Irresistible Apple Pie Donuts: Your Ultimate Guide to Fluffy, Filled Fall Delights

Step into a world where two beloved desserts unite: the comforting embrace of classic apple pie and the pillowy softness of homemade yeast donuts. These apple pie donuts are not just any treat; they are a celebration of autumn, meticulously crafted with a fluffy yeast donut base, generously filled with a rich, spiced homemade apple pie filling and creamy vanilla custard, and then beautifully finished with a glistening sweet cinnamon glaze. Imagine biting into a golden-brown exterior that gives way to a tender, airy crumb, revealing a burst of warm, spiced apple goodness and smooth custard. Each donut is a testament to the joy of baking, promising to transport the cozy essence of apple orchards and the nostalgic delight of apple picking directly into your kitchen.

My journey to creating these unique apple pie donuts began with a desire to go beyond the ordinary, to elevate the familiar flavors of fall into something truly spectacular. While traditional apple pie holds a special place, I craved a treat that offered a different texture and an unexpected delight. The result? This exquisite recipe that transforms simple, sweet apples—cooked down with rich brown sugar, aromatic cinnamon, and a touch of brightening lemon juice until perfectly soft and spiced—into an extraordinary filling. When combined with the light and airy apple pie donut dough, a luscious, creamy custard, and a perfectly glossy glaze cascading over each confection, you truly have the ultimate autumnal indulgence. These donuts are the perfect companion for a crisp, chilly morning, making any day feel warm and special. Just imagine, a steaming cup of coffee in one hand, and one of these delectable, filled donuts in the other – pure bliss.

LOOKING FOR MORE DELICIOUS FALL TREATS AND DONUT RECIPES?

• Buttermilk Old Fashioned Donut Recipe: A classic for a reason, these have incredible texture.
• Raspberry Filled Donut Recipe: Bright, fruity, and equally delightful!
• The Best Fall Inspired Apple Crumb Cookies: All the cozy flavors of apple pie in a cookie.
• The Best Apple Cheesecake Cookies: A decadent fusion of apple and creamy cheesecake.

Why You’ll Fall in Love with These Apple Pie Donuts

These apple pie donuts aren’t just a recipe; they’re an experience. Here’s why they’ll quickly become your new favorite fall dessert:

• A Harmonious Blend of Favorites: They expertly fuse the comforting, nostalgic flavors of classic apple pie with the delightful, soft texture of traditional yeast donuts. It’s a match made in dessert heaven, offering the best of both worlds in every single bite.
• Bakery-Quality Results at Home: This recipe empowers you to create stunning, bakery-style donuts right in your own kitchen. The detailed instructions ensure that even if you’re new to donut making, you’ll achieve impressive, professional-looking results that taste even better than store-bought.
• Irresistible Homemade Apple Pie Filling: At the heart of each donut lies a sweet and tender apple pie filling, made from scratch with perfectly cooked apples, rich brown sugar, and aromatic spices. This luscious filling is truly the star, providing an explosion of flavor with every taste.
• Approachable Dough for All Bakers: Don’t be intimidated by yeast dough! The apple pie doughnut dough recipe is designed to be simple and straightforward, with clear, easy-to-follow steps. This ensures that even beginner bakers can confidently achieve a light, pillowy dough with the best possible results.
• The Quintessential Fall Treat: With their golden-brown exterior, creamy interior, and warm spiced apple notes, these donuts are the perfect way to embrace and celebrate the autumn season. They embody comfort, warmth, and pure indulgence, making them ideal for any fall gathering or a cozy treat for yourself.

Essential Ingredients for Perfect Apple Pie Donuts

Crafting these exceptional apple pie donuts requires a thoughtful selection of ingredients, each playing a crucial role in achieving their remarkable flavor and texture. Here’s what you’ll need to gather:

• Warm Milk (Whole Milk Recommended): Crucial for activating the yeast, ensuring your dough rises beautifully into light and fluffy donuts. Maintain a temperature of around 105-115°F (40-46°C) for optimal yeast activity.
• Active Dry Yeast: The leavening agent that gives these donuts their signature airy and soft texture. If you prefer, instant yeast can be used as a direct swap; simply mix it directly into the flour mixture without prior proofing.
• Granulated Sugar + Brown Sugar: Granulated sugar provides the foundational sweetness for both the donut dough and the apple pie filling, while brown sugar adds a deeper, molasses-rich flavor to the filling, complementing the apples beautifully.
• Egg Yolks + Whole Eggs (Room Temperature): These are vital for enriching the donut dough, contributing to its tender crumb, beautiful golden hue, and overall structure. Room temperature eggs incorporate more smoothly into the dough.
• All-Purpose Flour (or Bread Flour), Spooned and Leveled: The primary structural component of the dough. Using bread flour will yield a slightly chewier donut, while all-purpose flour results in a softer, more pillowy texture. Always spoon flour into your measuring cup and level it off for accuracy.
• Unsalted Butter (Softened or Melted): Adds incredible richness and flavor to both the donut dough and the decadent cinnamon glaze. Ensure it’s softened for the dough and melted for the glaze for proper incorporation.
• Sweet Apples, Peeled and Chopped into Small Pieces: The star of the filling! Varieties like Granny Smith or Honeycrisp are highly recommended for their balance of sweetness and tartness, and their ability to hold their shape during cooking, ensuring a delightful texture in your filling. Chop them finely for easy piping.
• Fresh Lemon Juice: A splash of lemon juice is essential. It brightens the apple flavor, preventing the filling from becoming overly sweet, and helps to maintain the apples’ vibrant color.
• Cornstarch: This acts as a thickener for the apple filling, ensuring it achieves a luscious, pipeable consistency that holds its shape inside the donut.
• Pure Vanilla Extract: Adds a layer of warm, aromatic depth to both the creamy custard and the sweet cinnamon glaze, enhancing the overall flavor profile.
• Powdered Sugar (Confectioners’ Sugar): Forms the smooth, melt-in-your-mouth base for the irresistible cinnamon glaze that delicately sets on top of the fried donuts.

Detailed Step-by-Step Instructions for Homemade Apple Pie Donuts

Creating these delightful apple pie donuts is a process, but each step is designed for success. Follow these instructions carefully to achieve bakery-quality results right in your kitchen.

Crafting the Homemade Apple Pie Filling

• Begin by preparing your apples. Peel and chop them into very small, uniform pieces (think pea-sized). In a medium-sized heavy-bottomed pot, combine the chopped apples, fresh lemon juice, granulated sugar, ground cinnamon, and a small pinch of salt. Stir everything thoroughly with a rubber spatula to ensure the apples are evenly coated with the spices and sugar.
• Place the pot over medium-high heat. Cook the apple mixture, stirring frequently, until the apples begin to release their liquid and soften. This typically takes about 5-7 minutes. You’ll notice they start to look glossy and become tender but not mushy.
• While the apples are cooking, prepare your cornstarch slurry. In a small separate bowl, whisk together the cornstarch with cold water until it forms a smooth, lump-free mixture. This is crucial for thickening the filling.
• Once the apples are softened, slowly stir the cornstarch slurry into the apple mixture in the pot. Continue stirring constantly. Within about 30 seconds to a minute, the filling should thicken significantly, becoming glossy and spoonable. If it doesn’t thicken enough, whisk a little more cornstarch with cold water and add it, continuing to stir.
• Remove the pot from the heat. Transfer the hot apple filling to a heatproof airtight container. To prevent a skin from forming and keep it fresh, press a piece of plastic wrap directly onto the surface of the filling. Chill in the refrigerator until it is completely cooled, which could take a few hours. This filling can be made up to a week in advance.

Preparing the Pillowy Apple Pie Donut Dough

• In a small bowl, combine the warm milk (ensure it’s between 105°F and 115°F), active dry yeast, and 1 teaspoon of granulated sugar. Stir gently and let this mixture sit for 5-10 minutes. It should become foamy and bubbly on top, indicating that your yeast is active and ready.
• In the bowl of a stand mixer fitted with a dough hook attachment, add the measured flour, salt, the remaining ¼ cup of granulated sugar, the whole eggs, and the egg yolks. Pour in the foamy yeast mixture. Begin mixing on low speed for about 4 minutes until all the dry ingredients are moistened and a shaggy dough starts to form.
• With the mixer still on low speed, add the softened unsalted butter, one tablespoon at a time. Allow each piece of butter to fully incorporate into the dough before adding the next. This process usually takes 2-3 minutes. The dough will become smoother and richer.
• Once all the butter is incorporated, increase the mixer speed to medium-low and knead the dough for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still cling a bit to the bottom. This proper kneading develops the gluten for a tender, chewy donut.
• Lightly grease a large clean bowl. Transfer the kneaded dough to this bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap and refrigerate it overnight (for a minimum of 6 hours and up to 12 hours). This slow, cold rise significantly enhances the flavor and improves the texture of your donuts.

Creating the Creamy Custard (Prepare the Day Before Frying)

• In a medium saucepan, combine the whole milk, ½ cup granulated sugar, and pure vanilla extract. Heat this mixture over medium heat, stirring occasionally, until it is steaming and small bubbles just begin to form around the edges of the pan. Do not let it come to a full boil.
• In a separate, heatproof bowl, whisk together the egg yolks and cornstarch until the mixture is smooth, pale yellow, and lump-free. To temper the eggs (prevent them from scrambling), slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture, whisking constantly and vigorously.
• Once tempered, pour the entire egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium-low heat and cook, whisking continuously and without stopping, for 3-5 minutes. The custard will thicken considerably, reaching a pudding-like consistency. You’ll know it’s ready when thick bubbles slowly pop in the center and it coats the back of a spoon.
• Remove the custard from the heat and immediately transfer it to a clean heatproof bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the custard. Chill the custard in the refrigerator overnight until it is completely cold and firm.

Cutting and Proofing the Donuts

• The next day, lightly flour a clean work surface (your counter works perfectly). Remove the chilled dough from the refrigerator and, using a rolling pin, roll it out evenly into a ½-inch thick rectangle.
• Using a 3-inch round donut cutter, cut out approximately 9 donut rounds. Try to cut them as close together as possible to minimize scraps. Gather any dough scraps and gently twist them into small crullers or donut holes to fry separately; avoid re-rolling the dough too much as it can make the final donuts tough.
• Carefully transfer the cut donut rounds to a baking sheet lined with parchment paper, leaving a little space between each. Loosely cover the baking sheet with plastic wrap or a clean kitchen towel. Allow the donuts to rise in a warm, draft-free place for 1-2 hours, or until they look visibly puffy and airy, almost doubled in size. This second rise (proofing) is essential for light, fluffy donuts.

Frying the Golden Donuts

• In a heavy-bottomed pot or Dutch oven, heat 2 cups of lard or canola oil over medium heat. It is absolutely crucial to use a deep-fry thermometer to monitor the oil temperature, aiming for a steady 325°F (160°C). If the oil is too cool, your donuts will absorb too much oil and become greasy. If it’s too hot, they will brown quickly on the outside while remaining raw in the center.
• Carefully place 2-3 proofed donuts into the hot oil at a time, being careful not to overcrowd the pot, which can lower the oil temperature. Fry each side for 60-90 seconds, or until they are a beautiful, even golden brown. Use tongs or a spider strainer to gently flip them.
• Once golden brown, use a slotted spoon or spider strainer to remove the fried donuts from the oil. Transfer them to a wire rack that has been set over a few layers of paper towels. The paper towels will absorb any excess oil. Allow the donuts to cool completely before you proceed with filling them.

Assembling and Glazing the Apple Pie Donuts

• First, prepare the glaze. In a large bowl, whisk together the powdered sugar, salt, vanilla extract, melted butter, ground cinnamon, milk, and corn syrup until the mixture is completely smooth and has a pourable consistency. If the glaze is too thick, add a tiny bit more milk, one teaspoon at a time, until it reaches the desired flow.
• Next, prepare the combined filling. In the bowl of a stand mixer (or using a hand mixer), whip ⅔ cup of the heavy whipping cream until it forms medium peaks, where the tips curl slightly.
• Gently add the chilled custard to the whipped cream and beat until the mixture is smooth and well combined. Then, carefully fold in the chilled apple pie filling. Finally, fold in the remaining ⅓ cup of heavy cream until the entire filling is light, airy, and fluffy.
• Transfer this combined apple pie and custard filling into a piping bag fitted with a round piping tip.
• Take a cooled donut. Using a chopstick or the handle of a wooden spoon, carefully poke a hole into the side of each donut, wiggling it gently to create a small pocket in the center. This pocket will hold your delicious filling.
• Insert the piping tip into the hole you just made and pipe approximately 4-5 tablespoons of filling into each donut. You’ll feel the donut become heavier and see it slightly puff up as it fills.
• Finally, spoon the cinnamon glaze generously over the top of each filled donut, allowing it to drip attractively down the sides. Place the glazed donuts back on the cooling rack to allow the glaze to set for about 10 minutes before serving. These donuts are truly best enjoyed the day they are made!

Expert Tips & Tricks for Perfect Apple Pie Donuts

Achieving outstanding results with your apple pie donuts is all about paying attention to a few key details. These tips and tricks will help ensure your donuts are nothing short of perfection:

• Finely Chop Your Apples: For a smooth, pipeable apple pie filling, it’s crucial to chop your apples into very small, consistent pieces. Larger chunks can clog your piping bag, making the filling process frustrating. Aim for pea-sized dices for the best flow.
• Master Oil Temperature: This is perhaps the most critical factor in successful donut frying. Always use a deep-fry thermometer and keep a close eye on the oil temperature. If the oil is too hot, your donuts will burn on the outside before cooking through. If it’s too cool, they will absorb excessive oil, resulting in greasy, heavy donuts.
• Line Your Wire Rack with Paper Towels: After frying, place your hot apple pie doughnuts on a wire rack that’s been lined with several layers of paper towels. This setup not only aids in easy cleanup but also helps to wick away excess oil from the donuts, ensuring a perfect, non-greasy finish.
• Press Plastic Wrap Directly onto Custard: To maintain the silky smooth texture of your custard and prevent an undesirable “skin” from forming on the surface as it chills, always press a piece of plastic wrap directly onto the custard’s surface.
• Use a Piping Bag for Filling: For the best results and an evenly filled donut, a piping bag fitted with a round tip is indispensable. Attempting to spoon the filling into the center of each donut can be messy and inefficient, often leading to uneven distribution.
• Enjoy Freshness: Yeast donuts, including these delightful apple pie variations, are always best enjoyed the day they are made when they are at their absolute peak of freshness, softness, and flavor. While they can be stored, their texture is truly superior fresh.
• Don’t Overcrowd the Fryer: Fry only 2-3 donuts at a time to maintain consistent oil temperature. Overcrowding will cause the oil temp to drop, leading to greasy donuts.
• Let Donuts Cool Completely: Resist the urge to fill and glaze warm donuts! Warm donuts will melt the filling and glaze, resulting in a messy and less appealing final product. Patience is key here.

Frequently Asked Questions About Apple Pie Donuts

• Can I use instant yeast instead of active dry yeast?
  Yes, absolutely! Instant yeast is a convenient alternative. The main difference is that with instant yeast, you can mix it directly into your flour mixture along with the other dry ingredients. You don’t need to proof it separately in warm milk first, which streamlines the process slightly. Just ensure your milk is still warm when added to the mixture.
• What type of apples work best for the filling?
  For the most delicious and texturally pleasing apple filling, I highly recommend using apples that offer a good balance of sweet and tart, and that hold their shape well during cooking. Granny Smith, Fuji, or Honeycrisp apples are excellent choices. Granny Smith provides a nice tartness that brightens the filling, while Fuji and Honeycrisp offer a sweeter profile with a firm texture.
• Can I freeze these apple pie donuts?
  You can indeed freeze these donuts, but for the best results, it’s advisable to freeze them *unfilled* and *unglazed*. Once your donuts are fried and completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight, freezer-safe container or bag. When you’re ready to enjoy, thaw them at room temperature, and then proceed with filling them with the chilled apple-custard mixture and glazing before serving.
• How do I get the best results when frying the donuts?
  The secret to perfectly fried donuts lies in meticulous temperature control and not overcrowding your pot. Use a reliable deep-fry thermometer and aim to keep the oil temperature as steady as possible around 325°F (160°C). Fry only 2-3 donuts at a time to prevent the oil temperature from dropping too much. This ensures they cook evenly, achieving that beautiful golden-brown exterior and a light, fluffy interior without being greasy or undercooked.

Recommended Tools for Baking Apple Pie Donuts

Having the right equipment can make all the difference in your baking experience. These tools will help you create perfect apple pie donuts with ease:

• Stand Mixer with Dough Hook: An absolute game-changer for yeast dough, making the kneading process effortless and efficient, ensuring a perfectly developed gluten structure.
• Rolling Pin & Lightly Floured Surface: Essential for rolling out your dough to a uniform thickness, which is key for evenly sized and cooked donuts.
• Baking Sheets lined with Parchment Paper: Provides the ideal surface for proofing your donut rounds, preventing sticking and making transfer to the fryer much easier.
• Deep-Fry Thermometer: Non-negotiable for precise temperature control during frying, preventing greasy or undercooked donuts.
• Piping Bag with Round Tip: The best and cleanest method for injecting the delicious apple pie and custard filling directly into the center of each donut.
• Wire Rack & Paper Towels: Perfect for cooling fried donuts and allowing excess oil to drain, and then for letting the glaze set beautifully.
• Heavy-Bottomed Pot or Dutch Oven: Provides even heat distribution and retains heat well, which is crucial for stable oil temperatures during frying.

Storing & Freezing Your Apple Pie Donuts

While these apple pie donuts are undeniably at their best when enjoyed fresh, you can store them to savor their deliciousness a little longer. To store filled donuts, place them in an airtight container and refrigerate for up to 2 days. Keep in mind that the dough may lose some of its initial softness over time. For longer-term storage, freezing is an excellent option for unfilled donuts. After frying and cooling completely, place the plain donuts in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, where they can be kept for up to 1-2 months. When you’re ready for a treat, thaw the frozen donuts at room temperature, then warm them slightly if desired, before filling with your apple-custard mixture and glazing. This method helps maintain the best possible texture and flavor upon serving.

EXPLORE MORE APPLE-INFUSED DESSERTS:

• Fall’s Best Caramel Apple Cake
• Easy To Make Apple Crisp Blondies
• Caramel Apple Upside Down Cake

Don’t forget to save this recipe card and share it with your baking enthusiast friends! I’d absolutely love to hear your feedback, see your creations, or answer any questions you might have. Connect with me on Instagram, Pinterest, and TikTok for more fun baking adventures, tips, and delicious inspiration!

Recipe Card: Homemade Apple Pie Donuts

Apple Pie Donuts

Molly Murphy

Fluffy yeast donuts filled with a decadent homemade apple pie filling and creamy vanilla custard, then dipped in a sweet cinnamon glaze. A perfect fall treat!

Print Recipe
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Course Dessert

Cuisine American

Servings 12 donuts

Ingredients

 

 

For the Dough:

• 1 ¼ cups warm whole milk 110°F
• 2 ¼ teaspoons active dry yeast
• 1 teaspoon granulated sugar for yeast activation
• ¼ cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• 5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled
• 2 teaspoons salt
• 2 cups lard or canola oil for frying

For the Apple Filling:

• 3 large apples peeled and small diced cut them into pea size, Granny Smith or Honeycrisp recommended
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• pinch of salt
• 2 tablespoons corn starch
• ¼ cup cold water

For the Apple Custard:

• ½ cup granulated sugar
• 1 ½ cups whole milk
• 1 teaspoon pure vanilla extract
• 3 egg yolks
• ¼ cup cornstarch
• 1 cup heavy whipping cream divided (⅔ cup for whipping, ⅓ cup for folding)

For the Glaze:

• 4 cups powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter
• 1 teaspoon ground cinnamon
• ⅓ cup milk
• 1 tablespoon corn syrup

Instructions

 

Make the Apple Filling

• In a medium pot, combine the peeled, diced apples, lemon juice, sugar, cinnamon, and salt. Stir with a rubber spatula to coat the apples evenly before turning on the heat.
  3 large apples peeled and small diced, 1 tablespoons lemon juice, ½ cup granulated sugar, ¾ teaspoon ground cinnamon, pinch of salt
• Place pot over medium-high heat and cook, stirring often, until the apples release liquid and start to soften (5-7 minutes). They should look glossy and slightly tender.
• In a small bowl, whisk cornstarch and cold water until smooth (this is your slurry).
  2 tablespoons corn starch, ¼ cup cold water
• Stir slurry into the apple mixture. Keep stirring constantly-within 30 seconds it should thicken into a glossy pie filling. If not, make a bit more slurry and add it.
• Remove from heat. Transfer to a heatproof container and press plastic wrap directly on the surface. Chill in the fridge until completely cooled (up to 1 week).

Make the Dough

• In a small bowl, mix the warm milk, yeast, and 1 teaspoon sugar. Let sit 5-10 minutes until foamy on top (this means the yeast is alive).
  1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar for yeast activation
• In a stand mixer fitted with a dough hook, combine flour, salt, remaining sugar, eggs, and yolks. Pour in the foamy yeast mixture. Mix on low speed for 4 minutes until dough starts to form.
  ¼ cup granulated sugar, 2 large eggs room temperature, 2 large egg yolks room temperature, 5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled, 2 teaspoons salt
• Add softened butter, 1 tablespoon at a time, letting it incorporate before adding the next. This should take 2-3 minutes.
  ½ cup unsalted butter softened
• Increase speed to medium and knead 6-8 minutes, until dough is smooth, stretchy, and slightly tacky (it should pull away from the sides of the bowl but still cling a bit at the bottom).
• Transfer dough to a lightly greased bowl. Cover tightly and refrigerate overnight (6-12 hours) for flavor and structure.

Make the Custard (day before frying)

• In a medium saucepan, heat milk, sugar, and vanilla over medium heat until steaming and small bubbles appear around the edges (do not boil).
  ½ cup granulated sugar, 1 ½ cups whole milk, 1 teaspoon pure vanilla extract
• In a separate bowl, whisk yolks and cornstarch until smooth and pale. Slowly drizzle in ½ cup of the hot milk, whisking constantly, to temper the eggs.
  3 egg yolks, ¼ cup cornstarch
• Pour tempered mixture back into saucepan while whisking. Cook over medium heat, whisking nonstop, until thick and pudding-like (3-5 minutes). You’ll know it’s ready when thick bubbles pop slowly in the center and it coats the back of a spoon.
• Transfer to a heatproof bowl, press plastic wrap directly on top, and chill overnight until fully cold.

Cut and Proof the Donuts

• The next day, lightly flour your counter. Roll chilled dough ½ inch thick with a rolling pin.
• Use a 3-inch round cutter to cut 9 donuts. Gather scraps and twist into crullers instead of re-rolling.
• Place on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise 1-2 hours until puffy.

Fry the Donuts

• In a heavy pot, heat oil to 325°F. Use a thermometer-too cool = greasy donuts, too hot = burnt outside/raw inside.
  2 cups lard or canola oil
• Fry 2-3 donuts at a time, 60-90 seconds per side, until evenly golden brown.
• Remove with a slotted spoon to a wire rack set over paper towels and let cool completely.

Make the Glaze

• In a large bowl, whisk powdered sugar, salt, vanilla, melted butter, cinnamon, milk, and corn syrup until smooth and pourable. Add more milk 1 teaspoon at a time if too thick.
  4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1 teaspoon ground cinnamon, ⅓ cup milk, 1 tablespoon corn syrup

Assemble the Donuts

• In a stand mixer, whip ⅔ cup heavy cream to medium peaks (they should curl slightly at the tips).
  1 cup heavy whipping cream
• Add chilled custard and beat until smooth. Gently fold in apple filling, then fold in the remaining ⅓ cup cream until light and fluffy.
• Transfer filling to a piping bag fitted with a round tip.
• Use a chopstick or the handle of a wooden spoon to poke a hole in the center of each donut, wiggling to make a pocket.
• Pipe about 5 tablespoons of filling into each donut until puffed.
• Spoon glaze over each donut, letting it drip down the sides. Set for 10 minutes before serving.

Keyword donuts, apple pie, bread, cinnamon, fall, filled donuts, dessert, homemade donuts

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