Fried Apple Hand Pies

Fried Apple Hand Pies are little pockets of flaky pastry filled with tender cinnamon apples and fried until crisp and golden. The filling stays soft and syrupy inside while the outside develops that unmistakable fried-pie crunch.

These remind me of the kind of old-fashioned dessert that doesn’t need much decorating. Once the pies are fried, a simple cinnamon-sugar coating or light glaze is plenty.

I like making the apple filling first and giving it time to cool completely. Cold filling is much easier to seal inside the dough, and it helps keep the pastry from becoming soft before it reaches the oil.

They’re especially good while still slightly warm. Give them a few minutes after frying so the filling isn’t scorching hot, then serve while the crust is at its crispest.

Ingredients You’ll Need

You’ll need simple ingredients for the apple filling and pastry:

• Apples
• Refrigerated pie crusts
• Brown sugar
• Granulated sugar
• Unsalted butter
• Ground cinnamon
• Cornstarch
• Fresh lemon juice
• Vegetable oil

How To Make Fried Apple Hand Pies

Step 1: Peel, core, and finely dice the apples. Keeping the pieces small makes the pies easier to fill and gives the fruit enough time to become tender.

Step 2: Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, and lemon juice and cook for about 5–7 minutes, stirring occasionally, until the apples begin to soften.

Step 3: Stir the cornstarch with a small splash of water until smooth, then add it to the apples. Continue cooking for another minute or two, until the juices become thick and glossy.

Step 4: Transfer the apple filling to a bowl and let it cool completely. Don’t assemble the pies with hot filling, as it can soften the pastry and make sealing difficult.

Step 5: Unroll the refrigerated pie crusts on a lightly floured surface. Cut the dough into rounds approximately 5–6 inches across, rerolling the scraps gently if necessary.

Step 6: Spoon a small amount of cooled apple filling onto one half of each dough round, leaving a clean border around the edge. Avoid overfilling.

Step 7: Fold the empty half of the dough over the apples to create a half-moon shape. Press the edges together firmly, then crimp them with a fork to seal.

Step 8: Heat about 2 inches of vegetable oil in a heavy pot or deep skillet to 350°F. Fry the pies in small batches for about 2–3 minutes per side, until crisp and deeply golden.

Step 9: Transfer the fried pies to a wire rack or paper-towel-lined tray. While they’re still warm, sprinkle lightly with cinnamon sugar if desired.

Fried Apple Hand Pie Variations

Caramel Apple Hand Pies

Add a small spoonful of thick caramel to the cooled apple filling before sealing each pie.

Apple Pecan Hand Pies

Fold finely chopped toasted pecans into the apple mixture for a little crunch.

Extra-Cinnamon Apple Pies

Increase the cinnamon slightly for a warmer spice flavor.

Glazed Apple Hand Pies

Let the fried pies cool slightly, then drizzle them with a simple powdered sugar glaze.

Apple Pie Spice Hand Pies

Replace the cinnamon with apple pie spice for a blend of warm fall flavors.

Storing Fried Apple Hand Pies

Fried Apple Hand Pies are best the day they’re made, when the pastry is at its crispest. Once completely cool, store leftovers in an airtight container in the refrigerator for about 3–4 days.

Reheat them in the oven or air fryer until warmed through and crisp again. The microwave works for heating the filling, but it makes the pastry noticeably softer.

What To Serve With Fried Apple Hand Pies

• Vanilla ice cream: A warm hand pie with a small scoop of vanilla ice cream makes an easy plated dessert.
• Caramel sauce: Serve a little on the side for dipping or drizzle it lightly over the warm pastry.
• Hot coffee: Coffee balances the sweet cinnamon-apple filling and fried crust especially well.
• Cold milk: A simple glass of milk is perfect when you’re serving these as an afternoon treat.
• Whipped cream: A small spoonful adds something cool and creamy alongside the warm apple center.
• Fresh apple slices: Crisp fresh apples give you a nice contrast to the soft cooked filling.

Don’t overfill the pies. It’s tempting to squeeze in another spoonful of apples, but a modest amount makes the pastry much easier to seal and keeps the filling inside during frying.

And keep an eye on the oil temperature between batches. Maintaining roughly 350°F is one of the biggest differences between crisp, golden hand pies and greasy ones.

Fried Apple Hand Pies

This Fried Apple Hand Pies recipe features golden, flaky pastry filled with warm cinnamon-spiced apples and fried until perfectly crisp. A cozy, handheld dessert that’s easy to make and delicious served warm.

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 hand pies

Ingredients

• 3 medium apples peeled, cored, and finely diced
• 1 package refrigerated pie crusts 2 crusts
• ⅓ cup packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• Vegetable oil for frying
• ¼ cup granulated sugar optional for coating
• ½ teaspoon ground cinnamon optional for coating

Instructions

• Melt the butter in a skillet over medium heat.
• Add the apples, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes, until beginning to soften.
• Mix the cornstarch with a small splash of water and stir it into the apples. Cook until the filling thickens.
• Transfer the filling to a bowl and cool completely.
• Cut the pie dough into 5–6-inch rounds.
• Spoon cooled apple filling onto one half of each round.
• Fold the dough over the filling and firmly crimp the edges with a fork.
• Heat about 2 inches of vegetable oil to 350°F.
• Fry the hand pies in batches for 2–3 minutes per side, until crisp and golden.
• Drain briefly and coat with cinnamon sugar while warm, if desired.
• Cool for a few minutes before serving.