Golden brown outside and sweet and fruity inside, these fried apple pies are perfect hand-held treats. Take them to picnics or potlucks, or fry 'em up any time you need a quick and portable piece of pie.
Fried Apple Pies
Published on May 30, 2025
What could be better than a slice of sweet apple pie? A hand-held fried apple pie you can take anywhere! This fried apple pie recipe is based on Amish fry pies, which are delectable little hand pies found in bakeries and roadside stands all around the rolling hills of Amish Country.
Filled with precooked apples, they resemble southern fried pies or apple turnovers. However, they are made with a flaky dough that withstands a full dip in hot oil, rather than biscuit dough or puff pastry. Once fried to a golden brown, they’re dusted in cinnamon sugar or drizzled with a simple glaze for extra deliciousness.
Serve these fried apple pies as individual desserts, arrange them on a buffet table, take them to a picnic or grab one on your way out of the house in the morning. Because there’s nothing better than breakfast pie! Read on to learn how to make fried apple pies perfectly.
Fried Apple Pie Ingredients:
- Dough: Our fried apple pie dough is made from self-rising flour, milk, eggs, sugar and shortening.
- Butter: Butter helps cook down the apples so they’re soft and full of rich, buttery flavors.
- Apples: Peel the apples first, then finely chop them. Finely chopped apples cook more quickly and fit into the dough more easily.
- Brown sugar: Brown sugar’s deep caramel flavor evokes cozy fall pastries. You can use granulated sugar here instead, but you won’t get the same flavor.
- Cornstarch: The apples expel a lot of precious juice. Cornstarch will thicken all that liquid up into a glorious, cinnamon-brown sugar sauce.
- Cinnamon: Cinnamon and apples are the ultimate fall pairing.
- Lemon juice: A little splash of fresh lemon juice brightens the autumnal flavor of these fried apple pies.
- Vanilla extract: If you can, always splurge on the best vanilla extract. It makes all the difference in baking recipes.
- Oil for deep-fat frying: The best oils for frying are canola oil, sunflower oil, avocado oil and corn oil.
- Cinnamon sugar: Once the apple pies are fresh out of the fryer, immediately toss them in cinnamon sugar so it adheres.
Directions
Step 1: Make the dough
In a large bowl, combine the flour and sugar. Cut in shortening until the mixture resembles coarse crumbs. In another bowl, combine the eggs and milk, and add to the crumb mixture. Toss with a fork until a ball forms. Cover and chill for several hours.
Step 2: Cook the apple filling
Meanwhile, in a large skillet, heat butter over medium heat. Add the apples and cook, stirring, for five minutes. Combine the brown sugar, cornstarch and cinnamon and add the mixture to the apples. Cook until the apples begin to soften and caramelize, about seven to eight minutes longer, making sure to stir frequently so the apples don’t stick to the pan.
Step 3: Cool the filling
Remove the apple mixture from the heat. Stir in the lemon juice and vanilla. Cool completely at room temperature, or spread on a baking sheet and place in the fridge for 20 minutes or the freezer for about 10 minutes.
Step 3: Stuff and shape the mini pies
Divide the dough into 25 portions. On a floured surface, roll each portion into a 4-inch circle. Spoon 2-1/2 tablespoons of the filling on half of each circle. Don’t overstuff, or the pies might burst in the fryer. Moisten the edges of the circle with water and fold the other half over the filling. Press the edges with a fork to seal.
Step 4: Fry the apple pies
In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°F. Start with one pie as a test, then fry pies in batches until golden brown, about 3 minutes total, turning once. Drain on paper towels.
To add a cinnamon-sugar coating, roll each pie in cinnamon-sugar while it’s still warm.
Recipe Variations
- Add more baking spices: The best apple pie uses an abundance of fall spices, so why should these fried apple pies be any different? To up the cozy factor, introduce ground cloves, nutmeg and/or ground ginger (in very tiny amounts) to the filling.
- Finish with a glaze: Traditionally, Amish fried pies are finished with a light glaze (think: Hostess apple pies). Instead of cinnamon-sugar, make a simple glaze with powdered sugar thinned with a bit of milk and a touch of vanilla. After the pies have cooled slightly, pour the glaze over the pies, let sit for a few minutes, then serve.
How to Store Fried Apple Pies
Like regular apple pie, fried apple pies can be stored at room temperature for up to two days. For longer storage, cover loosely and store in the refrigerator for up to two more days.
Can you freeze fried apple pies?
You can freeze the apple pies before or after frying. To freeze the pies raw, spread them out on a baking sheet lined with parchment paper and place in the freezer. Once frozen, store the pies in a tightly sealed container or freezer bag. When you’re ready to eat them, they can go directly from the freezer into the oil, but you may need to increase the frying time.
To freeze already-fried pies, skip coating the pies in sugar or glaze, and store them in a tightly sealed container or freezer bag. When you’re ready to eat the pies, heat them in a 350° oven (or in an air fryer) instead of deep-frying them again, so they don’t soak up more oil.
Tips for Making Fried Apple Pies
What kind of apples are best for fried apple pies?
We’d recommend a tart apple, such as Granny Smith, for these mini apple pies, but you could also go for something a little sweeter like Braeburn. Here are more of the best apples for apple pie.
Can I use store-bought pie dough for fried apple pies?
Yes, but you will get a different texture. This is more of a fried dough than a pie crust. If you use store-bought pie crust, consider baking the pies instead.
What kind of oil should I use to fry the pies?
Any neutral oil with a high smoke point, like canola, vegetable or peanut oil, will do. Make sure to use a thermometer to ensure the right frying temperature. If the oil is too hot, the pie exterior could get overcooked. If it’s not hot enough, you’ll end up with greasy pies.
My apple pies burst while frying. What can I do?
We suggest testing one pie before frying them all. If your tester pie didn’t hold together, make sure the remaining pies are moistened with enough water and tightly sealed with a fork before frying.
Fried Apple Pies
Prep Time
35 min
Cook Time
15 min
Yield
1-1/2 dozen
Ingredients
- 4-1/2 cups self-rising flour
- 3 tablespoons sugar
- 1/2 cup shortening
- 2 large eggs
- 3/4 cup 2% milk
- FILLING:
- 2 tablespoons butter
- 5 cups finely chopped peeled tart apples
- 1/3 cup packed brown sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Oil for deep-fat frying
- Cinnamon sugar, optional
Directions
- In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
- Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir until apples begin to soften and caramelize, 7-8 minutes longer. Remove from heat; stir in lemon juice and vanilla. Cool completely.
- Divide the dough into 25 portions. On a floured surface, roll each portion into a 4-in. circle. Spoon 2-1/2 tablespoons filling on half of each circle. Moisten edges of circle with water; fold half over filling and press edges with a fork to seal..
- In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 3 minutes, turning once. Drain on paper towels. If desired, sprinkle with cinnamon sugar.
Nutrition Facts
1 pie: 272 calories, 13g fat (3g saturated fat), 25mg cholesterol, 397mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 4g protein.
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These handheld apple pies are perfect to pack for a picnic or as a lunchbox treat to end the midday meal at school or work on a sweet note. —Taste Recipes Test Kitchen
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