Fried Apple Pie Recipe

Cook apples

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add the diced apples and cook, stirring occasionally, for 4–5 minutes until they begin to soften.

Add the 3 tablespoons granulated sugar, 1 tablespoon packed brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon cornstarch to the skillet. Stir to coat the apples and continue cooking 2–3 minutes until juices are slightly thickened and the apples are tender but still hold shape.

Remove from heat and stir in 1 teaspoon lemon juice. Transfer the filling to a bowl and let it cool to room temperature (about 20–30 minutes). Chilled filling will help prevent dough from getting soggy when assembling.

Prepare work surface: Lightly dust a clean counter with 2 tablespoons flour. If using store-bought dough in a sheet, unroll and, if needed, roll to roughly 1/8-inch thickness. Keep dough cold but pliable.

Cut dough into rectangles approximately 4 x 6 inches (you should get about 6–8 rectangles depending on package). Keep scraps covered with plastic to prevent drying.

Spoon about 2 tablespoons of the cooled apple filling onto the center of each rectangle, leaving a 1/2-inch border around the edges. Do not overfill — excess filling will leak during frying.

Brush the edges with the beaten egg (egg wash). Fold each rectangle over the filling to form a turnover (4x3 shape) and press edges firmly to seal. Use a fork to crimp the edges, creating a tight seal and decorative edge. Vent the top with 2 small slits to allow steam to escape.

Place assembled pies on a parchment-lined baking sheet and chill in the refrigerator for 15–20 minutes. Chilling firms the dough and reduces oil absorption during frying.

Just before frying, lightly brush the tops with the remaining beaten egg and sprinkle the 1 tablespoon granulated sugar evenly over the tops.

Heat oil: Pour 3 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Attach a candy or deep-fry thermometer and heat the oil to 350°F (175°C). If you don’t have a thermometer, heat oil over medium until a small piece of dough sizzles and browns in about 30–45 seconds.

Fry pies in batches (do not overcrowd). Gently lower 2–3 chilled pies into the oil with a slotted spoon or spider. Fry for about 2–3 minutes per side, turning once, until golden brown and puffed. Total fry time should be 4–6 minutes depending on size and dough thickness.

Remove pies with a slotted spoon and drain on a wire rack set over a baking sheet lined with paper towels. While still warm, you can dust with a little extra sugar if desired.

To serve: Place one warm fried apple pie on a dessert plate. Add one scoop of vanilla ice cream beside or on top of the pie. Drizzle 1 tablespoon warm caramel sauce over the ice cream and pie. If you like a sweet-salty contrast, finish with a light sprinkle of flaky sea salt to taste.