Family Favorite Apple Fritter

Before the comments about this not being an apple fritter, let me just say that in my family, it is! My mom is an amazing pie baker, and this is her recipe for an apple fritter, which she’s been making for at least 50 years. I know, because I’ve been lucky enough to have enjoyed it that long! My family decided we needed an All-American menu to celebrate the inauguration last week, and this was our hands down vote for dessert.

This is pretty simple. I think this is one of the rare times that my mom uses refrigerated pie crust. The main benefit of her homemade crust is the flakiness (and hers is the absolute best!), and with this recipe, your crust absorbs all the delicious syrup, so flaky is not an option.

• This bakes in a syrup, so make that by combining the ingredients in the pan you’re going to bake it in, then letting it melt together in the oven while it’s preheating and you’re making the fritter.
• I probably didn’t need to get my apple peeler/slicer out for just 2 apples, but I do find it so satisfying to peel and slice apples so easily!
• I cut the peeled and sliced apple into quarters, then.

• Layer half of the apples, sugar, spice, and butter onto half of the piecrust, leaving about an inch along the edge. Then repeat with remaining apples.
• It will look really tall, but this will work! Fold the other half of the piecrust over, stretching it if needed. It will be needed, and it will crack a little, but that is fine.
• Seal the edge and crimp with a fork. Sprinkle liberally with cinnamon and sugar.
• Lay it gently in the pan of hot syrup. The syrup will thicken as it bakes, so don’t worry if it seems thin.
• Bake it for 45 minutes to an hour, until the crust is nicely browned and the syrup is all bubbly and has thickened a bit.
• This isn’t a gorgeous, flawless pie…but the crust has soaked up that buttery, caramel-y syrup while baking, and it is just all-around delicious! Spoon it into bowls (while warm, or warm it briefly before serving), and top it with ice cream or whipped cream, along with some of the syrup drizzled over it. The. Best.

Family Favorite Apple Fritter

Ingredients for Syrup:

• 1 ½ cups hot water
• 4 Tbsp butter (1/2 stick)
• 2/3 cup white sugar
• ½ tsp Penzey’s Pie Spice or cinnamon

Ingredients for fritter:

• 1 piecrust (from a package of refrigerated dough or homemade)
• 2 large apples, Granny Smith or Rome, peeled and sliced thinly
• 1/3 to 2/3 cup sugar, depending on the sweetness of your apples
• 2 Tbsp butter, diced
• ½ tsp Penzey’s Pie Spice or cinnamon

1. Preheat oven to 350°. In an 11×7 baking pan (I like to use a glass one), place the syrup ingredients: hot water, butter, sugar, and spice.  Put that into the oven while it’s preheating, and leave it until the butter has melted.  It should be ready by the time you have your fritter ready to go in it.
2. Unroll the pie crust, and layer the sliced apples onto half of it, leaving an inch around the edge. Put about half of them, then sprinkle with half the sugar, half the butter, and half the cinnamon. Repeat the layers. It’ll seem really high, but it will work!
3. Fold the other half of the piecrust over to make a large semicircle. You may need to stretch it, and it will probably crack…and that’s ok!
4. Seal the edges by rolling it up over itself a little and mashing it together, then crimp with a fork. It’s going to ooze a little, and that’s ok, too! Sprinkle cinnamon and sugar on top (let your conscience be your guide on how much), and gently lay it into the pan with the butter-sugar-water syrup.
5. Bake it for 45-60 minutes, until the top is nice and browned and the syrup is bubbling and thickened.
6. Remove from oven and let cool…but it’s awfully good a bit warm.  Serve with ice cream or whipped cream, with the syrup from the pan drizzled over it.

Click for the printable recipe