Indulge in the delightful flavors of miniature fried apple pies, a delectable treat that combines the comforting taste of apples with the crispy perfection of fried pastry. These bite-sized wonders are perfect for any occasion, whether it's a cozy gathering with friends or a delightful dessert to end a special meal. With their irresistible combination of sweet and tangy filling wrapped in a flaky, golden crust, these tiny fried apple pies are sure to be a hit. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to create these irresistible treats.
From the classic and comforting apple pie to the unique and delectable caramel apple pie pops, this article offers a collection of tempting recipes that cater to various preferences and skill levels. Whether you're a seasoned baker or just starting your culinary adventures, you'll find recipes that guide you through the process of creating these delightful treats. So, let's dive into the world of miniature fried apple pies and discover the secrets behind their irresistible charm.
TINY FRIED APPLE PIES
Provided by Teri Lyn Fisher
Categories Fruit Dessert Fry Super Bowl Kid-Friendly Apple Birthday Party Potluck Advance Prep Required
Number Of Ingredients 18
Steps:
- 1. Place filling ingredients in a large bowl and toss until well combined. Cut chilled dough into 2 equal pieces. Roll into equal rectangles about 1/4 inch thick. Onto one of the rectangles, place spoonfuls of filling (about 2 tablespoons each) in rows 1/2 inch apart. Place pies in the refrigerator and chill for 30 minutes.
- 2. To make the egg wash, whisk together egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over top and press around each mound of filling. Cut 3-by-1-inch rectangles with a pizza cutter and press the back of a fork along the edges to seal.
- 3. Preheat oil to 375°F. Carefully begin frying pies, a few at a time, for 7 to 8 minutes or until golden brown. Drain pies on paper towels and allow to cool.
- 4. Stir together the icing ingredients in a small bowl until smooth. Drizzle icing over pies and serve.
NANA'S SMALL FRIED APPLE PIES RECIPE - (4.4/5)
Provided by jab120638
Number Of Ingredients 10
Steps:
- Peel the apples and chop them up. Put them in a pot with the sugar and cinnamon. Heat on low until apples are soft and sugar is dissolved. Remove from pot and mash into very small chunks. Roll out the pie crust on a lightly floured board. Using a 3 inch cookie cutter, cut out about 7 circles. Place a scant teaspoon of the cooked apples in the middle of the round. Using very cold water and your fingers, wet all the way around the pie, fold it over and crimp edges with the fork and make a slit in the top. Put a little oil in a skillet and let it get hot first, then place the little pies in the skillet and cook for 2 to 3 minutes on each side. Take them out of the oil when they are cooked and place on a wire rack with paper towels on them so that will take off the excess oil. Whisk icing ingredients together until smooth and drizzle over warm pies. Serve.
FRIED APPLE PIES
These little pies are filled to the brim with juicy caramel apple filling, fried, then tossed in cinnamon sugar. You may need to adjust the temperature as you fry them: If the oil is too hot, they'll look golden on the outside, but the dough may not fully cook through. If the oil is too cool, they may be greasy. If you don't have a thermometer, use a piece of scrap dough to test the oil for frying; it should rise to the top immediately.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 1h15m
Yield 14 individual pies
Number Of Ingredients 19
Steps:
- Make the pie dough: In the bowl of a food processor, pulse the flour and salt to combine. Add the cubed butter and pulse until the butter is well distributed throughout, and the largest pieces are no larger than a pea. (You can also do this by hand with a pastry cutter in a large bowl.)
- Transfer the mixture to a large bowl and make a well in the center. Add the ice water and toss the mixture with your hands to distribute the water throughout the flour. Once the mixture is very fine, press and knead it a few times until it comes together. If there are portions of the dough that are more hydrated, use your hands to break them up, then incorporate the drier portions of the dough. The dough should not be totally smooth, or overly wet. If needed, add more ice water, 1 tablespoon at a time, until the mixture comes together easily in a ball.
- Divide the dough in half and form each into a disk about ½-inch thick. Wrap tightly in plastic wrap and chill for at least 1 hour and up to overnight.
- Make the filling: In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
- In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes. (If you'd like to make it ahead of time, the filling will keep refrigerated for up to 3 days.)
- When the dough is chilled, and using a lightly floured rolling pin on a lightly floured surface, roll out one disk about ¼-inch thick. Use a 4-inch round biscuit cutter or cup to cut about five circles from the dough. (You can also use a plate or stencil as a guide and use a knife to cut.) Wrap the scraps in plastic wrap and chill while you fill the dough.
- Use a fork or small slotted spoon to transfer about 1 heaping tablespoon filling into the center of each circle. (Try to scoop just the apples, leaving behind most of the syrup.) Brush the outside edge of one half of the dough with cool water, then fold the circle in half to encase the filling. Press the edges firmly to seal, then crimp with a fork. Transfer to a parchment-lined baking sheet, and refrigerate, uncovered, while you shape the remaining pies. Repeat this process with the other disk of dough and combine the dough scraps with the others in the refrigerator.
- Re-roll the combined scraps to create about another 4 circles of dough and repeat the process with the remaining filling.
- Pour 3 to 4 inches oil in a medium, heavy-bottomed pot over medium heat. When the oil reaches 350 degrees on an instant-read thermometer, you're ready to fry. (You can also test the temperature with a scrap piece of dough; it should immediately rise to the surface.) Line a baking sheet with a few layers of paper towels.
- In a medium bowl, whisk together the sugar, cinnamon and salt. Remove the pies from the refrigerator.
- Fry 3 to 4 pieces at a time (or fewer if necessary to avoid crowding) until evenly golden brown, 3 to 4 minutes. Watch the temperature of the oil. You may need to adjust the heat as you work. When the hand pies are evenly browned, use a spider or slotted spoon to remove them from the oil and transfer to the towel-lined baking sheet to drain.
- After about 1 minute, while the pies are still warm, toss them in the cinnamon sugar to coat, then set on a serving platter. Repeat the frying and coating process with the remaining pies. Serve immediately.
FRIED APPLE PIES
Little fried apple pies.
Provided by Melissa
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
- Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
- In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.
Nutrition Facts : Calories 755.4 calories, Carbohydrate 34.9 g, Fat 68.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 10.4 g, Sodium 292.1 mg, Sugar 9.9 g
Tips:
- Use a sharp knife to peel and slice the apples thinly. This will help them cook evenly. - If you don't have apple pie spice, you can make your own by combining ground cinnamon, nutmeg, and allspice. - Be careful not to overcook the apples. They should be soft but still hold their shape. - If you don't have a deep fryer, you can shallow fry the pies in a large skillet. Just be sure to use a heatproof oil like vegetable oil or canola oil. - Serve the pies warm with a scoop of vanilla ice cream or whipped cream.Conclusion:
These tiny fried apple pies are the perfect treat for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these pies a try. You won't be disappointed!
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