Description
Delightful stuffed cheesecake fried apple pies featuring a creamy sweetened cream cheese filling paired with tender apple pie filling, all encased in crispy, golden fried pie dough. Perfect for a warm dessert topped with powdered sugar or caramel sauce.
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)
Frying
- Oil for frying (vegetable or canola), enough to deep fry
Toppings (Optional)
- Caramel sauce
- Extra powdered sugar
Instructions
- Prepare Cheesecake Mixture: In a bowl, mix the softened cream cheese with powdered sugar until smooth and creamy, then set aside.
- Roll and Cut Dough: Roll out the pie dough on a lightly floured surface to prevent sticking, then cut into 4–6 inch circles for individual pies.
- Fill Pies: Place about 1 teaspoon of the cheesecake mixture and 1 tablespoon of the finely chopped apple pie filling in the center of each dough circle to ensure ample filling without overstuffing.
- Seal Pies: Fold each dough circle over the filling to create a half-moon shape, then press and crimp the edges with a fork tightly to seal and prevent filling leakage during frying.
- Heat Oil: In a deep skillet or fryer, heat vegetable or canola oil to 350°F (175°C), ensuring the oil is deep enough for frying the pies without them sticking to the bottom.
- Fry Pies: Carefully place pies in batches into the hot oil and fry for 2 to 3 minutes on each side or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried pies with a slotted spoon and place them on paper towels to drain excess oil, ensuring a crispy texture.
- Serve: Serve the fried apple pies warm, optionally dusted with powdered sugar or drizzled with caramel sauce for extra sweetness and flavor.
Notes
- Ensure the oil temperature stays consistent at 350°F to avoid greasy or undercooked pies.
- Do not overfill the pies to avoid leakage during frying.
- Use a slotted spoon for easy removal and draining of fried pies.
- These pies are best served warm but can be reheated in an oven for a few minutes if needed.
- Substitute biscuit dough if pie dough is unavailable for a slightly different texture.
