Apple And Raspberry Honey Fried Pies

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  • 2 Granny:Smith apples, peeled and chopped
  • 1 cup:fresh raspberry (you can use thawed frozen raspberries).
  • 1/2 cup:sugar
  • 2 tablespoons:honey
  • 1/8 teaspoon:salt
  • 3/4 teaspoon:ground cinnamon, divided
  • 1 (15-ounce):package refrigerated piecrusts or frozen ones, defrosted or your own recipe
  • :oil
  • 1 tablespoon:sugar



  1. In a sauce pan combine the apples, 1/2 teaspoon cinnamon, sugar, honey and salt.
  2. Cook for 5 minutes over a medium heat and then reduce the heat to low, and cook, stirring occasionally, 20 minutes or until the apples are tender.
  3. Add the raspberries and cook for 3 more minutes. Remove from heat and cool completely, and drain.
  4. Roll piecrusts to 12-inch circles; cut each crust into 9 (4-inch) circles.
  5. Spoon 1 level tablespoon fruit mixture onto half of each pastry circle.
  6. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal.
  7. Crimp edges with a fork dipped in flour.
  8. Pour oil to depth of 1/2 inch into a large heavy skillet; heat to 350°.
  9. Fry pies, in batches, 2 minutes on each side.
  10. Combine 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon, and sprinkle over hot pies.


Note: If you don't want to fry these pies, you can bake them instead. Place them on lightly greased baking sheets. Bake at 425. for 12 minutes or until golden and crispy.

Publish date:
Mar 7, 2011