Popeyes Apple Pie Easy Copycat Recipe
This Popeyes apple pie recipe recreates those small, hand-held fried pies with the shatteringly crisp crust and warm, cinnamon-spiced apple filling. If you’ve ever grabbed one from the drive-through and immediately wanted a second, this is the recipe to bookmark for tonight.
Making them at home means you control the filling, and you can serve them fresh and hot rather than sitting under a heat lamp.
Why I Love This Recipe
The crust fries up with this satisfying crunch that holds all the way through to the last bite. It’s flaky on the inside and golden-brown outside, and the filling stays saucy rather than turning into a dry paste.
The apple-to-cinnamon ratio here is where I keep landing. Enough spice to taste it, not so much that it drowns out the actual fruit.
These are the version I keep coming back to on weeknights when I want something warm and genuinely good with minimal effort.
Recipe Ingredients
- 2 cups all-purpose flour – Standard flour for a tender but sturdy crust that can handle frying
- 1 tsp salt – Balances the dough; don’t skip it
- 1 tbsp granulated sugar – Adds a faint sweetness to the dough itself
- 2/3 cup cold water – Cold water keeps the fat from melting too early, which gives you flakiness
- 1/3 cup vegetable shortening – Shortening gives that distinctly Popeyes-style crunch; cold butter works but changes the texture slightly
- 3 medium Granny Smith apples – Tart variety holds its shape and doesn’t turn to mush during cooking; about 3 cups peeled and diced
- 1/4 cup granulated sugar (for filling) – Sweetens the apples without making the filling cloying
- 2 tbsp light brown sugar – Adds a little depth and caramel note to the filling
- 1 tsp ground cinnamon – The primary spice in the filling
- 1/4 tsp ground nutmeg – A background warmth that rounds out the cinnamon
- 1 tbsp cornstarch – Thickens the filling so it stays put when you bite in
- 1 tbsp cold water (for cornstarch slurry) – Mixed with the cornstarch before adding to the apples
- 1 tbsp unsalted butter – Stirs into the hot filling at the end for a slightly richer taste
- 4 cups vegetable oil – For frying; you need enough depth to submerge the pies halfway
Variations / Substitutions
- Butter instead of shortening – Cold unsalted butter gives you a slightly richer flavor but a less shatteringly crisp crust; the pies will still be good, just different in texture.
- Honeycrisp or Fuji apples – Both work if you can’t find Granny Smith; expect a sweeter, softer filling since neither is as tart or firm.
- Brown sugar only – Replacing both sugars in the filling with 1/4 cup packed brown sugar gives a deeper, almost toffee-like sweetness.
- Add a pinch of cardamom – Stir 1/8 tsp into the filling alongside the cinnamon for a slightly floral, spiced note.
- Baked instead of fried – Brush assembled pies with egg wash and bake at 400°F (200°C) for 22 to 25 minutes; the crust won’t have the same snap but is still very good.
- Dairy-free – Skip the 1 tbsp butter in the filling or swap it for coconut oil; the filling will be a touch less rich but otherwise the same.
If you enjoy this style of fried dessert, you might also want to try a Popeyes Cinnamon Apple Pie Tart recipe for a thinner, crispier variation.
How To Make Apple Pie
Step 1: Mix the Dough
In a large bowl, whisk together the 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp granulated sugar. Add the 1/3 cup cold vegetable shortening in small pieces and use your fingertips to work it into the flour until the mixture looks like rough, uneven breadcrumbs with a few pea-sized bits remaining. Pour in the 2/3 cup cold water a little at a time, stirring with a fork until the dough just comes together into a shaggy ball.
Turn it onto a lightly floured surface and press it together 3 or 4 times, just enough to make it cohesive. Don’t knead it. Overworking the dough is the most common mistake here, and it will make the crust tough instead of tender. Wrap it in plastic wrap and refrigerate for 30 minutes.
The dough should feel smooth but a little rough at the edges when you wrap it. If it’s sticky, your water was warm or you added too much; a short rest in the fridge will firm it up either way.
Step 2: Cook the Apple Filling
Peel, core, and dice the 3 medium Granny Smith apples into pieces roughly 1/2 inch across. Place them in a medium saucepan over medium heat with the 1/4 cup granulated sugar, 2 tbsp light brown sugar, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Stir everything together and cook for about 6 to 8 minutes, stirring occasionally, until the apples have softened and released their juices.
In a small bowl, mix the 1 tbsp cornstarch with the 1 tbsp cold water until smooth, then pour that slurry into the apple mixture. Stir constantly for about 1 minute until the juices thicken into a glossy coating around the apples. Remove the pan from the heat and stir in the 1 tbsp unsalted butter until it melts into the filling. Let the filling cool for at least 15 minutes before using it, so it doesn’t steam through the dough.
The apples should still hold their shape at this point. They’ll soften a bit more during frying, so pulling them off the heat while they still have some structure is the right call.
Step 3: Roll and Fill the Dough
On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a round cutter or a small bowl (about 5 to 6 inches across) to cut circles from the dough, re-rolling scraps once to get as many as you can. You should get 8 to 10 circles.
Spoon about 2 tbsp of the cooled apple filling onto one half of each circle, leaving a 1/2-inch border clear around the edge. Fold the empty half over the filling to form a half-moon shape, then press the edges firmly with a fork to seal them. Press hard enough that no gaps remain; a loose seal will let oil in and filling out during frying.
Step 4: Fry the Pies
Pour the 4 cups vegetable oil into a heavy-bottomed pot or Dutch oven and heat it over medium-high heat to 350°F (175°C). A kitchen thermometer is your best friend here. Carefully lower 2 to 3 pies into the hot oil at a time, making sure not to crowd the pot. Fry for 3 to 4 minutes per side, turning once with a slotted spoon, until the crust is deep golden brown.
The crust should look deeply colored, not pale yellow. Pale means the oil was not hot enough and the pies will be greasy. Lift each finished pie onto a wire rack set over a baking sheet and let any excess oil drip off for about 2 minutes before serving.
Keep the oil temperature steady between batches by giving it a minute to recover between rounds. If it drops below 325°F (160°C), the crust absorbs oil instead of crisping.
Step 5: Plate and Serve
Arrange the fried pies on a clean plate or a wooden board, and dust them with a light shower of powdered sugar using a small sieve. Serve them warm, cut one open so the cinnamon apple filling is visible, and the steam from the filling will carry the whole room.
Recipe Tips
- Choose firm apples. Softer apple varieties break down into applesauce inside the filling. Granny Smith holds its texture through both the stovetop cook and the fry.
- Keep everything cold before frying. If your assembled pies have warmed up during the rolling and filling process, set them on a baking sheet and refrigerate for 10 minutes before they go into the oil. Cold dough hitting hot oil gives you a crispier result.
- Seal the edges firmly. Press the fork tines all the way through to the bottom layer. A weak seal is the main reason pies burst open in the oil.
- Rest the filling before filling. Warm filling creates steam that can weaken the dough seal. The 15-minute rest in the step above is worth the wait.
Fry times by oil temperature:
| Oil Temp | Time Per Side | Result |
|---|---|---|
| 325°F (160°C) | 5 to 6 mins | Cooked through, less crisp |
| 350°F (175°C) | 3 to 4 mins | Golden, crisp crust (target) |
| 375°F (190°C) | 2 to 3 mins | Risk of burning before crust is fully set |
How To Store
- Refrigerate – Store cooled pies in an airtight container for up to 3 days. Place parchment between layers so they don’t stick together.
- Reheating – Reheat in an air fryer at 350°F (175°C) for 4 to 5 minutes, or in a 375°F (190°C) oven for 8 to 10 minutes. Microwaving works in a pinch but softens the crust considerably.
What To Serve With Apple Pie
A scoop of vanilla ice cream works here because the cold, creamy contrast plays well against the hot, crisp crust. A drizzle of salted caramel sauce over the top adds a salty note that cuts through the sweetness of the filling. If you’re serving these as part of a bigger spread, strong black coffee alongside keeps the dessert from feeling too rich.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough keeps in the refrigerator, wrapped tightly, for up to 2 days. Let it sit at room temperature for 5 minutes before rolling so it’s pliable.
Can I freeze the assembled, unfried pies?
Yes. Freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Fry from frozen at 350°F (175°C), adding about 2 extra minutes per side.
My pies keep bursting open in the oil. What am I doing wrong?
Almost always a sealing issue. Make sure the filling is fully cooled, keep a clear 1/2-inch border around the edge, and press the fork seal firmly with real pressure, not just a light crimp.
Can I use store-bought pie crust instead of making the dough?
You can. A refrigerated rolled pie crust will work, though the texture is a little softer and thicker than the homemade version. Cut circles the same way and follow the same filling and frying steps.
Ingredients
Method
- Whisk the flour, salt, and 1 tbsp granulated sugar together; cut in the shortening until crumbly, then add cold water a little at a time until the dough comes together. Wrap and refrigerate for 30 minutes.
- Cook the diced apples with both sugars, cinnamon, and nutmeg over medium heat for 6 to 8 minutes; stir in the cornstarch slurry and cook 1 more minute until thickened, then stir in the butter. Cool for 15 minutes.
- Roll the dough to 1/8-inch thickness and cut into 5 to 6-inch circles; fill each with 2 tbsp of the cooled apple filling, fold into half-moons, and press the edges firmly with a fork.
- Heat the vegetable oil to 350°F (175°C) and fry the pies in batches of 2 to 3, about 3 to 4 minutes per side, until deep golden brown. Drain on a wire rack for 2 minutes.
- Arrange on a plate, dust with powdered sugar, and serve warm with one pie cut open to show the filling.
