Deep Fried Apple Hand Pies (Print-Friendly Version)
Buttery fried hand pies with spiced apple filling and a vanilla-sweet glaze. Classic American dessert made easy.
# Ingredients You'll Need:
→ Pie Filling and Crust
01 -
595 g canned apple pie filling
02 -
Refrigerated pie crusts (enough for 12 rounds, approximately 2 sheets)
→ Glaze
03 -
240 g powdered sugar
04 -
5 ml corn syrup
05 -
15 ml water
→ For Frying
06 -
Vegetable oil, sufficient for deep frying (approximately 10–12 cm depth)
# How to Make It:
01 -
Fill a heavy-bottomed Dutch oven or deep pot with vegetable oil to a depth of 10–12 cm. Attach an oil or candy thermometer and heat to 190°C.
02 -
Unroll the refrigerated pie crusts and, using a 7–10 cm round cutter, cut 12 rounds in total; reroll scraps as needed.
03 -
Place a generous tablespoon of apple pie filling in the centre of 6 rounds. Brush water on the edges and cover with a second round. Press gently to seal, then crimp thoroughly along the border.
04 -
In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth. Cover with a damp towel to prevent crusting.
05 -
Fry each hand pie individually in hot oil for 2–3 minutes, or until deep golden brown. Remove with a slotted spoon and drain on paper towels.
06 -
Brush glaze over both sides of each warm hand pie using a pastry brush. Place on a baking tray or cooling rack to set.
07 -
Continue frying and glazing the remaining pies. Serve warm for best texture.
# Extra Information:
01 -
Ensure oil remains consistently at 190°C for optimum texture and minimal absorption.