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Fried Apple Hand Pies

By Bobby and Jamie Deen
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Servings: 30

Ingredients

  • 1 package cut into 4 1/2-inch circles refrigerated pie crusts
  • 2 tablespoons unsalted butter
  • 2 peeled, cored and cut into 1/2-inch chunks Braeburn apples
  • 2 peeled, cored and cut into 1/2-inch chunks Granny Smith apples
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 pinch ground nutmeg
  • 2 teaspoons lemon juice
  • for frying oil
  • 1 egg
  • 1 tablespoon water

Directions

Preheat a deep fryer or pot of oil to 365 °F.

In a large sauté pan over medium-high heat, melt butter, then add apples, sugar, cinnamon, salt, and nutmeg. Cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes.

Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.

Roll the dough out 1/8-inch thick on a lightly floured surface. Cut out 10 circles (4 1/2-inch diameter), gathering and re-rolling the dough if necessary.

Beat the egg in a small bowl with 1 tablespoon of water.

Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape.

Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.

Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.