How to Whip Up Fried Apple Pies from Scratch: A Crispy, Gooey Delight!

Hey there food lovers! If you’ve ever craved a warm crispy, apple-filled treat that takes ya back to simpler times, you’re in the right spot. Today, I’m spillin’ all my secrets on how to make fried apple pies from scratch. We’re talkin’ golden, flaky crusts stuffed with sweet, cinnamony apple goodness that’ll have everyone beggin’ for seconds. Whether you’re a kitchen newbie or a seasoned pro, I’ve gotcha covered with a step-by-step guide that’s easy to follow and packed with tips to make sure your pies turn out amazin’. So, roll up your sleeves, and let’s get fryin’!

Why Make Fried Apple Pies from Scratch?

Before we dive into the nitty-gritty, let me tell ya why makin’ these pies at home is worth every minute Sure, you could grab a store-bought version, but nothin’ beats the flavor and love packed into a homemade batch You control the ingredients, the sweetness, and even the crunch factor. Plus, there’s somethin’ downright satisfyin’ about bitin’ into a pie you made with your own two hands. It’s like a lil’ hug in dessert form!

Fried apple pies are a classic, often remindin’ folks of childhood treats or cozy fall days. They’re perfect for impressin’ guests, sharin’ at a potluck, or just indulgin’ on a quiet night. And trust me, once you get the hang of it, you’ll be whippin’ these up faster than you can say “apple pie.”

What You’ll Need to Get Started

Let’s kick things off with the basics. I’m gonna break down the ingredients and tools so you ain’t caught off guard halfway through. Here’s what we’re workin’ with for a batch of about 6-8 pies:

Ingredients for the Apple Fillin’

• Apples: 2 large ones, peeled, cored, and diced small. I like mixin’ one Granny Smith (for tartness) and one Honeycrisp (for sweetness). It’s the perfect balance, ya know?
• Brown Sugar: About ¼ cup to give that warm, caramel-y vibe. Adjust if you want it sweeter.
• Cinnamon: ½ teaspoon or a lil’ more if you’re a spice fan. It’s what makes it taste like fall.
• Butter: 1 tablespoon to make the fillin’ creamy and rich.
• Lemon Juice: A tablespoon to cut through the sweet and help thicken things up.
• Cornstarch: 1 teaspoon to get that nice, gooey texture. No runny mess here!
• Pinch of Salt: Just a tiny bit to balance flavors.

Ingredients for the Dough (Homemade Option)

• Flour: 2 cups, either all-purpose or self-risin’. If usin’ all-purpose, toss in a teaspoon of baking powder.
• Butter or Shortenin’: ½ cup, chilled and cubed. Keeps the dough flaky as heck.
• Cold Water or Milk: ½ cup or so, added slowly. Some folks use hot milk for a softer crust—more on that later.
• Salt: 1 teaspoon if your flour ain’t self-risin’.
• Egg Yolks (optional): 2 of ‘em for a richer dough. Totally up to you.

Alternative: Puff Pastry

If makin’ dough sounds like a hassle, grab some frozen puff pastry sheets from the store. Thaw ‘em just a bit, and you’re good to go. They fry up bubbly and crisp, savin’ ya time.

For Frying

• Oil: Enough for deep fryin’, like vegetable or canola. Neutral is best so it don’t mess with the pie flavor. You’ll need a quart or so, dependin’ on your pot.

Optional Glaze or Toppin’

• Powdered Sugar: ½ cup mixed with a tablespoon of milk for a quick glaze.
• Cinnamon Sugar: For rollin’ the pies in right after fryin’. Yum!

Tools You’ll Wanna Have Handy

• A deep pot or fryer for cookin’ these babies.
• A rollin’ pin or even a glass to flatten dough.
• A fork for sealin’ edges.
• A slotted spoon to fish ‘em outta the oil.
• Parchment paper or a floured surface to avoid stickin’.

Got all that? Cool let’s move on to the fun part—makin’ these pies!

Step-by-Step: How to Make Fried Apple Pies from Scratch

I’m gonna walk ya through this process nice and slow so there’s no room for mess-ups. We’ll start with the fillin’, then tackle the dough, assemble, fry, and finish with some flair. If I can do it (and trust me, I’ve burnt a few in my day), so can you!

Step 1: Cook Up That Apple Fillin’

The heart of any good pie is the fillin’, and this one’s a breeze to make.

1. Peel, core, and chop your apples into tiny cubes. Smaller bits cook faster and fit better in the pies.
2. Toss ‘em in a small saucepan with the brown sugar, cinnamon, butter, lemon juice, and a pinch of salt.
3. Cook over medium heat for about 3-5 minutes till the apples start juicin’ up. Then, lower the heat, cover, and let ‘em soften for another 10-15 minutes. Stir now and then so it don’t stick.
4. Once soft, mix in the cornstarch to thicken it. Stir like crazy for a minute or two till it’s nice and gooey. If it’s still runny, cook a tad longer.
5. Take it off the heat and let it cool completely. Hot fillin’ will mess up your dough, so patience is key. Pop it in the fridge if you’re in a rush.

Pro Tip: If your apples ain’t makin’ enough juice, they might be old. Fresh, ripe ones are best. And if it ain’t sweet enough, toss in a lil’ more sugar. Taste as ya go!

Step 2: Make the Dough (or Cheat with Puff Pastry)

Now, you got two paths here. If you’re feelin’ ambitious, let’s make dough from scratch. If not, skip to usin’ puff pastry.

Homemade Dough

• In a big bowl, mix your flour and salt. Cut in that cold butter or shortenin’ with a pastry cutter or two knives till it looks like coarse crumbs. You want tiny lumps, not a smooth paste.
• Slowly add cold water (or hot milk if you’re tryin’ somethin’ fancy) a tablespoon at a time, mixin’ with a fork. Stop when it holds together when ya squeeze it. Don’t overdo the liquid!
• If usin’ egg yolks, mix ‘em with the milk first, temperin’ slowly so they don’t scramble. This makes the dough richer and softer.
• Wrap the dough in plastic and chill it in the fridge for 30 minutes. This makes it easier to roll out.

Puff Pastry Shortcut

• Thaw your frozen puff pastry sheets for about 5 minutes till they’re pliable but still cold. Don’t let ‘em get too warm or they’ll stick everywhere.
• Cut each sheet into rectangles or circles, dependin’ on how many pies you’re makin’. Aim for 6-8 pieces per batch.

Step 3: Assemble Your Pies

This part’s like arts and crafts, but tastier.

• Roll out your homemade dough on a floured surface (or parchment paper) to about 1/8-inch thick. Cut into 4-inch rounds with a cookie cutter or glass. If usin’ puff pastry, just use your pre-cut pieces.
• Spoon about 1-2 tablespoons of cooled apple fillin’ into the center of half the dough pieces. Don’t overfill, or it’ll ooze out when fryin’!
• Wet the edges with a lil’ water, place another piece of dough on top, and press down to seal. Use a fork to crimp the edges tight. This keeps the fillin’ from escapin’.
• If usin’ puff pastry, pop the assembled pies in the freezer for an hour. This helps ‘em get that bubbly, flaky crust when they hit the hot oil.

Quick Note: Cut a tiny slit or two on top if you’re worried about steam buildin’ up. It’s like givin’ the pie a lil’ vent to breathe.

Step 4: Fry ‘Em Up Nice and Golden

Here’s where the magic happens. Frying ain’t hard, but ya gotta watch it close.

• Heat up your oil in a deep pot or fryer to about 350-375°F. If you ain’t got a thermometer, test it by droppin’ in a small piece of dough or bread. If it bubbles and browns quick, you’re good.
• Carefully lower 2-3 pies into the oil at a time. Don’t crowd ‘em, or the temp drops and they get soggy. Fry for 2-3 minutes per side till they’re golden brown and crispy.
• Use a slotted spoon to scoop ‘em out and place on a wire rack or paper towels to drain excess oil. A rack is better—it keeps ‘em crunchier by lettin’ air circulate.

Safety Tip: Hot oil is no joke. Keep kids and pets away, and don’t splash when droppin’ in the pies. Slow and steady wins the race.

Step 5: Add Some Sweet Finishin’ Touches

While they’re still warm, you can fancy ‘em up.

• Roll ‘em in a mix of cinnamon and sugar for a churro-like vibe.
• Or, whisk up a quick glaze with powdered sugar and a splash of milk. Drizzle it on or brush it over for a shiny, sweet coat.
• If you’re keepin’ it simple, just let ‘em cool a bit and dig in as-is. They’re delish either way!

Tips to Make Your Fried Apple Pies Perfect Every Time

I’ve messed up enough batches to know what works and what don’t. Here’s some hard-earned wisdom to keep ya from makin’ the same mistakes I did.

• Chill Everything: Cold dough and cold fillin’ are your friends. They keep the pies from gettin’ soggy and help that crust puff up nice in the hot oil.
• Don’t Overfill: I know it’s temptin’ to stuff ‘em full, but too much apple means leaks and tears. Keep it moderate, like 1-2 tablespoons max.
• Oil Temp is Key: Too low, and the pies soak up grease. Too high, and they burn before cookin’ through. Stick to that 350-375°F sweet spot.
• Fry in Batches: Overcrowdin’ the pot drops the temp fast. Do a few at a time for even cookin’.
• Drain Right: Skip stackin’ hot pies on top of each other. Lay ‘em on a rack so steam don’t soften the crust.

Variations to Switch Things Up

Once you’ve nailed the basic recipe, why not get creative? Here’s a few ideas I’ve tried (or wanna try) that’ll keep things fresh.

• Caramel Apple Twist: Drizzle a lil’ homemade caramel into the fillin’ before sealin’. It melts into a gooey surprise!
• Berry Blast: Mix in some blueberries or raspberries with the apples for a tart, colorful kick.
• Creamy Dream: Add a spoonful of sweetened cream cheese with the apple fillin’ for a rich, tangy contrast.
• Tropical Vibes: Swap some apple for diced pineapple and a sprinkle of coconut. It’s like a vacation in pie form.
• Chocolate Indulgence: Spread a thin layer of melted chocolate on the dough before addin’ the apples. Fry it up for a decadent treat.

Servin’ Suggestions to Wow Your Crowd

Fried apple pies are awesome on their own, but pairin’ ‘em with somethin’ extra can take ‘em to the next level. Here’s how I like to serve ‘em up.

• With Ice Cream: Plop a scoop of vanilla bean ice cream on the side. The hot pie and cold cream are pure heaven.
• Breakfast Style: Drizzle with maple syrup and a dollop of Greek yogurt for a mornin’ treat that feels fancy.
• Sundae Spin: Slice a pie in half, pile it over ice cream, and drizzle with warm caramel sauce. It’s a showstopper!
• Afternoon Tea: Serve warm with a cup of Earl Grey or chamomile tea. The flavors just mesh so well.
• Dessert Board: Cut into bite-sized pieces and arrange on a board with dippin’ sauces like salted caramel or chocolate ganache. Perfect for sharin’!

Common Mistakes to Dodge

Even I’ve flubbed a few pies in my time, so lemme save ya some grief with these pitfalls to avoid.

• Warm Dough Woes: If your dough or puff pastry gets too warm, it sticks and tears. Keep it chilled till you’re ready to fry.
• Overripe Apples: They turn to mush and make the fillin’ watery. Pick firm, fresh ones for best results.
• Skippin’ the Seal: If ya don’t crimp those edges tight, the fillin’ will spill out in the oil. Use that fork and mean it!
• Crowdin’ the Fryer: Too many pies at once means uneven cookin’ and greasy results. Patience, my friend.
• No Rest Time: Let ‘em cool a bit before bitin’ in. Hot fillin’ can burn your mouth somethin’ fierce.

Storin’ and Reheatin’ Your Pies

If by some miracle ya got leftovers, here’s how to keep ‘em tasty.

• Storage: Wrap ‘em in a paper towel and store in an airtight container at room temp for up to 3 days. Fridge works too, but they’ll soften up.
• Reheatin’: Pop ‘em in a toaster oven or air fryer at 350°F for 3-5 minutes to bring back the crunch. Microwave works in a pinch, but it’ll make ‘em softer.

Why Homemade Beats Store-Bought Any Day

I gotta say, makin’ these pies at home ain’t just about the taste (though they blow fast-food versions outta the water). It’s about knowin’ exactly what’s in ‘em. No weird preservatives or funky additives—just real apples, sugar, and butter. You can tweak the sweetness, cut back on oil by air fryin’ if ya want, and make ‘em just how you like. Plus, there’s a pride in servin’ somethin’ you crafted yourself. I’ve had folks rave over my pies way more than any store-bought kind, and that feelin’ is worth the effort.

A Lil’ Story from My Kitchen

Lemme tell ya ‘bout the first time I tried makin’ fried apple pies. I was a hot mess—oil too low, pies soakin’ up grease like a sponge, and half of ‘em bustin’ open. But man, when I got that first crispy, golden bite just right, it was like winnin’ a prize. I learned quick to keep that oil hot and not overstuff the darn things. Now, every time I make a batch, it’s a lil’ victory lap. I hope you get that same thrill when ya try this recipe!

Wrappin’ It Up

So, there ya have it—everything ya need to know about how to make fried apple pies from scratch. From cookin’ up a sweet, cinnamony apple fillin’ to fryin’ up a crispy crust, it’s a labor of love that pays off big time. Whether you go full homemade with the dough or take the puff pastry shortcut, you’re in for a treat that’s miles better than anything ya can buy. Grab your apron, hit the kitchen, and let’s make some memories with these pies. Got questions or wanna share how yours turned out? Drop a comment—I’d love to hear ‘bout it! And hey, if ya mess up the first try, don’t sweat it. Keep fryin’, and you’ll get the hang of it in no time. Happy cookin’!

The best apples for fried apple pies are firm, tart varieties>> like Granny Smith, Honeycrisp, or Braeburn, as they hold their shape and provide a flavor balance against the sugar in the filling.

The best oil for frying apple pies is a neutral-flavored oil with a high smoke point, such as canola, vegetable, peanut, or safflower oil.