Fried Apple Pies

Happy Tuesday! I hope everyone had a relaxing weekend – mine are usually filled with running errands, eating, occasional trips to the library and naps (a luxury only enjoyed on Sundays :).



Today is the second and last fried item on the blog this week. As I wrote on Friday, in honor of the State Fair of Texas, and in celebration of all the wonderful and interesting fried foods one can find there, I’m sharing with you two fried recipes. On Friday it was funnel cakes and today is one that I am super excited about: Fried Apple Pies. Why would I be excited about something that you can probably find on a lot of other blogs out there? Because I don’t know what the other recipes taste like, but these are amazingly, super good – I mean super good; apple pie ought not to taste this good kind of good!

What I did was I took the apple pie filling from the apple pie recipe my brother has been making for years, tweaked it slightly and put it into little crusts for frying.

I chose the filling my brother uses because it is so amazing – he’s been making it for years for a reason, people. It is the best apple pie ever and the crust? I don’t think I’ve ever tasted a better crust. So it was a total no brainier to use the filling from that recipe in my fried pies.

These pies are so much better than I could have imagined. I’m not a big fruit pie person but these would make anyone change their minds – long enough to eat these, at any rate. The crust is flaky and fries up beautifully. When you take a bite into one of these pies it has just the right amount of filling and the flavors that burst through are incredible.

I sauteed the apple filling beforehand (this is something my brother does when making his pie) to make the apples softer and to intensify the flavor.

This is one of those recipes that I am so excited about, I would make a batch right now and share them with you if I could! I want the whole world to know about these fried pies – one could get a lot of happiness indulging in these!

Saturday, I made a second batch of dough (because I had leftover filling) and fried up some more. I couldn’t have asked for a better day to do so as we had a cool front that day and it actually felt like fall out there!

The lowdown:
Mini apple pies that are crispy and flaky on the outside and soft in the inside, stuffed with an amazing apple pie filling bursting with all the wonderful flavors of fall and then fried to golden perfection.

Cottura felice!


A couple of things to note:

When sauteing food, one is not usually tempted to taste the juice or syrup that forms from the food, but with the aroma of these apples and even the syrup that developed while sauteing (it smelled like apple cider!) I couldn’t pass up the opportunity to take a little spoonful – let me just say that syrup never tasted so good, not only did it smell like apple cider, it tasted like apple ciciderYou will most likely have some filling left, but the good news is it can double as pancake/waffle topping! In fact, my brother has made it just for this purpose alone! With the flavors, and softness of the apples and the syrup that develops while sauteing these, it makes an awesome topping – it’s like topping and syrup in one!

For topping the pies, there are three topping options. I tried all three and each one was good, so if you have a hard time deciding, why not make all three? ;)
The first topping is just a sprinkle of granulated sugar – delicious.
The second is a sprinkle of cinnamon sugar (1/8 C. Granulated sugar + 1/2 tsp. cinnamon).
The third is a sprinkle of sugar (you can omit the sugar if you desire) and a drizzle of cinnamon vanilla glaze.
To make the glaze I used this recipe here and added 1/4 tsp. of cinnamon.

Fried Apple Pies
Crust6 C. all-purpose flour
  • 2 tsp. salt
  • 1 1/2 C. vegetable shortening
  • 2 eggs beaten
  • 1/2 C. water
  • 2 tsp. vinegar
Apple Filling4 C. apples (granny smith work well), peeled and cut into smallish cubes
  • 2 tsp. lemon juice
  • 1/4 C. granulated sugar
  • 1/4 C. firmly packed brown sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • canola oil for frying
Toppings (see note in post)granulated sugar
  • cinnamon sugar 1/8 C. granulated sugar + 1/2 tsp. cinnamon
  • cinnamon vanilla glaze
For the crustIn a large bowl, combine flour and salt.
  1. Cut in shortening with a pastry blender until mixture resembles coarse meal.
  2. In a small bowl combine eggs and water. Sprinkle over flour mixture.
  3. Add vinegar and lightly stir with a fork until mixture is moistened. (you may need to add a teeny bit more water but do so very gradually only adding a small amount at a time, sprinkling over dry parts)
  4. Divide dough in half and shape into two balls. Wrap dough halves in wax paper or plastic wrap and chill for at lest 1 hour. (see note below)
For the apple fillingIn a large bowl, combine apples and lemon juice.
  1. In a separate bowl, combine the next 4 ingredients.
  2. Spoon mixture over apples and toss gently to coat.
  3. Place mixture in a frying pan over medium-high heat, covered for about 10 minutes, stirring occasionally until juices begin to bubble.
  4. Remove from heat and let mixture sit in covered pan while you prepare the crust.
  5. Remove 1 dough half from fridge, remove from paper and place on a floured surface.
  6. Roll to about 1/4 inch thick. Cut into 5 inch circles (see note below).
  7. Place a small amount of apple filling onto each circle and fold in half. Press edges to seal. Repeat with second half of dough.
  8. Heat oil (1 inch) deep in a large frying pan to 375° f. or until a small piece of dough begins to start frying immediately when placed in oil. Fry pies until golden brown - (I didn't keep track of time) about 1 minute on each side. Place pies on paper towel lined baking pan (or a pan with a cooling rack over it) to drain. Sprinkle (or drizzle) with desired topping while still warm. Serve warm and fresh!
  9. Yields 1 dozen pies
Recipe Notes

If you are short on time you can chill the dough in the freezer for about 30 minutes.
You can cut the dough into any size circle you want (just don't make them too small!) - I used a tart pan that was about 12 cm. wide.
Regarding the apples, you don't want them too large or the mixture won't fit into the crust, but you don't want them tiny or you won't be able to taste them, if that makes sense! :)



  1. Reply

    Our Eyes Eat First

    October 15, 2014
    These look so adorable! What a clever way of getting that delicious apple pie taste but in a neat little package like this! Love! - Jasmol from Our Eyes Eat First
    • Reply


      October 15, 2014
      Thanks! It's nice to have a favorite dessert that fits in the hand! ;)


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