Hey guys! Ever wondered how to make those ridiculously delicious, crispy deep-fried apple pies you see at fairs and carnivals? Well, you're in the right place! This recipe walks you through each step, ensuring you get that perfect golden-brown crust and warm, gooey apple filling every single time. Deep-fried apple pies are the ultimate comfort food, combining the classic flavors of apple pie with the irresistible crunch of a deep-fried treat. Whether you’re looking to impress your friends, satisfy a sweet tooth, or just try something new, this recipe is guaranteed to be a hit. So, grab your apron, gather your ingredients, and let's get frying!

Ingredients You'll Need

Before we dive into the frying, let's make sure you have everything you need. Having all your ingredients prepped and ready will make the whole process smoother and more enjoyable. Here’s what you’ll need for both the filling and the crust:

For the Apple Filling:

• Apples: The star of the show! About 4-5 medium apples, like Honeycrisp, Granny Smith, or a mix of both. Honeycrisp apples offer a sweet and slightly tart flavor, while Granny Smith apples provide a more tart and firm texture that holds up well during cooking. Using a combination of both can give you the best of both worlds.
• Sugar: Granulated sugar to sweeten the filling. About 1/2 cup should do the trick, but you can adjust it based on your preference and the sweetness of your apples.
• Spices: A blend of cinnamon, nutmeg, and a pinch of cloves. These spices are essential for that classic apple pie flavor. Use about 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a tiny pinch of ground cloves. The cloves add a warm depth to the filling.
• Lemon Juice: A tablespoon of lemon juice to brighten the flavors and prevent the apples from browning. The acidity of the lemon juice also helps to balance the sweetness of the apples and sugar.
• Butter: A tablespoon of butter to add richness and a silky texture to the filling. Unsalted butter works best so you can control the overall saltiness of the filling.
• Cornstarch: A tablespoon of cornstarch to thicken the filling. This will prevent the filling from being too runny when you bite into your deep-fried pie.

For the Crust:

• All-Purpose Flour: 2 1/2 cups of all-purpose flour for the base of your dough. Make sure to use the spoon and level method when measuring your flour to avoid packing it in, which can result in a tough crust.
• Salt: 1 teaspoon of salt to enhance the flavors of the crust. Salt is crucial for balancing the sweetness of the filling and adding depth to the crust.
• Cold Butter: 1 cup (2 sticks) of cold, unsalted butter, cut into cubes. The butter needs to be cold to create flaky layers in the crust. You can even freeze the butter for about 15 minutes before using it to ensure it stays cold.
• Ice Water: 6-8 tablespoons of ice water. The cold water helps to bind the dough together without developing too much gluten, which can make the crust tough. Add the water gradually, a tablespoon at a time, until the dough just comes together.
• Oil for Frying: Vegetable oil, canola oil, or peanut oil for deep frying. Choose an oil with a high smoke point to prevent it from burning during frying. You’ll need enough oil to fully submerge the pies.

Optional Ingredients:

• Egg Wash: One egg beaten with a tablespoon of water for brushing the pies before frying. This will give them a beautiful golden color.
• Powdered Sugar: For dusting the finished pies. This adds a touch of sweetness and makes them look extra appealing.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps carefully to ensure your deep-fried apple pies turn out perfect every time.

Preparing the Apple Filling:

1. Peel and Chop the Apples: Start by peeling, coring, and chopping your apples into small, bite-sized pieces. Evenly sized pieces will ensure that they cook uniformly. Aim for pieces that are about 1/2 inch in size.
2. Combine Ingredients: In a large saucepan, combine the chopped apples, sugar, cinnamon, nutmeg, cloves, lemon juice, and butter. Stir everything together to make sure the apples are well coated with the spices and sugar.
3. Cook the Filling: Place the saucepan over medium heat and cook for about 10-15 minutes, or until the apples are tender but still slightly firm. Stir occasionally to prevent the apples from sticking to the bottom of the pan. You want the apples to be soft enough to eat but not so mushy that they lose their shape.
4. Thicken the Filling: In a small bowl, whisk together the cornstarch with a tablespoon of cold water to create a slurry. Pour the slurry into the apple mixture and stir well. Continue to cook for another 1-2 minutes, or until the filling has thickened. The cornstarch slurry will help to bind the filling together and prevent it from being too runny.
5. Cool the Filling: Remove the saucepan from the heat and let the filling cool completely. Cooling the filling is essential because warm filling can make the crust soggy. You can speed up the cooling process by spreading the filling out on a baking sheet.

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is what creates the flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and is not too sticky. Be careful not to overmix the dough, as this can develop the gluten and make the crust tough.
4. Form the Dough: Divide the dough in half, flatten each half into a disc, and wrap them in plastic wrap. Refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will make the dough easier to roll out.

Assembling the Deep Fried Apple Pies:

1. Roll Out the Dough: On a lightly floured surface, roll out one of the dough discs to about 1/8 inch thickness. Use a 4-inch round cutter or a knife to cut out circles. You should get about 6-8 circles from each disc, depending on how tightly you pack them.
2. Fill the Pies: Place a spoonful of the cooled apple filling in the center of each dough circle. Don't overfill them, or they will be difficult to seal and may burst open during frying. About 2-3 tablespoons of filling is usually perfect.
3. Seal the Pies: Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. Make sure there are no gaps in the seal to prevent the filling from leaking out during frying.
4. Chill the Pies: Place the assembled pies on a baking sheet lined with parchment paper and chill them in the refrigerator for at least 15 minutes. This will help them hold their shape during frying.

Frying the Apple Pies:

1. Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature of the oil to ensure it stays consistent.
2. Fry the Pies: Carefully place 2-3 pies into the hot oil, making sure not to overcrowd the pot. Overcrowding the pot can lower the oil temperature and result in soggy pies. Fry for about 2-3 minutes per side, or until golden brown and crispy.
3. Drain the Pies: Remove the fried pies from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Allowing them to drain on a wire rack will help them stay crispy.
4. Cool and Serve: Let the pies cool slightly before dusting with powdered sugar and serving. They are best enjoyed warm, when the filling is still gooey and the crust is perfectly crispy.

Tips for the Perfect Deep Fried Apple Pie

• Keep Ingredients Cold: Using cold ingredients, especially butter and water, is crucial for creating a flaky crust. Cold butter creates steam as it melts during baking (or frying), which separates the layers of dough.
• Don't Overmix the Dough: Overmixing the dough develops the gluten, resulting in a tough crust. Mix the dough just until it comes together, and then chill it to relax the gluten.
• Control the Oil Temperature: Maintaining a consistent oil temperature is essential for even frying. If the oil is too hot, the pies will brown too quickly on the outside while the inside remains undercooked. If the oil is not hot enough, the pies will absorb too much oil and become soggy.
• Don't Overcrowd the Pot: Frying too many pies at once can lower the oil temperature and result in soggy pies. Fry in batches to maintain the temperature.
• Seal the Pies Well: Make sure to seal the edges of the pies tightly to prevent the filling from leaking out during frying. Use a fork to crimp the edges for an extra secure seal.
• Cool Before Serving: While it’s tempting to eat them right away, let the pies cool slightly before serving. This will allow the filling to set and prevent it from being too runny.

Variations and Additions

• Caramel Apple Pies: Add a layer of caramel sauce to the filling for an extra sweet and indulgent treat.
• Apple Hand Pies with Cheese: Incorporate a bit of cheddar cheese into the dough for a savory-sweet twist.
• Spiced Apple Pies: Experiment with different spices, such as cardamom or ginger, to customize the flavor of the filling.
• Dipping Sauces: Serve the pies with a side of vanilla ice cream, caramel sauce, or whipped cream for dipping.

Storage Instructions

• Refrigerating: If you have leftover deep-fried apple pies, you can store them in the refrigerator for up to 2-3 days. Keep in mind that the crust will lose some of its crispiness.
• Reheating: To reheat, bake the pies in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat them in an air fryer for a few minutes to help restore some of the crispiness.
• Freezing: While it’s not ideal, you can freeze the assembled, un-fried pies. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Conclusion

There you have it – a step-by-step guide on how to make the most amazing deep-fried apple pies! With a little practice and attention to detail, you’ll be whipping up these delectable treats in no time. Whether it's for a special occasion or just a fun weekend project, these pies are sure to bring smiles to everyone's faces. So go ahead, give this recipe a try, and enjoy the perfect combination of crispy, warm, and sweet. Happy frying, and bon appétit!