Description
These Fried Apple Pies are a delicious homemade take on the classic McDonald's favorite, featuring a flaky puff pastry filled with a spiced apple mixture, deep-fried until golden and crispy, then coated in cinnamon sugar. Perfect as a sweet treat or dessert with an optional caramel sauce drizzle.
Ingredients
Scale
Pastry
- 17.3 ounce box puff pastry sheets (thawed)
Apple Filling
- 3 cups Granny Smith apples (peeled, cored and diced)
- 6 tablespoons brown sugar
- 4 teaspoons cinnamon (divided use)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons butter
- 1 tablespoon cornstarch
Topping
- 1/2 cup granulated sugar
- Remaining 3 1/2 teaspoons cinnamon
Other
- Oil for frying
- Caramel sauce for serving (optional)
Instructions
- Prepare Pastry: Cut each sheet of thawed puff pastry into 4 equal pieces. Place these pieces onto a sheet pan lined with parchment paper to keep separated and ready for filling.
- Cook Apple Filling: In a medium pan over medium heat, combine peeled, cored, and diced Granny Smith apples, brown sugar, 1/2 teaspoon cinnamon, nutmeg, and ground cloves. Bring the mixture to a simmer, cooking for 6 to 8 minutes until the apples become tender but not mushy.
- Add Butter to Filling: Stir in the butter to enrich the apple filling, giving it a smooth, flavorful finish.
- Thicken Filling: Whisk cornstarch with 2 tablespoons of cold water until smooth, then add this slurry to the apple mixture. Continue cooking for 2 to 3 minutes until the filling thickens to a spoonable consistency.
- Assemble Pies: Spoon about 2 tablespoons of the thickened apple filling onto one side of each puff pastry piece. Brush the edges with water, then fold over the pastry to enclose the filling, forming a rectangle. Press and crimp the edges firmly with a fork to seal the pies completely.
- Chill Pies: Place the assembled pies on a baking sheet and chill in the freezer for 20 minutes. This firms up the pastry for frying and helps prevent filling leakage.
- Heat Oil: Fill a deep pan with about 3 inches of oil and heat to 350 degrees Fahrenheit, using a thermometer for accurate temperature control.
- Fry Pies: Carefully add 2 to 3 pies at a time to the hot oil. Fry for 5 to 6 minutes, turning occasionally, until they are golden brown and the pastry is fully cooked and flaky.
- Prepare Cinnamon Sugar: While frying, mix the granulated sugar with the remaining 3 1/2 teaspoons cinnamon in a small bowl.
- Coat Pies: Remove the fried pies with a slotted spoon and drain on paper towels briefly, then immediately sprinkle or roll them in the cinnamon sugar mixture to coat all sides while still warm.
- Serve: Let the pies cool slightly before serving. Optionally, drizzle with caramel sauce for added sweetness and flavor. Enjoy warm for the best experience.
Notes
- Use Granny Smith apples for their tartness which balances the sweetness of the filling.
- Chilling the assembled pies before frying prevents the filling from leaking out during cooking.
- Maintain oil temperature at 350 degrees Fahrenheit to ensure even cooking and avoid greasy pies.
- Caramel sauce is optional but adds a wonderful richness when serving.
- Store leftover pies in an airtight container and reheat in an oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 pie
- Calories: 476 kcal
- Sugar: 26 g
- Sodium: 181 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 7 mg
