Fried Apple Pies

Name: Fried Apple Pies
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 3 tablespoons cold unsalted butter; 3 tablespoons cold vegetable shortening; 1 teaspoon baking powder; ¾ teaspoon salt; 1 large egg; 4½ tablespoons ice water; 4½ ounces unsulfured dried apples; 2 cups unfiltered apple cider; 1½ cups water; 2½ tablespoons light brown sugar; 1 teaspoon grated lemon zest; ¼ teaspoon cinnamon; 2 quarts vegetable oil; ¼ cup confectioners sugar; 1 piece deep-fat thermometer

Delicious homemade fried pies filled with spiced apple purée, made with a flaky pastry crust and dusted with confectioners sugar. These hand pies feature dried apples simmered in apple cider for a concentrated flavor.

6 servings

2 hr 50 min

Published October 4, 2025

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Ingredients

•2½ cups all-purpose flour
•3 tablespoons cold unsalted butter
•3 tablespoons cold vegetable shortening
•1 teaspoon baking powder
•¾ teaspoon salt
•1 large egg
•4½ tablespoons ice water
•4½ ounces unsulfured dried apples
•2 cups unfiltered apple cider
•1½ cups water
•2½ tablespoons light brown sugar
•1 teaspoon grated lemon zest
•¼ teaspoon cinnamon
•2 quarts vegetable oil
•¼ cup confectioners sugar
•1 piece deep-fat thermometer

Cooking Instructions

1.
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.
10 min
2.
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.
5 min
3.
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.
60 min
4.
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.
20 min
5.
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).
30 min
6.
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.
40 min
7.
Dust warm pies with confectioners sugar before serving.
5 min

Ingredients

•2½ cups all-purpose flour

•3 tablespoons cold unsalted butter

•3 tablespoons cold vegetable shortening

•1 teaspoon baking powder

•¾ teaspoon salt

•1 large egg

•4½ tablespoons ice water

•4½ ounces unsulfured dried apples

•2 cups unfiltered apple cider

•1½ cups water

•2½ tablespoons light brown sugar

•1 teaspoon grated lemon zest

•¼ teaspoon cinnamon

•2 quarts vegetable oil

•¼ cup confectioners sugar

•1 piece deep-fat thermometer

Cooking Instructions

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.

10 min

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.

5 min

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.

60 min

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.

20 min

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).

30 min

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.

40 min

Dust warm pies with confectioners sugar before serving.

5 min