Apple Fritter Pie {Apple Fritter Week!!}
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
Loaded with crispy, tender apple fritters and topped with a sinfully sweet apple cider glaze, this pie tastes like a gigantic apple fritter but without the fuss from the fryer. All that's missing is your fork!
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Recipe by The Domestic Rebel at