Description

Delight in these decadent Stuffed Cheesecake Fried Apple Pies, featuring a creamy cheesecake filling combined with classic spiced apple pie filling inside a crispy, golden fried crust. Perfectly rolled and fried to perfection, these hand pies offer a warm, indulgent dessert experience, enhanced by a cinnamon sugar coating and optional caramel sauce for extra sweetness. Ideal for fall gatherings or any time you crave a comforting, fried treat.

Ingredients

Scale

Apple Filling

2 cups apple pie filling (chopped into small pieces)
1 teaspoon cinnamon

Cheesecake Filling

8 ounces cream cheese (softened)
1/4 cup powdered sugar
1 teaspoon vanilla extract

Pie Crust and Coating

1 package refrigerated pie crusts (2 crusts)
1 egg (beaten, for egg wash)
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Frying

Vegetable oil (for frying)

Serving

Caramel sauce (optional, for serving)

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Instructions

Prepare the Apple Filling: In a small bowl, mix the chopped apple pie filling with 1 teaspoon of cinnamon until well combined. Set aside to allow the flavors to meld.
Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy without lumps.
Cut Pie Crusts: Unroll the refrigerated pie crusts and, using a 5-inch cutter or a small bowl, cut the dough into circles to create the base for the pies.
Assemble Pies: On each dough circle, place 1 tablespoon of the cheesecake filling followed by 1 tablespoon of the apple mixture. Fold the dough over to form a half-moon shape, then seal the edges by pressing with a fork. Brush the edges with beaten egg wash to ensure a tight seal during frying.
Heat Oil for Frying: In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Monitor the temperature carefully for even cooking.
Fry the Pies: Fry the pies in batches, cooking each side for 2 to 3 minutes or until they turn a rich golden brown. Avoid overcrowding the pan to maintain oil temperature.
Drain and Coat with Cinnamon Sugar: Remove the fried pies and drain on paper towels. In a shallow dish, mix granulated sugar with 1 teaspoon cinnamon, then roll the warm pies in this mixture to coat evenly.
Serve: Present the pies warm, optionally drizzling with caramel sauce for added sweetness and indulgence.

Notes

For a baked alternative, brush the sealed pies with egg wash and bake them at 400°F (200°C) for 18–20 minutes until golden brown.
These pies can be prepared ahead of time and reheated in an oven or air fryer for convenience.
Make sure to monitor oil temperature closely to prevent greasy or undercooked pies.
Use a gentle hand when sealing edges with a fork to avoid filling leakage during frying.