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Printable recipe below! 🍎 These ain't the gas station fried pies, cowboys — these are
the REAL DEAL. Today I'm showing you how to make old fashioned fried apple pies completely from scratch, including my flaky homemade pie crust that'll change the way you think about frying pies forever. That buttery, flaky crust wrapped around a sweet, spiced apple filling — fried up golden brown in a cast iron — is about as close to perfect as food gets.
Used in this video:
Propane camp stove https://amzn.to/2MG9vo9
Lodge 12-inch Dutch oven https://amzn.to/2WIThgZ
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
🔥 In this video you'll learn:
✅ How to make a flaky homemade pie crust from scratch
✅ The best apple filling for fried pies
✅ How to crimp and seal your pies so they don't bust open
✅ The right oil temp for frying pies in a cast iron skillet
✅ Tips for getting that perfect golden brown crust every time
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0:00
Now, aren't you look at the good
0:01
thickness we got here?
0:04
That's what I'm talking about.
0:08
Well, that's flaky.
0:23
Tell my grandmother I'm used to peel
0:25
apples with a dull paring [music] knife
0:27
and they would do that and it would
0:28
never break.
0:33
As a kid, 9 years old, horseback, going
0:37
down the alleys in Harmon County looking
0:39
[music] for two things. Not money, no.
0:42
I'm talking about I was looking for
0:43
apricots that was ripe and peaches that
0:45
were ripe. My horse would just ride me
0:48
right up there. I'd get some in a sack,
0:50
put them in there. Make sure the
0:51
neighbors weren't watching over and
0:53
under. Go back to the house, we're going
0:55
to have some fried pies. But folks, let
0:58
me get these apples on first.
1:00
Well, got me two Granny Smith apples.
1:03
Now, if you can't find a neighbor that's
1:05
got some growing on a tree, get them at
1:06
the grocery store. But I think a Granny
1:09
Smith brings out the best in any apple
1:12
pie or apple fried pie. Now, they get a
1:15
little tartness to them, so we're going
1:16
to have to sweeten them up we are a
1:18
little. Little sugar, little brown
1:20
sugar.
1:24
We'll let that come to a boil, get it
1:25
all stirred up and when them apples get
1:27
soft, we'll drain a little of that
1:29
liquid off of them. Thicken them with
1:31
some cornstarch.
1:33
>> [music]
1:38
[music]
1:46
>> Apples is near tender they are. I'm
1:49
going to drain a little of this liquid
1:50
off of it. Now, I don't got a colander
1:53
to pour it through. I mean, I've got
1:54
one, but I'm not going to use it. Don't
1:56
do this in the kitchen floor. You talk
1:58
about make your wife mad, just try to
2:00
get rid of all that liquid without
2:01
getting rid of an apple.
2:04
Okay, they've come back to a boil.
2:07
We're going to add 3/4 cup brown sugar.
2:10
Got to have a shake of cinnamon in
2:11
there. Who make apple pie without
2:13
cinnamon? Raise your hand. Oh my gosh, I
2:14
didn't know where you from. What? Took
2:17
him, Carrie. Well, we're glad to have
2:19
you in camp. We are.
2:22
We're going to add a little butter.
2:24
I'd say about that much.
2:27
Whoa.
2:30
And when that butter melts, we're going
2:32
to take some cornstarch, which I had
2:34
some cold water.
2:36
Put that in here as a thickening agent.
2:39
Things have changed color so well since
2:41
we have added the cinnamon and the brown
2:43
sugar again.
2:44
And
2:46
I love a stewed apple. Ooh, I can smell
2:49
that.
2:50
On a ranch when I was cooking,
2:52
I would make stewed apples a lot for a
2:54
noon dessert
2:56
with homemade peanut butter brownies.
2:59
And oh my gosh, them cowboys would tear
3:01
it up cuz the stewed apples, you get
3:03
them soft like this and you thicken it
3:05
just a little and got that broth.
3:07
I see them cowboys just keep dipping
3:08
that juice out there cuz we'd have
3:10
biscuits, too.
3:11
And they'd just sop it in there. Y'all
3:13
sop or do y'all dip? I need to know.
3:15
There is a big difference between a
3:16
sopper and a dipper. A sopper, he get
3:19
the whole biscuit down in there, get it
3:21
all good and going and but a dipper,
3:24
dainty. He just barely does dip it in
3:27
there. So, these have come back to a
3:29
good boil, they have.
3:32
If I can find the cornstarch
3:36
and a whisk,
3:38
make sure it's all mixed up well.
3:44
Stir and pour.
3:46
And keep stirring.
3:49
Ain't nothing better than this
3:51
than our easy flaky pie crust to go on
3:54
top of it.
3:55
So, stick around. Don't leave me. I'm
3:57
going to meet y'all back over at Chuck
3:59
Box just a second and I'm going to show
4:00
you how to make the best pie crust you
4:02
ever seen in your life. You know, I want
4:03
you to look at him. He thinks he's tied
4:05
up. Got a ball and chain hooked to him.
4:07
But, that lead rope ain't hooked to
4:08
nothing. But, when it weighs nearly as
4:11
much as he does, I guess he thinks he
4:12
can't hardly drag it around. It's a
4:14
little trick so I don't have to just
4:15
stake him out somewhere and he feels a
4:17
little pressure. He thinks he's tied up
4:19
because that little turd right there,
4:21
he'll run off if he gets a chance.
4:33
>> [music]
4:35
>> Anybody can stew an apple. Anybody can
4:38
buy a pie filling.
4:39
But, if you cannot [music] make a pie
4:41
crust, this will not be successful. I'm
4:43
going to let y'all off the hook. If you
4:44
think you just ain't got time to make no
4:46
pie crust.
4:47
You go to store and you buy one of them
4:49
that's frozen when there and you bring
4:51
it home.
4:52
Don't deep fry them. They don't hold up
4:55
as well. You can sure bake them and make
4:57
a turnover. You'll be in good shape.
4:59
But, we're going to start out with 2 and
5:00
1/2 cups of flour.
5:02
Don't pack it. Just make sure that it is
5:05
pretty well leveled out. And
5:07
all purpose is what we're using. I'll
5:09
air a little bit on the light side
5:11
because I
5:12
always want pie dough, biscuits,
5:14
everything to be a little wetter than
5:16
you think they might need to be. That
5:17
way I can dry them out if I need to. We
5:20
have to add cold Crisco. Had it in ice
5:22
box a half. Still use that term today. A
5:25
lot of you be thinking, "She's talking
5:26
about ice box." Refrigerator.
5:30
Ice box is your friend making pie crust.
5:33
It always needs to chill. It's always
5:35
going to work better when it's something
5:37
left.
5:38
Freeze you a stick of butter.
5:40
We're going to use about 3/4 of it. But,
5:42
make sure you get it froze.
5:44
And then you don't have to cut it in
5:46
there.
5:47
I found out it mixes a whole lot better
5:49
if you just grate it in there. Now, this
5:51
was frozen, been out here 10 minutes, so
5:53
it's thawing out a little as you can
5:55
see.
5:59
Because we got to add a little salt.
6:04
And a little bit of baking powder.
6:07
We'll get all of it back over here.
6:09
Everything is mixed up well. Try to
6:11
separate that butter and lard just a
6:13
little.
6:14
You can use a fork
6:16
or you can use one of these.
6:18
Just go to cutting it in. We're going to
6:20
end up with a cracker crumb consistency.
6:28
>> [music]
6:34
>> Now, you can see there there's no big
6:36
lumps or anything left.
6:38
So, we're in good shape. Scatter out
6:40
there a little.
6:41
Cinnamon is optional. If you want to use
6:43
it, I'm all for it. I'm going to put it
6:45
in every pie crust I make that is
6:48
considered apple or peach
6:50
or even apricot. Give it another mixing.
6:55
Now, make us a little well right there
6:57
in the middle.
6:58
How many of you know what really helps a
7:01
pie crust
7:02
be flaky?
7:03
Anybody? Yes, sir.
7:05
No, it's not motor oil. It's vodka
7:09
or it's apple cider vinegar. Them things
7:12
react, going to give that crust some
7:14
flake to it, some layer to it. Today,
7:17
we'll be using a fourth of a cup
7:19
of vodka.
7:22
I don't want you to add it all at one
7:24
time.
7:25
Just put about half of that fourth of
7:27
cup in there and then just sort of fold
7:29
that in to begin to mix it.
7:35
Now, we'll add the other
7:38
part of the vodka.
7:41
Give it another stir.
7:45
And you can see things are beginning to
7:46
ball up just a tad they are right in
7:48
here.
7:49
Then
7:51
ice cold water. It's got ice in it,
7:54
okay?
7:55
1/4 of a cup, sometimes it takes just a
7:57
tad more.
7:59
But just like the vodka, just sprinkle
8:01
it around a little at a time.
8:04
Mix.
8:08
Just keep folding it, doing a little
8:10
mashing.
8:12
We're going to get this to where it's
8:13
wet enough that it will form a good
8:16
dough ball.
8:27
That is feels like such great pie dough
8:29
it is. We can't use it right now. No.
8:32
We have to put this in a baggie,
8:35
plastic bag, wrap it up with Saran wrap,
8:38
put it in the ice box and let it chill.
8:41
Now, you can do it now or you can do it
8:43
after you get it out later, but cut this
8:45
in half, you will have a top and bottom
8:47
pie crust. But if you're making fried
8:49
pies, you ain't got to worry about
8:50
cutting it in half. But guess what?
8:53
Due to how much me and Shan love you and
8:54
the magic of TV and YouTube and
8:56
everybody else, I'd have made me one
8:58
this morning. Been in there chilling it
9:00
has. So, I'm going to flour the board
9:02
just a little.
9:06
We're going to roll these out. I'd say
9:08
probably six inch circles at the least,
9:11
maybe eight.
9:12
About 1/8 of an inch thick.
9:14
Get us some of that good pie filling in
9:15
there and whoo, folks, we're going to go
9:17
to town.
9:20
>> [music]
9:26
>> You know, I usually get that lid off the
9:28
Crisco jug, put on there, you know, it's
9:30
about six inches, but today, since we
9:32
ain't got that, we're going to use this
9:34
here deal. I'm not going to leave them
9:36
rabbit ears on top [music] there,
9:38
it makes me a circle good enough I can
9:39
cut out.
9:41
>> [music]
9:47
[music]
9:49
>> Folks, I can tell you this works a whole
9:51
lot better if these ain't sitting in the
9:52
sunshine at no time unless it's about
9:54
25°.
9:55
Now, I want you to look at the good
9:56
thickness we got here.
9:59
That's what I'm talking about. When you
10:00
bite into that
10:04
So,
10:05
right over here on one side or in the
10:08
middle. Don't go all over it.
10:10
So, we just going to get us
10:12
maybe
10:13
two apples at the most. Get off there.
10:17
Lay them right in here to where you get
10:19
about a apple.
10:21
Go back with some of this good juicy
10:23
stuff right here.
10:26
Cuz this is what makes things happen.
10:30
Next, we're going to fold over.
10:35
Go ahead and crimp with your hands just
10:36
a little. If some of that runs out of
10:38
there,
10:39
it's all right.
10:42
That is fine dining.
10:44
Give them a little mash to seal.
10:47
And if you have trouble,
10:49
and we'll show you in a minute on some
10:51
of them, you can egg wash one of them
10:53
sides. Things will stick together
10:55
better. But, I would say that was
10:58
crimped together well.
11:01
>> [music]
11:09
[music]
11:11
>> Hey, can we do it? Here, you hold the
11:13
camera.
11:15
Okay, we're going to do another method
11:16
here.
11:17
Oh, the professional method? Well, I'm
11:20
going to do like with the hands. So, you
11:22
do
11:23
like this. Oh my gosh.
11:28
I want to see It's like a clam shell.
11:30
>> Yeah. I want to see what's happening
11:31
here on the finished product. [music]
11:34
Oh my goodness. Now folks, I want y'all
11:36
to be honest. Which one of them would
11:38
y'all rather have? The one that I
11:40
crimped with a fork
11:42
or the one that Shan's doing like that?
11:44
That is so pretty. You know what? We
11:46
love y'all, so we're going to give you a
11:48
bonus round. I'm going to make some
11:50
apricot, but change it up a little with
11:51
a little cream cheese and almond
11:53
extract.
12:05
>> [music]
12:09
>> Got them already we do. Preheat your
12:12
oil.
12:13
I'd say to about 345° By the time you
12:15
get them in there, it's going to be 350,
12:17
and we are getting awful close to that.
12:22
I like that sound.
12:24
Two at a time's about all we're going to
12:25
do
12:26
cuz I don't want no overcrowding the
12:28
lifeboat. Now, you can, when these come
12:31
out, sprinkle them with powdered sugar,
12:34
or you can make you, which I did today,
12:36
a little heavy cream and a little
12:38
powdered sugar, and just brush a glaze
12:40
over them. You know them fried pies you
12:42
get at the store in in them sacks? I
12:44
like them, I do. Me and the baby used to
12:46
live on them cherry pies. And you pull
12:48
them out, they sort of got that white
12:49
glaze on top of them. Now, we're going
12:51
to fry these up till they're golden
12:53
crispy brown, which ain't probably going
12:55
to take, I'd say, 3 to 4 minutes a side.
12:58
Always like to put them in there, let
13:00
them cook about 2 or 3 minutes, and
13:02
then, even though they're in a deep fry
13:04
situation, I like to give them a little
13:06
flipping over.
13:08
And we're beginning to get some color on
13:10
this'n right here. So, when you can get
13:12
them to where you like the color of
13:13
them,
13:14
get you a wire rack, paper towel,
13:17
paper sack, whatever you got, lay it out
13:19
there. When you bring them out, it'll be
13:21
mhm time to go.
13:23
>> [music]
13:47
[music]
13:53
>> You see this is we broke this one apart.
13:55
Good apricot and cream cheese in there.
13:58
The layers that you have with that pie
14:00
crust, oh my goodness, the crispiness on
14:03
the outside. I think it's still too hot
14:05
to eat, but I'm going to see what
14:06
happens, okay?
14:11
Well, that's flaky.
14:14
>> [clears throat]
14:18
>> I ain't going to dance today because
14:19
that's too good. I'm going to get back
14:21
up there [music] and have me another
14:22
one.
14:23
That is the best pie crust ever, but
14:26
to taste this apricot fried pie, and I
14:27
don't think I've had an apricot fried
14:29
pie since I was little,
14:31
brings back all them memories.
14:33
I don't mean this bad, but I was
14:35
borrowing fruit from the neighbors.
14:38
Maybe without their consent, but I do
14:40
remember eventually me having to go back
14:42
over there and work in that lady's yard
14:43
and take her some fried pies. So, let me
14:45
have another Oh, before we do that,
14:48
>> [snorts]
14:49
>> anybody know before I pick which one is
14:51
the apple?
14:52
There's three apricot.
14:54
>> is apple, right? Yours is apple? Yeah.
14:56
>> Okay.
14:57
>> Grab that one. So, we're going to bust
14:59
him right here in the middle.
15:02
Woah.
15:05
Yeah.
15:05
>> Yes.
15:07
So, I'm going to have a bite of it.
15:13
I don't like to dance.
15:15
There's just enough room left to go
15:17
around the stool.
15:21
Don't get no better than that, folks.
15:23
They're easy to make. Only thing takes
15:25
any time is you got to have 2 hours to
15:27
chill that pie dough. But, get up early
15:29
in the morning, make about five times a
15:31
double recipe, you'll be in good shape.
15:33
Now, I'm still having a lot of people
15:35
telling me,
15:36
"I didn't know y'all was making videos
15:38
again."
15:39
Folks, we're always here Wednesday, 2:30
15:41
Central. Make sure you're subscribed
15:44
because a lot of times people are
15:45
saying,
15:46
"I thought I was, but I'm not." And be
15:48
sure and hit the bell to get notified of
15:50
an episode. But, also don't forget to
15:52
check out that podcast that comes out
15:54
every Sunday. And I just want to tell
15:56
y'all, thank y'all so much for all your
15:58
support on our videos and our podcasts,
16:01
too.
16:02
But, it is with great pride, honor, and
16:04
privilege that I tip my hat to all the
16:06
servicemen and women, all the veterans
16:08
that have kept that old flag a-flying
16:09
over camp. We commend you all, we do. We
16:12
lift you up in prayer daily. Get on in
16:14
here close. I'mma give you a sentimental
16:16
hug.
16:18
Yes, we love you [music] each and every
16:20
one. Hope you enjoyed cuz we did, and
16:22
I'll see you down at the fried pie tree.
16:29
He was camera shy, Shanae. [music] He's
16:30
running fast. And is that Bigfoot
16:33
running through the forest?
16:34
>> back to cooking. [laughter]
16:36
I like visitors in camp. You've been a
16:38
good puppy all tethered up today, but
16:41
how you doing? He said, "Ooh, Dad,
16:42
that's probably best crap [music] crust
16:44
ever." And he's hooked to his bed. Yeah.
16:46
He's dragging it around.
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