Fried Apple Hand Pies

Crispy, golden crusts filled with tender apples and a touch of cinnamon—these fried apple hand pies are everything you love about traditional pie but in a perfectly portable form. Each bite is filled with warm, gooey apple filling wrapped in flaky pastry that melts in your mouth. Whether you’re making them for a cozy fall treat or just craving something sweet and homemade, this recipe will hit the spot.

WHAT ARE FRIED APPLE HAND PIES?

Fried apple hand pies are small, individual desserts made with pie dough wrapped around a sweet apple filling, then fried until golden brown. The result is a pocket-sized version of an apple pie that’s crisp on the outside and tender inside. They’re ideal for picnics, parties, or anytime you want apple pie without the fuss of baking a full one.

The filling tastes like classic apple pie—cinnamon, sugar, a bit of butter, and tender apples cooked until soft but not mushy. The crust? Crispy and slightly chewy with that perfect buttery finish. A dusting of sugar on top makes them irresistible.

FRIED APPLE HAND PIE INGREDIENTS

You’ll need:

For the Filling:

• 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work great)

• 2 tablespoons unsalted butter

• ¼ cup light brown sugar

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon nutmeg

• 1 teaspoon lemon juice

• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Dough:

• 2½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup cold unsalted butter, cubed

• 6 tablespoons ice water (plus 1–2 tablespoons more if needed)

For Frying:

• Vegetable oil, for deep frying (enough to fill skillet 1½ inches deep)

For Finishing:

• ½ cup powdered sugar (optional)

• Cinnamon sugar for sprinkling (optional)

HOW TO MAKE FRIED APPLE HAND PIES

STEP ONE: MAKE THE FILLING

In a medium saucepan over medium heat, melt the butter. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally until apples start to soften, about 5–6 minutes.

Mix cornstarch and water in a small bowl until smooth. Pour this mixture into the apples and stir until thickened, about 2 minutes more. The filling should look glossy and syrupy. Remove from heat and let it cool completely before using.

PRO TIP:
Letting the filling cool keeps it from softening the dough when assembling the pies.

STEP TWO: MAKE THE DOUGH

In a large bowl, combine flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until the dough just comes together.

Turn it out onto a floured surface and form into a disk. Wrap in plastic wrap and chill for at least 30 minutes.

STEP THREE: ROLL OUT THE DOUGH

Once chilled, roll the dough on a lightly floured surface to about ⅛-inch thickness. Use a 4–5-inch round cutter (or the rim of a bowl) to cut out circles.

Gather scraps, re-roll, and cut more circles until all dough is used. You should have 10–12 circles.

STEP FOUR: ASSEMBLE THE HAND PIES

Spoon about one heaping tablespoon of apple filling into the center of each dough circle. Don’t overfill—too much filling can cause leaks while frying.

Brush the edges lightly with water, fold the dough over to create a half-moon shape, and press the edges together with a fork to seal tightly. Make sure there are no gaps.

PRO TIP:
Chill assembled pies for 10–15 minutes before frying to help them hold their shape.

STEP FIVE: FRY THE PIES

Heat oil in a deep skillet or Dutch oven to 350°F. Fry a few pies at a time (don’t overcrowd) for about 2–3 minutes per side, or until golden brown. Adjust the heat if the pies brown too quickly.

Remove with a slotted spoon and place on a paper towel-lined tray to drain excess oil.

STEP SIX: DUST OR GLAZE

You can leave them plain, sprinkle them with cinnamon sugar while warm, or drizzle with glaze once cooled.

To make a simple glaze:
Whisk 1 cup powdered sugar with 2–3 tablespoons milk and ½ teaspoon vanilla extract. Drizzle over cooled pies.

BAKED OPTION

If you prefer baking instead of frying:

• Preheat oven to 400°F.

• Place pies on a parchment-lined baking sheet.

• Brush tops with beaten egg and sprinkle with sugar.

• Bake 18–22 minutes until golden.

RECIPE VARIATIONS AND ADDITIONS

FRUIT:
You can swap apples for peaches, pears, or cherries for an equally delicious hand pie.

SPICES:
Try adding allspice or cardamom for extra warmth.

FILLING ADD-INS:
Chopped nuts (like pecans or walnuts) add crunch. A drizzle of caramel before sealing gives that caramel-apple twist.

DOUGH:
Store-bought refrigerated pie crusts or puff pastry can save time. If using puff pastry, reduce fry time slightly since it browns faster.

HOW TO SERVE FRIED APPLE HAND PIES

These little pies are wonderful served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. You can also serve them plain, dusted with sugar, or alongside a cup of hot coffee or cider.

For parties, display them on a platter dusted with powdered sugar for a rustic, homemade look. If you’re packing them for a picnic, wrap each in parchment paper—they stay crisp even a few hours later.

STORAGE INSTRUCTIONS

IN THE FRIDGE:
Store cooled pies in an airtight container at room temperature for up to two days, or refrigerate for up to four days. If you’ve glazed them, separate layers with parchment to prevent sticking.

TO REHEAT:
Warm in a 350°F oven for 5–7 minutes to re-crisp the crust. Avoid microwaving—they’ll lose their crispiness.

IN THE FREEZER:
Freeze unglazed fried pies by wrapping individually in plastic wrap, then placing in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, bake straight from frozen at 375°F for 10–12 minutes.

MAKE AHEAD:
Both the filling and dough can be made a day ahead and kept chilled until ready to assemble and fry.

FRIED APPLE HAND PIE RECIPE TIPS

• Don’t overfill: It’s tempting, but too much filling will ooze out when frying.

• Seal edges well: A fork press or even a light crimp with your fingers prevents leaks.

• Oil temperature matters: Use a thermometer. Too cool and the pies absorb oil; too hot and the crust burns.

• Cool slightly before glazing: Warm pies make the glaze run off too quickly.

HOW TO KEEP HAND PIES CRISP

Fried pastries lose crispness if they sit in a covered container while still warm. Let them cool fully on a wire rack before storing. For longer freshness, reheat briefly in a toaster oven before serving.

WHY YOU’LL LOVE THESE FRIED APPLE HAND PIES

They have that old-fashioned fairground feel—crispy, sweet, and slightly messy in the best way. The aroma alone is enough to make everyone gather in the kitchen. They’re also great for using up extra apples, and the recipe scales easily for a crowd.

The best part? You can make them start to finish in under an hour (not counting chilling time).

COMMON QUESTIONS ABOUT FRIED APPLE HAND PIES

Can I use canned apple pie filling?
Yes! Just make sure to chop the apples smaller so they fit neatly in each pie.

Can I air-fry them instead of deep-frying?
Yes. Brush each pie lightly with oil and air fry at 350°F for 10–12 minutes, flipping halfway. They’ll be less oily but still golden and crisp.

Can I bake and then fry for extra crunch?
You can, but it’s not necessary. A single fry gives you the perfect texture.

Why did my pies burst open?
Usually from overfilling or under-sealing the edges. Also, chilled dough fries better—it holds together longer.

Can I make these gluten-free?
You can substitute a gluten-free all-purpose flour blend in both dough and thickener. Results will vary slightly, but they’ll still be tasty.

MORE HAND PIE IDEAS

Once you’ve mastered the apple version, try experimenting:

• Blueberry Lemon Hand Pies

• Peach Cobbler Hand Pies

• Pumpkin Cream Cheese Hand Pies

• Chocolate Hazelnut Hand Pies

Each follows the same basic method—just swap out the filling and keep that flaky crust.

FRIED APPLE HAND PIE RECIPE

Crispy golden crusts filled with warm, cinnamon-scented apples—these fried apple hand pies are the perfect handheld dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

CHILL TIME 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizer

Cuisine American

Servings 12 pies

Calories 310 kcal

Ingredients

  

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Apple Filling:

• 3 medium apples peeled and diced
• 2 tablespoons butter
• ¼ cup light brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water

Pie Dough:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold butter cubed
• 6 tablespoons ice water

For Frying:

• Vegetable oil

For Glaze (optional):

• 1 cup powdered sugar
• 2 –3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

 

• In a saucepan, melt butter. Add apples, sugars, cinnamon, nutmeg, and lemon juice. Cook 5–6 minutes until softened.
• Stir in cornstarch slurry. Cook 1–2 minutes until thickened. Cool completely.
• In a large bowl, combine flour, salt, and sugar. Cut in butter until coarse crumbs form. Add water gradually until dough holds together. Chill 30 minutes.
• Roll dough ⅛-inch thick and cut into circles. Spoon filling in the center of each. Brush edges with water, fold, and seal with a fork.
• Heat oil to 350°F. Fry pies 2–3 minutes per side until golden. Drain on paper towels.
• Mix glaze ingredients and drizzle over cooled pies.

Notes

Chill assembled pies before frying for best results.

Store leftovers covered at room temp up to 2 days or refrigerate up to 4.

Nutrition

Calories: 310kcalCarbohydrates: 36gProtein: 3gFat: 17gSodium: 180mgFiber: 2gSugar: 14g

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