Welcome to Apple Fritter Week!!
A couple weeks ago, I was driving to the store minding my own darn business when it struck me like a gigantic bolt of awesome lightning: Apple Fritter Week, it said. I quickly wondered who was talking and why I was listening to an ominous voice telling me to buy apple fritters, but apparently I wasn’t too concerned as I found myself pulling into the local donut shop’s parking lot and buying a half dozen of gigantic apple fritters.
Apple Fritters are one of those donuts that I don’t often think about. I usually go straight for the crumb, or sugar, or frosted-sprinkled cake, or glazed. Blueberry or pumpkin cake if they have it. And apple fritters, sadly, fall at one of the last picks. That doesn’t mean I don’t love them – oh no, there’s plenty of lovin’ to go around – but I generally don’t pick them. This is my apology to all those apple fritters I’ve bypassed in the past. This is for you, buddy.
It felt right to kick things off with a pie. After my Glazed Donut Pie was such a huge hit, I figured an Apple Fritter Pie wouldn’t be such a bad idea. And guys, I was right – this pie is simply phenom. Loaded with real, crispy and tender apple fritters in every bite, then topped with an irresistible sugary glaze, just like when the donuts are piping hot from the fryer. Everything’s contained within a buttery and flaky pie crust and is scented so perfectly with cinnamon, nutmeg, and apple cider, which is in both the chess mixture (the mixture that binds the donuts together) and in the glaze.
Overall, I couldn’t think of a better way to apologize to all my betrayed apple fritter brothers and sisters. And I hope you’ll agree!
*adapted from my Glazed Donut Pie
- 3-4 freshly fried apple fritters (I purchased mine from my local donut shop and they were on the larger side, so I only used 3. If using medium-smaller fritters, use about 3-5, depending on their size)
- 1 refrigerated pie crust, at room temperature
- ½ cup (1 stick) butter, melted
- ¼ cup brown sugar
- 2 eggs, beaten
- 2 tsp vanilla extract, divided
- ½ tsp cinnamon
- Pinch nutmeg
- 3-4 Tbsp apple cider
- 2 cups powdered sugar
- Preheat oven to 350 degrees F. Liberally spray a 9" pie plate with cooking spray. Unroll the pie crust and gently lay it over the pie plate, pressing it down to line the plate. Crimp or pinch the edges and set aside.
- Meanwhile, roughly chop the apple fritters into small bite-sized pieces. Fill the pie shell with the apple fritters, piling them as high as possible without them overflowing.
- In a medium bowl, whisk together the melted butter, brown sugar, eggs, 1 tsp of the vanilla, the cinnamon, nutmeg, and 1 Tbsp of the apple cider with a whisk until blended. Pour the mixture evenly over top of the apple fritter pieces.
- Bake the pie for approx. 30-35 minutes or until the center appears set and bubbly and the edges are light golden brown. Note: you may want to tent the edges of the pie with a pie shield or foil to prevent over-browning. Allow the pie to cool completely.
- Once the pie has cooled completely, make your glaze. In a smaller bowl, combine the remaining 1 tsp of vanilla with 2 Tbsp of apple cider and the powdered sugar. Stir vigorously until the mixture is pourable without being too thin; add more powdered sugar to thicken or more apple cider to thin out if possible. Drizzle the glaze over top of the pie and let set, about 15 minutes. Cut into wedges to serve!
Warm, spiked with cinnamon and nutmeg, and brimming with crispy, freshly fried apple fritters, this pie is a dream come true! Never again will you forget those crunchy, golden, apple-studded delights again because this pie is surely memorable and makes those fritters the star!
Stay tuned for more Apple Fritter treats this week!!
Have a delicious day!
Amy @Very Culinary says
Oh. My. God. *thud*
Jess @ On Sugar Mountain says
Apple fritter pie?! I DIDN’T EVEN KNOW THAT IT WAS A THING! YOU ARE BRILLIANT HAYLEY! I can’t wait to see what the rest of this week brings!
Kayle (The Cooking Actress) says
mmmmmmmmmmmmm apple fritter pie!!! HEAVEN!!! It’s like….the falliest of fall things
Dorothy @ Crazy for Crust says
Oh. My. GOD. You are my hero.
Jessica @ A Kitchen Addiction says
You come up with the best ideas!
I am speechless. Your pictures are gorgeous. I would so love a piece of that pie!
WAIT. HI. PIE. You earned a new reader just by unofficially declaring it Apple Fritter Week, which is the most supreme idea ever (seriously, why didn’t I ever think of it?). I used to buy an apple fritter every day for breakfast/lunch/brunch and that would last me until dinner–probably not the best way to do it, but I was totally willing to spend my money on a great donut and go without a proper lunch. ANYWAY. I’m sharing this wherever I can and saving it for the recipe book. Because any gal who loves a good apple fritter is golden in my book. Can’t wait for the rest of this week! Your kitchen must smell AWESOME.
I’ve been making this pie for years and finally decided a while back to make it without the crust. You definitely do NOT need the crust. It’s just as delicious without it — and every little calorie counts, right?