Easy Fried Apple Pies
Golden, crispy hand pies stuffed with warm cinnamon-apple filling. Made with biscuit dough for a quick, nostalgic treat.
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Servings:
Ingredients
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.