Fried Apple Hand Pies with Cinnamon and Nutmeg Recipe

Introduction

Apple Hand Pies are a delightful treat combining sweet, spiced apple filling encased in flaky pastry. Perfect for cozy afternoons or special gatherings, these hand pies offer a comforting taste of homemade goodness in every bite.

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
• Canola oil for frying
• Optional: powdered sugar or granulated sugar for dusting
• Optional: glaze or caramel sauce for serving

Instructions

1. Step 1: Peel, core, and chop the apples into small pieces.
2. Step 2: Melt the butter in a 10-12 inch skillet or Dutch oven over medium heat.
3. Step 3: Add the apples to the skillet and cook for 15-20 minutes until soft, stirring occasionally to prevent burning. While cooking, sprinkle in the brown sugar, granulated sugar, and lemon juice.
4. Step 4: Dissolve the cornstarch in about 1/4 cup cold water and stir to combine.
5. Step 5: Pour the cornstarch mixture into the apples once they are nearly done and cook until the filling thickens and bubbles around the edges.
6. Step 6: Remove from heat and stir in the cinnamon and nutmeg. Let the filling cool completely.
7. Step 7: 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.
8. Step 8: Spoon about 1 tablespoon of the cooled apple filling into the center of each dough oval.
9. Step 9: Fold the dough over the filling and press the edges together. Lightly wet the edges with water if needed, then crimp with a floured fork to seal.
10. Step 10: Arrange the hand pies on a parchment-lined sheet pan. You can freeze them for later use by loosely covering with plastic wrap and placing in the freezer.
11. Step 11: When ready to cook, refrigerate the uncooked pies while heating about 2-3 inches of canola oil in a frying pan to 370–375°F (188–190°C).
12. Step 12: Fry a few pies at a time, avoiding overcrowding, until golden brown on both sides, about 3-4 minutes total.
13. Step 13: Remove the pies and drain on paper towels. While still warm, sprinkle with granulated or powdered sugar, or drizzle with a simple glaze.
14. Step 14: Serve warm, optionally with vanilla ice cream and caramel sauce for an extra special touch.

Tips & Variations

• Use a mix of tart and sweet apples for a balanced flavor and better texture.
• For a shortcut, store-bought pie crust or biscuit dough works well.
• Try adding chopped nuts or raisins to the filling for extra texture.
• If you prefer baking over frying, bake the hand pies at 375°F (190°C) for about 20-25 minutes until golden.
• Seal edges carefully with water and a fork to prevent filling from leaking during frying.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven to retain crispiness or briefly in the microwave if preferred. Uncooked pies can be frozen for up to 1 month and cooked directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these hand pies instead of frying them?

Yes, you can bake the hand pies at 375°F (190°C) for 20-25 minutes or until they turn golden brown. Baking results in a slightly different texture but is a delicious, less oily alternative.

What type of apples work best for the filling?

A combination of tart apples like Granny Smith and sweeter varieties like Macoun balances the flavor and texture well. This mix ensures the filling is flavorful and not overly sweet or mushy.

Fried Apple Hand Pies with Cinnamon and Nutmeg Recipe

Print Recipe

★★★★★

5 from 141 reviews

These Apple Hand Pies are a delightful treat featuring tender, spiced apple filling encased in flaky homemade pie crust or biscuit dough. Fried to golden perfection and dusted with sugar or glazed, they’re perfect warm and make an excellent dessert or snack served with vanilla ice cream and caramel sauce.

• Author: Kai
• Prep Time: 25 minutes
• Cook Time: 15 minutes frying + 15-20 minutes filling preparation
• Total Time: 50 minutes
• Yield: 8–12 hand pies depending on dough thickness and size 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling 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

Dough

• Homemade pie crust or biscuit dough (enough to roll out into 4-6 inch ovals)

For Frying & Finishing

• Canola oil (2-3 inches for frying)
• Granulated sugar or powdered sugar for dusting (optional)
• Simple glaze (optional, for drizzling)

Instructions

1. Prepare the Apple Pie Filling: Peel, core, and chop apples into small pieces. Melt butter in a 10-12 inch skillet or Dutch oven over medium heat. Add apples and cook for 15-20 minutes until soft, stirring occasionally to prevent burning. While cooking, sprinkle brown sugar, granulated sugar, and lemon juice over the apples.
2. Thicken the Filling: Dissolve cornstarch in about 1/4 cup cold water and add to the apples when they are almost done cooking. Stir and cook until the mixture bubbles around the edges and thickens.
3. Season and Cool Filling: Remove pan from heat, stir in ground cinnamon and nutmeg, and mix well. Allow filling to cool completely before assembling pies.
4. Roll Out Dough: On a lightly floured surface, roll pie crust or biscuit dough into 4-6 inch ovals, about 1/8 to 1/4 inch thick.
5. Assemble Hand Pies: Place about 1 tablespoon of the cooled apple filling in the center of each oval. Fold dough over to enclose filling, lightly pressing down the edges. Wet edges lightly with water if needed, then crimp edges with a floured fork to seal.
6. Optional Freezing for Later: If not frying immediately, arrange hand pies on a parchment-lined half sheet pan, slightly overlapping. Cover loosely with plastic wrap and freeze for future use.
7. Chill Before Frying: Place uncooked hand pies on a parchment-lined half sheet pan and refrigerate while heating oil to maintain shape during frying.
8. Heat Oil: Fill a frying pan with 2-3 inches of canola oil and heat to 370-375°F (188-191°C).
9. Fry Hand Pies: Carefully add a few hand pies at a time to hot oil without crowding. Fry for 3-4 minutes, turning to brown both sides evenly.
10. Drain: Remove fried pies from oil and place on paper towels on a half-sheet pan to drain excess oil.
11. Finish: While still warm, sprinkle with granulated or powdered sugar, or drizzle with a simple glaze. Allow glaze to set slightly before handling.
12. Serve: Best enjoyed warm, optionally with a scoop of vanilla ice cream and drizzled with warm caramel sauce.

Notes

• Use firm apples like Granny Smith and Macoun for a balance of tartness and sweetness.
• Ensure oil is at proper temperature (370-375°F) for crisp, non-greasy pies.
• Do not overcrowd the pan when frying to maintain oil temperature.
• Filling must be completely cooled before assembling to prevent dough from becoming soggy.
• You can prepare and freeze hand pies ahead of time, then fry directly from frozen.
• Glaze is optional but adds a lovely sweetness and sheen.

Keywords: Apple hand pies, fried apple pies, homemade hand pies, apple dessert, fried pastries