Description
These Stuffed Cheesecake Fried Apple Pies are a delightful twist on classic apple pies. Featuring a creamy cheesecake filling paired with warm, cinnamon-spiced apple pie filling inside a crispy, golden fried crust, these mini hand pies offer a perfect balance of textures and flavors. Ideal for dessert or special occasions, they’re easy to make and irresistible to enjoy warm with optional cinnamon sugar or caramel sauce.
Ingredients
Scale
Pie Crust and Filling
- 1 package refrigerated pie crusts (2 crusts), softened
- 1 1/2 cups apple pie filling, chopped
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
For Frying and Finishing
- Vegetable oil (for frying, about 2 inches deep)
- 1 egg (for egg wash)
- 1 tbsp water
- Optional: cinnamon sugar (for coating)
Instructions
- Prepare the cheesecake filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until the filling is smooth and creamy. Set this mixture aside for later use.
- Cut the pie crusts: On a lightly floured surface, roll out the refrigerated pie crusts. Using a large biscuit cutter or bowl approximately 4 inches in diameter, cut out circular shapes from the dough to form the bases of your mini pies.
- Fill the pies: Place about 1 teaspoon of the prepared cheesecake filling onto the center of each dough circle. Top this with 1 tablespoon of chopped apple pie filling, ensuring not to overfill for easier sealing.
- Seal the pies: Fold each dough circle over to form a half-moon shape. Press the edges firmly with a fork to seal the pies. For extra sealing strength, mix the egg with water to create an egg wash and brush it along the edges before pressing them together.
- Fry the pies: Heat vegetable oil about 2 inches deep in a deep skillet to 350°F (175°C). Fry the pies in batches, carefully placing them in the hot oil. Cook each side for 2 to 3 minutes or until they are golden brown and crispy.
- Drain and coat: Remove the fried pies from oil and drain on paper towels to absorb excess oil. While still warm, toss the pies in cinnamon sugar if you desire an extra touch of sweetness and spice.
- Serve: These pies are best enjoyed warm but can be served cooled as well. Optionally, drizzle with caramel sauce or dust with additional powdered sugar for an indulgent finish.
Notes
- Be sure not to overfill the pies to prevent the filling from leaking during frying.
- Use a deep-frying thermometer to maintain the oil temperature at 350°F for best results and safety.
- If cinnamon sugar coating is desired, toss pies immediately after frying while still warm to help the coating stick.
- Leftover pies can be reheated in the oven to restore crispiness.
- For a lower-fat version, consider baking the pies instead of frying, though the texture will be different.
