Flaky Homemade Fried Apple Pies
These fried apple pies start with a tender, buttery crust and a warm, spiced apple filling. They fry up golden and crisp, with just the right amount of sweetness.
They’re the kind of treat you can make on a weeknight when you’re craving something a little special, and the whole kitchen smells incredible before you even finish frying.
What Makes These Fried Pies So Good
The crust gets its flaky layers from cold butter and shortening, which create steam pockets as they fry. The result is a shell that shatters when you bite into it.
The apple filling isn’t too sweet, thanks to a little lemon juice, and the cinnamon and nutmeg give it that cozy, familiar warmth.
They’re handheld and fun to eat, and because they’re not too heavy, you can easily go back for a second one.
Ingredients
- 2 cups all-purpose flour: spooned and leveled for the right texture
- 1 tbsp granulated sugar: helps with browning
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed: keep it ice-cold for flaky layers
- 1/4 cup cold vegetable shortening: adds tenderness and crispness
- 4 to 6 tbsp ice water: add a little at a time until dough comes together
- For the filling:
- 2 large apples (about 3 cups diced): use a firm, tart-sweet variety like Granny Smith or Honeycrisp
- 1 tbsp unsalted butter
- 1/4 cup packed light brown sugar: for deep caramel notes
- 1 tbsp fresh lemon juice: brightens the apples
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
- For frying:
- Vegetable oil, for frying: enough for 1 inch depth
- For coating:
- 1/4 cup granulated sugar + 1 tsp ground cinnamon: for tossing, optional
Simple Swaps
- Apples: any firm baking apple works; mix a couple varieties for more depth.
- Sweetener: swap brown sugar with maple syrup (use a little less) or coconut sugar.
- Spice: add a pinch of cardamom or allspice for a different kind of warmth.
- Dough shortcut: use refrigerated pie crusts instead of homemade to save time.
- Gluten-free: use a quality 1-to-1 gluten-free flour blend, and expect a slightly more tender crust.
If you love hand pies, try our Blueberry Hand Pies next.
How to Make Fried Apple Pies
Step 1: Mix the Pie Dough
In a food processor, pulse the 2 cups flour, 1 tbsp sugar, and 1/2 tsp salt until combined. Add the 1/2 cup cold cubed butter and 1/4 cup cold shortening. Pulse until the mixture looks like coarse meal with some pea-size butter bits. With the processor running, drizzle in 4 tbsp ice water, then add more 1 tbsp at a time until the dough just starts to clump together (you may need 5 to 6 tbsp total). Turn the dough out onto a piece of plastic wrap, shape it into a flat disc, wrap tightly, and refrigerate for at least 30 minutes.
The dough will feel shaggy but hold together when pressed. If it’s still crumbly, pulse in a tiny splash more water. Chilling lets the gluten relax and the fat firm up, so the crust fries up flaky and tender instead of tough.
Step 2: Sauté the Spiced Apples
Melt 1 tbsp butter in a skillet over medium heat. Add the diced apples, 1/4 cup brown sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg. Cook, stirring occasionally, for 5 to 7 minutes, until the apples are just tender and the juices are bubbling. Stir in the cornstarch slurry and cook for 1 minute more, until the filling thickens and looks glossy. Transfer to a bowl and let it cool completely.
Don’t overcook the apples—they should hold their shape, not turn into sauce. Cooling the filling keeps it from melting the butter in your dough when you assemble, which helps prevent leaks.
Step 3: Roll and Fill the Pies
On a lightly floured surface, roll half the chilled dough out to about 1/8 inch thick. Use a 4-inch round cutter (or a wide glass) to cut as many circles as you can, re-rolling the scraps once. Spoon 1 tablespoon of the cooled filling onto the center of each circle, leaving a clean border. Dip your finger in water and lightly moisten the edges, then fold the dough over to form a half-moon. Press the edges together to seal, then crimp with the tines of a fork. Place the pies on a parchment-lined baking sheet and refrigerate for 10 minutes.
Resist the urge to overfill—a heaping spoonful is more likely to burst open during frying. The fork crimping also gives the pies that classic hand-pie look. You can reroll any scraps once, but don’t overwork the dough.
Step 4: Fry the Pies
Pour enough vegetable oil into a deep skillet or Dutch oven to reach 1 inch up the sides. Heat the oil to 350°F (175°C) over medium-high heat. Carefully slip 2 or 3 pies into the hot oil, being careful not to crowd the pan. Fry for 2 to 3 minutes on the first side, then flip with a slotted spoon and fry another 2 to 3 minutes, until both sides are deep golden brown and the crust looks puffed. Transfer to a wire rack set over paper towels to drain.
Keep an eye on the oil temperature; if it drops too low, the pies will soak up oil and get greasy. You want a steady, quiet sizzle. The kitchen will fill with a buttery, cinnamon scent that tells you everything is going right.
Step 5: Coat in Cinnamon Sugar
While the pies are still warm, combine the 1/4 cup granulated sugar and 1 tsp cinnamon in a shallow bowl. Toss each pie gently in the mixture until coated on all sides. The sugar sticks best when the pies are hot and a little oily from the fryer.
Serve them right away while the crust is crisp. A scoop of vanilla ice cream on the side or a dusting of powdered sugar makes them even more of a treat, but they’re plenty good on their own.
Tips for Frying Perfect Pies
- Use a thermometer: An oil temperature of 350°F is key. Without it, it’s easy to end up with either pale and greasy pies or burnt crusts and raw dough.
- Work cold: Keep the dough and pies well chilled, and let the oil come back to temperature between batches. This helps everything stay flaky and crisp.
- Try baking instead: For a lighter option, bake the chilled pies on a parchment-lined sheet at 400°F for 15 to 18 minutes, until golden. Brush with egg wash for a glossy finish.
- Freeze for later: Assemble the pies up through the chilling step, then freeze them solid on a tray. Transfer to a zip-top bag and fry from frozen, adding about 1 minute per side. No need to thaw.
Storing Leftover Fried Pies
- Refrigerate: Keep leftover pies in an airtight container in the fridge for up to 3 days. They’ll lose some crispness.
- Reheating: Reheat in a 350°F oven or air fryer for 5 to 7 minutes to bring back the crunch. Microwaving makes them soggy.
- Serve cold: These are best warm; cold, the crust gets chewy.
What to Serve With Fried Apple Pies
A scoop of vanilla ice cream is the classic move—the cold creaminess plays off the warm, spiced pie and the cinnamon sugar. A cup of strong black coffee or espresso cuts through the sweetness and cleans your palate between bites. If you’re feeling fancy, drizzle a little warm caramel sauce over the top.
Frequently Asked Questions
Can I air fry these pies instead of deep frying?
Yes. Spray the chilled pies with cooking spray and air fry at 375°F for 8 to 10 minutes, flipping halfway. They won’t get quite as golden, but the crust will be crisp and the filling bubbly.
Can I use canned apple pie filling?
Absolutely. Drain off any excess liquid, then stir in a pinch of fresh cinnamon. Canned filling is usually sweeter, so you might skip the cinnamon sugar coating or reduce the sugar in the dough.
Do I need to peel the apples?
Peeling gives you a smoother texture, but you can leave the peel on for a more rustic pie. The peel softens during the sauté, so it won’t be tough.
How do I keep the oil from spattering?
Make sure the pies are well sealed and dry on the outside. Moisture is the enemy. A deep pot and not overcrowding also help, because crowding drops the temperature and can cause bubbling over.
Fried Apple Pies Recipe
Ingredients
Method
- Pulse flour, sugar, and salt. Cut in cold butter and shortening until coarse crumbs form. Add ice water gradually until dough clumps; wrap and chill at least 30 minutes.
- Sauté apples in butter with brown sugar, lemon juice, cinnamon, and nutmeg for 5 to 7 minutes until tender. Stir in cornstarch slurry, cook 1 minute, then cool completely.
- Roll dough to 1/8 inch thick, cut 4-inch circles. Fill with 1 tbsp apple mixture, seal with water, crimp edges. Chill pies 10 minutes.
- Heat 1 inch oil to 350°F. Fry pies in batches 2 to 3 minutes per side until deep golden. Drain on a rack.
- Toss warm pies in cinnamon sugar mixture and serve immediately.
