The best, most crunchy fried apple pies
Yes, I know that saying "this is the best" can be cooky and tricky, but it's our personal blog, and these deep-fried apple pies are our personal favorites. This is why we love them:
- the exterior is crunchy, crispy, and beautifully golden-brown
- the filling is made with Evelina apples that still have a wonderful bite and shape even after frying
- the interior is juicy, not too sweet, with a good amount of spiced apples
- a fantastic recipe for Mardi Gras dessert, or birthday parties, and for all lovers of fried goods
- kids and adults love it
- so easy to make ahead and keep in a freezer
- homemade apple hand pies, made from scratch
- you can easily fry frozen pies too
- make them healthier by baking them in the oven (instructions below)
If you love this apple feeling or if there happen to be any leftovers, use them as a filling for crepes, topping for pancakes or stir them into your oatmeal for breakfast or add them to yogurt.
Can I bake these homemade apple pies instead of frying them?
Yes, you absolutely can. We tested both frying the pies and baking them in the oven (see the photo below). We prefer the fried version much more.
Oven-baked apple hand pies have a more brittle, multilayered exterior. The apples are cooked, and so the interior is similar to that in the apple strudel: soft, cooked spiced apples.
Fried hand apple pies are golden brown, crunchy, and perfectly flaky, while the interior is still fruity and fresh, with a rich amount of golden sauce. Simply divine!
If you plan on baking the apples instead of frying them, then preheat the oven to 200 °C / 390 °F. Using a sharp knife, cut three slits on top. This will help the steam to release while baking. Place the pies on a baking sheet lined with parchment paper. Place in the preheated oven on the middle rack. Bake for 20 - 25 minutes at 200 °C / 390 °F or until golden brown and flaky.
How to make homemade fried apple pies - all the tips and tricks you need
Don’t be scared of frying, it’s way easier than it sounds and looks, and these tips and tricks will help you make the best, fried apple pies.
- Puff pastry. We tested this recipe with three different types of puff pastry. The result showed us that puff pastry with high butter percentage isn’t the best for this recipe because it becomes too oily. Choose pre-rolled puff pastry sheets that can be fresh or frozen and thawed (but still cold). The thickness of the puff pastry should be about 1/16 inch.
- The puff pastry should always be cold. Keep your puff pastry chilled in the fridge until you have your apple filling ready and cooled. Remove from the fridge and cut it into rectangles, working as quickly as possible (but without stress). While filling half of the rectangles with the apple filling, place the rest back in the fridge to keep them cold. It’s much easier to work with cold pastry, and it will be crunchier and puffier when frying.
- Don’t exaggerate with the filling. When it comes to hand pies, follow this simple advice. Don’t overfill them, or you might end up with half of the filling.
- Keep an eye on the oil temperature. If possible, use a thermometer to make sure the oil temperature is just right. If the oil is too hot, the exterior will be overcooked, while the interior will be soft and undercooked. After a couple of minutes, the hand pies will start falling together, which we don’t want. On the other hand, if the oil won’t be hot enough, you will end up with greasy, undercooked apple hand pies.
- Roll them quickly. Make sure to roll the fried apple pies in cinnamon sugar while they are still warm. This will ensure that the pies will be coated evenly.
How to make these fried apple pies ahead of time and how to freeze them
Feel free to make the apple filling ahead. Cook the filling, then transfer it to an airtight container. Place in the fridge and store for up to 3 days.
Also, feel free to make the apple pies ahead of time. Follow the first 3 steps of the recipe. Place the apple hand pies on a baking sheet and place them in the freezer. Once the apple pies are completely frozen, transfer them to a freezer bag or freezer-friendly container. Keep them frozen for up to 2 months. Be gentle with them because the puff pastry is pretty fragile.
Once you decide to fry the pies, remove them from the freezer. Place on a baking sheet lined with parchment paper and set aside to room temperature for 10 minutes. While they are still cold, fry the pies following the recipe, but increase the frying time for 2 - 3 minutes.
These pies are best eaten warm and freshly prepared.
Try these amazing apple recipes too
- Apple Fritte Donuts
- Dutch Apple Pie (Crumble Pie)
- Viennese Apple Strudel
- Stuffed apples with hazelnuts
- Apple Tart with Vanilla Sauce
METHOD
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prepare the apples
Peel the apples, remove the core and cut into small cubes, approximately 0.5 cm x 0.5 cm or 1/4 inch x 1/4 inch each.
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apple filling
In a saucepan, combine apples, water, lemon juice, vanilla, light brown sugar, butter, cornstarch, cinnamon, allspice, and ginger. Stir and place over medium heat. Bring to a boil, then cook on low heat for 2 - 3 minutes or until the apples soften a little bit, while stirring occasionally. Remove from the heat and spread over a baking sheet. Place in the fridge for 20 minutes or in a freezer for 10 minutes.
TipBy spreading the apples in a single layer they will cool quicker. -
assemble the apple pies
Take the puff pastry from the fridge and cut it into 12 rectangles approximately 8 cm x 12 cm or 3-inch x 5-inch big. Spoon about 2 tablespoons of the apple mixture onto the center of 6 rectangles. Leave about 1 cm or 1/2 inch edge around the filling. Gently brush the edges with the egg wash. Cover the pies with the rest of the puff pastry rectangles to create small apple pies. Using the tines of a fork, press the edges together to seal tightly. Brush the apple pies with egg wash and transfer to a baking sheet lined with parchment paper. Place in the freezer for 15 - 20 minutes.
TipFreezing the apple pies will result in crisper exterior and it will be much easier to cut off the excess edge before frying. -
fry the apple pies
Remove the frozen pies from the freezer. Using a sharp knife, cut off the excess edges, making sure you don’t cut too much. The apple pies still need to remain closed. Place a wire rack over a baking sheet and line it with paper towels. Place a saucepan or a pot filled with canola oil over medium heat. Heat the oil until it reaches 175 °C or 350 °F. Carefully add 2 pies at a time and fry for about 3 - 4 minutes or until golden brown and cooked through. Carefully shake the pot from time to time for the pies to cook evenly. Transfer the fried pies from the oil and place them onto prepared paper towels to drain any excess oil.
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serve
Make the cinnamon sugar. In a bowl, stir to combine the sugar with the cinnamon powder. Roll the warm apple pies in cinnamon sugar then serve.
