Apple Pie Donuts - Recipe from Price Chopper
Apple Pie Donuts
Soft, homemade yeast donuts are filled with tender spiced apples, deep fried until golden brown, and finished with a sweet apple pie spice glaze. These bakery-style treats bring all the warm flavors of classic apple pie in every bite. Found in our 2026 Fall Gatherings Magazine.
Soft, homemade yeast donuts are filled with tender spiced apples, deep fried until golden brown, and finished with a sweet apple pie spice glaze. These bakery-style treats bring all the warm flavors of classic apple pie in every bite. Found in our 2026 Fall Gatherings Magazine.
- Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel. In bowl of stand mixer, whisk yeast and buttermilk; let stand 5 minutes.
- Spray large bowl with cooking spray. In large skillet, melt butter over medium heat; transfer ¼ cup to glass measuring cup. Add apples, 2 tablespoons granulated sugar and ¼ teaspoon apple pie spice to skillet; cook and stir 5 minutes or until apples are tender.
- In separate large bowl, whisk flour, remaining ¼ cup granulated sugar and ½ teaspoon apple pie spice. Attach dough hook to mixer; with mixer on medium-low speed, add eggs, 1 at a time, and reserved ¼ cup melted butter. In 2 batches, add flour mixture and beat 1 minute or until incorporated, scraping bowl occasionally. Add apple mixture; beat 1 minute or until incorporated. Increase speed to medium; beat 3 minutes or until dough is soft and comes together, scraping bowl occasionally.
- On lightly floured work surface, knead dough 1 minute or until smooth and elastic; form into a ball and place in prepared bowl. Cover bowl with plastic wrap; let stand in warm place 1 hour or until dough has almost doubled in size.
- On lightly floured work surface, gently punch down dough and roll into 14 × 9-inch rectangle; using 3½-inch donut cutter, cut 9 donuts from dough and place on parchment paper-lined pan. Gather dough scraps and reroll into 11 × 6½-inch rectangle; cut 3 donuts from dough and place on same pan. Loosely cover donuts with plastic wrap; let stand 30 minutes. Save dough scraps for another use (see Chef Tips).
- Attach deep fryer/candy thermometer to side of large saucepan; add oil and heat over medium heat 10 minutes or until temperature reaches 350°. In 4 batches, gently add 3 donuts to hot oil and cook 3 minutes or until evenly browned, flipping several times to prevent overbrowning; transfer to paper towel-lined pan and let stand 5 minutes. Transfer donuts to wire rack; cool 20 minutes. Makes 12 donuts.
- In small bowl, whisk powdered sugar, 2 tablespoons water, and remaining ¼ teaspoon apple pie spice. Dip tops of donuts into glaze; place on wire rack, glaze side up. Drizzle any remaining glaze from bowl over donuts; let stand 15 minutes or until hardened.
- Air Fryer Option: Preheat air fryer to 350° for 5 minutes; spray both sides of donuts with cooking spray. Air fry 5 minutes or until golden brown, turning once.
- Don't Waste the Dough: Cut dough scraps into 1-inch pieces, deep fry and roll in granulated sugar for another sweet treat.
