Easy Fried Apple Pies

I know fried pies sound like something your grandma would make on a porch at 2 a.m. and somehow be right about — flaky dough, sticky apple filling, and that deep-fried crisp that smacks of both nostalgia and brilliant chaos. These Easy Fried Apple Pies are exactly that: sweet, cozy, a little greasy in the best way, and stupidly addictive.

My little family goes wild for these. My husband will actually walk into the kitchen, sniff the air dramatically, and announce that he “smelled dessert” like it’s a crime scene. The kids fight over the last one like it’s a limited-edition toy. Once, I forgot to set a cooling rack and we ate them so hot the first batch stuck to the plate and turned into a caramelized mess — worth it. Now it’s our go-to when we need something that feels homemade but doesn’t require a week of prep.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Biscoff Rice Krispie Treats Recipe

DESSERT

Easy Toll House Chocolate Chip Cookie Bars

DESSERT

Coconut Custard Pie Delight

DESSERT

Easy Oatmeal Lace Cookies

I always forget how much flour strews across the counter until I’m done. Don’t be surprised if your kitchen looks like a small bakery exploded — that’s part of the charm. I once tried to save time by rolling the dough too thin and had the filling break through mid-fry; lesson learned: slightly thicker dough is forgiving. Also, use a splatter guard if you’re squeamish about hot oil — I learned that the hard way (and got a battle scar on my forearm for bragging rights).

Shopping Tips

– Baking Basics: Pick all-purpose flour you trust — it affects texture. If you can, avoid bleached flour; the unbleached stuff gives a nicer flavor.
– Fruit: Choose a tart-sweet apple (Honeycrisp, Granny Smith, or Pink Lady) so the filling doesn’t get syrupy-sweet and loses structure.
– Fats & Oils: Use a neutral high-smoke oil for frying (canola, vegetable, or peanut). Don’t use olive oil — it burns and tastes weird.
– Sweeteners: Regular granulated sugar is fine; brown sugar adds depth and a little molasses note if you want that cozy fall vibe.
– Nuts & Seeds: Optional add-ins like chopped pecans or walnuts are great if you want crunch — buy raw and toast them for best flavor.

Prep Ahead Ideas

– Make the filling a day ahead and chill it in an airtight container; it firms up and is easier to spoon into dough circles.
– Dough can be mixed and rested in the fridge overnight wrapped tightly in plastic — faster to roll the next day.
– Put filling in a squirt bottle or zip-top bag (cut a tiny corner) for faster, cleaner assembly.
– Store prepped pies on a sheet pan lined with parchment in the fridge and fry straight from cold — they hold shape better.

✔Time-Saving Tricks

– Use pre-made pie dough when you’re exhausted; it’s not cheating, it’s survival.
– Slice apples thinly with a mandoline or food processor to speed up prep.
– Fry in batches but keep finished pies on a wire rack in a warm oven (200°F/90°C) so they stay crisp.
– If you’re short on time, microwave the filling briefly to soften it before stuffing.

✔Common Mistakes

– Overfilling is the classic oops — pies burst mid-fry; leave a small border and press edges well.
– Oil too hot? Crust browns too fast while filling stays cold. Oil too cool? Pies soak up oil and get greasy. Aim for steady sizzling, not a raging boil.
– I once tried to seal edges without an egg wash and lost a few to the fryer — an egg wash (or milk) helps glue them shut.
– Rescue: if a pie splits, fish it out and crisp on a pan in a hot oven for a minute, then patch the tear with a dab of jam or melted butter to keep it eating-ready.

What to Serve It With

– Vanilla ice cream or whipped cream (because hot + cold is everything).
– A simple green salad with lemon vinaigrette if you want a palate cleanser.
– Coffee or strong black tea for dunking and obvious reasons.
– For breakfast: a drizzle of maple syrup and a big mug of milk.

✔Tips & Mistakes

– Don’t crowd the fryer — keep space so oil temperature stays steady.
– Salt the filling lightly; it sounds odd, but it makes the apples pop.
– If the crust looks too pale after frying, a quick re-fry for 20–30 seconds fixes it.
– Let pies rest a minute or two before biting — molten sugar is a real villain.

✔Storage Tips

Leftovers are fine in an airtight container at room temp for a day or two, or in the fridge for up to 4 days. Reheat in a toaster oven or oven to re-crisp; the microwave makes them sad and soggy. Eating them cold? Totally acceptable for breakfast with coffee — no judgment here.

✔Variations and Substitutions

– Swap apples for pears for a softer, sweeter filling — cook them a little longer first.
– Use brown butter in the filling for nutty complexity, or add a splash of bourbon for grown-up vibes.
– Gluten-free? Use a sturdy gluten-free all-purpose blend and chill the dough well; results vary but doable.
– Vegan? Use a plant-based butter and a non-dairy milk wash for sealing; fry as usual.
– Don’t bother trying puff pastry if you want handheld pie vibes — it’s flakier and messier but tasty if you don’t mind.

Frequently Asked Questions

Easy Fried Apple Pies

Golden, crispy hand pies stuffed with warm cinnamon-apple filling. Made with biscuit dough for a quick, nostalgic treat.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cup vegetable oil for frying
• ▢ 21 oz apple pie filling about one standard can
• ▢ 16.3 oz refrigerated biscuit dough 8-count
• ▢ 3 tbsp granulated sugar
• ▢ 1.5 tsp ground cinnamon
• ▢ 1 tbsp all-purpose flour optional, to thicken filling
• ▢ 1 tbsp unsalted butter optional
• ▢ 1 tbsp cold water for sealing edges

Instructions

Preparation Steps

• Stir sugar and cinnamon together in a small bowl; set aside for topping.
• Warm apple pie filling in a skillet. Add flour and butter. Simmer 2 minutes to thicken, then cool.
• Separate biscuits. Press each into a 5-inch round on a lightly floured surface.
• Spoon a heaping tablespoon of filling onto half of each round. Brush edges with water.
• Fold to close. Crimp with a fork to seal tightly. Cut a small vent on top.
• Heat oil in a deep skillet to about 350°F over medium heat.
• Fry pies in batches until deep golden, 2–3 minutes per side. Do not crowd the pan.
• Drain on a rack. Sprinkle generously with cinnamon sugar while warm. Rest 5 minutes before serving.

Notes

Try a caramel twist by drizzling warm caramel over the pies or adding a pinch of nutmeg to the filling. For storage, cool completely, then refrigerate up to 3 days; re-crisp in a 350°F oven for 8–10 minutes.

This recipe is an original creation inspired by classic Easy Fried Apple Pies flavors. All ingredient ratios and instructions are independently developed.