Print

The Best Old-Fashioned Fried Apple Pies with Flaky Crust and Cinnamon Glaze

Two halves of golden brown fried apple pies, showing the chunky apple filling and drizzled with vanilla icing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these irresistible fried apple pies for a comforting, nostalgic dessert. You get a crispy, golden pastry shell filled with sweet, spiced apples and finished with a simple powdered sugar glaze.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • Vegetable oil or shortening, for frying
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Make the Apple Filling: In a separate bowl, gently toss the sliced apples with the granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and a pinch of salt. Let the filling sit while you roll out the dough.
  3. Roll the Dough: On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a plate or a 5-inch round cutter to cut out circles. Repeat with the second disk.
  4. Fill the Pies: Place about 2 tablespoons of the apple filling onto the center of one dough circle. Brush the edges lightly with water. Place a second dough circle on top and press the edges firmly to seal. Crimp the edges with a fork to create a decorative seal. Cut two small slits in the top of each pie to allow steam to escape.
  5. Chill the Pies: Place the assembled pies on a baking sheet lined with parchment paper and chill them in the freezer for 15 minutes. This helps prevent the crust from shrinking during frying.
  6. Fry the Pies: Pour 2 to 3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). Carefully place 2 to 3 pies into the hot oil, ensuring you do not overcrowd the pot.
  7. Cook until golden brown on the bottom, about 2 to 3 minutes. Flip the pies and fry the other side until golden brown, another 2 to 3 minutes. Adjust the heat as necessary to maintain the oil temperature.
  8. Remove the fried apple pies with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
  9. Make the Glaze: While the pies are still warm, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  10. Dip or drizzle the warm pies with the cinnamon glaze. Let the glaze set before serving.

Notes

  • For the flakiest crust, keep all your dough ingredients very cold. Do not overwork the dough.
  • Use a mix of tart apples, like Granny Smith, and slightly sweeter apples for the best flavor in your cinnamon apple filling.
  • If you prefer not to fry, you can brush these hand pies with an egg wash and bake them at 400 degrees Fahrenheit for 18-20 minutes until golden.

Nutrition

Find it online: https://www.unfoldrecipes.com/fried-apple-pies-recipe-old-fashioned/