Fried Apple Pies Recipe
Southern fried apple pies, also known as hand pies or Applejacks, are made the classic way using dried apples for the filling with a homemade flaky crust.
Ingredients
- 1 pound dried apples
- 3-4 1/2 cups water
- 1/2-2/3 cups granulated sugar or to taste
- 1/2-1 teaspoons cinnamon or to taste
- 6 cups self-rising flour
- 1 cup shortening I like Crisco
- 2 cups whole milk
- 2-3 cups canola oil for frying
Instructions
- Make the apple filling: Add the apples to a large pot with 3 1/2 cups of water, and cook over low heat until tender, 1 hour. Stir the mixture. If the apples aren’t easy to mash and water has been absorbed, add 1/2 to 1 cup additional water and cook for an additional 15 to 20 minutes.
- Drain any excess water from the apples in a colander and place in a large bowl. Using a potato masher, mash the apples to the consistency of rustic, chunky applesauce, adding the sugar and cinnamon to taste. Cover with plastic wrap and refrigerate at least 4 hours up to overnight.
- Make the dough: In a large bowl, add the flour and shortening, and using your hands begin working the shortening into the flour until crumbly in texture. While mixing, slowly add the whole milk, a little bit at a time, and continue mixing until a dough forms. Knead 4 to 5 more times, then wrap in plastic wrap and refrigerate at least 4 hours up to overnight.
- When ready to assemble, lightly dust the counter with flour. Using a rolling pin, roll the dough 1/8 inch thick. Cut the dough into 6-inch-diameter rounds.
- Spread 2 tablespoons of the chilled apple filling on one side of each round. Fold the dough over and crimp using the prongs of a fork. Repeat with the remaining filling and dough circles.
- Heat a large skillet with the canola oil (about 1/2-inch up the sides of the skillet) over medium-high heat to 360ºF on a fry thermometer. Line a large plate with paper towels and place next to the stove.
- Once the oil is shimmering, fry a couple of pies at a time for 1 to 2 minutes per side, until golden brown. Using a slotted spoon or tongs, carefully remove the pies to the prepared plate. Continue with the remaining pies.
- Allow to cool slightly and enjoy warm. Serve plain or with powdered sugar, ice cream, or whipped cream.
Video
Notes
- Be sure to cook the pies in batches of 2 or 3 at a time. Don't overcrowd the skillet or the pies won't cook correctly. Watch carefully because they can burn quickly.
- Be sure the oil comes back up to temperature before adding another batch of pies. The right temperature of oil leads to the correct cooking of the pies.
- Don't overfill the pies and make sure they are properly crimped or the filling with leak out when frying.
- These pies are best when eaten within a couple of days of making. You can store the pie in an airtight container at room temperature for up to 3 days. You can also freeze the pies, then thaw and reheat.
- Reheat the pies in the microwave for a few minutes. Alternatively you can preheat an air fryer or oven to 350ºF and reheat for 5 to 7 minutes until hot.
- If you are having trouble finding dried apples at the grocery store, order them from Apple Barn Cider Mill and General Store.
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