Name: Apple Hand Pies Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 5 medium/large apples (Granny Smith & Macoun); 3 tablespoons unsalted butter; 2 tablespoons brown sugar; 1/4-1/2 cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Homemade pie crust or biscuit dough (enough to roll into 4-6 inch ovals); Canola oil (for frying, about 2-3 inches deep in pan); Granulated sugar or powdered sugar (for sprinkling); Optional simple glaze (for drizzling)

Ingredients

5 medium/large apples (Granny Smith & Macoun)

3 tablespoons unsalted butter

2 tablespoons brown sugar

1/4 to 1/2 cup granulated sugar

2 tablespoons lemon juice

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Homemade pie crust or biscuit dough

Canola oil (for frying)

Optional: powdered sugar or glaze for topping

Instructions

Step 1: Peel, core, and chop the apples into small pieces. Melt the butter in a 10-12 inch skillet or Dutch oven over medium heat.

Step 2: Cook the apples with brown sugar, granulated sugar, and lemon juice for 15-20 minutes, stirring occasionally to prevent burning, until the apples are soft.

Step 3: Dissolve the cornstarch in about 1/4 cup cold water. Pour this mixture into the skillet once the apples are nearly done, and cook until the filling thickens and bubbles around the edges.

Step 4: Remove from heat and stir in cinnamon and nutmeg. Let the filling cool completely.

Step 5: Roll out your pie crust or biscuit dough on a lightly floured surface into 4-6 inch ovals, about 1/8 to 1/4-inch thick.

Step 6: Spoon about 1 tablespoon of cooled apple filling onto the center of each oval.

Step 7: Fold the dough over the filling, press down lightly to seal, and moisten edges with water if needed. Crimp edges with a floured fork to secure.

Step 8: Optionally, freeze pies on a parchment-lined sheet pan covered loosely with plastic wrap for later use.

Step 9: When ready to cook, refrigerate the hand pies while heating 2-3 inches of canola oil in a fry pan to 370-375°F (188-191°C).

Step 10: Fry a few pies at a time without overcrowding until golden brown on both sides, about 3-4 minutes.

Step 11: Remove from oil and drain on paper towels. While still warm, sprinkle with sugar or dust with powdered sugar. You may also drizzle with glaze if desired.

Step 12: Serve warm, optionally with vanilla ice cream and caramel sauce for an extra indulgent treat.

Tips & Variations

Use a mix of tart and sweet apples for balanced flavor and texture.

Chill the dough well before assembling to make handling easier and prevent sticking.

For a quick glaze, mix powdered sugar with a little milk and vanilla extract and drizzle over warm pies.

Try baking instead of frying for a lighter version, baking at 375°F (190°C) until golden brown, about 20 minutes.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven to maintain crispness. These pies can also be frozen before cooking; freeze on a tray then transfer to a bag. Fry or bake directly from frozen, adding a few extra minutes to cooking time.

FAQs

Can I use store-bought pie crust?

Yes, store-bought pie crust works perfectly and saves time. Just follow the same assembly and cooking instructions.

How do I know when the oil is hot enough for frying?

Use a thermometer to reach 370-375°F (188-191°C), or test by dropping a small piece of dough in the oil; if it sizzles and rises quickly, the oil is ready.