Go Back
–+ servings

Fried Apple Pies

Golden, flaky hand pies filled with cinnamon-kissed apples and finished with a light vanilla glaze. All the cozy flavor of classic apple pie—no fork, no plate, just portable crunch and gooey, warm centers.
No ratings yet
Rate this Recipe Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American, Southern
Servings 10 pies
Calories 295 kcal

Ingredients
  

  • 2 medium Granny Smith apples, peeled, cored, finely diced
  • 1 medium Honeycrisp apple, peeled, cored, finely diced
  • 2 tablespoons unsalted butter
  • 0.25 cup brown sugar (light or dark)
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 pinch salt
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water (to mix with cornstarch)
  • 1 package refrigerated pie crusts, well-chilled
  • all-purpose flour, for dusting
  • 3 cups neutral frying oil (vegetable or canola)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (optional, to mix with egg wash)
  • 0.5 cup powdered sugar
  • 1–2 tablespoons milk or cream (for glaze)
  • 0.25 teaspoon vanilla extract

Instructions
 

  • Make the filling: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and lemon juice. Cook 5–7 minutes, stirring, until apples are tender but not mushy.
  • Thicken: Stir cornstarch with water to make a slurry. Add to the skillet and cook 1–2 minutes until the juices turn glossy and thick. Transfer filling to a bowl and cool completely.
  • Prep dough: On a lightly floured surface, roll pie dough to about 1/8-inch thickness. Cut into 4–5 inch circles. Gather and gently re-roll scraps once if needed.
  • Fill: Spoon 1–2 tablespoons cooled apple filling into the center of each circle. Brush edges lightly with egg wash.
  • Seal: Fold dough over to form a half-moon. Press edges to seal, then crimp with a fork. Check for gaps and patch with a dab of egg wash if needed.
  • Heat oil: Pour 2 inches of oil into a heavy skillet. Heat to 350°F (175°C). Maintain temperature between 350–360°F for best results.
  • Fry: Working in small batches, lower pies into hot oil. Fry 2–3 minutes per side until deep golden brown. Avoid crowding, which lowers oil temperature.
  • Drain: Transfer pies to a cooling rack set over paper towels to drain and stay crisp.
  • Glaze: Whisk powdered sugar, vanilla, and milk to a pourable consistency. Drizzle over warm (not hot) pies, or dust with powdered sugar.
  • Serve: Enjoy warm. For baking, brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden. For air-frying, 375°F for 10–12 minutes, flipping halfway.

Nutrition

Serving: 1pieCalories: 295kcalCarbohydrates: 39gProtein: 2gFat: 14gSaturated Fat: 4gSodium: 150mgFiber: 2gSugar: 17g
Keyword Apple Hand Pies, Cinnamon Apples, Easy Dessert, Fall Baking, Fried Apple Pies, Stovetop Dessert
Tried this recipe?Let us know how it was!