Fried Apple Pie
This Fried Apple Pie says “fall” in every bite. Full of warm spices and plated in a bed of vanilla cream sauce, it’s over the top delicious, and the perfect fall or Thanksgiving dessert!
Nothing says fall like a slice of homemade apple pie, except maybe a slice of fried apple pie sitting in a generous puddle of vanilla cream sauce.
I’ve made my Country Apple Pie recipe at least one hundred times, but I’ve never made a “fried” apple pie until now. Now you’re probably wondering why I would want to make a fried apple pie when I could just bake the apples like in my country apple pie. I’ll explain in just a minute.
I’ve had readers ask me why their apple pie sunk or fell in the middle. I’ve also had readers tell me their baked apple pie was too juicy and runny after it cooled. These readers are not necessarily novice bakers either. These things can happen to the best bakers. It’s also frustrating when you’re making a pie for your holiday dessert table and you want it to look and taste perfect, but it sinks in the center, or runny juice runs everywhere when you cut a slice.
First allow me to explain why these two things can happen to apple pies. Then I’ll explain why I decided to make a fried apple pie…
One reason baked apple pies sometimes sink or fall in the middle, is because they don’t have enough apples. Apples need to be piled pretty high to keep the pie from sinking. Once apples bake until tender, they shrink quite a bit. If there aren’t enough apples, the center will sink. Some bakers find it hard to stretch their top pie dough over top a really high pie filling, or they think they’re using too many apples. Therefore, they use less apples, not realizing how much they will shrink down.
Sometimes it’s hard to judge how must cornstarch or flour to use for thickening the pie juices. The amount of flour needed can depend on what type apples are used and how juicy they are. If enough cornstarch or flour isn’t used, the result will be a runny juice instead of a thick syrupy coating for the apples.
The easy solution to these two problems is to “fry” the apples first. When frying the apples, the cornstarch will thicken the juices. If one tablespoons of cornstarch doesn’t thicken the juices, due to using really juicy apples, you can add more. You can see if it’s thick enough before baking it. Reducing the liquid to a syrupy consistency also concentrates the flavor. Also, when frying the apples they will shrink down. Once you add them to your pie shell, you know how thick the juices are, and you don’t have to pile the apples really high. Therefore, the center will not sink or fall.
Okay, now that I’ve explained why I made a fried apple pie, allow me to show you what goes in it and how to make it.
Ingredients for Fried Apple Pie
- 1 Double Pie Crust recipe (see post above for a butter pie crust recipe)
- 2 tablespoons butter
- 4 large Granny Smith apples or 5 to 6 medium
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
The best apples for apple pie
You don’t have to use Granny Smith apples in an apple pie. However, they’re my favorite for two reasons. They have a crunchy firm flesh that holds up great when baked, not turning mushy. They are very tart, and the tartness complements the added sugar in the pie. They are also available year round and not as expensive as some other apples.
Braeburn apples are also slightly tart, and they bake up crisp and juicy, not mushy. The flavor sweetens more as the apples bake. Although they are a juicy apple, they don’t release that much juice while baking, so the filling won’t be too runny.
Pink Lady apples are a balance between sweet and tart, and they’re firm, not turning mushy in the oven. They turn turn brown quickly once peeled, and once baked they have a rosy colored hue.
Honey Crisp apples are a sweet, juicy and crunchy apple. Many bakers use them in pies and sometimes mix them with tart Granny Smith apples to balance the sweet-tart flavor. If using them alone, I would suggest adjusting the amount of sugar in the pie.
These are just a few options for baking apples. There are a few more such as golden delicious and Jonagold. Look at your recipe, the amount of sugar in the recipe, the juiciness of the apple, then pick your choice of apple.
How to make fried apple pie filling
- Peel and core apples. Cut the apples into chunks or slices, and add them to a large bowl. Add the sugars and toss again to coat all apples with the sugar.
- Melt the butter in a large skillet. Add the apples and cook over medium low heat until the apples are semi-soft, stirring often. Whisk the cornstarch with 1 tablespoon of water and add to the pan. Continue to cook over medium low heat until the apples are soft, about 4 to 5 minutes. Remove the skillet from the heat and add the spices, mixing well to combine.
- Set aside the filling while you roll out the pie crust.
How to make butter pie crust (optional)
I decided to try a butter pie crust for this recipe. However, I’ll be honest, my favorite is my usual pie crust I make with Crisco. I find it to be more flaky. However, many people love a butter pie crust. You be the judge. If you choose to make your own pie crust or my favorite Crisco pie crust, feel free to skip this tutorial.
- Add the flour, salt & sugar to a large bowl and whisk to combine. Add the cold cubed butter.
- Using a pastry blender, cut the butter into the flour mixture until it resembles the size of peas.
- Add the vinegar and 5 to 6 tablespoons of cold water. Mix lightly with a spoon or spatula, adding more water as needed until the dough comes together and be formed into a ball or disc.
- Wrap it in plastic wrap or waxed paper and refrigerate for 30 minutes.
- Divide the disc in half. Wrap the second half back up and place back in the refrigerator while you work with the first half.
- For the half disc back into a whole flat disc. Place on a lightly floured surface. Roll the dough out into a circle about 12 inches. You want it to be a couple inches bigger than your pie dish.
- Transfer the dough into a 9-inch deep dish pie dish. Cut the edges off about 1/2 inch past the edge of the pie dish and turn them under.
- Transfer the fried apple filling the the dish, spreading it out evenly.
- Remove the second disc of dough from the refrigerator. Roll it out in the same manner as the first one.
- Using a pastry cutter or knife, cut strips of dough into different sizes, or the same size, and lattice them across the top. Trim and press the ends of the lattice strips into the bottom edge of dough. Crimp or flute as desired.
- Brush the lattice with egg wash, then sprinkle with granulated sugar.
- Alternately, if you do not want to lattice the top, simply roll out the dough and place over the top, trim and crimp edges, and use a knife to cut a few vents in the top crust. Brush the top of the crust, including edges, with the egg wash, then generously sprinkle with granulated sugar.
- Bake the pie for 45 to 50 minutes until the top is golden brown. You don’t need to worry about checking the apples for doneness. They are already cooked. If the crust start to get too brown around the edges, place some foil around the edges and put it back in the oven.
- Transfer the pie to a wire rack and allow it to cool for about 3 hours, and place it in the refrigerator if not serving it right away. It actually slices easier when it’s cold. I refrigerate it overnight, then slice it cold, then warm it up in a 250 degree oven or in the microwave.
Vanilla Cream Sauce Ingredients
- 2 egg yolks
- 1/2 cup milk or half & half
- 3/4 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon pure vanilla extract or vanilla bean paste
How to make vanilla cream sauce
- Slightly whisk the egg yolks in a small bowl and set aside.
- Add the half & half, heavy whipping cream, sugar and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often. Remove the pan off the heat. Pour about 1/3 of the hot mixture into the egg yolks while whisking vigorously, then pour it back into the pan, and return the pan to the heat. Stir or whisk constantly over medium heat, until the mixture begins to boil again, and remove it from the heat. Ad the vanilla and mix to combine.
- Pour the mixture into a small bowl or measuring cup and allow to cool for a few minutes. Place a piece of plastic wrap directly onto the vanilla sauce, and refrigerate until chilled, or overnight.
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Fried Apple Pie
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Pie
- Method: Bake
- Cuisine: American
Description
This Fried Apple Pie says “fall” in every bite. Full of warm spices and plated in a bed of vanilla cream sauce, it’s over the top delicious, and the perfect fall or Thanksgiving dessert!
Ingredients
PIE
- 1 Double Pie Crust recipe (see post above for a butter pie crust recipe)
- 2 tablespoons butter
- 4 large Granny Smith apples, or 5 to 6 medium
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
EGG WASH
- 1 egg
- 1 tablespoon milk
- Sugar for sprinkling over the top
VANILLA CREAM SAUCE
- 2 egg yolks
- 1/2 cup milk or half & half
- 3/4 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla bean paste or pure vanilla extract
BUTTER PIE CRUST (OPTIONAL)
- 2 1/2 cups all-purpose flour, (more for work surface)
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1 cup (2 sticks) unsalted butter, cut into cubes and very cold
- 1 tablespoon cold white vinegar
- 5 to 6 tablespoons ice water
Instructions
PIE
- Peel and core apples. Cut the apples into chunks or slices, and add them to a large bowl. Add the sugars and toss again to coat all apples with the sugar.
- Melt the butter in a large skillet. Add the apples and cook over medium low heat until the apples are semi-soft, stirring often. Whisk the cornstarch with 1 tablespoon of water and add to the pan. Continue to cook over medium low heat until the apples are soft, about 4 to 5 minutes. Remove the skillet from the heat and add the spices, mixing well to combine.
- Preheat oven to 400 degrees.
- Pie Crust: Roll out one half of a double pie crust and place it in the bottom of a 9 inch deep dish pie dish. Trim the edges to about 1/2 inch past the edge. Fold the edge under all the way around the pie dish.
- Transfer the apples to the pie dish and spread them out evenly.
- Roll out the second half of the pie crust and cut long strips. Lattice the top with the strips, trimming the ends at the edge of the pie dish. Using your thumb and forefinger of your left hand and your forefinger of your right hand, crimp the edges with pushing the end of the strips into the pie dough on the edge of the dish. Alternately, if you do not want to lattice the top, simply roll out the dough and place over the top, trim and crimp edges, and use a knife to cut a few vents in the top crust. Brush the top of the crust, including edges, with the egg wash, then generously sprinkle with granulated sugar.
- Place the pie on the lowest oven rack, to ensure the bottom crust gets baked through. Bake the pie for 45 to 50 minutes until the top is golden brown. You don’t need to worry about checking the apples for doneness. They are already cooked. If the crust start to get too brown around the edges, place some foil around the edges and put it back in the oven.
- Transfer the pie to a wire rack and allow it to cool for about 3 hours, and place it in the refrigerator if not serving it right away. It actually slices easier when it’s cold. I refrigerate it overnight, then slice it cold, then warm it up in a 250 degree oven or in the microwave.
VANILLA CREAM SAUCE
- Slightly whisk the egg yolks in a small bowl and set aside.
- Add the half & half, heavy whipping cream, sugar and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often. Remove the pan off the heat. Pour about 1/3 of the hot mixture into the egg yolks while whisking vigorously, then pour it back into the pan, and return the pan to the heat. Stir or whisk constantly over medium heat, until the mixture begins to boil again, and remove it from the heat. Ad the vanilla and mix to combine.
- Pour the mixture into a small bowl or measuring cup and allow to cool for a few minutes. Place a piece of plastic wrap directly onto the vanilla sauce, and refrigerate until chilled, or overnight.
- When you’re ready to serve pie, slightly warm the sauce in the microwave to thin it back down. Spoon some onto a dessert plate, spread it around with the spoon, and place a piece of pie on top of it. You can sprinkle a little cinnamon on the plated pie and sauce if you prefer.
Notes
- Cook time includes both baking the pie and cooking the cream sauce.
- Prep time includes making the pie crust.
- This pie freezes beautifully. Wrap securely and freeze for up to 3 months. Thaw overnight in the refrigerator. Warm in a 225 degree oven or wrap and warm in a microwave.