There’s something about a fried apple pie that takes you right back to childhood. For me, it’s being a kid on horseback, riding through the alleys looking for ripe fruit, hoping to come home with enough to fill a sack and turn it into something special. My Mama and Grandma made wonderful fried pies.

These aren’t just desserts. They’re memories in a paper sack, warm, flaky, and just a little bit messy in the best way.

A good fried apple pie starts with good apples. Granny Smith apples are hard to beat because they bring that perfect balance of tartness that plays well with sweetness.

Cook the apples down until they soften and begin to break down slightly. As they simmer, you’ll notice the liquid building up. You want to remove some of that moisture, but not all of it.

Tip: Leave a little of that liquid behind. That “gooey” filling is what makes a fried pie memorable.

Once the apples are tender, stir in your sugars, cinnamon, and butter. Let everything come together and enjoy that amazing aroma.

To finish the filling, add cornstarch and water mixture and keep stirring until it sets up into that classic pie consistency.

Tip: You’re looking for a texture similar to a sliceable pie filling, not runny but still soft and rich.

A proper fried pie crust should be flaky, layered, and sturdy enough to hold up in hot oil. That comes down to a few key techniques.

Start by combining your dry ingredients, then cut in your cold butter and crisco until you reach a crumbly texture.

Tip: Cold ingredients are everything. Keep your fats chilled and even freeze your butter for best results.

Grating frozen butter into the flour makes it easier to distribute evenly and creates those flaky layers. Now for the secret weapon: vodka. You can drink whatever you don't use if that suits your fancy. Add liquid gradually, mixing gently until the dough just comes together.

Tip: A small amount of vodka or apple cider vinegar helps create a flakier crust. It reacts differently than water and helps build layers.

Once your dough forms, wrap it up in plastic wrap and let it rest in the refrigerator. While it's chilling, it is a good time to go ahead and make the filling.

Tip: Do not skip the chilling step. This allows the gluten to relax and the fats to firm back up, which leads to a tender, flaky crust.

Roll the dough out into circles about the thickness of a traditional pie crust. Add your apple filling to one side, making sure not to overfill. Fold the dough over and seal the edges. You can crimp with your fingers for a rustic look or use a fork for a classic finish. You can use egg wash to help everything crimp together if needed.

Tip: A little filling goes a long way. Too much will cause leaks when frying.

Heat your oil to the proper temperature before adding the pies. Carefully place them in the oil, giving them enough room so they don’t crowd each other.

Tip: Fry in small batches. Overcrowding lowers the oil temperature and affects the texture.

Cook until golden brown, flipping halfway through to ensure even color. Once done, remove and let them rest on a rack or paper-lined surface.

You can keep it simple or dress them up a little. Dust with powdered sugar or brush on a light glaze for that classic finish. And if you really want to take it over the top, serve them with a scoop of ice cream.