Homemade Fried Apple Pies
Crisp homemade fried apple pies filled with cinnamon apples and finished with a vanilla glaze.
Equipment
- Saucepan
- Pastry cutter
- Rolling Pin
- Parchment paper
- deep fryer or heavy pot
- kitchen thermometer
Ingredients
Main Ingredients
- 2 large apples peeled, cored, and diced; 1 Granny Smith and 1 Braeburn work well
- ¼ cup brown sugar packed
- ½ tsp ground cinnamon
- 1 tsp vanilla extract for the filling
- 2 tsp apple cider or apple juice
- 1 tsp cornstarch
- 2 cup self rising flour sifted
- 4 tbsp unsalted butter cold and cubed
- 2 large egg yolks
- ⅓ cup whole milk heated until steaming
- ½ cup powdered sugar for the glaze
- 1 tbsp milk for the glaze
- ½ tsp vanilla extract for the glaze
- 2 tbsp vegetable or canola oil for frying
Instructions
Cooking
- Cook the filling. Simmer the apples with brown sugar, cinnamon, and 1 tsp vanilla over medium heat for 3 minutes, until juices form. Thicken. Stir the cider into the cornstarch, add to the pan, and cook over high heat for 3 minutes until thick. Cool completely.
- Make the dough. Cut the cold butter into the flour until small lumps remain. Whisk the yolks, stream in the steaming milk, and stir into the flour until a dough forms.
- Knead and rest. Knead on parchment about 1 minute, rest 20 minutes, then divide into 6 pieces and roll each into a circle.
- Fill and seal. Spoon about 2 tbsp filling onto each circle, fold in half, and crimp the edges with a fork.
- Fry. Heat the oil to 350 degrees F and fry about 2 minutes per side until light golden. Drain on paper towels.
- Glaze. Whisk the powdered sugar, milk, and 1/2 tsp vanilla, then brush over the warm pies.
Notes
Substitutions: Use apple juice in place of cider. If using all purpose flour, add baking powder and salt.
Tips: Keep the oil near 350 degrees F, cool the filling before sealing, and fry in small batches.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat in a hot oven at 350 degrees F.