Fried Apple Pie Balls

Embark on a delicious journey with these Fried Apple Pie Balls, where flaky pastry encases a perfectly spiced apple filling, all fried to golden perfection and rolled in sweet cinnamon sugar.

Whether it's a county fair treat or a cozy dessert night, these Fried Apple Pie Balls bring the beloved flavors of traditional apple pie in an irresistibly poppable form.

Perfect for parties or simple indulgence, this recipe captures the magic of homemade pie in bite-sized form. Ready to create these adorable and utterly rewarding treats? Let's dive into this creative and delicious recipe.

Master the Art of Fried Apple Pie Balls

These Fried Apple Pie Balls aren't just another dessert – they're a perfect fusion of tender pastry and sweet apple filling. The combination of fresh apples and warm spices creates an unforgettable taste experience.

Here's your guide to creating these spectacular Fried Apple Pie Balls, complete with professional tips to ensure your treats turn out perfectly every time.

Serving Suggestions for Fried Apple Pie Balls:

• Pair with vanilla ice cream for extra indulgence
• Serve with caramel sauce for dipping
• Present on a platter with fresh apple slices
• Arrange with a dusting of powdered sugar
• Include whipped cream for added richness

Pro Tips for Perfect Fried Apple Pie Balls:

1. Dough Temperature: Keep ingredients cold for the flakiest pastry texture
2. Apple Selection: Choose firm Granny Smith apples for best filling consistency
3. Size Control: Use a cookie scoop for uniform portions
4. Oil Management: Maintain 350°F for optimal frying results
5. Coating Success: Roll in cinnamon sugar while still warm for best adhesion

Fried Apple Pie Ball Recipe:

• Preparation time: 45 minutes
• Chilling time: 1 hour
• Cooking time: 20 minutes
• Servings: 24 balls
• Equipment: Deep fryer or large pot, thermometer, mixing bowls

Transform your kitchen into a cozy bakery with these spectacular Fried Apple Pie Balls.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¼ cup cold vegetable shortening
• ⅓ cup ice water
• 1 tablespoon apple cider vinegar
• 1 egg, beaten (for sealing)

For the Apple Filling:

• 4 large Granny Smith apples, peeled, cored and diced small
• 2 tablespoons unsalted butter
• ½ cup brown sugar, packed
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For Frying:

• 4 cups vegetable oil or canola oil

For the Coating:

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg

Directions:

1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold butter and shortening pieces and cut into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.
2. Combine ice water and apple cider vinegar in a small bowl. Gradually add to the flour mixture, stirring with a fork until the dough begins to come together. Do not overmix.
3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
4. Meanwhile, prepare the filling: In a large skillet over medium heat, melt butter. Add diced apples and cook for 5 minutes until they begin to soften.
5. Add brown sugar, cinnamon, nutmeg, and cloves. Stir to combine and cook for 2 minutes until sugar dissolves.
6. In a small bowl, whisk together cornstarch and water to create a slurry. Add to the apple mixture, stirring constantly until the mixture thickens, about 2-3 minutes.
7. Remove from heat and stir in vanilla extract and lemon juice. Transfer to a bowl and refrigerate until completely cooled.
8. Once dough and filling are chilled, remove dough from refrigerator and let sit for 10 minutes to soften slightly. On a floured surface, roll out the dough to ⅛-inch thickness.
9. Using a 3-inch round cookie cutter, cut circles from the dough. Re-roll scraps as needed.
10. Place 1 tablespoon of cooled apple filling in the center of each dough circle. Brush the edges with beaten egg.
11. Fold the edges up and around the filling, pinching and sealing to form a ball. Make sure there are no openings where filling could leak out.
12. Place the formed balls on a parchment-lined baking sheet and freeze for 20-30 minutes to firm up.
13. Meanwhile, heat oil in a heavy-bottomed pot or deep fryer to 350°F.
14. Mix sugar, cinnamon, and nutmeg in a shallow bowl for the coating.
15. Working in batches of 3-4, carefully lower the chilled pie balls into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally for even browning.
16. Remove with a slotted spoon and drain on paper towels for 30 seconds. While still hot, roll in the cinnamon-sugar mixture to coat.
17. Allow to cool slightly before serving. The centers will be very hot!

Notes

• If the dough becomes too soft while working with it, return it to the refrigerator to firm up.
• Make sure your apple pieces are diced small for easier filling and even cooking.
• Don't skip the freezing step - it helps the pie balls keep their shape during frying.
• These can be made ahead and frozen for up to 1 month before frying. No need to thaw before frying, just add 1-2 minutes to the frying time.
• Serve with vanilla ice cream or caramel sauce for an extra special treat.

Ready to Indulge!

These Fried Apple Pie Balls offer an incredible combination of textures and flavors that will make any occasion feel special. Each bite delivers the perfect balance of flaky pastry and sweet apple filling.

Storage Solutions:

• Same Day: Best enjoyed fresh while still warm
• Short Term: Store at room temperature for up to 2 days
• Make Ahead: Freeze uncooked balls for up to 3 months
• Reheating: Warm in oven at 350°F for 5 minutes to restore crispiness

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