Deep-Fry Your Apple Pie (and More)

Photo credit: Tieghan Gerard

Ah, apple pie! Harbinger of fall, of crisp days spent running down orchard lanes, of cider doughnuts, and turtleneck sweaters and cinnamon-spiced applesauce. We can’t wait to fry it and plop it on a stick.

What?

Yes, fried pie is a tradition in two parts of the United States: the South and New England. It’s exactly what it sounds like: a pocket of pie dough stuffed with whatever the desired fillings may be and then pan- or deep-fried in shimmering oil.

The South: “The Oxford Encyclopedia of Food and Drink in America” lists the Southern variety as the deep-fried cousin to the baked apple dumpling, a favorite treat of the colonial era. These desserts are sometimes called “crab lanterns,” which first appeared in print around 1770. From Arkansas to Georgia to Texas, fried pie has since grown in popularity to “become the official barbecue dessert,” according to food writer Robb Walsh in his book, “Barbecue Crossroads.”

The North: President Franklin Pierce, in office between 1853 and 1857, was said to be a great fan of a deep-fried style perfected in his native New Hampshire. That version was filled with nutmeg-spiced dried apples. ”The good, hearty, often quite inventive dishes of midcentury New Hampshire found favor with this native son,” Poppy Cannon and Patricia Brooks wrote in their 1968 book, “The Presidents’ Cookbook.”

The Anywhere: We suggest this dreamy recipe from Food52, which conveniently swaps out pie dough for store-bought puff pastry. The apples within, either tart Granny Smiths or sweet Honeycrisps, are splashed with bourbon, apple cider vinegar, vanilla, and plenty of sugar and melted butter. Before taking dip in some hot oil, the little pies are skewered with wooden sticks. Because how else to improve a fried pie than turn it into a pop? It might be the best way to toast fall.