Description
Delight in these crispy, golden stuffed cheesecake fried apple pies featuring a luscious cream cheese filling combined with sweet cinnamon-spiced apple pie filling, encased in flaky fried pie dough. Perfect for a warm dessert treat, these hand pies are easy to make and ideal for serving with caramel sauce or a dusting of powdered sugar.
Ingredients
Scale
Filling
- 1 cup apple pie filling, chopped small
- ½ cup cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp cinnamon
Dough
- 1 package refrigerated pie dough or biscuit dough
For Frying and Serving
- Oil for frying (vegetable or canola), enough for deep frying
- Optional: caramel sauce or extra powdered sugar for topping
Instructions
- Prepare cheesecake filling: In a bowl, mix the softened cream cheese with powdered sugar until smooth and creamy; set aside.
- Shape dough circles: Roll out the pie dough on a lightly floured surface and cut into circles between 4 and 6 inches in diameter.
- Assemble pies: Place about 1 teaspoon of the cheesecake mixture and 1 tablespoon of chopped apple pie filling in the center of each dough circle.
- Seal pies: Fold the dough over to form a half-moon shape. Press the edges together and crimp with a fork to securely seal the pies and prevent filling leakage.
- Heat oil: Preheat oil in a deep skillet or fryer to 350°F (175°C) ensuring sufficient oil depth for frying.
- Fry pies: Fry the pies in batches, cooking for 2 to 3 minutes on each side until they turn golden brown and crispy.
- Drain excess oil: Using a slotted spoon, remove the pies from the oil and place them on paper towels to drain the excess oil.
- Serve warm: Serve the fried apple pies warm, optionally dusted with powdered sugar or drizzled with caramel sauce for additional sweetness.
Notes
- Ensure the oil is at the correct temperature (350°F/175°C) before frying to achieve crispy, non-greasy pies.
- Do not overfill the pies to prevent filling leakage during frying.
- Use refrigerated pie dough or biscuit dough for best texture and ease of handling.
- Allow pies to cool slightly to avoid burns from hot filling.
- These pies can be made ahead and reheated briefly in a warm oven to restore crispness.
