Mini Fried Apple Pies are the ideal picnic treat with their flaky crust and delectable filling. Easier than making a traditional pie, but just as satisfying!
Fried Apple Pies
Don’t these Fried Apple Pies just scream 4th of July? I just love making pie for a picnic, and there’s nothing more American than apple pie. Perfect for the 4th of July, and no silverware required. I was assigned Kelli, of Kelli’s Kitchen, for this month’s BloggerCLUE. I zeroed in on her Small Fried Apple Pies for June’s picnic theme.
These mini pies were super simple to make. Feel free to use a premade pie crust, then all you have to do is cook up the apple filling, and fry or bake. I attempted to fry up these babies, but it was obvious that pan-frying is not my forte. For the next batch, I brushed with an egg wash and let the oven do the work. Feel free to use whatever technique you prefer.
After a drizzle or brushing of an easy powdered sugar glaze, the family was dying to dig in. We were not disappointed as the flaky crust filled with cinnamon-spiced apples made for a terrific three-bite dessert! I have a feeling Bill will be eating a few for breakfast—he can rationalize almost anything!
Tips for Making Fried Apple Pies
I love these portion-controlled, single-serving apple pies, tarts, turnovers or whatever you prefer to call them. They’re super simple to prepare, just follow these tips to make them perfect every single time.
- Pick the right apples. My mother-in-law always used Granny Smith apples for her applesauce, so those are always a great, easily available choice.
- Use your favorite crust recipe or packaged crust. If your homemade crust tends to be difficult to work with, a packaged version will make the process much easier.
- PRO-Tip: Do not overfill your pies. Doing so will prevent you from sealing around the perimeter properly and then the filling will most likely leak when the pies are cooked.
- Seal the edges of these mini pies well. Cold water assists the surfaces with adhering and crimping with a fork encourages the edges to stay sealed.
- There are two options for cooking these hand pies, frying or baking. Either works well, but I preferred the less messing baking option.
- Finish these off with a simple powdered sugar glaze. I drizzled mine back and forth over the exposed surface, but you can thin the icing and paint it on as a glaze if desired.
Kelli of Kelli’s Kitchen
Each month, The Blogger CLUE Society gives me the opportunity to spend a little time on a fellow food blogger’s site to choose a recipe to recreate according to a theme. As busy bloggers, we generally scan over posts and leave a quick comment, but I love the opportunity to delve a little deeper.
Kelli is one of my favorite bloggers. She’s kind, supportive and genuine. Just the salt of the earth. Be sure to check out her blog, Kelli’s Kitchen for tons of delicious recipes!
For more wonderful apple recipes, my family loves this Classic Apple Pie with a scoop of vanilla ice cream or this elegant Cream Cheese Apple Torte! Having some Homemade Apple Pie Filling in your freezer would be another way to streamline making these pies. If a cake is more your jam, I love the look of this Apple Cider Doughnut Cake.
- 2 Pillsbury Pie Crusts, or a homemade double crust
- 2 apples
- ¼ cup sugar
- ¼ teaspoon cinnamon
- 1 teaspoon softened butter
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1-3 tablespoons milk
- 1 egg
- 1 tablespoon water
- Peel and core apples, then chop. Place in a saucepan with sugar and cook on low till apples are tender. Add cinnamon and mash till chunky. Cool to room temperature.
- Roll out the pie crust on a lightly floured board. Using a 3 inch cookie cutter, cut out 7-8 circles out of each crust.
- 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. Make a slit in tops to release steam if desired.
- Put a little oil in a skillet and let it get hot first, then place the little pies in the skillet and cook for 2-3 minutes on each side. Or glaze with egg wash (mix together egg and water with a fork) and bake at 375 degrees for 20 minutes or till browned.
- 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.
- Combine icing ingredients with a fork and then put the glaze over the warm pies.
Amount Per Serving: Calories: 157 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 13mg Sodium: 98mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g
Blogger CLUE Participants:
- (Almost) Nancy’s Chopped Salad w/ Oregano Vinaigrette by Heather from girlichef
- Apple Chips by Lauren from Sew You Think You Can Cook
- Barbecue Chicken Salad w/ Smoky Barbecue Vinaigrette by Kate from Kate’s Kitchen
- California Quinoa Greek Salad;by Christiane from Taking on Magazines
- Carrot Cake Cookies by Kathy from Bakeaway with Me
- Chicken Salad w/ Peanut Dressing by Azmina from Lawyer Loves Lunch
- Chicken Waldorf Salad by Aly from Cooking in Stilettos
- Duck with Pear Wraps + Limeade with Chia Seeds by Kelli from Kelli’s Kitchen
- Fried Apple Pies by Liz from That Skinny Chick Can Bake
- Green Bean & Corn Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Loaded Baked Potato Salad by Lea Ann from Cooking on the Ranch
- Oatmeal Peanut Butter Date Cookies by Rebekah from Making Miracles
- Olive Sables by Lisa from Authentic Suburban Gourmet
- Puff Pastry Antipasto Squares by Anna from annaDishes
- Smoky Pimento Cheese Spread by Debra from Eliot’s Eats
- Sweet and Spicy Barbecue Baked Beans + Chickenburger Roll-in-a-Basket by Kathy from A Spoonful of Thyme
- Thomas Keller’s Chocolate Chip Cookies by Kim from Liv Life
- Tuscan Bean Salad by Stacy from Food Lust People Love
- Watermelon Feta Salad by Jean from Lemons and Anchovies
- White Bean, Bacon and Rosemary Salad by Wendy from A Day in the Life on the Farm
- Minty Cardinal Punch by Christy from Confessions of a Culinary Diva