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Easy Apple Pie Doughnuts

These doughnuts are quickly and easily made with refrigerated biscuit dough and simple apple pie filling.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword apple pie, doughnuts
Servings 8 doughnuts
Author Lyuba Brooke

Ingredients

  • Package of original refrigerated biscuits 8 count
  • About 30 oz bottle of vegetable oil for frying
  • 3 medium apples
  • 2 Tbsp butter
  • 3 Tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cardamom
  • ½ tsp lemon juice
  • Powder sugar
  • Make sure to save the juice from cooking apples
  • You may need a thermometer

Instructions

  1. Peel, core and dice apples.
  2. In a small saucepan, over medium heat, start to melt butter and brown sugar. When butter is melted, add diced apples, lemon juice and spices.
  3. Set temperature to medium-low, cover and cook for about 15 minutes or until apples are soft. Stir occasionally.
  4. Strain apples and set aside all the juice from cooked apples for later.
  5. Preheat oil in a fryer, dutch oven or a pot to 350°F. (If using a pot on a stove top, I recommend a setting between medium and medium-low.)
  6. While oil is preheating, prepare the doughnuts.
  7. Open the can on refrigerated dough and separate the biscuits. Flatten the biscuits with your hands to about 1/4 inch thick.
  8. Spoon a spoonful of apples onto the center of each flattened biscuit. (Don't overstuff.) Pull edges together and press them as well as possible. This biscuit dough tend to pull apart so you may need to work it a little extra. Place doughnuts seam down while waiting to be fried.
  9. Place some doughnuts into the preheated oil and fry until nicely golden brown and then flip the to the other side.
  10. Take doughnuts out onto a paper towel once they are cooked. Let the oil heat back up before making another batch.
  11. Once all doughnuts are ready, drizzle some juice from cooked apples over each doughnut. Sprinkle some powder sugar on top.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.