Old Fashioned Fried Pies
I love me a sweet, fried pie at the end of a long day, I do. This recipe is two parts and isn’t as hard as you think. I’ve got a recipe for pie crust that is so good and doesn’t take much time to make. Combine that with a delicious homemade apple pie filling and – voila! You have everything you need to make the perfect fried pie.
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Flaky Pie Crust
The secret to a good pie crust is to keep the ingredients as cold as you can. Freeze the butter and put the lard in the ice box before you start. Combine the dry ingredients together, and then add the grated butter.
Tip: Grate the butter with a cheese grater, and it will combine easily with the lard and the flour.
Cut the butter and lard into the flour until there is a cracker-crumb like consistency to the dough. Once you have done this, make a well in the center.
Pour cold apple cider vinegar or vodka and ice cold water into the well. Fold the dough until it’s combined enough to knead with your hands.
Tip: Vodka and Apple Cider Vinegar make a flaky pie crust!
Knead until you have a good, soft dough ball formed. Remember – cold is your friend. Put the dough in the fridge for 45 minutes-2 hours before frying.
Apple Pie Filling
I like to use two different types of apples. Half Grannie Smith and half Fuji is what I’m using now. Sweet apples like honeycrisp or Cosmic crisp are also good.
Peel the apples and slice them thin. Melt a stick of butter over the fire. Combine 1/2 cup each of brown and white sugar. Stir constantly to avoid scorching or burning the sugar. When the apples are tender, you’re ready to add the flour and cornstarch. These are thickening agents and will keep the filling in the pie during frying.
Tip: You can cook apple peels with brown sugar and cinnamon for a delicious snack!
Build the Fried Pies
The dough should be cold inside the ice box. Flour a surface and roll out the dough. Cut the dough into six inch circles, adding any extra dough back into the dough ball. Continue until you have six different 6″ pie crusts.
Spoon the apple mixture in the center of the pie. Wipe a little egg wash around the edge of the crust and fold the pie crust in half. Using a fork, press the edges together until tightly sealed.
Tip: Flour your fork to prevent sticking when pressing the edges together.
Frying Time!
I get the oil to 365 because the cold pie dough will drop the temperature a bit and this will cause the pies to be a little mushy. Fry until golden brown!
Caramel Sauce
The caramel sauce I make combines cream cheese, brown sugar, butter, and maple syrup. When the pies come out of the fire, serve up with some caramel sauce drizzled all over.
More Dessert Ideas
- Banana Split Cobbler
- Banana Pudding
- Tres Leches
- Monkey Bread
- Old Fashioned Red Velvet Cake
- Homemade Peach Cobbler – Old Fashioned with Brown Sugar and Oatmeal Crumble
As always, Shannon and I thank you for sharing our food with your friends and family! Please subscribe to our YouTube Channel, follow us on Facebook and Instagram, and sign up for our email newsletter for the latest updates and discounts on our cowboy cuisine.
Best Ever Flaky Pie Crust – Cowboy Kent Rollins
Ingredients
- 2 ½ all- purpose flour plus more for sprinkling
- 1 teaspoon salt
- 1 teaspoon cinnamon optional
- 3 teaspoons baking powder
- 6 tablespoons butter chilled
- ¾ cup crisco chilled
- ¼ cup ice water
- ¼ cup apple cider vinegar
- 1 egg beaten
- 1 tablespoon water
Instructions
- In a large bowl combine the flour, salt, cinnamon (if using) and baking powder. Slice or grate the butter and shortening in the mix.
- With a pastry cutter or fork, cut the butter and shortening into the flour until it becomes a cracker crumb consistency but still has some butter and crisco chunks in it.
- Stir in the ice water, a tablespoon at a time, and fold in. Stir in the vinegar.
- Flour your hands and begin working the dough into a ball. Place the dough on a floured surface and cut it into 2 equal pieces.
- Wrap the dough in plastic wrap and place in the icebox for at least 2 hours to chill.
- When ready to use, roll the dough out onto a floured surface to the desired thickness.
Old Fashioned Fried Apple Pies – Cowboy Kent Rollins
Ingredients
- 2 large sweet apples Fugi, gala, etc., peeled, cored and sliced
- 2 large Granny Smith apples peeled, cored and sliced
- 2 sticks butter divided
- ½ cup sugar
- 1 ¼ cups light brown sugar divided
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- Best Ever Flaky Pie Crust or 2 store-bought pie crusts
- 1 large egg whisked
- Oil for frying
- 8 ounces cream cheese
- ¼ cup maple syrup
Instructions
- In a medium saucepan, melt 1 stick of butter over medium heat. Stir in the sugar and ½ cup of brown sugar, until dissolved.
- Stir in the sliced apples and cook for about 5 minutes, or until the apples soften, stirring frequently.
- In a small bowl, combine the flour and cornstarch. Gradually stir the flour mixture into the apples. Continue cooking for about 3 minutes, or until the mixture thickens slightly, stirring frequently. Remove from the heat.
- Roll the pie crust out to your desired thickness and cut into 6-inch circles. Place about 2 tablespoons of the apple mixture in the center of the circles. Lightly brush the outer edge of the crust with the egg. Fold over and crimp the edges to secure. Repeat with the remaining ingredients.
- In a medium pot or Dutch oven, pour in enough oil to deep fry the pies and heat to 365 degrees F.
- Meanwhile, in a small saucepan, melt the remaining 1 stick of butter over medium heat. Stir in the cream cheese until smooth. Stir in the remaining ¾ cup brown sugar and maple syrup. Cook for about 2 minutes, until the mixture is smooth, stirring constantly.
- Place 1 to 2 pies in the oil and fry for a few minutes or until golden brown, flipping as needed. Try to maintain an oil temperature of 350 degrees F. while frying. Strain from the oil and place on a wire rack. Drizzle with caramel sauce and serve warm or at room temperature. Note: you can rewarm the caramel sauce before serving if desired.
