Everybody loves them! And they are simple to make.
These fried apple pies are made with refrigerated biscuits and dried apples/peaches. You can make your own biscuit dough or simply use refrigerated biscuits. If you make a double or triple batch to take to a gathering you will be the hit of the day!
*The trick is making sure you get a good seal at the edge and don’t poke holes in them as you move them around. Don’t fry them too fast or the inside won’t get done.
These fried apple pies are a McDonald’s copycat recipe that features a homemade apple pie filling encased in pastry and deep-fried to flaky perfection. The pies are finished off with a dusting of cinnamon sugar for a unique and delicious dessert option.
I grew up eating fried apple pie at McDonald’s, and I have to say, this homemade version is WAY better than the restaurant recipe! The addition of cinnamon sugar really takes these pies over the top.
8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for frying
Combine apples and water in a saucepan; bring to a boil. Cover, reduce heat and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft about 15 minutes. Remove from the heat, mash slightly and cool.)
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water, and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
Pour oil to a depth of 1/2 inch into a heavy skillet, or use a deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
Drain well on paper towels.
Makes 10 pies.
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