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Pioneer Woman Fried Apple Pies - recipe card

Pioneer Woman Fried Apple Pies

  • Author: Anabelle Mclean
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55
  • Yield: 4 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Crisp, golden fried hand pies with a flaky, buttery crust wrapped around a warm cinnamon-scented apple filling. Each bite delivers a shatter-crisp exterior, tender spiced apples, and a sweet vanilla glaze that cracks delicately as you bite in.

Ingredients

Scale
  • Filling:
  • 2 tbsp unsalted butter
  • 3 medium Granny Smith apples (about 1 pound), peeled, cored, and cut into 1/2-inch dice
  • 1/3 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp fine sea salt
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
  • Dough:
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 tbsp granulated sugar
  • 1/2 tsp fine sea salt
  • 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
  • 5–7 tbsp ice-cold water
  • For frying and glaze:
  • 3 cups vegetable oil or canola oil, for frying
  • 3/4 cup powdered sugar
  • 2–3 tbsp whole milk
  • 1/2 tsp vanilla extract

Instructions

  1. Make the filling: Melt 2 tablespoons butter in a medium heavy-bottomed saucepan over medium heat until it foams and the foam subsides, about 1 minute. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and lemon juice. Cook, stirring frequently with a wooden spoon, until the apples release their juices and the mixture begins to bubble gently, about 5 minutes.
  2. Thicken the filling: Stir the cornstarch slurry once more and pour it into the bubbling apple mixture, stirring constantly. Continue cooking over medium heat until the liquid turns clear and thick enough to coat the back of the spoon, about 2 to 3 minutes. Remove from heat, transfer to a shallow dish, and let cool completely to room temperature, about 20 minutes.
  3. Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Scatter the cold butter cubes over the flour and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
  4. Add water and form dough: Drizzle 5 tablespoons of ice-cold water over the flour-butter mixture and toss with a fork until the dough begins to clump. If it remains dry, add more water 1 tablespoon at a time until the dough just holds together when squeezed. Turn the dough onto a lightly floured surface and press it into a flat disk. Wrap in plastic and refrigerate for at least 15 minutes.
  5. Roll and cut dough: On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Using a 4-inch round biscuit cutter or a small bowl as a guide, cut out 8 circles, gathering and rerolling scraps as needed. You should get a total of 8 rounds.
  6. Fill and seal pies: Spoon about 2 tablespoons of cooled apple filling into the center of each round, leaving a 1/2-inch border. Wet the edges with a fingertip dipped in water, fold the dough over to form a half-moon shape, and press edges together. Crimp the sealed edge with the tines of a fork to ensure the filling stays sealed during frying.
  7. Heat oil: Pour the oil into a deep 10-inch cast-iron skillet or heavy Dutch oven to a depth of about 1 inch. Heat over medium heat until the oil shimmers and a small pinch of flour dropped in sizzles immediately without burning, about 5 minutes. The oil should reach approximately 350°F; if it smokes, reduce the heat slightly and let it cool.
  8. Fry the pies: Working in batches of 3 to 4 to avoid crowding, carefully lower the pies into the hot oil with a slotted spatula. Fry until the bottoms are deep golden brown, about 2 to 3 minutes, then flip gently and fry the second side until deep golden brown, another 2 to 3 minutes. You should see steady small bubbles around the pies; if browning too fast, lower heat to medium-low.
  9. Drain: Transfer fried pies to a wire rack set over a rimmed baking sheet or to a plate lined with paper towels. Let them drain and cool for 5 minutes before glazing so the glaze does not melt off.
  10. Make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until completely smooth. If the glaze is too thick to drizzle, thin with more milk 1 teaspoon at a time until it falls in a thick ribbon from the spoon.
  11. Glaze and serve: Drizzle the glaze generously over the warm fried pies using a spoon or a piping bag with the corner clipped. Let the glaze set for 5 minutes before serving. Serve warm or at room temperature.

Notes

Storage: Fried apple pies are best eaten the day they are made. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat in a 350°F / 175°C oven for 8 to 10 minutes to restore crispness; avoid microwaving or the crust will soften. Freezing: Unfried assembled pies can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer bag for up to 3 months. Fry directly from frozen, adding 1 to 2 minutes per side. Do not freeze glazed pies as the glaze will become sticky upon thawing.

Nutrition

  • Calories: 612
  • Sugar: 30g
  • Sodium: 310mg
  • Unsaturated Fat: 16g
  • Carbohydrates: 64g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: pioneer woman fried apple pies, fried apple pies, apple hand pies, southern fried pies, homemade apple turnovers, skillet apple pies, cinnamon apple dessert, fair food recipe, Amish fried pies, comfort dessert, fall apple recipe, stovetop dessert

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Find it online: https://bellesbestbites.com/pioneer-woman-fried-apple-pies/