fried apple pie recipe
The Best fried apple pie recipe
Classic Fried Apple Pie with Crispy Dough
A comforting twist on apple pie, where the filling is baked into a golden, crispy shell before being fried to perfection. The result is a rich, buttery crust with a caramelized apple center.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup cold unsalted butter, cubed
- 1 egg yolk
- 1 tbsp ice water
- 6 medium apples (Granny Smith or Honeycrisp work best)
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
- Vegetable oil for frying (enough to cover the bottom of a deep skillet)
- Powdered sugar (for dusting)
👨🍳Directions
-
1
Preheat oven to 375°F. Cut apples into ½-inch thick slices, then toss with lemon juice, ½ cup sugar, cinnamon, and nutmeg. Set aside. -
2
Mix flour, salt, sugar, and cold butter in a bowl using a pastry cutter or your fingers until the butter is pea-sized. Stir in the egg yolk and ice water until the dough just comes together. Chill for 30 minutes. -
3
Roll out half the dough on a floured surface into a 12-inch round. Place the apple mixture in the center, then fold the dough over the filling, sealing edges with a little water. Trim excess dough, leaving a ½-inch border. Chill again for 15 minutes. -
4
Roll out the remaining dough into a second round, slightly larger than the first. Place it on top of the pie, crimping the edges with your fingers or a fork. Cut 4-5 slits in the top for steam to escape. -
5
Preheat oven to 425°F. Bake the pie for 20 minutes until the crust is lightly golden. Reduce heat to 350°F and bake for another 15-20 minutes until the filling is bubbling and the crust is crisp. -
6
Let the pie cool for 10 minutes, then carefully transfer it to a skillet filled with 1-2 inches of oil. Fry over medium heat for 3-4 minutes per side until golden brown. Dust with powdered sugar before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry brush
- Cutting board
- Oven
- Deep skillet
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Fried Apple Pie with Crispy Dough Works
❓ Frequently Asked Questions About Fried Apple Pie with Crispy Dough
How do I keep my apple pie from getting soggy?
Use a thin layer of cornstarch or flour mixed with cold water as a brush on the bottom crust before adding the filling. This creates a barrier that helps prevent the pie from absorbing too much liquid. Also, bake the pie with the lid slightly ajar to allow steam to escape, which helps crisp the crust without making the filling too wet.
Can I substitute fresh apples for the canned ones?
Yes, you can use fresh apples, but opt for firm varieties like Honeycrisp, Fuji, or Granny Smith. Rinse and peel them if desired, then slice them thinly. Fresh apples may release slightly more juice, so adjust the water in the filling slightly if needed to maintain the right consistency.
What’s the best way to handle the filling if I don’t have a pie dish?
If you don’t have a pie dish, you can bake the filling in a greased 9×13-inch baking pan. After assembling the pie, transfer it to a pie plate or baking dish lined with parchment paper for even baking. Just ensure the crust fits snugly over the top of the filling to avoid a messy bake.
How long should I bake the pie for?
Bake the pie at 375°F until the crust is golden brown and the filling is bubbling and slightly set, which usually takes about 45 to 55 minutes. The edges should pull away from the crust, and a toothpick inserted should come out clean. Check occasionally to avoid overbaking.
Can I make this pie ahead of time and reheat it?
Yes, you can assemble the pie up to 2 days in advance and refrigerate it. To reheat, cover the pie loosely with foil and bake at 350°F for 20 to 25 minutes, or until warmed through. For best results, serve it fresh out of the oven.
