I have created my own version of Fried Apple Pies. Using all-purpose flour, cold unsalted butter, and tangy Granny Smith apples with hints of cinnamon and nutmeg, my homemade recipe results in a tender, flaky crust topped with a sugary glaze. This autumn treat is sure to tempt your palate.

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I recently whipped up my version of The Best Fried Apple Pies Recipe Homemade style and I can’t wait to share it with you. I started by mixing 2 1/2 cups of all-purpose flour with some cold unsalted butter cubed into little chunks and a pinch of salt.

I added just enough ice water to bring everything together. Then I tossed in 4 to 5 peeled and chopped Granny Smith apples, mixed with granulated sugar, a bit of brown sugar, ground cinnamon and a touch of nutmeg.

I finished the filling with a squeeze of lemon juice, a couple of tablespoons of butter and cornstarch to get the perfect thick consistency. Once the hand pies were filled, I fried them in vegetable oil until they turned golden brown and crispy then drizzled a simple glaze made from powdered sugar and milk over it.

This recipe is my go-to for a sweet, satisfying dessert when I’m craving that Amish fried apple pie feel. Enjoy!

Why I Like this Recipe

I like this recipe because the flaky, buttery dough reminds me of my childhood pie days and it’s just fun to make from scratch. The apple filling with cinnamon and nutmeg always makes me think of fall and it’s so comforting on a chilly day. I also love how the pies turn out crispy when fried and each bite has this perfect crunch mixed with the tender filling. And the sweet powdered sugar glaze on top just seals the deal, giving it that extra touch of delicious sweetness that makes me keep coming back for more.

Ingredients

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All-purpose flour gives structure and carbs, making the crust nice and hearty.
Cold unsalted butter adds flavor and helps create a flaky, tender texture in the dough.
Granny Smith apples offer tartness and fiber, balancing sweetness with a fresh crunch.
Granulated sugar sweetens the filling while adding a smooth, delightful taste profile.
Brown sugar gives moisture and a deep molasses flavor, making the pies extra rich.
Ground cinnamon delivers a warm spice that makes every bite memorable.
Lemon juice brings a tangy zing that lifts the overall flavor perfectly.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 cup cold unsalted butter, cubed

1/2 teaspoon salt

1/4 to 1/2 cup ice water

4 to 5 Granny Smith apples, peeled and chopped

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

2 tablespoons butter

2 tablespoons cornstarch

Vegetable oil for frying

1 cup powdered sugar

2 to 3 tablespoons milk

How to Make this

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1. In a large bowl, mix 2 1/2 cups all-purpose flour and 1/2 teaspoon salt with 1 cup cold, cubed unsalted butter until it looks crumbly, then slowly add 1/4 to 1/2 cup ice water and mix until a dough forms.

2. Wrap the dough in plastic and chill it in the fridge for at least 30 minutes to firm up.

3. While the dough chills, combine 4 to 5 peeled and chopped Granny Smith apples, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 2 tablespoons cornstarch in a bowl.

4. Melt 2 tablespoons of butter in a large skillet over medium heat. Stir in the apple mixture and cook for about 5 to 7 minutes until the apples start to soften; then remove it from the heat and let it cool a bit.

5. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.

6. Use a round cutter or a glass to cut out circles about 4 to 5 inches in diameter.

7. Place a spoonful of the cooled apple filling in the center of each dough circle, leaving enough space around the edges.

8. Fold the dough over the filling to form a half-moon shape and press the edges together, using a fork or you can pinch them to seal.

9. Heat vegetable oil in a deep pan to roughly 350°F. Fry the pies in batches for about 3 to 4 minutes on each side until they are golden brown.

10. Remove the pies onto paper towels, then drizzle them with a glaze made by mixing 1 cup powdered sugar with 2 to 3 tablespoons milk and serve warm.

Equipment Needed

1. Large bowl (for mixing the dough)
2. Measuring cups and spoons
3. Plastic wrap
4. Refrigerator
5. Another bowl for the apple filling
6. Large skillet
7. Rolling pin
8. Lightly floured work surface
9. Round cutter or a drinking glass
10. Fork (for sealing the edges)
11. Deep pan or pot for frying
12. Paper towels
13. Small bowl for making the glaze

FAQ

Q: Can I make the pie dough ahead of time?

A: Yeah you can. Just wrap it tightly in plastic wrap and pop it in the fridge for up to 2 days, then let it come to room temp before rollin it out.

Q: Why are Granny Smith apples used in this recipe?

A: Granny Smith apples are great cause they hold their shape and have a good tartness when fried, giving a perfect balance with the sugars.

Q: What do I do if I don't have cornstarch?

A: If you dont have cornstarch, you can use a bit of all-purpose flour instead, but the filling might be a tad less thick.

Q: Is vegetable oil the only option for frying?

A: Not really, but vegetable oil is best cause it has a high smoke point. Other oils might work too, just be careful they dont burn.

Q: Can I dress up the pies with a glaze or extra toppings?

A: For sure! Sprinkle some powdered sugar or drizzle a little milk glaze over top for an extra sweet touch.

The Best Fried Apple Pies Recipe (Homemade) Substitutions and Variations

Instead of using unsalted butter, you could try margarine if you’re looking for a dairy free option. It might alter the flavor a little but still works fine.
If you don’t have ice water, chilled club soda is a good alternative to help keep your dough light and flaky.
You can swap Granny Smith apples with other tart apples like Honeycrisp or Braeburn if you cant get the right variety.
Need an alternative to vegetable oil for frying? Canola oil does a really good job and sometimes makes the pies even a bit crispier.
If you dont have all-purpose flour, a gluten free flour blend can be used although the texture might not be exactly the same.

Pro Tips

1. Be sure to keep your butter, water, and even the apple filling all cold – it helps keep the dough flaky and prevents the filling from getting too mushy.
2. Don’t overwork the dough when you’re mixing it; once it’s just holding together, stop so your crust doesn’t turn chewy.
3. Let the apple filling cool down completely before putting it in the dough, because if its too hot, it can make the dough soggy.
4. When frying, use a thermometer if you can to keep the oil at around 350°F so the pies come out golden brown and not greasy.