- Double crust pie dough- your favorite
- 4 cups dried fruit or fresh fruit- I used a combo of Mutzu, Gala and Jonagold apples
- 1 cup granulated sugar
- Water- enough to cover fruit
- Flour for rolling dough
- 12 tablespoons butter
- Cook your fruit with water and sugar in a medium saucepan for about 20 minutes.
- Dust surface lightly with flour and roll out dough.
- Cut out large circles of dough and roll out again.
- Spoon fruit filling onto the center of dough.
- Fold pie closed and press seams closed with tines of a fork.
- Melt one tablespoon of butter per pie in a large skillet.
- Place pie into skillet and cook until crispy, about 3 minutes.
- Turn the pie and cook on the other side.
- Remove from skillet and drain on paper towels.
Don’t Feel Like Baking?
Then head on over to the Cider House and have them serve one up just for you. Their fried pies are made fresh with fruit straight from the Cider House Orchards, unlike many apple houses who fly in fruit from other parts of the country. Another secret? They’re the biggest fried pies around.
Serve Your Sundae
The bigger the bowl, the better!
Dish out your favorite ice cream, add your hot, fried apple pie fresh from the skillet and eat the yummy, melting deliciousness immediately.
Add toppings to your liking or go native with a simple grown-up vanilla ice cream or gelato.
And don’t forget the fresh Apple Cider to go with. You really can’t go wrong here.