Get ready to embark on a scrumptious journey of sweet, juicy, crispy apple bliss with this homemade fried apple pie recipe!
These delectable treats boast a luscious apple filling encased in crisp, cinnamon sugar-dusted puff pastry. Reminiscent of the iconic McDonald's apple pies, but a hundred times better, these fried delights are sure to become a favourite in your household.
Click to jump to a section!
- Why deep fry a pie?!
- When is apple season?
- How to serve fried apple pies
- Ingredients
- Equipment
- Instructions with step-by-step photographs
- Full printable recipe
- More apple recipe ideas
The star of this fried apple pie recipe is undoubtedly the juicy apple filling. We start by selecting ripe eating apples, peeling them, and slicing them into succulent pieces. Lightly cooked down in sugar, the apples release their heavenly sweet juices, creating a deliciously syrupy base. A touch of cornflour is added to thicken the juices, ensuring the filling remains wonderfully luscious and not overly runny.
The apple filling is then simply encased in envelopes of store-bought puff pastry. Once fried, the pastry becomes gloriously crisp, providing the perfect contrast to the soft, flavourful filling.
Each pie is then generously tossed in cinnamon sugar, infusing every bite with warm, comforting notes of spice.
Why deep fry a pie?!
You might wonder why I’ve chosen deep frying for this recipe. I do, of course, have baked apple pie and apple parcel recipes, which I love, but for a little extra indulgence, deep frying offers unparalleled textures and flavours that elevate these apple pies to new heights.
The hot oil crisps up the puff pastry, creating a delectable, golden crust that crackles with each bite. The frying process also ensures that the apple filling cooks to perfection, becoming tender and infused with the sweet, caramelized notes that only deep frying can achieve.
And I’m case you’re concerned, please don’t be intimidated by the idea of deep frying; this recipe is surprisingly easy to master! With my step-by-step instructions, helpful pictures, and extra tips and advice, you'll navigate the frying process with confidence and safety. It really is a quick and straightforward recipe that ensures you'll have these irresistible pies on your plate in no time.
When is apple season?
These pies are particularly popular in our house during autumn and winter when apples are in season, bringing a touch of coziness and warmth to your table.
In the UK, autumn marks the peak of apple season, with a variety of delicious apples readily available. As the crisp air sets in and leaves change colour, what better way to celebrate the season than with a batch of fried apple pies?
So are you ready to embrace the coziness of apple season and indulge in the homemade goodness of these fried pies?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
How to serve fried apple pie
Serve these stunning fried apple pies as delightful handheld treats for a family gathering, picnic, or potluck.
They also make for a delightful dessert option, served with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.
Ingredients
For the parcels
- 500 g (18 oz) apples peeled and sliced
- 75 g (⅓ cup + 2tbsp) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 740 g (26 oz) ready-rolled puff pastry 2 UK packs
For the cinnamon sugar
- 100 g (½ cup+ 1tbsp) white caster sugar (superfine sugar)
- 1 tbsp ground cinnamon
Equipment
- Medium mixing bowl wide rather than deep
- Deep fat fryer or suitable high-sided saucepan
- Thermometer optional, if using a pan for frying
Step-by-Step Instructions
Make the cinnamon sugar
Mix the sugar and cinnamon together in a wide bowl and set aside.
Make the filling
Place the apples in a medium pan with the sugar. and vanilla extract
Cook over a medium heat for 5 minutes, or until the apples are just softening and have released some liquid.
Stir in the cornflour and cook for a further couple of minutes until the juice has thickened. Set aside to cool.
Fill the pies
Unroll the puff pastry sheet.
Lightly score the pastry in a 2 x 5 pattern to give 10 rectangles.
Spoon the cold fruit mixture equally between each rectangles, leaving a generous border.
Lay the second sheet of pastry over the first, lining up the edges.
Press with your fingers along each line to lightly seal your 10 pastries.
Then slice.
Make sure there is no air trapped in any of the pastries, then seal the edges of each pastry with a fork.
Fry the pies
Whether you are frying using an electric, deep fat fryer or a pan of oil on the hob, you should make sure to fill it not more than one third - this is to ensure that it does not risk bubbling over. Heat the oil to 180C-190C (355-375F).
If you don’t have a thermometer, you can check the temperature by dropping a small cube of fresh bread into the oil. If it turns golden brown in approximately 60 seconds, that’s the correct temperature. Make sure not to leave your fryer unattended at any time during cooking.
Lower the parcels, one or two at a time into the oil and fry for 3 minutes, flipping half way, until golden. Don’t try to overcrowd the pan as this will raise the oil level and also lower the oil temperature.
Make sure to allow the parcels to drain off any excess oil as you lift them out, then place on kitchen towel.
Transfer to the cinnamon sugar and turn the coat, then place on a wire rack to cool for at least 5 minutes so that you don’t burn your tongue.
Enjoy your ridiculously flaky, delicious fried apple pies.
They're amazing either hot or cold, and they're extra special drizzled with caramel or served with a scoop of ice cream.
Enjoy!
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this fried apple pie recipe
Fried apple pie recipe
Ingredients
For the parcels
- 500 g (18 oz) apples peeled and sliced
- 75 g (⅓ cup + 2tbsp) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 740 g (26 oz) ready-rolled puff pastry 2 UK packs
For the cinnamon sugar
- 100 g (½ cup+ 1tbsp) white caster sugar (superfine sugar)
- 1 tbsp ground cinnamon
Equipment
- Medium mixing bowl wide rather than deep
- Deep fat fryer or suitable high-sided saucepan
- Thermometer optional, if using a pan for frying
Instructions
Make the cinnamon sugar
- Mix the sugar and cinnamon together in a wide bowl and set aside.
Make the filling
- Place the apples in a medium pan with the sugar and vanilla extract. Cook over a medium heat for 5 minutes, or until the apples are just softening and have released some liquid.
- Stir in the cornflour and cook for a further couple of minutes until the juice has thickened. Set aside to cool.
Fill the pies
- Unroll the puff pastry sheet. Lightly score the pastry in a 2 x 5 pattern to give 10 rectangles.
- Spoon the cold fruit mixture equally between each rectangles, leaving a generous border.
- Lay the second sheet of pastry over the first, lining up the edges.
- Press with your fingers along each line to lightly seal your 10 pastries, then slice.
- Make sure there is no air trapped in any of the pastries, then seal the edges of each pastry with a fork.
Fry the pies
- Whether you are frying using an electric, deep fat fryer or a pan of oil on the hob, you should make sure to fill it not more than one third - this is to ensure that it does not risk bubbling over. Heat the oil to 180C-190C (355-375F). If you don’t have a thermometer, you can check the temperature by dropping a small cube of fresh bread into the oil. If it turns golden brown in approximately 60 seconds, that’s the correct temperature. Make sure not to leave your fryer unattended at any time during cooking.
- Lower the parcels, one or two at a time into the oil and fry for 3 minutes, flipping half way, until golden. Don’t try to overcrowd the pan as this will raise the oil level and also lower the oil temperature.
- Make sure to allow the parcels to drain off any excess oil as you lift them out, then place on kitchen towel.
- Transfer to the cinnamon sugar and turn the coat, then place on a wire rack to cool for at least 5 minutes so that you don’t burn your tongue.
Nutrition
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