Crispy Cinnamon Fried Apple Pies
Crispy cinnamon fried apple pies are the perfect fall dessert for satisfying your sweet tooth! With a buttery, homemade pie crust and a cinnamon-spiced apple filling, these pies are finished with a delightful powdered sugar glaze. Their warm, flaky texture and sweet filling are sure to transport you to a cozy autumn evening.
These pies, inspired by Amish classics, bring the ultimate comfort food to your kitchen. Perfect for family gatherings or as a personal treat, they combine tart Granny Smith apples with sweet Honeycrisp, making every bite deliciously balanced.
Main Ingredients for Crispy Cinnamon Fried Apple Pies
Apple Filling Essentials
- Granny Smith and Honeycrisp apples – A balanced combo of tart and sweet flavors.
- Brown sugar – Adds a deep, molasses-rich sweetness to the filling.
- Ground cinnamon – Infuses the filling with a warm, aromatic spice that pairs perfectly with apples.
- Apple cider – Intensifies the apple flavor and helps thicken the filling.
- Cornstarch – Ensures the filling stays thick and luscious inside the pies.
Flaky Pie Dough
- Self-rising flour – Provides a light and tender dough.
- Unsalted butter – Adds richness and flakiness to the pie crust.
- Hot milk – Softens the dough while enhancing its texture.
- Egg yolks – Bring richness and a smooth structure to the dough.
Sweet Glaze
- Powdered sugar – The base for the classic sweet glaze.
- Milk – Creates a smooth consistency for the glaze.
- Vanilla extract – Adds a lovely hint of flavor to the glaze.
Let’s Get Cooking: How to Make These Pies
- Start with the filling – Cook diced Granny Smith and Honeycrisp apples with brown sugar, cinnamon, and vanilla until they soften and release their juices. Add a cornstarch mixture to thicken.
- Make the dough – Combine sifted self-rising flour with cubed butter, blending until pea-sized pieces form. Gradually mix in a hot milk and egg yolk mixture to create the dough, knead until smooth.
- Shape the pies – Divide the dough, roll out circles, and fill with a spoonful of cinnamon apple goodness. Fold, seal, and crimp the edges.
- Fry to perfection – Fry the pies in hot oil until golden and crispy on both sides.
- Glaze and enjoy – Brush the pies with a sweet vanilla glaze while warm, letting it set for the perfect finishing touch.
Expert Tips for the Best Fried Apple Pies
For a beautifully balanced filling, use a blend of Granny Smith and Honeycrisp apples. The tartness of Granny Smith cuts through the sweetness, while the Honeycrisp adds a juicy, natural sugar. If you prefer a spicier kick, add a pinch of nutmeg or allspice to the cinnamon for a more complex flavor.
When sealing the pies, ensure the edges are crimped tightly with a fork to prevent any filling from escaping while frying. A small slit in the top also allows steam to escape and keeps the crust crispy.
Storing and Reheating Your Fried Apple Pies
Store any leftover pies in an airtight container at room temperature for up to two days. To reheat, place them in a 350°F oven for about 10 minutes to regain their crisp texture. Avoid microwaving as it can make the crust soggy. For longer storage, freeze the pies in a single layer, then transfer them to a freezer-safe bag. Reheat directly from frozen in a preheated oven for the best results.
These fried apple pies are the perfect indulgent treat for fall, offering layers of warm cinnamon, buttery crust, and sweet glaze in every bite!
Crispy Cinnamon Fried Apple Pies Recipe
Zutaten
Apple Pie Filling:
- 2 large apples peeled, cored, and diced (1 Granny Smith and 1 Honeycrisp recommended)
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider or apple juice
- 1/4 cup brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
Pie Dough:
- 2 cups self-rising flour sifted
- 4 tablespoons unsalted butter cubed
- 1/4 teaspoon salt
- 1/3 cup hot milk
- 2 egg yolks
Pie Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- For Frying:
- Vegetable or canola oil
Anleitungen
- Prepare the Apple Filling: Begin by peeling, coring, and dicing the apples into small cubes. Combine the apples with the brown sugar, cinnamon, and vanilla in a medium saucepan over medium heat. Cook for about 3 minutes, allowing the apples to release their juices.
- Thicken the Filling: In a small bowl, whisk together the apple cider (or juice) and cornstarch. Stir this mixture into the apple filling. Increase the heat and cook for another 3 minutes, stirring continuously until the mixture thickens. Remove from heat and set aside to cool.
- Make the Pie Dough: In a large bowl, sift the flour. Cut the cold, cubed butter into the flour using a pastry cutter until it forms small, pea-sized pieces. In a separate bowl, whisk together the egg yolks and salt. Heat the milk in the microwave until hot, then slowly pour it into the egg mixture, stirring constantly. Gradually mix this into the flour mixture to form a dough.
- Knead the Dough: Transfer the dough onto parchment paper and knead briefly for about a minute, until it becomes smooth. Divide the dough into 6 equal pieces, rolling each into a ball. Roll out each ball into a circle using a rolling pin.
- Fill and Shape the Pies: Spoon 2 tablespoons of the apple filling onto one side of each dough circle. Fold the dough over to form a semi-circle, pressing the edges to seal. Use a fork to crimp the edges, ensuring the filling is sealed inside. If desired, trim the excess dough with a pastry cutter or knife.
- Fry the Pies: Heat oil in a deep fryer or heavy pan to 350°F. Gently lower each pie into the hot oil, frying for about 2 minutes on each side, or until golden brown. Transfer the fried pies to a paper towel-lined plate to drain excess oil.
- Glaze the Pies: While the pies are still warm, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. Use a pastry brush to coat each pie with the glaze, or dip the pies into the glaze.
- Serve: Allow the glaze to set briefly, then enjoy your fried apple pies warm for the best flavor.
Notes
Leftover dough can be re-rolled to make extra pies if desired.