Description
Delight in these decadent Stuffed Cheesecake Fried Apple Pies, featuring a creamy cream cheese filling combined with spiced apple pie filling, encased in crispy golden-fried pie crusts. Perfect for a cozy fall dessert or a special treat, they offer a heavenly blend of sweet, tangy, and warm spices with a luscious texture.
Ingredients
Scale
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Apple Filling
- 1 can (21 oz) apple pie filling, chopped if chunky
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Dough & Frying
- 1 package refrigerated pie crusts (2 crusts), softened per package directions
- Oil for frying (vegetable or canola)
Optional Toppings
- 1/4 cup powdered sugar for dusting
- For Cinnamon Sugar: 1/2 cup granulated sugar
- For Cinnamon Sugar: 1 tsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together until smooth and creamy. This will be the rich, smooth filling inside the pies.
- Mix the Apple Filling: In a separate bowl, combine the apple pie filling with 1 teaspoon cinnamon and 1/4 teaspoon nutmeg, stirring well to evenly distribute the spices throughout the filling.
- Cut the Pie Crust Circles: Unroll the refrigerated pie crusts onto a lightly floured surface. Using a 4 to 5 inch cookie cutter or the rim of a glass, cut out circles from the dough to form the pie bases.
- Assemble the Pies: On each dough circle, place a spoonful of the cream cheese mixture and a spoonful of the spiced apple filling in the center. Fold the dough over to create a half-moon shape and press the edges firmly. Use a fork to seal and crimp the edges securely to prevent filling from leaking during frying.
- Heat the Oil: Pour 2 to 3 inches of vegetable or canola oil into a heavy-bottomed pot. Heat the oil to 350°F (175°C), monitoring closely with a thermometer to maintain consistent temperature for frying.
- Fry the Pies: Carefully lower the assembled pies into the hot oil in batches. Fry each side for 2 to 3 minutes or until the crust turns a beautiful golden brown. Use a slotted spoon to remove the pies and place them on paper towels to drain excess oil.
- Add Toppings: While still warm, dust the pies with powdered sugar or toss them in the prepared cinnamon sugar mixture if you prefer a spiced-sweet coating.
Notes
- These fried pies are best served warm but can be reheated in an oven preheated to 300°F for 8 to 10 minutes to restore crispness.
- Substitute the canned apple pie filling with homemade apple filling for a fresher taste.
- Using puff pastry instead of pie crust will yield a flakier and lighter texture.
- If oil temperature drops too low, pies may absorb too much oil, so maintain temperature carefully.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 270
- Sugar: 17g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
