Deep Fried Apple Hand Pies

If you are looking for a dessert that tastes like a little slice of autumn no matter the season, these deep fried apple hand pies are a perfect treat. They are crisp and golden on the outside, with tender apple filling tucked inside buttery pie crust and topped with a sweet vanilla glaze. This is a recipe that smells like carnivals and cozy gatherings, but is incredibly simple to toss together at home for any occasion.

The first time I fried these up on a whim, my kitchen was filled with that familiar apple cinnamon aroma and everyone crowded around, eager to eat them hot from the oil. They have been my secret potluck weapon ever since because they disappear quickly.

Ingredients

• Apple pie filling (canned, about 21 ounces): You want a filling with visible apple chunks and not just sauce. Try to select one that lists apples as the top ingredient for better texture.
• Refrigerated pie crust: Ready-made from the grocery store aisle. These ensure consistent flakiness and save tons of time. Let them soften slightly so they are easier to handle.
• Powdered sugar: Used for the glaze. Sift before using to avoid lumps.
• Corn syrup: Helps make the glaze shiny and smooth. Look for clear corn syrup in the baking aisle.
• Water: Thins out the glaze. Do not add too much or it will run off the pies.
• Vegetable oil: A neutral-flavored oil is best for frying. Find one with a high smoke point such as canola or peanut.
• Glaze: The finishing touch. Locks in moisture and adds sweetness.

Instructions

Prepare the Frying Oil:

Fill a heavy bottomed pot or Dutch oven with enough vegetable oil for frying. The oil should be four to five inches deep. Place a thermometer in the oil and heat to three hundred seventy five degrees Fahrenheit. This temperature is key for crisp pies that do not get oily inside.

Cut the Pie Crusts:

Roll out your pie crust on a lightly floured surface. Use a three to four inch round or fluted cookie cutter to cut out six circles from each crust. If needed gently gather scraps and re roll to reach six rounds per crust.

Fill the Hand Pies:

Place a heaping tablespoon of apple pie filling in the center of six of the rounds. Spread it so there are good apple pieces in every bite but do not overfill which can cause leaks.

Seal the Pies:

Using a pastry brush or your fingers brush a small amount of water around the edges of the filled rounds. Top with a second crust round for each pie. Press down gently then use a fork to crimp all the way around making a tight seal.

Mix the Glaze:

Combine powdered sugar corn syrup and water in a small bowl. Whisk until smooth. Cover with a damp paper towel to keep it from hardening while you fry.

Fry the Hand Pies:

Gently lower one hand pie at a time into the hot oil. Fry for two to three minutes turning as needed. The pies are done when they are rich golden brown. Remove with a slotted spoon and drain on a paper towel lined plate.

Glaze the Pies:

While warm use a pastry brush to coat both sides with the prepared glaze. Set on a rack or sheet pan to let the glaze set.

Repeat and Serve:

Continue frying and glazing each hand pie. Serve warm for the best taste.

There is nothing more welcoming than the smell of apples and spice wafting through the house. These little pies always remind me of county fairs when I was a kid. I adore the shimmery finish the glaze gives and everyone asks how I get it so shiny.

Storage Tips

Store leftover hand pies in an airtight container at room temperature for up to two days. For best texture reheat in a toaster oven or air fryer so the crust gets crisp again. If you want to store them longer freeze the unglazed pies then thaw and glaze before serving.

Ingredient Substitutions

Try cherry or blueberry pie filling for a different twist. If you prefer homemade filling, dice fresh apples and toss with brown sugar, cinnamon, and a little lemon juice. You can swap the refrigerated crust for homemade if you want a more rustic feel.

Serving Suggestions

Serve with vanilla ice cream for a classic pairing. A little drizzle of caramel sauce makes them feel fancy at holiday tables. I love to tuck them into lunch boxes or picnic baskets for a portable treat.

Cultural and Historical Context

Hand pies have a long history in American Southern cooking where fruit or meat fillings were tucked into dough for a convenient travel snack. Deep frying was a popular way to make them especially at festivals and fairs.

Seasonal Adaptations

Switch the filling to peaches in summer. Add a pinch of nutmeg and clove for fall flavor. Try a lemon glaze in spring for extra brightness.

Success Stories

A neighbor once brought these to a block party and everyone hounded her for the recipe. I get texts every fall from friends wanting the instructions again. Kids love helping crimp the pies and sneaking bits of apple filling.

Freezer Meal Conversion

To make ahead assemble and fill the pies then freeze unglazed on a baking sheet. Once solid transfer to a bag. Fry directly from frozen adding one minute to the cook time then glaze as usual.

Fried apple hand pies are always a hit and sure to bring smiles to any gathering. Once you try them, they will be a staple in your dessert rotation all year long.

Common Recipe Questions

→ How do you keep hand pies from opening during frying?

Seal the edges by crimping thoroughly with a fork and use a touch of water on the crust edges before pressing together. This prevents the filling from leaking out during frying.

→ What is the best oil temperature for frying hand pies?

Heat oil to 375°F. This ensures the crust becomes golden and crisp without absorbing excess oil or burning too quickly.

→ Can I use homemade apple filling instead of canned?

Absolutely! Use diced apples, sugar, cinnamon, and simmer until soft for a homemade touch. Just be sure the filling isn’t too wet.

→ What type of pie crust works best?

Refrigerated pie crust offers ease and flakiness, but homemade pastry crust gives more control over flavor and texture if desired.

→ How should hand pies be stored after frying?

Let them cool completely, then store in an airtight container at room temperature for up to two days, or in the fridge for longer freshness.

→ Can hand pies be reheated?

Yes, reheat in an oven at 350°F for a few minutes to restore crispiness. Microwave reheating is not recommended as it may make the crust soggy.