Homemade Fried Apple Pies with Tart Cherries

This recipe was inspired by the apple pie that I make almost every year for Thanksgiving. Dried sour cherries create a tart contrast to the generously spiced sweet apple filling. After frying, sprinkle the pies with cinnamon sugar and serve warm!

Prep Time 25

Cook Time 15

Freezing time 30

Servings pies

Calories 225 kcal

5 from 1 vote

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Equipment

1 4 ½ to 5 inch round cutter (12.5 cm) (for hand pie dough)
1 Rolling Pin
1 pastry brush
1 deep fryer, deep skillet, or Dutch oven (see Notes if using air fryer)
1 deep fry thermometer (if not using a deep fryer)

Ingredients

Fried Apple Pie Filling

¼ cup granulated sugar
¼ cup light brown sugar, lightly packed
2 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
2 tablespoon unsalted butter
1 medium tart apple, peeled and chopped (see Ingredients section in post)
1 medium sweet apple, peeled and chopped (see Ingredients section in post)
2 teaspoon lemon juice
¾ cup water
½ cup coarsely chopped dried cherries

Assembly

1 Hand Pie Crust Recipe
1 large egg beaten with 1 tablespoon water
5-6 cups Vegetable or canola oil
½ cup granulated sugar mixed with ½ teaspoon ground cinnamon (optional)
Confectioners' sugar (optional)

Instructions

Make Fried Apple Pie Filling

In a small bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, cardamom, and nutmeg.
In a medium skillet over medium-high heat, melt butter. Add apples and lemon juice; sauté until softened, 4-5 minutes.
Reduce to medium heat and add the sugar mixture, tossing to coat. Add water and cherries and cook the filling, stirring, until thickened, about 3 minutes. Remove the skillet from the heat and cool completely.

Assemble the Pies

Line two baking sheets with parchment paper. Remove the Hand Pie Dough from the refrigerator.
On a lightly floured work surface, roll out the dough to slightly thicker than 1/16 inch (2mm.) Using a 5-inch (12.5 cm) round cutter, cut the dough into rounds and place them on the prepared baking sheets. Reroll scraps as necessary.
Brush the surfaces of the rounds with the egg wash. Place about 2 tablespoon (30 mL) of the apple filling in the center of each round.
Fold the rounds in half, enclosing the filling. Press the edges together to seal completely, and then crimp the edges with the tines of a fork.
Freeze the pies for at least 30 minutes (see Notes.)
In a deep fryer, deep skillet, or Dutch oven, heat 2-3 inched of oil until a thermometer registers 360℉ / 185℃.
Fry the pies in batches, flipping once, until they are deep golden brown on the outsides, 4-5 minutes total. Transfer pies to a rack lined with paper towels.
Sprinkle pies with cinnamon sugar or confectioners' sugar and let cool slightly before serving.

Notes

Air fryer instructions: Once the pies are assembled, preheat your air fryer to 360F. Lightly brush the pies with oil or melted butter. Place the pies in the air fryer basket in a single layer, making sure they aren't touching. Cook for about 10-12 minutes, flipping halfway through the cooking time for even browning.The pies should be golden brown and crispy when done. If needed, you can cook for an additional minute or two.
Freezing pies before frying helps to retain their shapes and keep them sealed. Pies can be frozen for up to two weeks, sealed in zip top bags.

Nutrition

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