Traditional fried apple pies usually come wrapped in foil and heaped in a basket, you’ll have a hard time finding one southerner who doesn’t know what these little jewels are. Traditional fried apple pies are crispy, sweet and a true indulgence.
Go to a cookout in the south and if these are on the table, you’ll soon see people stuffing them in their pockets and purses. It may be a long time before the dessert table is open but that never matters around here. People lose all their composure over a fried pie.
But I won’t lie. There’s a reason. Good ones are made by 80 year old women named Ethel or Edna. They are old-school southern to the core–and they are frustrating.
Most people run from making pie. I don’t, and even an experienced pie pro like myself gets a little flustered with these. The key is to cook those apples dry, not overfill them, and make sure your oil is the right temperature so you don’t get them soggy.
Here’s my best shot of my apples cooked down very thick. Do your best to get yours to this point:
As long as you do that, you’ll be fine. I hope.
Good thing I’m feeling positive today!
Traditional fried apple pies
- 1 4.5 ounce package dried apples
- 2 cups water
- ½ cup sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- canola oil for frying
- 1 package pre-made pie crust warmed to room temperature about 20 minutes or so
- In a medium saucepan heat the water and apples and bring to a boil.
- Simmer until the apples are very soft (like applesauce) and no water remains--about an hour. If the apples aren't soft enough, go ahead and add a ½ cup more water and continue to cook until you can mash the apples with a fork.
- Once the apples are very thick, remove from the heat and add the sugar, butter and cinnamon and allow to cool.
- When you are ready to fry the pies, heat about 3 inches of oil in a pot to 375 degrees.
- While it's heating, cut rounds of pie dough about 4 inches across.
- Add 1 tablespoon of apples to one half of the circle leaving a ½ inch border. Do not overfill.
- Wet your fingers in some water around the border of your circle. Fold in half to created a semi-circle shape.
- Use a fork to crimp the edges of the dough.
- Fry one or two at a time until golden brown and heated through, about 5 minutes or so.