I didn’t try a fried apple pie until I was in my twenties, and I couldn’t believe what I’d been missing. Growing up, apple pie meant the baked kind that came out of the oven in a glass dish. Don’t get me wrong—those were good. But fried apple pies? They’re a whole different thing.
The crispy, golden crust gives way to a sweet, cinnamon-apple filling that’s almost like candy. And here’s the best part: you don’t need to fuss with making pie filling from scratch or peeling a mountain of fresh apples. Dried apples work perfectly and actually make this recipe pretty simple. You simmer them with some butter, sugar, and cinnamon until they’re soft and syrupy, tuck them into store-bought pie crust, and fry them up until they’re crispy and perfect.
Why You’ll Love These Fried Apple Pies
- Crispy, golden crust – These hand pies have a perfectly fried exterior that’s crunchy on the outside while staying tender on the inside, making each bite satisfying.
- Time-saving shortcut – Using pre-made pie crust means you skip the hardest part of pie-making and can focus on the fun stuff like frying and filling.
- Warm, cozy flavors – The cinnamon-spiced apple filling tastes like fall in every bite, perfect for when you’re craving something sweet and comforting.
- Flexible sweetener options – You can use regular sugar, coconut sugar, or maple sugar depending on what you have on hand or your dietary preferences.
- Portable treat – These individual pies are easy to grab and go, making them great for lunchboxes, picnics, or snacking throughout the day.
What Kind of Apples Should I Use?
Dried apples are the star of this recipe, and you’ll find them in most grocery stores either in the baking aisle or near the dried fruit section. The beauty of using dried apples instead of fresh is that they’re already concentrated in flavor and won’t release excess moisture that could make your pies soggy. Any brand of dried apples will work just fine – whether they’re sliced rings or diced pieces, they’ll rehydrate perfectly when you cook them with water and sugar. If you can’t find dried apples, you could substitute with fresh apples (about 3 medium apples, peeled and diced), but you’ll need to cook them down longer and may need to adjust the amount of liquid.
Options for Substitutions
This recipe is pretty forgiving when it comes to swapping ingredients:
- Dried apples: You can use fresh apples instead – about 3 cups of peeled and diced apples work great. Just cook them down with a splash of water until soft, which takes about 15-20 minutes.
- Sugar: The recipe already mentions a few options like coconut or maple sugar, but brown sugar also works nicely and adds a bit of caramel flavor to the filling.
- Butter: If you need a dairy-free option, coconut oil or vegan butter work just fine in the filling without changing the taste much.
- Lard or coconut oil for frying: Vegetable oil or canola oil are solid alternatives for frying. They won’t give quite the same flavor as lard, but they’ll still give you that crispy, golden crust.
- Pre-made pie crust: Store-bought is convenient, but homemade pie dough works too if you have the time. You can also use biscuit dough in a pinch, though the texture will be a bit different.
- Ground cinnamon: Try adding a pinch of nutmeg or apple pie spice along with the cinnamon for extra warmth and depth.
Watch Out for These Mistakes While Cooking
The biggest mistake when frying apple pies is having your oil too hot, which creates a dark golden crust on the outside while leaving the inside undercooked – aim for 350°F and use a thermometer to maintain steady heat throughout frying.
Working with cold pie crust will cause it to crack and tear when you try to fold it, so make sure your dough sits at room temperature for at least 20 minutes until it’s easy to work with.
Overfilling your pies is tempting but leads to bursting seams and messy oil splatters, so stick to about 2-3 tablespoons of filling per pie and leave enough room around the edges to seal properly.
Don’t skip cooling your apple filling before assembling – hot filling will melt the dough and make sealing nearly impossible, so let it cool completely or even refrigerate it for easier handling.
What to Serve With Fried Apple Pies?
These fried apple pies are pretty sweet and rich on their own, so I like to serve them with a scoop of vanilla ice cream that melts right into the warm filling. A hot cup of coffee or black tea is perfect alongside these pies, especially if you’re enjoying them for breakfast or an afternoon snack. If you want to make it a full dessert spread, try pairing them with some whipped cream or a drizzle of caramel sauce. They’re also great served with a glass of cold milk, which helps balance out the sweetness and makes for a really satisfying treat.
Storage Instructions
Store: These fried apple pies taste best when they’re fresh, but you can keep leftovers in an airtight container at room temperature for up to 2 days. If you want them to last a bit longer, store them in the fridge for up to 4 days, though they might lose some of their crispiness.
Freeze: You can freeze these pies either before or after frying. For unbaked pies, arrange them on a baking sheet until frozen solid, then transfer to a freezer bag for up to 3 months. Already fried pies can be frozen the same way and will keep for about 2 months.
Reheat: To bring back that crispy texture, warm them up in a 350°F oven for about 10 minutes. You can also use an air fryer at 350°F for 5-7 minutes. If you froze them unbaked, just fry them straight from frozen, adding a minute or two to the cooking time.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 80-100 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 8-12 g
- Fat: 60-70 g
- Carbohydrates: 290-320 g
Ingredients
For the filling:
- 2 cups water
- 1 tsp ground cinnamon (freshly ground preferred)
- 1/2 cup sugar
- 2 tbsp butter (I use Kerrygold)
- 4.5 oz dried apples (chopped)
For the pies:
- lard or refined coconut oil (for frying at high heat)
- 1 package pre-made pie crust (thawed if frozen)
Step 1: Prepare the Apple Filling
- 2 cups water
- 4.5 oz dried apples
In a saucepan, combine water and chopped dried apples.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 1 hour, or until the apples are very soft and most of the liquid has been absorbed.
This slow simmer allows the apples to fully rehydrate and become tender, forming the perfect base for our filling.
I always taste a piece to ensure they’re just right.
Step 2: Finish the Filling and Prepare Dough
- 1 tsp ground cinnamon
- 1/2 cup sugar
- 2 tbsp butter
- 1 package pre-made pie crust
Remove the cooked apples from the heat.
Stir in the sugar, butter, and ground cinnamon until well combined and the butter has melted.
Allow this apple filling to cool completely; a cool filling prevents the pie dough from becoming soggy.
While the filling cools, unroll your thawed pre-made pie crust on a lightly floured surface and use a 4-inch round cutter to prepare your pie dough circles.
Step 3: Assemble the Hand Pies
Carefully place about 1-2 tablespoons of the cooled apple filling onto one half of each pie dough round, leaving a 1/2 inch border clear around the edge.
Lightly moisten this border with a little water using your finger.
Fold the Dough in half over the filling, creating a perfect semi-circle.
Press the edges firmly with your fingers, then use a fork to crimp all around the sealed edge, ensuring a tight seal that will prevent the filling from escaping during frying.
I find that a good crimp is key to a beautiful fried pie!
Step 4: Fry the Apple Pies
- lard or refined coconut oil
In a deep pot or Dutch oven, heat about 3 inches of lard or refined coconut oil over medium-high heat until it reaches 375 degrees F.
It’s crucial to maintain this temperature for a crispy, golden-brown crust.
Carefully place 1-2 hand pies into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature.
Fry them for approximately 5 minutes, flipping once halfway through, until both sides are golden brown and bubbling.
Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
Serve immediately!
I like to give them a minute or two to cool just slightly so the filling isn’t scalding hot.
Homemade Fried Apple Pies
Ingredients
For the filling:
- 2 cups water
- 1 tsp ground cinnamon (freshly ground preferred)
- 1/2 cup sugar
- 2 tbsp butter (I use Kerrygold)
- 4.5 oz dried apples (chopped)
For the pies:
- lard or refined coconut oil (for frying at high heat)
- 1 package pre-made pie crust (thawed if frozen)
Instructions
- In a saucepan, combine water and chopped dried apples. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 1 hour, or until the apples are very soft and most of the liquid has been absorbed. This slow simmer allows the apples to fully rehydrate and become tender, forming the perfect base for our filling. I always taste a piece to ensure they're just right.
- Remove the cooked apples from the heat. Stir in the sugar, butter, and ground cinnamon until well combined and the butter has melted. Allow this apple filling to cool completely; a cool filling prevents the pie dough from becoming soggy. While the filling cools, unroll your thawed pre-made pie crust on a lightly floured surface and use a 4-inch round cutter to prepare your pie dough circles.
- Carefully place about 1-2 tablespoons of the cooled apple filling onto one half of each pie dough round, leaving a 1/2 inch border clear around the edge. Lightly moisten this border with a little water using your finger. Fold the Dough in half over the filling, creating a perfect semi-circle. Press the edges firmly with your fingers, then use a fork to crimp all around the sealed edge, ensuring a tight seal that will prevent the filling from escaping during frying. I find that a good crimp is key to a beautiful fried pie!
- In a deep pot or Dutch oven, heat about 3 inches of lard or refined coconut oil over medium-high heat until it reaches 375 degrees F. It's crucial to maintain this temperature for a crispy, golden-brown crust. Carefully place 1-2 hand pies into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry them for approximately 5 minutes, flipping once halfway through, until both sides are golden brown and bubbling. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Serve immediately! I like to give them a minute or two to cool just slightly so the filling isn't scalding hot.
