Fried Apple Hand Pies with Cinnamon Sugar Coating

Apple Hand Pies

These fried apple hand pies have softly rectangular pastry shells, tender apple pieces, and a generous coating of fine cinnamon sugar. The filling stays chunky rather than turning into applesauce, while the crust browns on both sides and along the seams.

Cook, thicken, and cool the apples before filling the dough. Cool filling is easier to enclose, and juices that cling to the fruit are less likely to leak into the oil. This recipe makes 8 hand pies in about 1 hour 35 minutes, including chilling and cooling.

Ingredients for Apple Hand Pies

Pastry

• 2 cups all-purpose flour (240g)
• 1 tablespoon granulated sugar (12g)
• 1/2 teaspoon fine salt
• 1/3 cup vegetable shortening (65g)
• 1 large egg, beaten
• 1/3 cup evaporated milk (80g)

Apple filling

• 2 medium apples, peeled, cored, and diced small, about 2 cups (300g)
• 2 tablespoons unsalted butter (30g)
• 1/4 cup packed light brown sugar (50g)
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 1 tablespoon cool water

For frying and coating

• About 6 cups neutral frying oil, or enough for roughly 2 inches of depth in the pot; most will remain in the pot
• 1/3 cup granulated sugar (65g)
• 1 teaspoon ground cinnamon

Granny Smith apples give the filling a tart edge; Honeycrisp or Pink Lady also work. Keep the prepared apple quantity close to 2 cups.

How to Make Fried Apple Hand Pies

1. Make and chill the dough: Mix the flour, tablespoon of sugar, and salt. Cut in the shortening, then mix in the beaten egg and evaporated milk just until the dough holds together. If dry flour remains, add only a few drops of water. The dough should be cohesive, not sticky. Wrap and refrigerate for about 20 minutes.
2. Cook and cool the filling: In a medium skillet or saucepan over medium heat, cook the apples with the butter, brown sugar, and teaspoon of cinnamon for 8 to 12 minutes, until tender but still in distinct pieces. Stir the cornstarch into the tablespoon of cool water, add it to the apples, and cook briefly until the juices thicken and cling to the fruit. Spread the filling out and cool completely, about 20 minutes. No thin liquid should pool around it.
3. Cut the pastry: Roll the dough to an even 1/8-inch thickness. Cut eight roughly 4-by-6-inch rectangles, gently rerolling scraps as needed. If the dough becomes soft or sticky, chill it briefly before filling.
4. Fill and seal: Place about 1 1/2 tablespoons cooled filling on one half of each rectangle, leaving a clean 1/2-inch border. Lightly dampen the border with water. Fold the dough over to make a roughly 3-by-4-inch pocket, press out excess air, and seal the edges firmly. Crimp the seam with a fork. Keep assembled pies cool while you work.
5. Heat the oil: Pour roughly 2 inches of oil into a heavy 4- to 5-quart pot, filling it no more than one-third full. Heat to 335°F (170°C) on a frying thermometer. Mix the coating sugar and cinnamon in a shallow dish. Fry uncovered, and keep water away from the hot oil.
6. Fry in batches: Carefully lower 2 or 3 pies into the oil. Fry for about 6 to 8 minutes per batch, turning carefully halfway through or as needed. Check the color after about 5 minutes, sooner if the pastry is thin. Remove the pies when both sides and the seams are deep golden brown and the crust feels set, with no pale, doughy-looking areas. Let the oil return near 335°F between batches; adjust the heat to keep it approximately 325–350°F (165–175°C).
7. Coat while warm: Drain the pies briefly on a wire rack, then turn them in the cinnamon sugar while they are still warm so it adheres. Let them cool for several minutes before eating; the filling will be hot.

How to Keep the Hand Pies Sealed

Stick to about 1 1/2 tablespoons filling per pie, even if the pocket looks roomy. Filling on the border can prevent a firm seal, while trapped air can push against the seam during frying. Check each crimp before the pie goes into the oil and press closed any loose spots.

Frying Temperature and Doneness

Use a thermometer and fry only a few pies at a time. Crowding can lower the oil temperature and leave the crust pale or greasy; oil that runs too hot may brown the outside before the seams cook through. The 6-to-8-minute range is a guide. Dough thickness and oil recovery affect the timing, so look for a set crust and deep golden color all the way around.

Serving, Make-Ahead, and Leftovers

Serve the pies warm, once the filling has cooled enough to eat. Vanilla ice cream can go alongside without covering the cinnamon-sugar crust. For a full-size baked dessert, try classic homemade apple pie.

The filling can be cooked ahead and refrigerated; use it cool for assembly. The fried pies have their best crust texture the day they are made. Cool leftovers completely and store covered at room temperature for up to 2 days. Rewarm on a rack in a 350°F (175°C) oven for roughly 6 to 10 minutes, checking early. Some of the sugar coating may loosen.

Nutrition

Approximate nutrition per hand pie, based on 8 pies: 360 calories, 5g protein, 18g fat, and 46g carbohydrates. Approximate values per 100g: 330 calories, 4g protein, 16g fat, and 42g carbohydrates. Pie size, sugar coating, and the amount of frying oil absorbed will affect these estimates.