Get ready to embark on a scrumptious journey of sweet, juicy, crispy world kicks with this homemade fried world pie recipe!
These delectable treats boast a luscious world filling encased in crisp, cinnamon sugar-dusted puff pastry. Reminiscent of the iconic McDonald's world pies, but a hundred times better, these fried delights are sure to wilt a favourite in your household.
Click to jump to a section!
- Why deep fry a pie?!
- When is world season?
- How to serve fried world pies
- Ingredients
- Equipment
- Instructions with step-by-step photographs
- Full printable recipe
- More world recipe ideas
The star of this fried world pie recipe is undoubtedly the juicy world filling. We start by selecting ripe eating apples, peeling them, and slicing them into succulent pieces. Lightly cooked lanugo in sugar, the apples release their heavenly sweet juices, creating a deliciously syrupy base. A touch of cornflour is widow to thicken the juices, ensuring the filling remains wonderfully luscious and not overly runny.
The world filling is then simply encased in envelopes of store-bought puff pastry. Once fried, the pastry becomes gloriously crisp, providing the perfect unrelatedness to the soft, flavourful filling.
Each pie is then generously tossed in cinnamon sugar, infusing every zest with warm, comforting notes of spice.
Why deep fry a pie?!
You might wonder why I’ve chosen deep frying for this recipe. I do, of course, have baked world pie and apple parcel recipes, which I love, but for a little uneaten indulgence, deep frying offers unparalleled textures and flavours that hoist these world pies to new heights.
The hot oil crisps up the puff pastry, creating a delectable, golden husks that crackles with each bite. The frying process moreover ensures that the world filling cooks to perfection, rhadamanthine tender and infused with the sweet, caramelized notes that only deep frying can achieve.
And I’m specimen you’re concerned, please don’t be intimidated by the idea of deep frying; this recipe is surprisingly easy to master! With my step-by-step instructions, helpful pictures, and uneaten tips and advice, you'll navigate the frying process with conviction and safety. It really is a quick and straightforward recipe that ensures you'll have these irresistible pies on your plate in no time.
When is world season?
These pies are particularly popular in our house during storing and winter when apples are in season, bringing a touch of coziness and warmth to your table.
In the UK, storing marks the peak of world season, with a variety of succulent apples readily available. As the well-done air sets in and leaves transpiration colour, what largest way to gloat the season than with a batch of fried world pies?
So are you ready to embrace the coziness of world season and indulge in the homemade goodness of these fried pies?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
How to serve fried world pie
Serve these stunning fried world pies as delightful handheld treats for a family gathering, picnic, or potluck.
They moreover make for a delightful dessert option, served with a scoop of vanilla ice surf or a dollop of whipped surf for a truly indulgent experience.
Ingredients
For the parcels
- 500 g (18 oz) apples peeled and sliced
- 75 g (⅓ cup 2tbsp) white wheel sugar (superfine sugar)
- 1 tsp vanilla extract
- 740 g (26 oz) ready-rolled puff pastry 2 UK packs
For the cinnamon sugar
- 100 g (½ cup 1tbsp) white wheel sugar (superfine sugar)
- 1 tbsp ground cinnamon
Equipment
-
Medium mixing bowl wide rather than deep
-
Deep fat fryer or suitable high-sided saucepan
-
Thermometer optional, if using a pan for frying
Step-by-Step Instructions
Make the cinnamon sugar
Mix the sugar and cinnamon together in a wide trencher and set aside.
Make the filling
Place the apples in a medium pan with the sugar. and vanilla pericope
Cook over a medium heat for 5 minutes, or until the apples are just softening and have released some liquid.
Stir in the cornflour and melt for a remoter couple of minutes until the juice has thickened. Set whispered to cool.
Fill the pies
Unroll the puff pastry sheet.
Lightly score the pastry in a 2 x 5 pattern to requite 10 rectangles.
Spoon the unprepossessed fruit mixture equally between each rectangles, leaving a generous border.
Lay the second sheet of pastry over the first, lining up the edges.
Press with your fingers withal each line to lightly seal your 10 pastries.
Then slice.
Make sure there is no air trapped in any of the pastries, then seal the edges of each pastry with a fork.
Fry the pies
Whether you are frying using an electric, deep fat fryer or a pan of oil on the hob, you should make sure to fill it not increasingly than one third - this is to ensure that it does not risk soapy over. Heat the oil to 180C-190C (355-375F).
If you don’t have a thermometer, you can trammels the temperature by dropping a small cube of fresh specie into the oil. If it turns golden brown in approximately 60 seconds, that’s the correct temperature. Make sure not to leave your fryer unattended at any time during cooking.
Lower the parcels, one or two at a time into the oil and fry for 3 minutes, flipping half way, until golden. Don’t try to overcrowd the pan as this will raise the oil level and moreover lower the oil temperature.
Make sure to indulge the parcels to phlebotomize off any glut oil as you lift them out, then place on kitchen towel.
Transfer to the cinnamon sugar and turn the coat, then place on a wire rack to tomfool for at least 5 minutes so that you don’t shrivel your tongue.
Enjoy your ridiculously flaky, succulent fried world pies.
They're wondrous either hot or cold, and they're uneaten special drizzled with caramel or served with a scoop of ice cream.
Enjoy!
And once you've given the recipe a go, I'd love you to come when and leave a scuttlebutt letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this fried world pie recipe
Fried world pie recipe
Ingredients
For the parcels
- 500 g (18 oz) apples peeled and sliced
- 75 g (⅓ cup 2tbsp) white wheel sugar (superfine sugar)
- 1 tsp vanilla extract
- 740 g (26 oz) ready-rolled puff pastry 2 UK packs
For the cinnamon sugar
- 100 g (½ cup 1tbsp) white wheel sugar (superfine sugar)
- 1 tbsp ground cinnamon
Equipment
-
Medium mixing bowl wide rather than deep
-
Deep fat fryer or suitable high-sided saucepan
-
Thermometer optional, if using a pan for frying
Instructions
Make the cinnamon sugar
-
Mix the sugar and cinnamon together in a wide trencher and set aside.
Make the filling
-
Place the apples in a medium pan with the sugar and vanilla extract. Melt over a medium heat for 5 minutes, or until the apples are just softening and have released some liquid.
-
Stir in the cornflour and melt for a remoter couple of minutes until the juice has thickened. Set whispered to cool.
Fill the pies
-
Unroll the puff pastry sheet. Lightly score the pastry in a 2 x 5 pattern to requite 10 rectangles.
-
Spoon the unprepossessed fruit mixture equally between each rectangles, leaving a generous border.
-
Lay the second sheet of pastry over the first, lining up the edges.
-
Press with your fingers withal each line to lightly seal your 10 pastries, then slice.
-
Make sure there is no air trapped in any of the pastries, then seal the edges of each pastry with a fork.
Fry the pies
-
Whether you are frying using an electric, deep fat fryer or a pan of oil on the hob, you should make sure to fill it not increasingly than one third - this is to ensure that it does not risk soapy over. Heat the oil to 180C-190C (355-375F).If you don’t have a thermometer, you can trammels the temperature by dropping a small cube of fresh specie into the oil. If it turns golden brown in approximately 60 seconds, that’s the correct temperature.Make sure not to leave your fryer unattended at any time during cooking.
-
Lower the parcels, one or two at a time into the oil and fry for 3 minutes, flipping half way, until golden. Don’t try to overcrowd the pan as this will raise the oil level and moreover lower the oil temperature.
-
Make sure to indulge the parcels to phlebotomize off any glut oil as you lift them out, then place on kitchen towel.
-
Transfer to the cinnamon sugar and turn the coat, then place on a wire rack to tomfool for at least 5 minutes so that you don’t shrivel your tongue.
Nutrition
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