Popeyes Apple Pie Recipe
I started testing Popeyes Apple Pie Recipe at home on a Tuesday night in October. This was after my son asked why we kept driving to buy six fried pies for four dollars each instead of making them ourselves.
His question stayed with me for weeks. My kitchen is about 2 miles from the nearest Popeyes, and last fall, I drove there more often than I wanted to admit, mainly for the pies I always noticed behind the register. Eventually, the cost of gas added up enough that I decided to try making them myself.
My grandmother taught me how to fold hand pies when I was nine, using a wooden rolling pin that I still have in my kitchen drawer. So, I remembered how to crimp and seal them quickly.
What took longer was getting the shape and fry right, after several tries that left flour all over my ceiling fan.
My Homemade Fried Apple Pie Story
Fried hand pies go back generations in Southern kitchens, long before any fast food chain put its name on one. Popeyes started selling their version decades ago, and the format stuck because it travels well and reheats without much fuss.
My version leans on a laminated-style dough, not a true puff pastry, which keeps the process realistic for a weeknight. During my third test batch, I skipped the resting time on the dough and regretted it within minutes.
The strips tore instead of folding, and two pies split open in the oil. Letting the dough rest for a full 22 minutes in the refrigerator solved that problem, and that fix mattered more to this Popeyes Apple Pie Recipe than any spice adjustment I made afterward.
What I Learned While Testing These Fried Pies
Joseph does not like apple pie. He told me this directly the first time I served it to him. However, he ended up eating three slices while I washed the saucepan.
His reaction taught me more than any taste test. I cut the apples into half-inch cubes, so the filling stays chunky instead of smooth. I use cornstarch to thicken the filling, not extra flour, which keeps it shiny and not pasty.
Now, my youngest daughter specifically asks for these pies on rainy Saturdays, something I never expected when I started baking them.
Why My Family Keeps Asking for These Apple Pies
Making these at home changes two things right away: cost and control over sweetness. A dozen fried pies from the drive-thru runs close to eight dollars where I live, and the filling leans sweeter than what I make at home.
My batch uses three tablespoons of white sugar and one tablespoon of brown sugar for three apples, noticeably less than a fast food kitchen would use for shelf stability.
A countertop thermometer clipped to the pot tells me the second the oil drifts below 350°F, and that single tool changed my results more than any other purchase during testing.
The trade-off is time, since this recipe takes about an hour start to finish.
Ingredients for Popeyes Apple Pie Recipe
1 ⅓ cups all-purpose flour (170 g): Use King Arthur brand for consistent results. It helps the dough hold its shape and keeps the edges strong. Spoon the flour into the measuring cup instead of scooping it from the bag, as scooping can pack in extra flour and make the dough tough.
¼ teaspoon fine sea salt: Salt enhances the sweetness of the filling and prevents the crust from tasting bland. Measure it carefully; a small pinch is enough. I prefer Diamond Crystal because it dissolves quickly in cold dough.
3 ½ tablespoons butter, cubed (50 g): Use cold Kerrygold butter for flaky layers. Its higher fat content results in a flakier texture compared to regular grocery butter. Freeze the butter cubes for 8 minutes before mixing, as warm butter will not create layers.
⅔ cup ice water, plus extra as needed: Water helps bring the dough together without overworking the gluten. Use genuinely cold water by letting ice cubes sit for a few minutes before measuring. Add the water a tablespoon at a time toward the end, as too much at once can make the dough sticky.
3 medium apples, peeled and diced: Use Granny Smith apples that hold their shape while cooking and add tartness. Honeycrisp apples can work, but they will make the filling softer and sweeter. Dice the apples into half-inch cubes for even cooking.
3 tablespoons white sugar: This sugar sweetens the filling and helps it caramelize slightly as it cooks. Using brown sugar alone can make the filling too heavy, so combining the two sugars works better. Add it early to let it draw moisture from the apples.
1 tablespoon light brown sugar, packed: Brown sugar adds a hint of molasses flavor. I use Domino brand, which packs well without clumping. To keep it soft, store it with a slice of bread in the bag.
1 ½ teaspoons cornstarch: Cornstarch thickens the filling, helping it hold its shape when scooped. Mix it with the sugar first to avoid clumps, as adding it directly can lead to a soup-like filling.
½ teaspoon ground cinnamon: Ground cinnamon gives the filling its familiar bakery aroma when cooking. A scant half teaspoon highlights the apples instead of overwhelming the flavor. Check older cinnamon for freshness by giving it a smell test.
About 3 cups vegetable oil for frying: Use Crisco because it heats up well and keeps the dough from smoking too early. The oil should reach an inch and a half up the sides of the pot when the pies are added to ensure even frying.
Equipment That Makes the Process Easier
- Mixing bowl: combines dough ingredients.
- Rolling pin: flattens dough evenly.
- Bench scraper: cuts strips cleanly.
- Small saucepan: cooks apple filling.
- Countertop thermometer: monitors oil temperature.
- Slotted spoon: lifts pies from oil.
- Wire rack: cools pies without sogginess.
How to Make Popeyes Apple Pie Recipe
Make the Dough: In a mixing bowl, combine flour and salt. Using your fingertips, mix in cold butter cubes until the mixture looks like coarse sand with some small lumps. Add ice water one tablespoon at a time, mixing gently after each one, until the dough holds together without cracking.
The dough should be slightly tacky, not wet enough to stick to your hand. Wrap it in plastic and refrigerate for 22 minutes.
Prepare the Apple Filling: In a saucepan, toss diced apples with both sugars, cornstarch, and cinnamon. Stir until all pieces are coated. Cook over medium heat for about 6 minutes, stirring every minute, until the juices thicken into a clear syrup that coats the back of a spoon.
The apples should stay in cubes, not turn to applesauce. Remove from heat when the syrup looks clear.
Roll and Cut the Dough: Take the chilled dough out of the refrigerator. On a floured surface, roll it out until it’s about ⅛ inch thick. Use a bench scraper or a pizza cutter to cut it into 8 rectangles, each about 3 by 5 inches.
Keep the dough scraps together and reroll them once, as the dough gets tougher if rolled more.
Fill and Seal the Pies: Spoon about 2 tablespoons of cooled apple filling onto one half of each rectangle, leaving a half-inch border. Lightly brush the border with water, fold the dough over, and press the edges closed with a fork. If the edges don’t stick, brush on a little more water and press again, as dry edges cause the pies to open during frying.
Fry the Pies: Heat oil in a deep pot to 350°F. Use a clip-on thermometer to check the temperature. Fry two or three pies at a time, avoiding overcrowding. Cook for about 3 minutes on each side.
The pies are ready when they are deep amber and sound hollow when tapped. Use a slotted spoon to lift them out and place them on a wire rack.
Cool and Serve: Let the pies cool on the rack for at least 4 minutes before eating, as the filling is very hot. If you serve them too soon, you might burn your tongue. After cooling a bit, the crust will be warm and crisp.
My Best Tips for Crispy, Leak-Free Pies
Pies leaking filling in the oil: The seal wasn’t pressed tight enough. Crimp with the fork tines pressed through both layers, not just resting on top.
Crust tastes tough after frying: The dough got overworked during rolling. Handle it only enough to shape it, and reroll scraps just once.
Filling tastes flat: A pinch more salt in the filling itself, not just the dough, fixes this fast.
Pies brown too quickly: Oil temperature has crept above 365°F. Pull the pot off heat for a minute to let it settle.
Dough won’t hold its shape: It warmed up too much on the counter. Return it to the fridge for 5 minutes.
Filling tastes watery: The apples released more juice than the cornstarch could absorb. Stir in another half teaspoon mixed with a little cold water.
Easy Apple Pie Variations to Try
Salted Caramel Apple Pie: Drizzle a scant tablespoon of caramel sauce into the filling before sealing, then finish with flaky sea salt right after frying. Pairs well with coffee on a slow weekend morning.
Peach and Apple Pie: Swap one apple for a firm, slightly underripe peach, diced the same size, and pull the filling off the heat a minute earlier since peaches soften faster. Good in late summer when peaches are still around.
Cinnamon Streusel Roll: After frying, roll the warm pies in cinnamon and sugar instead of leaving them plain. My kids ask for this one on birthday mornings.
Bourbon Apple Pie: Stir a scant teaspoon of bourbon into the filling right after it thickens, letting the alcohol cook off over the next minute. Save these for later in the evening, after the kids are in bed.
Baked Instead of Fried: Brush the assembled pies with egg wash and bake at 400°F for about 18 minutes. The texture turns out flakier and less crisp than the fried version.
What to Serve With Fried Apple Pies
These pies are perfect after a spicy meal because their sweetness balances the heat. They go well with fried chicken sandwiches, lamb chops, or red beans and rice.
I find that coffee with a bit of chicory pairs better with the cinnamon than tea does.
One Sunday afternoon last winter, I served a meal that included lamb chops and collard greens for dinner. We then split two pies among four people and enjoyed them with coffee for dessert.
How to Store, Freeze, and Reheat Them
Room Temperature (up to 4 hours): Keep the pies on a wire rack instead of stacking them. This prevents steam from making the crust soft.
Refrigerator (up to 3 days): Store cooled pies in a container with a paper towel to soak up moisture. Reheat in a 375°F oven for about 8 minutes. Avoid using the microwave, as it makes the crust rubbery.
Freezer (up to 2 months): First, freeze the cooled pies on a tray. Once they are solid, move them to a freezer bag to prevent sticking. Reheat from frozen in a 375°F oven for about 14 minutes.
Unbaked Assembled Pies (frozen up to 6 weeks): Freeze the raw pies on a tray. You can fry them straight from frozen, adding about 90 extra seconds per side.
Popeyes Apple Pie Recipe FAQs
1. Can I use a different type of apple?
Yes. Braeburn and Jonagold hold their shape well and can replace Granny Smith. Avoid using Red Delicious, as it becomes mealy when cooked.
2. Do I need a stand mixer for the dough?
No. Mixing the butter by hand gives you better control over the size of the fat pockets, which matters more for making the dough flaky than for speed.
3. Can I bake these instead of frying?
Yes. Brush them with egg wash and bake at 400°F for about 18 minutes. This will give you a similar result, but the crust will be less crispy.
4. Why did my dough crack while rolling it?
It was probably too cold from being in the refrigerator for a long time. Let it sit on the counter for 4 or 5 minutes before rolling.
5. How sweet is the filling compared to the original?
This version is slightly less sweet. You can add another tablespoon of sugar for a sweeter filling or a pinch of cayenne for a spicy kick.
Popeyes Apple Pie Recipe
Ingredients
Method
- In a mixing bowl, combine flour and salt. Using your fingertips, mix in cold butter cubes until the mixture looks like coarse sand with some small lumps. Add ice water one tablespoon at a time, mixing gently after each one, until the dough holds together without cracking.
- The dough should be slightly tacky, not wet enough to stick to your hand. Wrap it in plastic and refrigerate for 22 minutes.
- In a saucepan, toss diced apples with both sugars, cornstarch, and cinnamon. Stir until all pieces are coated. Cook over medium heat for about 6 minutes, stirring every minute, until the juices thicken into a clear syrup that coats the back of a spoon.
- The apples should stay in cubes, not turn to applesauce. Remove from heat when the syrup looks clear.
- Roll and Cut the Dough: Take the chilled dough out of the refrigerator. On a floured surface, roll it out until it’s about ⅛ inch thick. Use a bench scraper or a pizza cutter to cut it into 8 rectangles, each about 3 by 5 inches.
- Keep the dough scraps together and reroll them once, as the dough gets tougher if rolled more.
- Spoon about 2 tablespoons of cooled apple filling onto one half of each rectangle, leaving a half-inch border. Lightly brush the border with water, fold the dough over, and press the edges closed with a fork. If the edges don’t stick, brush on a little more water and press again, as dry edges cause the pies to open during frying.
- Fry the Pies: Heat oil in a deep pot to 350°F. Use a clip-on thermometer to check the temperature. Fry two or three pies at a time, avoiding overcrowding. Cook for about 3 minutes on each side.
- The pies are ready when they are deep amber and sound hollow when tapped. Use a slotted spoon to lift them out and place them on a wire rack.
- Let the pies cool on the rack for at least 4 minutes before eating, as the filling is very hot. If you serve them too soon, you might burn your tongue. After cooling a bit, the crust will be warm and crisp.
The most important detail about this Popeyes Apple Pie Recipe is that the dough needs to rest in the refrigerator for twenty-two minutes. This may seem short, but skipping it led to three split pies and a messy stovetop during my testing.
