There’s something about fried pies that just feels like home. The crispy golden crust, the warm spiced apple filling, that little drizzle of vanilla glaze on top. It’s the kind of southern dessert my grandmother used to make on lazy Sunday afternoons when the whole family would pile into her tiny kitchen.
I started making these after my kids discovered those fast food apple pies and wouldn’t stop asking for them. Figured I could do better at home, and honestly? These blow those out of the water. They’re healthier because even though they’re a sweet tree, I’m controlling all the ingredients. And I can use fresh fruit if I want.
These fried apple pies work any time of year. Summer cookouts, fall tailgates, winter holiday dinners. They’re grab-and-go, which means less fuss and more eating. My kids fight over the last one every single time. And they’re so handy to have in the kitchen for a quick snack, or a sweet addition to breakfast.
If you love a good flaky crust, you’re gonna be obsessed with these. The outside gets that perfect crisp from frying, while the inside stays soft and full of cinnamon apple goodness. Kind of like a McDonald’s copycat, but way better because you made it yourself.
Why You’ll Love This Recipe
This is one of those sweet treats that brings everyone to the kitchen. Here’s why it works so well:
- Simple pantry staples: You probably have most of these ingredients already. Nothing fancy or hard to find.
- Kid-friendly activity: Little hands love helping fill and fold the dough. Makes for a fun afternoon project.
- Works with other fruits: Don’t have apples? Swap in pears or peaches and you’ve got a whole new dessert.
- Budget friendly: A refrigerated pie crust and a couple apples won’t break the bank.
- Great for gatherings: These are easy to make in batches for parties or potlucks.
Ingredient Notes and Substitutions
You can tweak this recipe to fit what you’ve got on hand or what your family prefers. And use fresh fruit or canned fruit. Whichever works for you. Here’s the breakdown:
- Apples: Any baking apple works but I like Granny Smith for that tartness. If apples aren’t your thing or you’re out, pears have a similar texture. Peaches work too but they’re sweeter so keep that in mind when adding sugar.
- Powdered sugar: Don’t have any? Blend one cup of regular granulated sugar with a tablespoon of cornstarch. Works just fine. You can also use a sugar free version if you’re watching your intake.
- Pie crust: Refrigerated store bought is what I use because its fast. Homemade works if you’ve got the time and want that extra touch.
- Oil: Vegetable or canola oil is standard. But if you want to go old school, beef tallow or lard gives you that authentic fried fruit pie flavor.
Tips for Success
Want these to turn out perfect? Here’s what I’ve learned from making them a hundred times:
- Cool your filling first: Hot filling makes the dough soggy and hard to work with. Patience pays off here.
- Don’t overfill: A little goes a long way. Too much filling and they’ll pop open in the oil.
- Watch your oil temp: Too hot and the outside burns before the inside cooks. Too cool and they absorb grease. Medium high is the sweet spot.
- Seal them tight: That fork crimp isn’t just for looks. It keeps everything inside where it belongs.
- Work in batches: Crowding the pan drops the oil temperature and gives you greasy pies.
Storage and Reheating
Let your pies cool completely before storing. If you stack them while warm they’ll get soggy and stick together.
You can keep them at room temperature in an airtight container for a day or two. For longer storage, wrap individually in plastic wrap or stick them in an airtight container in the fridge. They’ll last up to 5 days that way.
To reheat, pop them in a 350 degree oven for about 5 minutes to crisp them back up. The microwave works in a pinch but you’ll lose some of that crunch.
Serving Suggestions
These are perfect all on their own but if you want to dress them up a bit, serve with a scoop of rum raisin ice cream or cinnamon ice cream. The cold cream against the warm pie is something special.
They also work great as a grab and go dessert at backyard barbecues or as the finale to a big family dinner. Around the holidays I set out a platter and they disappear in minutes.
FAQs
Can I bake these instead of frying them?
You can, but they won’t have that same crispy texture. Brush with egg wash and bake at 400 degrees for about 15 minutes until golden. Still tasty, just different.
What’s the best apple to use?
Granny Smith holds up well and has good tartness. Honeycrisp or Fuji work too if you like it sweeter. Avoid Red Delicious, they get mushy.
Can I make the filling ahead of time?
Absolutely. Make it a day or two ahead and store in the fridge. Just let it come to room temp before filling so you don’t have condensation issues.
Why did my pies burst open while frying?
Usually that’s from overfilling or not sealing the edges well enough. Use less filling than you think you need and really press those edges together.
Notes
Last fall we hit up a local orchard and picked way too many apples. Made three batches of these pies that weekend. The house smelled like cinnamon and fried dough for days and nobody complained.
Fried Apple Pies
Ingredients
Filling:
- 2-3 cups Fresh Apples peeled, cored, and finely chopped
- 1/2 cup Granulated Sugar
- 1 tsp Cinnamon
- 1/2 tsp Apple Pie Spice for a complex, “all-day” simmered flavor
Crust:
- 1 package Pre-made Pie Crust or your favorite homemade recipe
- Vegetable Oil for frying
Glaze:
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1-2 Tbsp Milk adjust for desired thickness
Instructions
- Combine apples, sugar, and spices in a skillet over medium heat. Simmer until the apples have softened and the liquid has reduced into a thick, amber syrup. Pro Tip: If the filling is too watery, the steam will burst the dough during frying. Aim for a “jam-like” consistency before removing from heat.
- Roll out your dough and use a 3-inch circular cutter (or a large glass) to create 11–12 perfect circles. Crucial: Uniform circles ensure that all pies cook at the same rate.
- Place a small heaping tablespoon of the cooled apple mixture in the dead center of each circle. Overfilling is the most common cause of “blowouts” in the oil.
- Fold the dough into a crescent. Pinch the edges firmly with your fingers first, then go back over the edge with the tines of a fork. This “crimp-seal” creates a decorative edge and a mechanical lock.
- Heat a few inches of oil in a deep-sided skillet over medium-high. Fry the pies for 1–2 minutes per side. You are looking for a “puffed” appearance and a deep golden-brown hue.
- Move the pies to a paper towel-lined rack. Cooling them on a rack rather than a flat plate allows air to circulate, keeping the bottom of the pie from getting greasy.
- Whisk the powdered sugar, vanilla, and milk. Drizzle over the pies while they are still slightly warm. The residual heat will help the glaze set into a thin, crackly shell.
