Deep Fried Apple Pie

Mike Reid


  • Oil, for frying

For the Pastry:

  • 250g plain white flour
  • 90g cornflour
  • 70g caster sugar
  • 3g sea salt
  • 70g cold unsalted butter, cut into pieces
  • 10ml cider vinegar
  • 120g water

For the Filling: 

  • 4 Granny Smiths apples, peeled, cored & roughly chopped
  • 65g light brown sugar
  • 65g apple cider
  • 1 cinnamon stick
  • Sea salt to taste
  • ½ lemon juiced

For the Cinnamon Sugar Topping:

  • 100g caster sugar
  • 20g ground cinnamon


  1. Combine the flour, cornflour, sugar & salt in a bowl using the paddle attachment on the mixer. Turn the machine onto low and beat for 10-15 seconds.  Add butter & fat and beat for about 3 minutes.
  2. Add the vinegar to the water and then, with the mixer running on a medium-low speed. Add the liquid to the coalescing dough a few tbsp at a time, this dough will be much wetter and more overworked than you’d ever want a traditional pie or tart dough to be. This process should take about 2 minutes; mix it for an additional 2 minutes once it has binded. Remove from the mixer, wrap and rest for at least an hour.
  3. Combine the apples, brown sugar, cider and cinnamon stick in a saucepan and slowly bring to the boil over a medium heat. As soon as the mixture boils, remove the apples with a slotted spoon and transfer them to a mixing bowl.
  4. Reduce the cooking liquid by half and then remove from the pan and add to the apples and allow to cool.
  5. On a lightly floured surface, roll out 6 bottoms at 12cm x 4cm and 6 tops at 11cm x 3cm. Both should be about 3mm thick.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!