Apple Fried Pies Recipes

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ZU'S FRIED APPLE PIES



Zu's Fried Apple Pies image

These are simple and delicious. My kids can't stop eating them! I sometimes use canned apple pie filling and a little sugar and maybe add some ground cinnamon to pastry. Yum!

Provided by hobbyzu

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

2 apples - peeled, cored and chopped
⅓ cup white sugar
½ teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
½ cup vegetable shortening
½ cup water, or as needed
1 cup vegetable oil for frying
2 teaspoons confectioners' sugar

Steps:

  • Place the apples into a saucepan with the sugar and cinnamon, and bring to a simmer over low heat. Cook the apples, stirring frequently, until soft, about 10 minutes; mash the apples with a fork to form a chunky applesauce. Set the apple filling aside.
  • Whisk flour and salt together in a bowl, and cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Stir in water until the dough is moistened, and knead several times just until dough holds together. Place dough onto a floured surface, pat into a round, and roll out 1/8-inch thick. Use a large round cookie cutter (4 inches in diameter) to cut the dough into 8 rounds.
  • Place a heaping tablespoon of apple filling onto the center of a dough round, and use your finger to moisten the edge of the crust with cold water. Fold the dough over the filling, and crimp the edges with a fork to make a half-moon-shaped pie. Repeat with remaining dough and filling.
  • Pour the oil into a skillet over medium-high heat, and gently lay 2 or 3 pies into the hot oil. Fry to a golden brown color, 2 to 3 minutes per side. Drain the pies on paper towels. Sprinkle a pinch of confectioners' sugar over each pie to serve. Allow to cool for at least 10 minutes before serving.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 37.7 g, Fat 15.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 292.1 mg, Sugar 12.6 g

FRIED APPLE PIES



Fried Apple Pies image

Make and share this Fried Apple Pies recipe from Food.com.

Provided by mstrcook

Categories     Pie

Yield 12 serving(s)

Number Of Ingredients 18

2 tablespoons butter
2 lbs apples, cored and diced
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup sugar
1/4 cup light brown sugar
1 1/2 cups water
1/2 lemon, juice of
1 teaspoon vanilla
1 tablespoon cornstarch
3 cups flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon baking powder
6 tablespoons shortening
1 egg
3/4 cup milk
to taste powdered sugar

Steps:

  • Preheat oil for frying.
  • In a sauce pan, melt the butter. Add the apples and saute for 2 minutes.
  • Stir in the cinnamon, nutmeg, 1/4 cup sugar, and brown sugar. Continue sauteing for 1 minute, stirring constantly to dissolve the sugar.
  • Add the water and lemon juice. Bring the liquid up to a boil.
  • Add corn starch dissolved in 1 Tablespoon of water.
  • Whisk the vanilla and slurry into the liquid. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the apples are soft. Remove from heat and cool completely.
  • In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
  • Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
  • Break the dough into 12 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 5 inches in diameter.
  • Put 1/4 cup of the mixture in the center of each round, fold over and crimp the edges with a fork.
  • Fry the pies, two to three at a time, in the hot oil, until golden brown. Remove from the oil and drain on paper towels.
  • Powder the pies with the powdered sugar. May serve with vanilla ice cream.

Nutrition Facts : Calories 299.2, Fat 9.8, SaturatedFat 3.4, Cholesterol 22.7, Sodium 332.6, Carbohydrate 49.6, Fiber 3.5, Sugar 20.6, Protein 4.6

FRIED APPLE PIES



Fried Apple Pies image

Provided by Bobby Flay

Categories     dessert

Time 2h12m

Yield 6 (5-inch) pies

Number Of Ingredients 18

3 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
1 cup (2 sticks) unsalted butter, very cold, cut into 16 pieces
1/4 cup lard, very cold, cut into 4 pieces
8 to 12 tablespoons ice water
4 tablespoons unsalted butter
4 tablespoons light brown muscavado sugar
1/4 cup Calvados
3 Granny smith apples, peeled, cored and cut into 1/2-inch dice
3 Golden Delicious apples, peeled, cored and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1 quart peanut or canola oil
Chilled dough circles
Apple filling
1 cup sugar mixed with 2 tablespoons ground cinnamon

Steps:

  • Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
  • Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
  • On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
  • Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
  • Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
  • Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
  • Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.

FRIED APPLE HAND PIES



Fried Apple Hand Pies image

These pies are perfect for people who deep-fry their turkeys on Thanksgiving. Instead of wasting leftover oil, use it for dessert! These pies can be made days, weeks, even months ahead of time and just fried up after the big meal. It'll cut down on dishes too!

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 18 hand pies

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 cup shortening, chilled and cut into pieces
1 1/2 sticks cold butter, diced
4 to 8 tablespoons ice water
2 teaspoons apple cider vinegar
2 tablespoons unsalted butter
2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
1/4 cup sugar
Scant 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground nutmeg
2 teaspoons lemon juice
Oil, for frying
1 egg

Steps:

  • For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
  • For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
  • Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
  • Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
  • Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

FRIED PIES



Fried Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 pies

Number Of Ingredients 9

6 cups all-purpose flour
4 tablespoons granulated sugar
1/2 teaspoon salt
1 cup shortening, plus more for frying
2 eggs, beaten
2 cups buttermilk, more if needed
Apple pie filling, canned
Cherry pie filling, canned
Powdered sugar, for sprinkling

Steps:

  • To make the pastry, mix together the flour, granulated sugar and salt. Cut in 1 cup of the shortening until the mixture resembles coarse crumbs. Add 1 of the eggs and the buttermilk and stir until it just comes together. Add a little more buttermilk if needed. Form it into a ball and refrigerate for at least an hour.
  • To make the pies, roll the pastry out into a large square. Trim the edges to make a rectangle. Cut into 8 to 10 long rectangles, using a butter knife.
  • Spoon a tablespoon or so of filling into the top half of one of the rectangles.
  • Use the remaining beaten eggs to seal the edges by folding the bottom half of the rectangle over the top. Then crimp the edges shut with a fork. Repeat with the other pies, filling half with apple pie filling and half with cherry pie filling.
  • Heat shortening in a medium, deep saucepan over medium-high heat to 350 degrees F. Fry the pies until golden brown, 2 to 3 minutes per side. Remove and immediately drain on paper towels.
  • Sprinkle with powdered sugar and serve.

FRIED APPLE PIES



Fried Apple Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 16 servings

Number Of Ingredients 18

1 1/2 cups packed brown sugar
1 stick (8 tablespoons) salted butter
5 Granny Smith apples, peeled and diced
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Juice of 1/2 lemon
1 tablespoon cornstarch
Two 16-ounce cans refrigerated flaky jumbo biscuits (8 biscuits per can)
4 cups vegetable oil, for frying
1/2 cup confectioners' sugar, for sprinkling onto finished pies
1 cup Cinnamon-Caramel Sauce, recipe follows, or store-bought caramel sauce
1 cup packed light brown sugar
3/4 cup half-and-half
4 tablespoons (1/2 stick) salted butter
2 pinches kosher salt
1 tablespoon vanilla
1 teaspoon ground cinnamon

Steps:

  • Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
  • To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they're all assembled.
  • Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
  • When all the pies are fried, sift the confectioners' sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
  • Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.

APPLE FRIED PIES



Apple Fried Pies image

Easy to make and Oh So Good. The recipe courtesy of Paula Deen, need I say more. Good served with vanilla ice cream. Cooling time not included. NOTE: These can be baked at 350° for 14 minutes.

Provided by Barb G.

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 apples, McIntosh, peeled, cored, and sliced
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 (8 count) package ready to bake refrigerated biscuit dough (8 biscuits)
canola oil, for deep frying

Steps:

  • For the filling: add butter to a large saute pan and melt; add apples, sugar, cinnamon and lemon juice and cook over medium heat until the apples are soft, about 15 minutes; Remove from heat and cool.
  • When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit form a 7 to 8-inch circle.
  • Place 2 to 3 tablespoons of the filling on 1/2 of each circle; brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. SEAL the edges, by pressing the edges with the tines of a fork; this is inportant.
  • Heat a deep fryer or a deep pot halfway filled with oil to 350°.
  • Carefully add the pie to the oil, 1 at a time and fry until golden brown, turning the pie as necessary for even browning, about 5 to 8 minutes. Drain on paper towels; sprinkle with powdered sugar immediately.

Nutrition Facts : Calories 205.6, Fat 7, SaturatedFat 2.9, Cholesterol 7.6, Sodium 353, Carbohydrate 35.3, Fiber 2.2, Sugar 22.1, Protein 2.1

FRIED APPLE PIES



Fried Apple Pies image

Make and share this Fried Apple Pies recipe from Food.com.

Provided by lauchu

Categories     Dessert

Time 1h5m

Yield 8 pies, 8 serving(s)

Number Of Ingredients 12

8 ounces dried apples, sliced
2 cups apple cider
1/2 teaspoon lemon juice
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup shortening
1/2 cup cold apple cider, water can be used

Steps:

  • Cook apples in cider and lemon juice for 35 to 45 minutes until soft and all of the liquid has been absorbed. Add sugar, butter and cinnamon and stir to combine. Put in refrigerator to chill.
  • Sift together flour, baking powder, salt and cinnamon. Cut in shortening with 2 knives or a pastry blender. Add cold cider gradually until mixture is moist enough to form into a disc. Wrap dough in cellophane and refrigerate for at least an hour.
  • Take dough out of refrigerator and let sit for 10 minutes. Roll thin and cut into 8 rounds with a saucer guide.
  • Spoon the apple mixture in the middle of each round. Flip dough into half-moon shapes and seal edges with a fork. At this point, the pies can be refrigerated for 1-2 days or frozen for later use.
  • Fry in Crisco for 2 minutes each side and drain on paper towels or brown paper bags.

Nutrition Facts : Calories 278.6, Fat 8.2, SaturatedFat 2.6, Cholesterol 3.8, Sodium 239.5, Carbohydrate 49.6, Fiber 3.5, Sugar 22.7, Protein 3.5

FRIED APPLE PIES



Fried Apple Pies image

These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature as you fry them: If the oil is too hot, they'll look golden on the outside, but the dough may not fully cook through. If the oil is too cool, they may be greasy. If you don't have a thermometer, use a piece of scrap dough to test the oil for frying; it should rise to the top immediately.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h15m

Yield 14 individual pies

Number Of Ingredients 19

2 1/2 cups/320 grams all-purpose flour
1/2 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into ½-inch cubes
1/2 cup/120 milliliters ice water, plus more as needed
2 tablespoons unsalted butter
3 medium apples (about 1 pound), such as Honeycrisp, Granny Smith or Gala, peeled, cored and cut into 1/2- inch dice (about 3 cups/375 grams)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup/110 grams light or dark brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
About 2 to 3 quarts vegetable or canola oil, as needed, for frying (see Tip)
1/2 cup/100 grams granulated sugar
2 teaspoons ground cinnamon
Pinch of fine sea salt

Steps:

  • Make the pie dough: In the bowl of a food processor, pulse the flour and salt to combine. Add the cubed butter and pulse until the butter is well distributed throughout, and the largest pieces are no larger than a pea. (You can also do this by hand with a pastry cutter in a large bowl.)
  • Transfer the mixture to a large bowl and make a well in the center. Add the ice water and toss the mixture with your hands to distribute the water throughout the flour. Once the mixture is very fine, press and knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture comes together easily in a ball.
  • Divide the dough in half and form each into a disk about ½-inch thick. Wrap tightly in plastic wrap and chill for at least 1 hour and up to overnight.
  • Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
  • In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
  • When the dough is chilled, and using a lightly floured rolling pin on a lightly floured surface, roll out one disk about ¼-inch thick. Use a 4-inch round biscuit cutter or cup to cut about five circles from the dough. (You can also use a plate or stencil as a guide and use a knife to cut.) Wrap the scraps in plastic wrap and chill while you fill the dough.
  • Use a fork or small slotted spoon to transfer about 1 heaping tablespoon filling into the center of each circle. (Try to scoop just the apples, leaving behind most of the syrup.) Brush the outside edge of one half of the dough with cool water, then fold the circle in half to encase the filling. Press the edges firmly to seal, then crimp with a fork. Transfer to a parchment-lined baking sheet, and refrigerate, uncovered, while you shape the remaining pies. Repeat this process with the other disk of dough and combine the dough scraps with the others in the refrigerator.
  • Re-roll the combined scraps to create about another 4 circles of dough and repeat the process with the remaining filling.
  • Pour 3 to 4 inches oil in a medium, heavy-bottomed pot over medium heat. When the oil reaches 350 degrees on an instant-read thermometer, you're ready to fry. (You can also test the temperature with a scrap piece of dough; it should immediately rise to the surface.) Line a baking sheet with a few layers of paper towels.
  • In a medium bowl, whisk together the sugar, cinnamon and salt. Remove the pies from the refrigerator.
  • Fry 3 to 4 pieces at a time (or fewer if necessary to avoid crowding) until evenly golden brown, 3 to 4 minutes. Watch the temperature of the oil. You may need to adjust the heat as you work. When the hand pies are evenly browned, use a spider or slotted spoon to remove them from the oil and transfer to the towel-lined baking sheet to drain.
  • After about 1 minute, while the pies are still warm, toss them in the cinnamon sugar to coat, then set on a serving platter. Repeat the frying and coating process with the remaining pies. Serve immediately.

MINI FRIED APPLE PIES



Mini Fried Apple Pies image

These take a little time to make, but are so worth it! Sprinkle with powdered sugar before serving for a nice presentation. Cooking time is minimal per batch because filling is already cooked.

Provided by Marie

Categories     Dessert

Time 1h

Yield 12 pies

Number Of Ingredients 8

2 cups self rising flour
1/4 cup Crisco
1 cup milk
4 apples
1/4 cup butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar

Steps:

  • Combine flour, crisco and milk and mix well.
  • (I like to do this is a food processor).
  • Roll into balls the size of a walnut.
  • Flatten each with a rolling pin.
  • Peel and dice apples.
  • Cook apples, butter, spices and brown sugar together until tender.
  • Cool slightly.
  • Place one tablespoon of apple mixture in the center of each flattened ball of dough.
  • Fold over and press edges with a fork.
  • Fry in oil that has been preheated to 350° until golden brown on each side.
  • Before serving, sprinkle with powdered sugar.

AIR FRYER APPLE PIES



Air Fryer Apple Pies image

Mini hand pies filled with a buttery apple-cinnamon mixture and topped with a sweet powdered sugar glaze. They bake in less than 10 minutes in an air fryer.

Provided by Kim's Cooking Now

Categories     Desserts     Pies     Apple Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 11

4 tablespoons butter
6 tablespoons brown sugar
1 teaspoon ground cinnamon
2 medium Granny Smith apples, diced
1 teaspoon cornstarch
2 teaspoons cold water
½ (14 ounce) package pastry for a 9-inch double crust pie
cooking spray
½ tablespoon grapeseed oil
¼ cup powdered sugar
1 teaspoon milk, or more as needed

Steps:

  • Combine apples, butter, brown sugar, and cinnamon in a non-stick skillet. Cook over medium heat until apples have softened, about 5 minutes.
  • Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust.
  • Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut the dough into rectangles small enough so that 2 can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed.
  • Wet the outer edges of 4 rectangles with water and place some apple filling in the center about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
  • Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with grapeseed oil and transfer pies to the air fryer basket using a spatula.
  • Insert basket and set the temperature to 385 degrees F (195 degrees C). Bake until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
  • Mix together powdered sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 59.7 g, Cholesterol 30.5 mg, Fat 28.6 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 11.3 g, Sodium 327.6 mg, Sugar 35.7 g

FRIED APPLE PIES



Fried Apple Pies image

Little fried apple pies.

Provided by Melissa

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
½ cup shortening, chilled
1 teaspoon salt
½ cup cold water
2 apples
¼ cup white sugar, or to taste
⅛ teaspoon ground cinnamon, or to taste
oil for frying

Steps:

  • Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
  • Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
  • Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
  • In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 34.9 g, Fat 68.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 10.4 g, Sodium 292.1 mg, Sugar 9.9 g

OVEN FRIED APPLE PIES



Oven Fried Apple Pies image

Make and share this Oven Fried Apple Pies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 1h20m

Yield 8 pies

Number Of Ingredients 5

1 tablespoon sugar
1/4 teaspoon cinnamon
1 (17 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 cup apple pie filling with cinnamon (from 21-oz. resealable can)
4 teaspoons butter, melted

Steps:

  • Heat oven to 375°F Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.
  • Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.
  • Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.
  • Bake at 375°F for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.

Nutrition Facts : Calories 218, Fat 10.2, SaturatedFat 3.3, Cholesterol 5, Sodium 691.6, Carbohydrate 28.4, Fiber 1, Sugar 6.5, Protein 3.8

EASY AIR FRYER APPLE PIES



Easy Air Fryer Apple Pies image

So very simple, easy, and quick to make.

Provided by lutzflcat

Categories     Desserts     Pies     Apple Pie Recipes

Time 25m

Yield 10

Number Of Ingredients 5

1 (14.1 ounce) package refrigerated pie crusts (2 pie crusts)
1 (21 ounce) can apple pie filling
1 egg, beaten
2 tablespoons cinnamon sugar, or to taste
1 serving cooking spray

Steps:

  • Place 1 pie crust onto a lightly floured surface and roll out the dough with a rolling pin. Using a 2-1/4-inch round biscuit or cookie cutter cut the pie crust into 10 circles. Repeat with the second pie crust for a total of 20 pie crust circles.
  • Fill about 1/2 of each circle with apple pie filling. Place a second pie crust circle on top, making a mini pie. Do not overfill. Press down the edges of the mini pies, crimping with a fork to seal. Brush tops with beaten egg and sprinkle with cinnamon sugar.
  • Preheat the air fryer to 360 degrees F (175 degrees C).
  • Lightly spray the air fryer basket with cooking spray. Place a batch of the mini pies in the air fryer basket, leaving space around each for air circulation.
  • Bake until golden brown, 5 to 7 minutes. Remove from the basket and bake remaining pies. Serve warm or at room temperature.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 35 g, Cholesterol 16.4 mg, Fat 12.8 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 225 mg, Sugar 0.1 g

FRIED APPLE PIES



Fried Apple Pies image

These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. The fat half-moons of crisp, chewy dough ooze with spiced stewed dried apples. The other traditional filling is dried peaches.

Provided by Edna Lewis

Categories     Food Processor     Fruit     Dessert     Fry     Apple     Fall     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 individual pies

Number Of Ingredients 19

For pastry
2 1/2 cups all-purpose flour
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg, lightly beaten
4 to 5 tablespoons ice water
For filling
4 1/2 ounces unsulfured dried apples (2 cups)
2 cups unfiltered apple cider
1 1/2 cups water
2 1/2 tablespoons packed light brown sugar
1 teaspoon grated lemon zest
1/4 teaspoon cinnamon
For frying and serving
About 2 quarts vegetable oil
Confectioners sugar for dusting
Equipment: a deep-fat thermometer

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture just resembles coarse meal. Whisk egg with 1/4 cup ice water, then drizzle evenly over flour mixture and gently stir with a fork until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated.
  • Gather dough and knead just until smooth, 3 or 4 times, on a lightly floured surface (do not overwork, or pastry will be tough). Form dough into 2 (5-inch) disks and chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make filling:
  • Briskly simmer all filling ingredients and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 20 minutes. Cool completely.
  • Make pies:
  • Divide 1 disk of dough into 6 equal pieces. Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6-inch round, then put 2 heaping tablespoons of filling in center. Lightly moisten edge with water and fold dough over to form a half-circle, pressing out air around filling, then pressing edge to seal. Transfer to a large sheet of parchment paper and press floured tines of a fork around edge. Make more pies with remaining dough and filling (you may have some filling left over).
  • Fry pies:
  • Set a cooling rack on a large baking sheet or tray. Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over medium heat until it registers 360 to 370°F on thermometer. Fry pies, 3 or 4 at a time, turning occasionally, until deep golden-brown, 7 to 8 minutes per batch. Transfer to rack to drain. Return oil to 360 to 370°F between batches.
  • Dust warm pies with confectioners sugar before serving.

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