Fried Apple Hand Pie Recipe

Introduction

Enjoy the comforting flavors of a classic apple pie in a portable, crispy fried hand pie. These golden treats combine tender apples with a flaky dough, finished with a sweet glaze for the perfect indulgence.

Ingredients

• Dough:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 4-8 tablespoons ice water
• Apple Filling:
• 2 large firm apples (Granny Smith or Honey Crisp), peeled, cored, and diced (about 2 cups)
• 1 tablespoon butter
• 1/3 cup granulated sugar
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon cinnamon
• 4 tablespoons water
• 1 tablespoon corn starch
• Glaze:
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• Oil for frying

Instructions

1. Step 1: In a large mixing bowl, combine flour and salt. Use a pastry cutter to cut in the shortening until the mixture resembles coarse gravel. Add ice water one tablespoon at a time, mixing until the dough just comes together.
2. Step 2: Remove dough from the bowl, knead gently a few times, then form into a disc. Wrap in plastic and refrigerate while preparing the filling.
3. Step 3: For the filling, melt butter in a medium skillet over medium heat. Add diced apples, sugar, apple pie spice, and cinnamon. Cook until the apples soften, about 5–7 minutes.
4. Step 4: Mix water and corn starch in a small bowl, then stir into the apple mixture. Cook until thickened, then remove from heat and let cool.
5. Step 5: On a floured surface, roll the chilled dough out to about 1/8 inch thickness. Cut into 5-inch circles using a cutter or the largest circle available, gently rolling to size if needed.
6. Step 6: Place a heaping tablespoon of the cooled apple filling onto one half of each dough circle.
7. Step 7: Fold the dough over the filling to form a half-moon shape. Crimp the edges firmly with a fork to seal.
8. Step 8: Prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl.
9. Step 9: Heat oil in a deep skillet to 375°F (190°C). Fry the hand pies in small batches for about 2 minutes per side, or until golden brown. Maintain oil temperature with a cooking thermometer.
10. Step 10: Remove the fried pies and drain on paper towels. Transfer to a wire rack and brush the glaze over one side of each hand pie while still warm.

Tips & Variations

• For a flakier crust, use chilled butter instead of shortening and handle the dough as little as possible.
• Swap apple pie spice for a mix of ground nutmeg and cloves for a different flavor profile.
• Try substituting some apples with diced pears for a sweeter, juicier filling.
• If you prefer baked pies, bake at 375°F (190°C) for 20-25 minutes until golden instead of frying.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. To reheat, warm briefly in a toaster oven or regular oven to maintain crispness. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for up to 1 month. Just thaw completely before rolling and assembling.

What kinds of apples work best for the filling?

Firm, tart apples like Granny Smith or slightly sweeter varieties like Honey Crisp work best because they hold their shape and balance the sweetness of the pie.

Fried Apple Hand Pie Recipe

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★★★★★

4.9 from 77 reviews

These Fried Apple Hand Pies are a delightful treat featuring a flaky homemade dough filled with a warm, spiced apple filling. Fried to golden perfection and topped with a simple vanilla glaze, they make a perfect dessert or snack that’s crispy on the outside and tender on the inside.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 8 hand pies 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

DOUGH

• 2 cup all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 4–8 tablespoon ice water

APPLE FILLING

• 2 large firm apples (such as Granny Smith or Honey Crisp), peeled, cored, and diced (about 2 cups)
• 1 tablespoon butter
• 1/3 cup granulated sugar
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon cinnamon
• 4 tablespoon water
• 1 tablespoon corn starch

GLAZE

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the dough: In a large mixing bowl, combine 2 cups of flour and 1 teaspoon of salt. Using a pastry cutter, cut 3/4 cup shortening into the flour mixture until it resembles coarse gravel. Gradually add 4 to 8 tablespoons of ice water, one tablespoon at a time, mixing until a dough forms.
2. Chill the dough: Remove the dough from the bowl, knead it gently a few times, and shape it into a disc. Wrap the dough in plastic wrap and place it in the refrigerator to chill while you prepare the filling.
3. Prepare the apple filling: Peel, core, and dice 2 large apples into small pieces. In a medium skillet, melt 1 tablespoon butter over medium heat. Add the diced apples, 1/3 cup granulated sugar, 1/2 teaspoon apple pie spice, and 1/4 teaspoon cinnamon. Cook the mixture, stirring occasionally, until the apples soften.
4. Thicken the filling: Mix 4 tablespoons of water with 1 tablespoon corn starch to form a slurry. Add this to the softened apple mixture and cook until the filling thickens, stirring constantly to avoid lumps. Remove from heat and let cool slightly.
5. Roll out the dough: Remove the chilled dough from the refrigerator. On a floured surface, roll the dough out to about 1/8 inch thickness. Use a 5-inch round cutter to cut out circles from the dough. If you don’t have a 5-inch cutter, use the largest circle cutter available and gently roll to adjust the size.
6. Fill and seal the pies: Place a heaping tablespoon of the apple filling on one half of each dough circle. Fold the dough over the filling to form a half-moon shape. Press and crimp the edges firmly with a fork to seal.
7. Prepare the glaze: In a small bowl, combine 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
8. Fry the hand pies: Heat oil in a deep skillet to 375°F (190°C). Carefully lower the hand pies into the hot oil in small batches to avoid overcrowding. Fry each pie for about 2 minutes on each side or until they turn a golden brown color. Use a thermometer to maintain a consistent oil temperature for even frying.
9. Drain and glaze: Remove the fried pies from the oil and place them on paper towels to drain excess oil. Once drained, transfer the pies to a wire rack. Using a pastry brush, brush the prepared glaze over the top side of each hot hand pie.

Notes

• Use firm apples like Granny Smith or Honey Crisp for the best texture and flavor.
• Ensure the oil temperature remains steady at 375°F to avoid greasy pies.
• If you prefer, you can substitute shortening with cold butter in the dough for a richer flavor.
• Allow pies to cool slightly before eating to avoid burning from hot filling.
• Store any leftovers in an airtight container and reheat gently before serving to maintain the crispiness.

Keywords: apple hand pie, fried desserts, homemade pie, apple filling, hand pies recipe, autumn dessert