• Rose

Gluten Free Fried Apple Pies

Updated: Mar 1


The apple filling in these Gluten Free Fried Apple Pies is full of cinnamon and nutmeg. The crust is also full of flavor, flaky and tastes great all on its own. But together, it’s a dream of flavors coming together in every bite. Making Fried Apple Pies just makes the house smell incredible! Don’t be intimidated by the thought of making them. They are very easy. Just follow each step and you’ll be enjoying homemade Fried Apple Pies in no time flat!


Use a 6″ glass bowl to cut out the dough circles. You can make the filling up to three days ahead, but allow it to be at room temperature before using it in the pies.

Gluten Free Fried Apple Pies

Filling: 3 firm Granny Smith apples, peeled, cored and diced 2 Tbsp cornstarch 1/2 cup packed light brown sugar 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp salt 1 Tbsp lukewarm water

Crust: 2 1/4 cups all-purpose gluten free flour, plus more for sprinkling (I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour) 1/4 cup cornstarch 1/4 tsp salt 3/4 cup granulated sugar 8 Tbsp unsalted butter, at room temperature 1 egg, at room temperature, beaten 1 tsp pure vanilla 6 Tbsp milk, at room temperature (I use almond milk)

Glaze: 1 cup confectioners sugar 1 tsp meringue powder 3-5 tsp warm water

Filling: In a medium saucepan, place all of the filling ingredients and cook over medium heat, stirring occasionally, until the apples begin to soften and the mixture has thickened, for about 6 minutes. Remove from the heat and allow to cool to room temperature.


Crust: In a large bowl, combine the flour, cornstarch, salt and sugar, and use a whisk to combine well. Create a well in the center of the dry ingredients and then add the butter, egg, vanilla, and 2 ounces at a time of the milk. Mix to combine after each addition. Knead the dough with your hands, adding additional milk a small amount at a time until the dough comes together forming a thick, smooth and soft ball.

Place the dough on a lightly floured surface and drinking very lightly with more flour. Roll out into a 1/4″ thick rectangle. Cut out 6″ rounds with a glass bowl, or smaller rounds if desired. With remaining dough, gather together and roll out again to make more rounds. Be careful not to make the circles too thin, or the filling will break through.


Wet finger with water and moisten the border of one crust. Place about 1/3 cup of filling off center in a slight mound, leveling lower on each side of mound. Fold the crust in half, enclosing the filling and cinching the edges by pressing down with a fork. Repeat with the remaining filling and crusts.

Have a wire rack handy to place fried pies on to drain over paper towels. Place 2 inches of oil in a cast iron skillet and bring the oil to 350 degrees, using a candy thermometer on the side of the pan. Place the pies in the hot oil in small batches. Do not allow pies to touch each other. Allow to fry until lightly golden brown all over, about 3 minutes. Remove the pies with a wide slotted utensil. Allow to cool on wire rack.

Glaze: Mix the 3 glaze ingredients together. Add more water if necessary to make thin enough so the glaze falls off a spoon. Drizzle glaze on cooled pies.

These fried apple pies are just incredible and will be a favorite of everyone who eats them. They are most delicious on the day they are made but are still just as good the next day. They would make a nice gift for a neighbor or a friend.


Enjoy, Rose

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