How To Keep Your Fried Apple Pies From Getting Soggy: A Simple Guide

Fried apple pies are a delectable treat that evoke memories of warm, cozy kitchens and the sweet aroma of autumn. However, the bane of many home bakers is the dreaded soggy pie crust. This guide will delve into the secrets of keeping fried apple pies crispy and free from sogginess, ensuring that every bite is a symphony of flaky crust and juicy apples.

The Science Behind Sogginess

To understand how to prevent sogginess, it’s essential to grasp the underlying science. Sogginess occurs when moisture from the apple filling seeps into the crust, causing it to become soft and unappetizing. To combat this, we must create a barrier between the filling and the dough.

1. Choose the Right Apples

The type of apples you use can significantly impact the amount of moisture in the filling. Choose apples known for their tartness and firmness, such as Granny Smith, Braeburn, or Honeycrisp. These varieties contain less water and will hold their shape better during frying.

2. Drain the Apple Filling

Before adding the apples to the pie crust, drain any excess moisture from them. This can be done by placing the sliced apples in a colander lined with a cheesecloth or paper towels. Allow them to drain for 15-20 minutes, pressing gently to release the liquid.

3. Add Cornstarch or Flour to the Filling

Cornstarch or flour act as thickeners, absorbing excess moisture from the apples and preventing it from seeping into the crust. Add 1-2 tablespoons of cornstarch or flour to the apple filling before assembling the pies.

4. Preheat the Oil

The temperature of the oil is crucial for creating a crispy crust. Preheat the vegetable oil to 375°F (190°C) before frying the pies. This high temperature will seal the crust quickly, preventing the oil from soaking in.

5. Fry in Batches

Avoid overcrowding the fryer with pies. Frying too many pies at once will lower the oil temperature and result in soggy crusts. Fry the pies in small batches to ensure they cook evenly and get that perfect golden-brown color.

6. Drain the Pies on Paper Towels

After frying, immediately place the pies on a wire rack lined with paper towels. This will allow any excess oil to drain off, preventing it from seeping into the crust and making it soggy.

7. Serve Warm

Fried apple pies are best enjoyed warm from the fryer. Serving them cold or at room temperature will give the filling more time to release moisture and soften the crust.

Tips for Extra Crispiness

• Use a combination of shortening and butter in the pie crust for a flaky texture.
• Roll out the dough thinly to create a thinner crust that will crisp up faster.
• Brush the edges of the pies with an egg wash before frying to help seal them.
• Sprinkle a pinch of sugar on the crust before frying for a caramelized crunch.

Recipes to Try

• Classic Fried Apple Pies: A timeless recipe with a flaky crust and juicy apple filling.
• Spiced Apple Pies: Add a dash of cinnamon, nutmeg, and ginger to the filling for a warm and aromatic treat.
• Apple Crumble Pies: Top the apple filling with a buttery crumble topping for a crispy and sweet dessert.

Information You Need to Know

Q: Can I use frozen apples for fried apple pies?
A: Frozen apples can be used, but they must be thawed and drained thoroughly before adding them to the pie crust.

Q: How long should I fry the pies?
A: Fry the pies for 3-4 minutes per side, or until they are golden brown and crispy.

Q: Can I bake fried apple pies instead of frying them?
A: Baking fried apple pies is not recommended as it will not result in the same crispy crust.