Deep-Fried Apple Pies

Deep-Fried Apple Pies

Yield: 10–12 servings


  • As Needed Mel-Fry® Frying Oil
  • 4 Granny Smith or Honeycrisp apples, sliced thinly
  • ½ cup light brown sugar
  • 2½ tsp. ground cinnamon, divided
  • 1 Tbsp. bourbon
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla
  • 10 oz. puff pastry
  • ¼ cup granulated sugar


  • In a skillet over medium heat, melt butter. Add apples, brown sugar and ½ teaspoon cinnamon. Cook apple slices, stirring occasionally, about 10 minutes or until apples are caramelized.
  • During the last minute of cooking, add bourbon, apple cider vinegar and vanilla. Cook another minute, then remove skillet from heat and set aside.
  • If necessary, roll out pastry dough to ¼-thickness. Cut dough into 1½- to 2-inch circles. Divide apple filling onto half the puff pastry rounds.
  • Place remaining dough rounds over the top of the apples (you may need to stretch the dough to help it fit over the apples). Crimp the edges of the hand pies with the tines of a fork.
  • Fill fryer to appropriate level and set temperature to 325ºF.
  • Fry pies in oil about 30 seconds on each side, until golden brown. place them on a backing sheet lined with paper towels to drain.
  • Mix together 2 teaspoons cinnamon and the granulated sugar, and use to dust each pie.