon juice right away—this keeps them from browning. Heat a skillet over medium, then add apples, sugar, and cinnamon. Stir occasionally as they soften and release juices (about 5-7 minutes). You want them tender but not mushy—they’ll cook more when fried. Let this cool slightly so it doesn’t melt your dough later!

Assembling and Frying the Pies

Time for the fun part! Roll your chilled dough to 1/8-inch thickness on a floured surface. Use a bowl or cutter to make 5-inch circles (a pint glass works in a pinch). Spoon 2 tablespoons of filling onto one half of each circle, leaving a border. Wet the edges with water, fold over, and crimp with a fork to seal tightly—no leaks allowed!

Heat 1 inch of oil in a heavy skillet (like cast iron) to 350°F. No thermometer? Test with a dough scrap—it should sizzle gently. Fry pies 2-3 at a time, 2-3 minutes per side until deep golden brown. Drain on paper towels—resist eating one immediately unless you enjoy molten apple lava burns!

These fried apple pies are golden, flaky, and filled with sweet apple goodness that feels like pure comfort. For another irresistible apple treat, check out these Big Apple Fritters that are crispy on the outside and tender inside.

Tips for Perfect Fried Apple Pies

After burning my fingers on more pies than I’d like to admit, I’ve learned a few tricks to make these little beauties foolproof:

• Pick your apples like you mean it: Firm varieties like Granny Smith or Honeycrisp hold their shape best when cooked. Mushy apples turn into baby food in that hot oil!
• Keep everything chill: Warm dough is a nightmare to work with. If your kitchen’s hot, pop the dough back in the fridge for 10 minutes if it gets sticky while rolling.
• Taste your filling first: Apples vary in sweetness—adjust sugar after cooking a test spoonful. I always add a pinch more cinnamon too (shh, don’t tell!).
• Seal like your life depends on it: Press those edges hard with a fork or crimp with your fingers—any gaps mean lava-hot filling leaks in the oil.
• Watch that oil temp: Too hot = burnt crust before the apples cook. Too cool = greasy, sad pies. Aim for steady bubbles when you add a dough scrap.

These small tweaks make all the difference between “good” and “oh my goodness, give me the whole batch!”

Fun Twists on Fried Apple Pies

Once you’ve mastered the classic fried apple pie, it’s time to play! Here are my favorite ways to mix things up:

• Spice it up: Add a pinch of nutmeg or cardamom to the filling—just enough to make people say “Hmm, what’s that delicious mystery flavor?”
• Drizzle drama: While still warm, zigzag caramel or salted honey over the pies. The contrast of hot crispy crust and cool, gooey topping? *Chef’s kiss*
• Savory surprise: Toss a sharp cheddar slice into the filling before sealing—trust me, the sweet-salty combo is next-level.
• Nutty crunch: Sprinkle chopped pecans or walnuts into the apple mixture for texture that’ll make these fried apple pies even more addicting.

My grandma would’ve called these “fancy-pants versions,” but sometimes a little extra flair makes ordinary pies extraordinary!

Serving Suggestions for Fried Apple Pies

Oh, the possibilities! My absolute favorite way to serve these fried apple pies is still warm with a scoop of vanilla ice cream melting over the top—that hot-cold contrast is heavenly. For a simpler treat, just dust them with powdered sugar while they’re still glistening from the fryer. Sometimes I’ll even drizzle a little caramel sauce in artistic swirls (okay, messy squiggles) when I’m feeling fancy. These little pies don’t need much dressing up, but a dollop of whipped cream never hurt anybody!

Storing and Reheating Fried Apple Pies

These fried apple pies taste best fresh, but if you miraculously have leftovers (who are you?), here’s how to keep them crispy. Store cooled pies in an airtight container at room temp for 1 day, or refrigerate for up to 3. To reheat, pop them in a 350°F oven for 5 minutes – it brings back that perfect crunch better than a microwave ever could!

Nutritional Information for Fried Apple Pies

Just so you know—these fried apple pies are a treat, not a health food! Exact nutrition varies based on your ingredients, but expect that crispy, buttery goodness to come with all the delicious indulgence you’d crave from a homemade dessert.

Want more cozy dessert ideas? Browse seasonal baking boards on Pinterest and find endless inspiration for your kitchen.

FAQs About Fried Apple Pies