Homemade Fried Apple Pies with Cinnamon Brown Sugar Filling
Golden, crispy hand pies filled with tender cinnamon-spiced apples and finished with a sweet vanilla glaze. The combination of tart Granny Smith and sweet Honeycrisp apples creates perfect flavor balance, while the cornstarch-thickened filling prevents soggy bottoms. These portable treats are ideal for fall gatherings, bake sales, or anytime you crave warm apple pie flavor in a handheld form. The self-rising flour dough fries up light and flaky, creating an irresistible contrast to the soft, fragrant apple center.
Ingredients
- 2 large apples, peeled, cored, and diced
- ¼ cup brown sugar
- ½ tsp cinnamon
- 1 tsp vanilla
- 2 tsp apple cider
- 1 tsp cornstarch
- 2 cup self-rising flour, siftedall-purpose flour + 1 tsp baking powder1:1gluten-freeadds gluten
mix well
- 4 tbsp unsalted butter, cubed
- 2 egg yolks
- ⅓ cup milk, hot
- ¼ tsp salt
- ½ tsp vanilla extract
- 1 tbsp milk
- ½ cup powdered sugar
- vegetable or canola oil, for frying
Instructions
- 1
Combine apples, brown sugar, cinnamon and vanilla in a saucepan
- 2
Cook mixture until juices form, about 3 minutes
- 3
Mix apple cider and cornstarch in a bowl
- 4
Add cornstarch mixture to saucepan
- 5
Continue cooking for 3 minutes until filling thickens, then set aside
- 6
Sift flour into a mixing bowl
- 7
Add cubed butter and use pastry cutter to blend until lumpy
- 8
Combine egg yolks and salt in a bowl
- 9
Heat milk in microwave until hot
- 10
Gradually add hot milk to egg mixture while stirring continuously
- 11
Pour milk and egg mixture into flour mixture
- 12
Stir until dough forms
- 13
Divide dough into six pieces and roll into balls
- 14
Roll each ball into circles
- 15
Place 2 tablespoons apple filling in center of each circle
- 16
Fold dough over filling and seal edges tightly, trimming excess
- 17
Heat oil to 350°F in pan or deep fryer
- 18
Fry each pie for 2 minutes per side until golden brown
- 19
Transfer to paper towels to drain
- 20
Combine powdered sugar, vanilla and milk for glaze
- 21
Brush or drizzle glaze over warm pies
- 22
Allow glaze to set for a few minutes before serving
Tips
Test oil temperature with a wooden spoon - bubbles should form around it when the oil reaches 350°F for proper frying.
Use a pastry cutter to achieve the right butter texture in the dough - small lumps create flaky layers when fried.
Seal pie edges tightly with a fork to prevent filling from leaking during frying, and trim excess dough for even cooking.
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days
Apple filling can be made 1 day ahead and refrigerated, bring to room temperature before assembling
Best served warm, can reheat in 300°F oven for 5-8 minutes to restore crispness
Common Mistakes
Don't overfill pies to avoid bursting during frying
Ensure oil temperature stays at 350°F to prevent greasy or burnt results
Seal edges completely to prevent filling from leaking out during cooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
mix well
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, brush with beaten egg and bake at 375°F for 20-25 minutes until golden brown. They won't be as crispy as fried versions but still delicious.
What if my dough is too sticky to roll?
Add a little more flour gradually until workable. The dough should be soft but not sticky. Chill for 15 minutes if still difficult to handle.
How long do these keep and can I freeze them?
Store covered for 2 days at room temperature or 5 days refrigerated. Freeze assembled unbaked pies for up to 3 months, fry from frozen adding 1-2 extra minutes.