Hot Crispy Apple Pies {Just like the ones at the fast food drive thru}

2:43 AM
Hot Crispy Apple Pies, a dessert pastry just like the ones you get at a drive-through fast food restaurant, only better.  And the best part of the "better" is the recipe calls for only two ingredients, yes only two!  

These hot, crispy apple pies are similar to a turnover except they are smaller and fried.  The perfect portable little dessert.

The fruit filling is a premade apple filling I bought from a little Amish Pantry Store not too far from where we live.  

The apples are diced into little chunks which works great for these little pies.

I could have stayed there all day in their little food pantry.  I ended up buying three fruit fillings, apple, apricot, and peach.

The dough for this recipe is incredibly simple.  Are you ready?  I used wonton wrappers.  Yes, they make the crispiest dough when fried.  

The filling stays thick and creamy while the dough fries up really crisp.  

I used Crisco shortening to fry them.  My Mother always fried her fried pies in shortening and I still do today.  

I think the hot shortening releases from the fried dough better after frying, and there is not such an oily taste left in your mouth.  

This is my personal taste and by all means, if you are opposed to using shortening then oil will certainly be fine.  

After frying three or four at a time, I take them out of the hot shortening with a slotted spoon and immediately dust them with cinnamon sugar and coat them well.  

Then I place them on a rack in a baking sheet pan and keep them in a 200-degree oven until I have finished frying all of them.  

We loved these so much I am making the next batch with the apricot and peach.  I hope you get to make some soon.  

These would be great to make for tailgating or any gathering.  Enjoy!

Yield: 12

Hot Crispy Apple Pies

Hot Crispy Apple Pies, a dessert pastry just like the ones you get at a drive-through fast food restaurant, only better. And the best part of the "better" is the recipe calls for only two ingredients, yes only two!
prep time: 20 MINScook time: 30 MINStotal time: 50 mins


  • 12 wonton wrappers (found in the produce isle)
  • 3 cups diced apple fruit filling
  • 1/4 cup water (for sealing the wrappers)
  • 3 cups Crisco shortening (for frying)
  • A deep fry thermometer is recommended


  1. Work with wonton wrappers one at a time. Put a wonton wrapper on a work surface. Place 1/4 cup fruit filling in the center of the wonton wrapper in a line not touching the outer edge.
  2. Gently fold a small portion of opposite sides to the center just covering the fruit filling. (Refer to photo above) Then take one end of the wrapper and fold over all the fruit filling and gently continuing to roll all the way to the other side. The pie should be in a rectangle. (Again refer to the photo above.)
  3. Place the pie on a cookie sheet and continue folding remaining dough around the apple fruit filling.
  4. When complete place the sheet pan in the refrigerator. At this point, you can keep the pies in the refrigerator up to 12 hours or overnight. It is recommended to freeze after 12 hours. After pies are frozen, place them in a freezer bag up to 3 months and fry later. It is not necessary to thaw before frying.
  5. At the time of frying, preheat oven to 200 degrees and set a rack in a baking sheet pan; set aside.
  6. Heat enough shortening to reach 3-inches in a heavy gauge skillet or dutch oven. Set the skillet over medium-high heat and bring shortening to 350 degrees F.
  7. Once the temperature reaches 350 degrees F begin to place 3 to 4 pies in the hot shortening at a time. Turn them over halfway through to keep them from changing their shape and getting heavy on one side.
  8. Fry them until they start floating and are golden brown. May have to turn them once more to get an even browning. It will take 3 or 4 minutes. For the frozen ones, it will take 6 minutes or so. Remove them to the prepared rack and dust them with cinnamon sugar. Keep them in the warm oven.
  9. Bring the hot shortening back up to 350 degrees before starting to fry the next batch. Remember to let them cool slightly before eating.

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Kay Little
Kay Little

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