Description
These Apple Hand Pies are a delightful, handheld dessert featuring tender, cinnamon-spiced apple filling encased in flaky fried dough. They combine the sweetness of Granny Smith and Macoun apples with warm spices and a crispy golden crust, perfect for a cozy treat served warm, especially with vanilla ice cream and caramel sauce.
Ingredients
Scale
Apple Pie Filling
- 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
Dough and Finishing
- 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)
Instructions
- Prepare Apple Pie Filling: Peel, core, and chop the apples into small pieces. Melt the unsalted butter in a 10-12 inch skillet or Dutch oven over medium heat. Add the apples and cook for 15-20 minutes until they become soft, stirring occasionally to prevent burning. Add brown sugar, granulated sugar, and lemon juice while cooking.
- Thicken the Filling: Dissolve cornstarch in 1/4 cup cold water and stir to combine. Pour this mixture into the apples once they are nearly done cooking. Let the mixture cook until it bubbles up around the edges, indicating proper thickening.
- Finish the Filling: Remove the skillet from heat and stir in ground cinnamon and nutmeg. Allow the pie filling to cool completely before assembling the pies.
- Prepare Dough: Roll out your biscuit dough or pie crust on a lightly floured surface into 4-6 inch ovals about 1/8 to 1/4 inch thick.
- Assemble Hand Pies: Place about one tablespoon of cooled pie filling in the center of each dough oval. Fold the dough over the filling and press gently to seal. Lightly wet the edges with water if needed to help seal, then crimp edges with a floured fork.
- Optional Freezing: You can cover the assembled hand pies loosely with plastic wrap and freeze on a parchment-lined half-sheet pan for future use. Overlap slightly but avoid sticking.
- Refrigerate Before Frying: Place the fresh or thawed hand pies on a parchment-lined half-sheet pan and refrigerate while preparing the oil to maintain dough firmness.
- Heat Oil: Fill a frying pan with 2-3 inches of canola oil. Heat the oil to 370-375 degrees Fahrenheit, ensuring it is very hot for proper frying.
- Fry the Pies: Fry a few hand pies at a time without overcrowding the pan. Cook for 3-4 minutes, turning as needed, until golden brown on both sides.
- Drain and Finish: Remove pies from oil and let drain on paper towels lined on a half-sheet pan. While still warm, sprinkle with granulated or powdered sugar, or drizzle with a simple glaze. Allow glaze to set before serving.
- Serve: Serve the hand pies warm. They are especially delicious accompanied by a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
Notes
- Ensure oil temperature stays between 370-375°F to avoid greasy pies.
- Use tart and sweet apples for a balanced flavor.
- Do not overcrowd the pan when frying to maintain oil temperature.
- Hand pies can be frozen before frying for convenience.
- Adjust sugar quantity in the filling based on apple sweetness.
- The filling must cool to prevent dough from becoming soggy during assembly.
- Crimping edges well prevents filling leakage during frying.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: apple hand pies, fried hand pies, apple dessert, easy hand pies, cinnamon apple filling
