I can never resist these golden Southern Fried Apple Pies, with their flaky buttery crust, cinnamon apple filling, and sweet powdered sugar glaze. One bite proves why this old fashioned Amish-style favorite disappears fast every Fall.
I’m completely obsessed with these fried apple pies because they taste like the ones I always hope to find at a roadside bakery, only better. The crust is tender, flaky, buttery, and crisp in all the right spots, with that sweet apple filling tucked inside like it knows exactly what it’s doing.
I love the bite of tart apples with ground cinnamon, especially under that thin powdered sugar glaze that cracks just a little when I take a bite. And honestly, I never stop at one.
But that’s the whole point. Tiny hand pies, big apple pie attitude, no fork required.
Ingredients
- All-purpose flour keeps the crust sturdy, tender, and ready for that hot oil.
- Salt wakes everything up, so the pie doesn’t taste flat or overly sweet.
- Granulated sugar adds just enough sweetness to make the crust snack-worthy.
- Cold butter makes those flaky layers you’ll absolutely notice with each bite.
- Ice water pulls the dough together without making it tough or sad.
- Egg wash gives the pies that pretty golden finish before frying.
- Tart apples bring the juicy bite and keep the filling from being candy-sweet.
- Brown sugar adds that cozy, caramel-like flavor that feels straight from Grandma’s kitchen.
- Cinnamon and nutmeg make it warm, classic, and a little nostalgic.
- Lemon juice keeps the apples bright, because nobody wants dull filling.
- Flour or cornstarch thickens the filling so it doesn’t leak everywhere.
- Vanilla makes the apples taste rounder, softer, and honestly more homemade.
- Vegetable oil gives the crust that crisp, golden crunch we’re here for.
- Powdered sugar glaze makes them messy, sweet, and totally worth sticky fingers.
- Plus, cinnamon sugar adds sparkle and crunch if you’re feeling extra.
Ingredient Quantities
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
- 1 large egg (for egg wash)
- 3 to 4 medium tart apples (about 4 cups peeled and diced, Granny Smith or similar)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons all purpose flour or 1 tablespoon cornstarch (for thickening)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (optional, for filling)
- Vegetable oil for frying (about 2 to 4 cups, enough for 1 to 2 inches depth)
- 1 cup powdered sugar
- 1 to 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Optional cinnamon sugar for coating: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
How to Make this
1. In a large bowl whisk 3 cups flour, 1 teaspoon salt, and 2 tablespoons granulated sugar; cut in 1 cup cold cubed unsalted butter until mixture resembles coarse crumbs, then add 6 to 8 tablespoons ice water a tablespoon at a time until dough holds together; form into two discs, wrap, and chill at least 1 hour.
2. Peel, core, and dice 3 to 4 medium tart apples to yield about 4 cups; toss with 1 tablespoon lemon juice to prevent browning.
3. In a medium saucepan combine apples, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons flour or 1 tablespoon cornstarch; cook over medium heat until apples soften and mixture thickens, about 6 to 8 minutes; stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter if using; cool completely.
4. On a lightly floured surface roll chilled dough to about 1/8 inch thickness; cut into rounds roughly 4 to 5 inches in diameter (use a bowl or cutter).
5. Place about 2 to 3 tablespoons of the cooled apple filling in the center of half the rounds; brush edges with beaten large egg, top with remaining rounds, press edges to seal and crimp with a fork; dock tops with a few small slits for steam.
6. Heat vegetable oil in a heavy skillet or Dutch oven to 350 degrees F with oil depth of about 1 to 2 inches; maintain temperature with a thermometer for even frying.
7. Fry pies in batches, 1 to 2 minutes per side or until golden brown and crisp, flipping once; do not overcrowd the pan; adjust heat to keep oil near 350 degrees F.
8. Transfer fried pies to a wire rack set over paper towels to drain and cool slightly.
9. For optional cinnamon sugar coating mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and toss warm pies in the mixture; or make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth, then drizzle over cooled pies.
10. Serve warm or at room temperature for best texture and store leftovers in an airtight container for 2 to 3 days.
Equipment Needed
1. Large mixing bowl
2. Whisk and measuring cups and spoons
3. Pastry cutter or two forks to cut in butter
4. Rolling pin and a lightly floured work surface
5. Round cutter or small bowl (4 to 5 inch)
6. Medium saucepan for the filling and a wooden spoon or silicone spatula
7. Heavy skillet or Dutch oven for frying and a candy/deep fry thermometer
8. Slotted spoon or spider and tongs for removing pies from oil
9. Wire rack set over a baking sheet with paper towels and a pastry brush for egg wash
FAQ
The Best Fried Apple Pies Recipe Substitutions and Variations
- All purpose flour
- Pastry flour for a more tender crust (use 1:1)
- Whole wheat pastry flour for nuttier flavor and slightly firmer crust (use up to 50% swap)
- Gluten free all purpose blend for a gluten free crust (use 1:1, ensure blend contains xanthan or add 1/2 teaspoon)
- Unsalted butter (cold, cubed)
- Vegetable shortening for a very flaky, neutral flavored crust (use 1:1)
- Cold coconut oil solidified for a slightly coconut note and similar texture (use 1:1)
- Cold vegan butter or margarine for dairy free option (use 1:1, check water content)
- Granny Smith apples (tart apples)
- Honeycrisp for a sweeter, juicy filling
- Pink Lady for good balance of sweetness and tartness and firm texture
- Braeburn for firm slices that hold shape when fried
- Vegetable oil for frying
- Canola oil for neutral flavor and high smoke point
- Peanut oil for high smoke point and light nutty note
- Sunflower oil for mild flavor and suitable frying performance
Pro Tips
– Chill the dough long enough so it firms up completely. Cold butter gives you flaky pockets, and a chilled disc is much easier to roll without stretching or tearing.
– Let the cooked apple filling cool fully before assembly. Warm filling will steam and weaken the seal, causing leaks during frying.
– Keep the oil temperature steady around 350 F with a thermometer. Too hot and the crust browns before the center heats; too cool and the pies absorb oil and get greasy.
– Don’t overfill the rounds. Two to three tablespoons is usually perfect; overfilling makes sealing difficult and increases the chance of bursting while frying.
– If you want a crisper coating, toss the pies in cinnamon sugar while still warm. For a neater glaze, wait until they are cool so the glaze sets without running off.
The Best Fried Apple Pies Recipe
I can never resist these golden Southern Fried Apple Pies, with their flaky buttery crust, cinnamon apple filling, and sweet powdered sugar glaze. One bite proves why this old fashioned Amish-style favorite disappears fast every Fall.
12
servings
466
kcal
Equipment: 1. Large mixing bowl
2. Whisk and measuring cups and spoons
3. Pastry cutter or two forks to cut in butter
4. Rolling pin and a lightly floured work surface
5. Round cutter or small bowl (4 to 5 inch)
6. Medium saucepan for the filling and a wooden spoon or silicone spatula
7. Heavy skillet or Dutch oven for frying and a candy/deep fry thermometer
8. Slotted spoon or spider and tongs for removing pies from oil
9. Wire rack set over a baking sheet with paper towels and a pastry brush for egg wash
Ingredients
-
3 cups all purpose flour
-
1 teaspoon salt
-
2 tablespoons granulated sugar
-
1 cup (2 sticks) unsalted butter, cold and cubed
-
6 to 8 tablespoons ice water
-
1 large egg (for egg wash)
-
3 to 4 medium tart apples (about 4 cups peeled and diced, Granny Smith or similar)
-
1/2 cup granulated sugar
-
1/4 cup packed light brown sugar
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1 tablespoon lemon juice
-
2 tablespoons all purpose flour or 1 tablespoon cornstarch (for thickening)
-
1 teaspoon vanilla extract
-
1 tablespoon unsalted butter (optional, for filling)
-
Vegetable oil for frying (about 2 to 4 cups, enough for 1 to 2 inches depth)
-
1 cup powdered sugar
-
1 to 2 tablespoons milk (for glaze)
-
1/2 teaspoon vanilla extract (for glaze)
-
Optional cinnamon sugar for coating: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Directions
- In a large bowl whisk 3 cups flour, 1 teaspoon salt, and 2 tablespoons granulated sugar; cut in 1 cup cold cubed unsalted butter until mixture resembles coarse crumbs, then add 6 to 8 tablespoons ice water a tablespoon at a time until dough holds together; form into two discs, wrap, and chill at least 1 hour.
- Peel, core, and dice 3 to 4 medium tart apples to yield about 4 cups; toss with 1 tablespoon lemon juice to prevent browning.
- In a medium saucepan combine apples, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons flour or 1 tablespoon cornstarch; cook over medium heat until apples soften and mixture thickens, about 6 to 8 minutes; stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter if using; cool completely.
- On a lightly floured surface roll chilled dough to about 1/8 inch thickness; cut into rounds roughly 4 to 5 inches in diameter (use a bowl or cutter).
- Place about 2 to 3 tablespoons of the cooled apple filling in the center of half the rounds; brush edges with beaten large egg, top with remaining rounds, press edges to seal and crimp with a fork; dock tops with a few small slits for steam.
- Heat vegetable oil in a heavy skillet or Dutch oven to 350 degrees F with oil depth of about 1 to 2 inches; maintain temperature with a thermometer for even frying.
- Fry pies in batches, 1 to 2 minutes per side or until golden brown and crisp, flipping once; do not overcrowd the pan; adjust heat to keep oil near 350 degrees F.
- Transfer fried pies to a wire rack set over paper towels to drain and cool slightly.
- For optional cinnamon sugar coating mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and toss warm pies in the mixture; or make the glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth, then drizzle over cooled pies.
- Serve warm or at room temperature for best texture and store leftovers in an airtight container for 2 to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 134g
- Total number of serves: 12
- Calories: 466kcal
- Fat: 27.6g
- Saturated Fat: 13.4g
- Trans Fat: 0.5g
- Polyunsaturated: 3.3g
- Monounsaturated: 10g
- Cholesterol: 56mg
- Sodium: 192mg
- Potassium: 97mg
- Carbohydrates: 58.5g
- Fiber: 2.1g
- Sugar: 32g
- Protein: 4.2g
- Vitamin A: 200IU
- Vitamin C: 2.3mg
- Calcium: 8mg
- Iron: 0.43mg
