Fried Apple Hand Pies with Cinnamon and Nutmeg Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill Before Frying: Place uncooked hand pies on a parchment-lined half sheet pan and refrigerate while heating oil to maintain shape during frying.
- Heat Oil: Fill a frying pan with 2-3 inches of canola oil and heat to 370-375°F (188-191°C).
- 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.
- Drain: Remove fried pies from oil and place on paper towels on a half-sheet pan to drain excess oil.
- Finish: While still warm, sprinkle with granulated or powdered sugar, or drizzle with a simple glaze. Allow glaze to set slightly before handling.
- 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
