Fried Apple Pies

Fried apple pies. Just the name brings back memories of cozy kitchens and sweet aromas, doesn’t it? These little pockets of warm, cinnamon-spiced apples wrapped in a flaky, golden crust are a classic comfort food, perfect for any occasion. Whether enjoyed as a warm dessert on a chilly evening or a sweet treat for a summer picnic, fried apple pies offer a delicious taste of nostalgia. From county fairs to family gatherings, they’ve been a beloved treat for generations. For more delicious apple recipes, check out this baked apple fritters recipe.

Why these Fried Apple Pies are Special

This fried apple pie recipe is extra special because it’s been passed down in my family for years. My grandma taught my mom, and my mom taught me. We’ve tweaked it over time, adding a touch of cardamom to the apple filling, which gives it a unique warmth. It’s a little secret ingredient that makes our pies stand out. I can’t wait to share this piece of family history with you!

Ingredients

Let’s gather our ingredients! This recipe makes about 8 fried apple pies.

For the Apple Filling

• 6 medium Granny Smith apples, peeled, cored, and sliced (You can also use Honeycrisp or Braeburn for a sweeter pie.)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tablespoons all-purpose flour (This helps thicken the filling.)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom (My secret ingredient!)
• ¼ cup water

For the Pie Crust

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening (Crisco or similar. You can substitute with cold butter or lard for a flakier crust, but shortening is traditional.)
• ½ cup ice water (Use ice water – it’s key for a flaky crust!)

Special Equipment

• Large skillet (cast iron works best!)
• Rolling pin
• 4-inch round cookie cutter or a knife (for cutting the dough)
• Slotted spoon (for removing the pies from the oil)

Making the Apple Filling

Now for the star of the show: the apple filling! Looking for other delicious fillings? Try this blueberry cobbler recipe guide for inspiration.

Choosing the Right Apples

Granny Smith apples are my go-to for fried pies. They hold their shape well during cooking and have a nice tartness that balances the sweetness of the sugar. If you prefer a sweeter filling, Honeycrisp or Braeburn apples are excellent choices. Avoid softer apples like McIntosh, as they’ll turn to mush when cooked.

Cooking the Filling to Perfection

In a large saucepan, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cardamom, and water. Cook over medium heat, stirring occasionally, until the apples are tender but not mushy, about 10-12 minutes. You want them to hold their shape in the pies. The filling should also thicken slightly as the apples release their juices and the flour cooks.

Spice Combinations and Variations

While I love the warmth of cinnamon, nutmeg, and cardamom, feel free to experiment with other spices. Allspice adds a cozy, autumnal flavor. A pinch of ginger gives a little zing. For a truly festive treat, try adding a dash of cloves. You can also add a squeeze of lemon juice for extra brightness.

Making the Pie Crust

Making pie crust from scratch can seem intimidating, but it’s easier than you think! For those who enjoy savory pies, consider exploring these brisket, jalapeno, and cheese pot pie recipes.

Tips for a Flaky Crust

The key to a flaky crust is cold ingredients. Make sure your shortening is chilled, and use ice water. Don’t overmix the dough – just combine until it comes together. Overmixing develops the gluten in the flour, leading to a tough crust. Check out this article on gluten-free diets for more information.

Using Store-Bought Dough

Short on time? Feel free to use refrigerated store-bought pie dough. Just let it soften slightly before rolling.

Rolling and Cutting the Dough

On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Using a 4-inch round cookie cutter or a knife, cut out circles. Gather the scraps, re-roll, and cut out more circles until you’ve used all the dough. You should have around 16 circles.

Shaping the Hand Pies

Place about 2 tablespoons of the cooled apple filling in the center of one dough circle. Brush the edges of the circle with a little water. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork or your fingers to create a decorative and secure seal. This will prevent the filling from leaking out during frying. Want to try something different? These apple cheesecake tacos are a fun and unique dessert option.

Frying the Apple Pies

Time to fry! This is where the magic happens. If you’re looking for healthier cooking methods, consider baking. This baked BBQ chicken wings recipe demonstrates a delicious way to enjoy crispy wings without frying. For more insights into healthy eating, check out this helpful article on health and nutrition tips.

Choosing the Right Oil

Use an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. A high smoke point means the oil can withstand high temperatures without burning, which is crucial for frying. Avoid oils with low smoke points like olive oil.

Monitoring the Oil Temperature

Heat about 1 inch of oil in a large skillet over medium-high heat. The ideal temperature for frying is 350°F (175°C). Use a candy thermometer or a deep-fry thermometer to check the temperature. If you don’t have a thermometer, drop a small piece of dough into the oil. It should sizzle gently and float to the surface.

Frying to Golden Brown

Carefully place a few pies in the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side, until golden brown and cooked through. Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy pies. Fry in batches to maintain a consistent temperature.

Draining and Cooling

Remove the fried pies from the skillet with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Let them cool slightly before serving. They’ll be hot! Cooling also helps the crust crisp up a bit.

FAQ

Here are a few common questions about making fried apple pies:

How to make fried apple pies?

Making fried apple pies involves a few key steps: First, prepare the apple filling by cooking sliced apples with sugar and spices. Next, make or buy a pie crust and cut out circles. Fill the circles with the cooled apple filling, fold them over, and crimp the edges to seal. Finally, fry the pies in hot oil until golden brown, then drain and cool before serving.

How do you make fried apple pies?

For perfectly fried apple pies, use cold ingredients for the crust and don’t overmix. Use a firm apple like Granny Smith for the filling. Make sure the oil is at the right temperature (350°F) before frying. Fry the pies in batches to avoid overcrowding the pan and ensure even cooking. Drain the fried pies well to prevent them from becoming soggy.

How to cook apples for fried pies?

Cook the apples for the filling over medium heat with sugar, spices, and a little water. Cook until they are tender but still hold their shape, about 10-12 minutes. Don’t overcook them, as they will continue to soften during frying. A touch of flour helps thicken the filling, preventing it from being too runny.

Serving and Storing

These fried apple pies are best served warm! If you enjoy hand pies, you might also like these cheese danish pastries.

Serving Suggestions

A scoop of vanilla ice cream is the classic accompaniment – the cold cream melts into the warm pie, creating a heavenly combination. You could also add a dollop of whipped cream or a drizzle of caramel sauce. A dusting of powdered sugar adds a touch of elegance. For a festive touch, sprinkle with some cinnamon sugar.

Storing Leftovers

If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. You can reheat them in a warm oven or toaster oven to regain some of their crispness. Avoid storing them in the refrigerator, as this can make the crust soggy.

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