| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 1 hr 10 min |
| Yield: | 16 servings |
Ingredients
- 1 1/2 cups packed brown sugar
- 1 stick (8 tablespoons) salted butter
- 5 Granny Smith apples, peeled and diced
- 1/2 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- Juice of 1/2 lemon
- 1 tablespoon cornstarch
- Two 16-ounce cans refrigerated flaky jumbo biscuits (8 biscuits per can)
- 4 cups vegetable oil, for frying
- 1/2 cup confectioners’ sugar, for sprinkling onto finished pies
- 1 cup Cinnamon-Caramel Sauce, recipe follows, or store-bought caramel sauce
- 1 cup packed light brown sugar
- 3/4 cup half-and-half
- 4 tablespoons (1/2 stick) salted butter
- 2 pinches kosher salt
- 1 tablespoon vanilla
- 1 teaspoon ground cinnamon
Instructions
- Heat a large cast-iron skillet over medium heat. Add the brown sugar, butter and 1 tablespoon water. Cook, stirring, until the sugar is dissolved and the mixture is bubbling. Add the apples, vanilla, salt, cinnamon and lemon juice. Mix together the cornstarch and 1 tablespoon water in a small bowl to create a slurry. Add the cornstarch mixture to the skillet and stir to combine. Cook, stirring occasionally, until the apples are tender, about 5 minutes. Pour into a heatproof bowl and let cool completely. You can make this ahead of time and chill in the fridge a day or so in advance if needed.
- To make the pies, roll each biscuit into about a 5-inch circle that is about 1/8 inch thick. Spoon 2 generous tablespoons of the apple filling on each round of dough, just off center. Use your finger and run a little water around the edges to help them seal completely. Fold one half of each circle over onto the other half and seal in the apple filling, forcing out any air that you can. Press the edges together and crimp with a fork. Continue until they’re all assembled.
- Heat the oil in a high-sided skillet over medium heat until it reaches 350 degrees F. Fry the pies 2 or 3 at a time for about 5 minutes, carefully turning them halfway through. Remove them to a paper towel-lined baking sheet to drain.
- When all the pies are fried, sift the confectioners’ sugar over top. Serve with Cinnamon-Caramel Sauce or store-bought caramel sauce.
- Mix the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, 2 to 3 minutes. Whisk in the vanilla, cinnamon and a second pinch of salt and cook another minute to thicken further. Turn off the heat and allow to cool to room temperature before serving. Chill if not using immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 714 |
| Total Fat | 41 g |
| Saturated Fat | 8 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 502 mg |
Reviews
Did anyone try baking these instead of frying?
Not very good nor easy to fry.
We used canned compote and still tasted great. I recommend tossing them in cinnamon sugar right when you pull them out of the oil +++
Definitely work quickly with your biscuit dough. Getting them cooked all the way through, without burning the outsides takes a little trial-and-error too.
Yum
Delicious! It was a lot of work but it was worth it. The pies didn’t quite seal and about half of them popped open while frying. Even then, it wasn’t cooked all the way through. I suggest frying them until golden then popping them into the oven till they a fully cooked.
Excellent deal here,
They’re better by far than than bakery made by a mile and worth the work… they’re fun too when the kids are around. I would try it with peaches and blueberries also.
Thanx Ree.
They’re better by far than than bakery made by a mile and worth the work… they’re fun too when the kids are around. I would try it with peaches and blueberries also.
Thanx Ree.
I never got to eat any of them I could not get them sealed and the biscuits were a horrible ingredient to use as the dough. They would not cook when I fried them and I ended up just burning them trying to get the inside of the biscuit to cook. Would never make these ever again!
SUPERB!! However ………. u must must must watch the intro video and do the recipe verbatim and you will have a perfect apple pie! Ive only been committed to cooking for the last 4 months so doing this one is definitely for those who have totally confidence in your kitchen, utensils and of course yourself as a baker (or lover of baked goods whatever works for u!!!) Ree is the one responsible for me giving the confidence to try cooking in general and the fact she is awesome on top of that makes her the epitome of who I wanna model myself from for sure!!! THANKS REE AND FAMILY!
Ms. Ashleigh
and my Bryleigh, the best daughter ever!!
Ms. Ashleigh
and my Bryleigh, the best daughter ever!!
Biscuits would not seal. Adding the water only made them soggy and even harder to seal together. Every single pie popped open while frying. I know that we would probably make fewer mistakes going forward, but these pies require too much work for me to want to try them again.
Frying isn’t an option. How long would you bake them for and at what temperature?