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Amish Fried Apple Pies

By:

Updated October 19, 2016
(3 Votes)

3 Comments

Amish Fried Apple Pies
Amish Fried Apple Pies
This image courtesy of thebestdessertrecipes.com

There's nothing quite as comforting as a fresh baked apple hand pie. It smells amazing, tastes divine, and is very easy to eat. These beautiful and delicious Amish Fried Apple Pies are fried and then topped with a simple, sweet vanilla glaze. The apple pie filling is made with brown sugar, cinnamon, and apple cider. These scrumptious ingredients will fill your kitchen with wonderful fall smells. These fry pies are the perfect thing to make when you celebrate Halloween. Your family will love these hand-held mini pies. The easy homemade pastry dough is flaky and buttery, and it tastes even better fried than baked.

Serves: 6

Preparation Time: 30 min

Cooking Time: 20 min

Ingredients
  • For the Filling:
  • 1 large apple, peeled, cored and diced small (1 cup)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 teaspoons apple cider, apple juice or water
  • 1 teaspoon cornstarch
  •  
  • For the Dough:
  • 2 cups flour
  • 4 tablespoons cold butter
  • 1/3 cup milk
  • 2 egg yolks
  • 1/4 teaspoon salt
  •  
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons apple cider or water
  • 1 teaspoon vanilla
  •  
  • 3 cups vegetable oil for frying

If you can't get enough apple pie recipes, try this Shortcut Southern Apple Pie next!


 

Instructions
  1. For the Filling: Place apples, brown sugar and flavorings into a small saucepan over medium heat and cook, stirring occasionally until apples are tender and juices form in the bottom of the pan. Mix the cider (or other liquid) with the cornstarch in a small bowl and stir into the apples, continuing to cook for 3 minutes until thick and apples are completely tender.
  2. For the Dough: While apples cook, place flour and butter into a food processor and pulse until butter is in small chunks. Heat the milk in the microwave for 30 seconds, then quickly whisk in the egg yolks and salt. Pour the milk mixture into the processor with the machine running. Mix just until it forms a crumbly dough and begins to clean the sides of the bowl.
  3. On a lightly floured work surface knead the dough together until it is smooth. Form into a 6-inch long log and cut into 6 even pieces. Form each piece into a ball and roll out with a rolling pin into a 6-inch circle, using only as much flour as necessary to keep it from sticking to the pin or work surface.
  4. Place 2 tablespoons apple mixture in the center of each circle and brush the edges with water. Fold to make a half-moon and crimp the edges well with the tines of a fork.
  5. In a deep 10-inch pan place enough oil to create 1 inch of depth. Heat the oil to 350 and fry the pies, three at a time, for three minutes on each side, turning carefully with a slotted spatula, until golden brown. Remove from the oil with a slotted spatula and drain on paper towels.
  6. While the pies are frying, whisk the powdered sugar with the cider and vanilla to form a light glaze. While still warm, use a pastry brush to coat the pies on one side; let them dry for a minute and then turn and glaze the second side.
  7. Enjoy while warm, or store at room temperature covered only lightly so that they stay crispy.
Notes
  • While this recipe has several parts, they go together easily and the results are delicious, especially served warm.  
     
  • If you do not have apple cider on hand, substitute with apple juice, orange or lemon juice (for a slightly different flavor) or water. 
     
  • These can be made with peaches, pears or plums, even blueberries, as well as apples.  The filling cooking time will vary depending on the type and ripeness of each fruit – pieces of fruit should remain in chunks and not get “mushy”.
     
  • Be sure to brush the edges of the dough circles lightly but completely with water and seal tightly with a fork so that the filling does not escape when frying.

 


This recipe was inspired by this delicious Amish Apple Hand Pies recipe.


 

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I really like the filling-to-crust ratio for these hand pies! I'm not usually a big fan of crust, but there was enough filling to balance it out.

My favorite part of apple pie is always the crust, so this recipe was perfect for me! I loved the filling-to-crust ratio, and the sweet glaze covering the pie made it absolutely delicious.

These look so good! wow!

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