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How To Make Fried Apple Pies – 4 Delectable Recipes

I’m sure you remember the deep fried apple pie you’d sometimes eat after a fast food kid’s meal. We’re not going to pretend those aren’t delicious – they are. But these individual fried apple pies are an especially easy dessert you can make at home. Because they’re handheld, they’re fun for kids (or anyone, really).

As the deep fryer is heating, prep and mix together the filling. We used canned apple pie filling, making this step a huge time-saver.

Then, unroll refrigerated pie crusts and use a cookie cutter to cut out 4-inch circles. Lightly brush the edges of the circle with egg wash and place a spoonful of the apple filling in the center.

Fold the pastries in half and seal the edges with a fork. Now you’re ready for frying.

Put the pies into frying basket (don’t crowd them – just a single layer) and lower into the hot oil. It should only take about 6 minutes for the pies to turn a crispy golden brown.

After the pies have cooled a little, sprinkle with powdered sugar and serve while they’re still warm.

Once you’ve mastered the basic fried apple pie recipe, try these variations and impress the family or guests.

Cinnamon and Sugar Fried Apple Pies

We add raisins to the apple pie filling and sprinkle the finished pies with a cinnamon and sugar mixture. Cinnamon and raisins? Sounds like breakfast to me!

Salted Caramel Apple Pies

In this version, 10 caramel candies are cut in quarters and stirred into the apple pie filling. After frying, drizzle the pies with melted caramel and sprinkle with sea salt. Salty and sweet – the perfect combination.

Orange Cranberry Apple Pies

Perfect for fall or a Thanksgiving dessert, these pies include dried cranberries and 1/2 teaspoon of orange zest in the pie filling. They’re drizzled with a glaze made from confectioners’ sugar, a little milk and 1/4 teaspoon of grated orange zest. Make sure the pies have cooled a bit before drizzling.

Leftover pies can be reheated in the oven or toaster oven for that freshly made taste. Make them ahead of time and quickly reheat them for an after-school snack or special treat.

Deep Fried Apple Pies

Yield: Serves 16
Author: Hamilton Beach Test Kitchen


  • Vegetable oil for frying
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 can (21 oz.) apple pie filling
  • 1/4 cup raisins, if desired
  • 1 package (14.1 oz.) refrigerated pie crusts
  • 1 large egg, beaten


  1. Heat oil in deep fryer to 350°F.
  2. In a small bowl, combine sugar and cinnamon. Set aside.
  3. In a medium bowl, pour pie filling and roughly chop apples. Stir in raisins.
  4. On a large cutting board, unroll pie crusts and cut out 4-inch circles using a cookie cutter or the top of a small bowl. Place circles on parchment or waxed paper.
  5. Brush beaten egg 1/4-inch around the edge of each circle and place 1 tablespoon apple mixture onto center.
  6. Fold circle in half to cover the filling. Seal edges of pastry with the tines of a fork. Place pies on a parchment paper lined cookie sheet. Cover and refrigerate until ready to deep fry. Repeat process with remaining crust and filling.
  7. Place a single layer of pies in frying basket. Lower basket into hot oil and fry for 6 minutes or until golden brown. Drain on paper towels. Cool slightly and coat with cinnamon sugar mixture.


  1. Deep Fried Salted Caramel Apple Pies: Omit raisins. Cut 10 caramel candies in quarters and stir into the apple pie filling. To Glaze: Cut another 5 caramel candies into quarters. Place in a small microwavable bowl with 1/2 teaspoon water. Microwave on LOW power until slightly soft. Stir until smooth and drizzle over each slightly cooled pie. Sprinkle lightly with coarse sea salt.
  2. Deep Fried Orange Cranberry Apple Pies: Substitute dried cranberries for raisins and add 1/2 teaspoon grated orange zest. To Glaze: Stir together 2 tablespoons confectioners’ sugar, 1/2 teaspoon milk and 1/4 teaspoon grated orange zest. Drizzle over each slightly cooled pie.

Also try this recipe


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  1. I just purchased this fryer, how often does the oil need to be changed, do I change the oil when using savory items?

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