Fried Apple Hand Pies


Totally! I make apple hand pies the prior night and marginally cover them on a half sheet skillet fixed with material paper. Freely spread the whole sheet skillet with cling wrap and spot in the refrigerator. This additionally makes the pie mixture too chilly when you fry them, helping them become flawlessly flaky.

You can even freeze them. Defrost in the cooler, revealed. NOTE: If you leave them secured with cling wrap in the wake of being solidified, they end up with an excessive amount of buildup. So simply evacuate the cling wrap and they’ll defrost consummately for the time being.

Make a major cluster of the crusty fruit-filled treat filling and let it cool totally. You can even make this a couple of days early to spare time! I like to make it the prior night I gather apple hand pies, so it’s totally cooled and all set! (Make the pie occupying early and refrigerate for a couple of days, or freeze until required)

Fried Apple Hand Pies

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Recipe by A Farm Girls KitchenCourse: Breakfast, Brunch, DessertCuisine: American, SouthernDifficulty: Easy


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These delicious Apple Hand Pies start by making homemade apple pie filling. Super SIMPLE to make and so darn tasty!


  • 5 medium/large apples Granny Smith & Macoun

  • 3 tablespoons unsalted butter

  • 2 tablespoons brown sugar

  • 1/4 – 1/2 cup granulated sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • Homemade pie crust or biscuit dough


  • Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar and sugar while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
  • Dissolve the cornstarch in about 1/4 cup of cold water. Stir to combine.
  • Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.
  • Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
  • Apple Hand Pies
  • Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
  • Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F). Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
  • These are best served warm.


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