Nothing captures the essence of comfort food quite like warm, flaky hand pies filled with cinnamon-spiced apples. These portable treats combine the best of classic apple pie with the irresistible crunch of fried pastry, creating a dessert that’s both nostalgic and indulgent.
Perfect for fall gatherings or weekend treats, these fried apple hand pies deliver all the satisfaction of a traditional apple pie in a convenient, handheld format. The contrast between the crispy exterior and tender, sweet apple filling makes each bite a delightful experience.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses simple pantry ingredients you likely already have
- Can be made ahead and fried just before serving
- Perfect for parties and portable snacking
- Kids love helping to assemble them
Ingredients
- 3 medium apples peeled and diced
- 2 tablespoons butter
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions
- In a saucepan, melt butter. Add apples, sugars, cinnamon, nutmeg, and lemon juice. Cook 5–6 minutes until softened.
- Stir in cornstarch slurry. Cook 1–2 minutes until thickened. Cool completely.
- In a large bowl, combine flour, salt, and sugar. Cut in butter until coarse crumbs form. Add water gradually until dough holds together. Chill 30 minutes.
- Roll dough ⅛-inch thick and cut into circles. Spoon filling in the center of each. Brush edges with water, fold, and seal with a fork.
- Heat oil to 350°F. Fry pies 2–3 minutes per side until golden. Drain on paper towels.
- Mix glaze ingredients and drizzle over cooled pies.
Tips & Variations
- Use Honeycrisp apples for a sweeter filling
- Add 1/4 cup of caramel sauce to the filling for extra decadence
- Seal edges thoroughly to prevent filling leakage
- Make ahead and freeze uncooked pies for up to 3 months
- Try adding dried cranberries or chopped pecans to the filling
Serving Suggestions
Serve these hand pies warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. For brunch, pair them with hot coffee or spiced apple cider. They’re delicious on their own, but a dollop of whipped cream adds an extra special touch.
Notes
- Store cooled pies at room temperature for up to 2 days
- Reheat in a 350°F oven for 5-7 minutes to restore crispiness
- Oil should bubble gently around a wooden spoon when ready for frying
FAQs
- Can I bake these instead of frying? Yes, brush with egg wash and bake at 375°F for 20-25 minutes until golden brown.
- Can I use canned apple pie filling? Yes, but the results won’t be as fresh-tasting.
- Why did my pies burst open? The edges weren’t sealed well enough – double-check your crimping.
- Can I make mini versions? Yes, cut 3-inch circles and reduce filling accordingly.
Ingredients
- 3 medium apples peeled and diced
- 2 tablespoons butter
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water
Steps
- In a saucepan, melt butter. Add apples, sugars, cinnamon, nutmeg, and lemon juice. Cook 5–6 minutes until softened.
- Stir in cornstarch slurry. Cook 1–2 minutes until thickened. Cool completely.
- In a large bowl, combine flour, salt, and sugar. Cut in butter until coarse crumbs form. Add water gradually until dough holds together. Chill 30 minutes.
- Roll dough ⅛-inch thick and cut into circles. Spoon filling in the center of each. Brush edges with water, fold, and seal with a fork.
- Heat oil to 350°F. Fry pies 2–3 minutes per side until golden. Drain on paper towels.
- Mix glaze ingredients and drizzle over cooled pies.
Nutrition (per serving)
- Calories: 310 kcal
Notes
- Store cooled pies at room temperature for up to 2 days
- Reheat in a 350°F oven for 5-7 minutes to restore crispiness
- Oil should bubble gently around a wooden spoon when ready for frying
