Marry This Pioneer Woman Fried Apple Pies Recipe is a crispy and golden recipe, which is made with tart Granny Smith apples and brown sugar. It’s the ultimate comfort food recipe, ready in about 1 hour.
Jump to RecipePioneer Woman Fried Apple Pies Recipe Ingredients
For the Fried Apple Pies:
- 1 1/2 cups packed brown sugar
- 1 stick (8 tablespoons) salted butter
- 5 Granny Smith apples, peeled and diced
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- Juice of 1/2 lemon
- 1 tablespoon cornstarch
- Two 16-ounce cans refrigerated flaky jumbo biscuits (8 biscuits per can)
- 4 cups vegetable oil, for frying
- 1/2 cup confectioners’ sugar, for sprinkling
For the Cinnamon-Caramel Sauce:
- 1 cup packed light brown sugar
- 3/4 cup half-and-half
- 4 tablespoons (1/2 stick) salted butter
- 2 pinches kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
How To Make Pioneer Woman Fried Apple Pies
- Make the apple filling: In a large cast-iron skillet over medium heat, add the brown sugar, butter, and 1 tablespoon of water. Cook, stirring, until the sugar dissolves. Add the diced apples, vanilla, salt, cinnamon, and lemon juice. In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry, then stir it into the skillet. Cook for about 5 minutes, until the apples are tender. Transfer the filling to a bowl and let it cool completely.
- Form the pies: On a floured surface, roll each biscuit into a 5-inch circle. Spoon about 2 tablespoons of the cooled apple filling onto one side of the dough circle. Moisten the edges of the dough with water, then fold it over to create a half-moon shape. Press the edges to seal and crimp with a fork.
- Fry the pies: Heat the vegetable oil in a large, high-sided skillet over medium heat until it reaches 350°F (175°C). Working in batches of 2 or 3, carefully fry the pies for about 5 minutes, turning halfway through, until they are deep golden brown and cooked through.
- Drain and finish: Use a slotted spoon to transfer the fried pies to a paper towel-lined baking sheet to drain any excess oil. Dust generously with confectioners’ sugar while they are still warm.
- Make the caramel sauce: While the pies cool, combine the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Whisk for 2-3 minutes until thickened. Whisk in the vanilla and cinnamon and cook for 1 more minute. Let it cool before serving.
Recipe Tips
- How do I get the best apple filling? Use a firm, tart apple like Granny Smith. They hold their shape well during cooking and their tartness provides a perfect balance to the sweet, sugary filling.
- How do I keep the filling from leaking out? A good seal is crucial. After folding the dough, press the edges together firmly. Running a wet finger along the edge before pressing helps create a stronger seal. Crimping with a fork provides extra insurance.
- How do I get a perfectly crispy, non-greasy crust? The temperature of the oil is key. Use a thermometer to maintain a steady 350°F (175°C). If the oil is too cool, the dough will absorb it and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
- Can I make the filling ahead of time? Yes, the apple filling can be made up to a day in advance and stored in an airtight container in the refrigerator. Make sure it’s completely cool before you assemble the pies.
What To Serve With Fried Apple Pies
These warm, sweet hand pies are a dessert all on their own, but they are absolutely heavenly when served with:
- A big scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- The homemade Cinnamon-Caramel Sauce for dipping
How To Store Fried Apple Pies
Room Temperature: Fried pies are best enjoyed on the day they are made. If you have leftovers, store them in a single layer in a container at room temperature for up to 2 days. Reheat: To bring back some of the crispiness, reheat the pies in a 350°F (175°C) oven or an air fryer for a few minutes until warm.
Fried Apple Pies Nutrition Facts
- Calories: 410 kcal
- Carbohydrates: 65g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 7g
- Sodium: 400mg
Nutrition information is estimated per pie and may vary based on ingredients and cooking methods used.
FAQs
Can I bake these instead of frying them?
Yes. For a baked version, place the assembled pies on a parchment-lined baking sheet. Brush them with melted butter and sprinkle with cinnamon sugar. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown. The texture will be different from the fried version but still delicious.
Can I use a different kind of dough?
Refrigerated biscuit dough is a great shortcut. However, you could also use refrigerated pie crust, cut into circles, for a flakier result.
Why did my pies open up while frying?
This usually happens if the pies are overfilled or if the edges weren’t sealed properly. Be careful not to put too much filling in each pie and press the edges together firmly.
Try More Recipes:
- Pioneer Woman Apple Brown Betty Recipe
- Pioneer Woman Apple Jelly Recipe
- Pioneer Woman Zucchini Pineapple Bread Recipe
Pioneer Woman Fried Apple Pies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings15
minutes15
minutes410
kcalClassic Southern-style hand pies with a warm, spiced apple filling and a crispy, fried dough crust, just like grandma used to make.
Ingredients
Filling: 5 Granny Smith apples, 1.5 cups brown sugar, 1 stick salted butter, vanilla, cinnamon, salt, lemon juice, 1 tbsp cornstarch.
Pies: 2 (16-oz) cans refrigerated jumbo biscuits, 4 cups vegetable oil for frying.
Topping: 1/2 cup confectioners’ sugar.
Caramel Sauce (Optional): 1 cup brown sugar, 3/4 cup half-and-half, 4 tbsp butter, vanilla, cinnamon, salt.
Directions
- Make the filling: Cook brown sugar, butter, and water until bubbly. Add diced apples and seasonings and cook for 5 minutes until tender. Let cool completely.
- Roll each biscuit into a 5-inch circle. Spoon 2 tbsp of cooled filling onto one side.
- Moisten the edges with water, fold the dough over, and crimp the edges with a fork to seal tightly.
- Heat oil to 350°F (175°C). Fry pies in batches for about 5 minutes, flipping once, until golden brown.
- Drain on paper towels and dust with confectioners’ sugar while warm.
- Serve with optional Cinnamon-Caramel Sauce.
Notes
- Using firm, tart Granny Smith apples prevents the filling from becoming mushy.
- Ensure the pies are sealed very well to prevent the filling from leaking during frying.
- Maintaining a steady oil temperature of 350°F is key to a crispy, non-greasy pie.
- These pies are best served warm on the day they are made.
