I recreated my grandmother’s fried apple hand pies with flaky pie dough and homemade apple pie filling, and I share the one old-fashioned trick that keeps every hand pie perfectly sealed.

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I grew up watching my grandma fold pockets of crisp pastry and I still get a little obsessed with these Apple Hand Pies. I use a pie dough recipe built from all-purpose flour and cold unsalted butter to chase that flaky crust, though you can also think of them like Pioneer Woman Fried Apple Hand Pies if you want a shortcut.

Inside is Homemade Apple Pie Filling that bubbles and tastes like the holidays, but not all syrupy, there is a little crunch and a little surprise in every bite. I promise you’ll want to hide them.

Ingredients

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Apples add fiber, natural sweetness and a bit of tartness, keeps pies bright.
Flour gives structure and carbs, makes the crust tender not chewy most times.
Butter makes crust flaky and rich, also adds fat and flavor, yum.
Sugar sweetens the filling and helps caramelize apples when cooked, simple.
Brown sugar adds deeper caramel notes and moisture, gives a softer filling.
Cinnamon brings warm spice, smells amazing and pairs perfect with apples.
Cornstarch thickens juices so filling isnt runny, clear texture, no taste.
Egg wash browns crust and helps edges glue together, shiny finish.
Vegetable oil for frying gives crisp exterior and golden color, absorbs some fat.

Ingredient Quantities

For the crust: 2 1/2 cups all-purpose flour

For the crust: 1 teaspoon fine salt

For the crust: 1 tablespoon granulated sugar

For the crust: 1 cup (2 sticks) unsalted butter, very cold and cubed

For the crust: 1/4 to 1/2 cup ice water, as needed

Alternative dough: 1 can (16 oz) refrigerated biscuit dough, if you dont want to make crust

Apples: 3 medium apples (about 2 to 3 cups peeled, cored and diced; Granny Smith or mix of tart and sweet)

Sugars for filling: 1/4 cup granulated sugar

Sugars for filling: 2 tablespoons packed brown sugar

Thickener: 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)

Spices: 1 teaspoon ground cinnamon

Spices: 1/8 teaspoon ground nutmeg (optional)

Flavor: 1 teaspoon vanilla extract

Acid: 1 tablespoon fresh lemon juice

Filling fat: 1 tablespoon unsalted butter (optional, for richer filling)

Egg wash: 1 large egg plus 1 tablespoon water or milk, beaten

Oil: Vegetable oil for frying (about 2 to 3 cups for shallow frying or more if deep frying)

For sprinkling: 1 to 2 tablespoons coarse sugar or granulated sugar

Dusting: Extra flour for rolling, a few tablespoons

Optional glaze: 1 cup powdered sugar

Optional glaze: 1 to 2 tablespoons milk (or cream) to thin

Optional glaze: 1/2 teaspoon vanilla extract

Salt: small pinch extra salt for taste if needed

How to Make this

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1. Make the crust: in a large bowl whisk 2 1/2 cups flour, 1 tsp fine salt and 1 tbsp granulated sugar; cut in 1 cup (2 sticks) very cold cubed unsalted butter with a pastry cutter or fingers until bits are pea sized, sprinkle in 1/4 to 1/2 cup ice water a tablespoon at a time until dough just holds together; form into a disc, wrap and chill at least 30 minutes. If you dont want to make crust you can skip this and use 1 can (16 oz) refrigerated biscuit dough instead.

2. Make the filling: peel, core and dice about 3 medium apples (2 to 3 cups). In a medium skillet combine apples, 1/4 cup granulated sugar, 2 tbsp packed brown sugar, 1 tbsp cornstarch (or 2 tbsp flour), 1 tsp ground cinnamon, 1/8 tsp nutmeg if using, 1 tbsp fresh lemon juice, 1 tsp vanilla and a small pinch extra salt; cook over medium heat, stirring, until apples are tender and filling is thickened, about 5 to 7 minutes. Stir in 1 tbsp unsalted butter if you want a richer filling. Remove from heat and cool completely.

3. Roll the dough: lightly flour your work surface with a few tablespoons extra flour and roll chilled dough to about 1/8 inch thick. Cut rounds about 4 to 5 inches across (use a bowl or cutter). If using biscuit dough, flatten each biscuit into a 4 to 5 inch round.

4. Fill and seal: place about 1 to 2 tbsp cooled apple filling in the center of each round, dont overfill. Beat 1 large egg with 1 tbsp water or milk and brush the edge of the dough with the egg wash, fold over and press edges to seal; crimp with a fork and poke one or two small vents in the top.

5. Chill the assembled pies 10 to 15 minutes on a tray so the dough firms up and seals hold better during frying.

6. Heat the oil: pour about 2 to 3 cups vegetable oil into a heavy skillet for shallow frying or use more for deep frying; heat to about 350°F (medium to medium-high). Use a thermometer if you have one, and keep heat steady so pies brown but dont burn.

7. Fry in batches: carefully add pies to the hot oil without overcrowding, fry until golden on one side about 2 to 3 minutes then flip and finish the other side, total 4 to 6 minutes depending on size and temp. Transfer to paper towels to drain.

8. Sugar or glaze finish: while still warm sprinkle with 1 to 2 tbsp coarse sugar or granulated sugar, or let cool then drizzle a quick glaze made with 1 cup powdered sugar, 1 to 2 tbsp milk (or cream) and 1/2 tsp vanilla thinned to desired consistency.

9. Cool slightly and serve: let the hand pies cool a few minutes so filling sets, theyre best warm. Store leftovers in an airtight container and reheat in a toaster oven to crisp.

Equipment Needed

1. Large mixing bowl for the crust and mixing
2. Measuring cups and spoons
3. Whisk
4. Pastry cutter or two forks, or just your fingers to cut in the butter
5. Rolling pin and a few tablespoons extra flour for dusting
6. 4 to 5 inch round cutter or small bowl (or a biscuit cutter if using canned dough)
7. Medium skillet for cooking the apple filling
8. Heavy skillet or deep pot for frying plus an instant read thermometer to keep oil near 350 F
9. Slotted spoon or tongs and paper towels or a cooling rack to drain
10. Baking sheet and plastic wrap to chill the assembled pies briefly

FAQ

Q: Can I bake these instead of frying them? A: Yes. Bake on a lined sheet at 400°F for about 18 to 22 minutes or until golden. Brush with egg wash first so they brown nicely. If you use canned biscuit dough they’ll need less time, about 12 to 16 minutes. Let them cool a bit before glazing so the glaze doesn’t run off.

Q: My crust turned out tough or dry. What went wrong? A: You probably overworked the dough or used warm butter. Keep the butter very cold, mix just until pea sized crumbs, add ice water a tablespoon at a time, and chill the dough 30 minutes before rolling. Over-handling = tough crust, trust me.

Q: Can I use the canned biscuit dough instead of making crust? A: Totally. Flatten each biscuit to about 1/8 to 1/4 inch, put less filling than you think (they puff up), seal edges well, then bake or fry. They cook faster so watch them closely or they’ll brown too quick.

Q: How do I stop the filling from leaking or the bottom getting soggy? A: Don’t overfill, toss the diced apples with the cornstarch (or flour) and sugars so juices thicken, and chill assembled pies 10 to 15 minutes before frying or baking. Seal edges with egg wash and fry at about 350°F so the crust sets fast. Also cook the apples a little first if they are very juicy.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days. To freeze, arrange assembled but unbaked pies on a tray, freeze solid, then bag for up to 2 months. Reheat in a 350°F oven until hot and crisp—microwave will make them soggy so avoid that.

Q: What apples and sweetener amounts work best? A: Use tart apples like Granny Smith or a mix of tart and sweet so the filling isn’t cloying. If your apples are very sweet cut the granulated sugar a bit. The 1 tbsp cornstarch will thicken most fillings but add another half tablespoon if your apples are extra wet. Add lemon juice to brighten the flavor.

Apple Hand Pies (Easy To Make!) Recipe Substitutions and Variations

Butter in the crust: swap for chilled vegetable shortening (Crisco) 1:1, or use half butter half shortening for best flavor and flakiness. Shortening makes the dough easier to work and flakier but less buttery, so you might miss a bit of flavor.
All purpose flour: use pastry flour 1:1 for a more tender, crumbly crust (you may need slightly less water), or use a 1:1 gluten free all purpose blend that contains xanthan gum if you need gluten free results. Dough handling will feel different so chill before rolling.
Cornstarch thickener: replace with arrowroot starch 1:1 for clear glossy filling, or use 2 tablespoons all purpose flour if you dont have starch. Arrowroot works better for freezing and reheating.
Egg wash: brush with milk or cream for a lighter golden top, or use aquafaba (chickpea brine) for a vegan glossy finish roughly 1 tablespoon aquafaba per egg wash amount. Milk gives less shine but makes the crust tender.

Pro Tips

– Keep the butter stone cold and dont overwork the dough. Cube the butter and even pop it back in the freezer for 10 minutes if it warms up, then cut or pulse until the pieces are about pea size. Less handling = flakier crust, so chill the dough well before rolling.

– Make the filling thicker than you think you need and cool it completely. Cook the apples until the juices are mostly gone and the mix is nicely thickened, or add an extra spoon of cornstarch if it seems loose, otherwise the pies will leak while frying.

– Watch your oil temp and fry in small batches so it stays steady around 350 F, use a thermometer if you have one. No thermometer? Drop a scrap of dough in oil, if it browns in about 30 to 45 seconds youre close. Use a wire rack to drain so bottoms stay crisp, paper towels can make them soggy.

– Chill assembled hand pies 10 to 15 minutes before frying and brush with egg wash just before they go in the oil. You can also freeze them on a tray then store, fry or bake from frozen (add a little extra cook time). Reheat leftovers in a toaster oven to bring back the crisp instead of using the microwave.

Apple Hand Pies (Easy To Make!) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I recreated my grandmother’s fried apple hand pies with flaky pie dough and homemade apple pie filling, and I share the one old-fashioned trick that keeps every hand pie perfectly sealed.

Servings

servings

Calories

538

kcal

Equipment: 1. Large mixing bowl for the crust and mixing
2. Measuring cups and spoons
3. Whisk
4. Pastry cutter or two forks, or just your fingers to cut in the butter
5. Rolling pin and a few tablespoons extra flour for dusting
6. 4 to 5 inch round cutter or small bowl (or a biscuit cutter if using canned dough)
7. Medium skillet for cooking the apple filling
8. Heavy skillet or deep pot for frying plus an instant read thermometer to keep oil near 350 F
9. Slotted spoon or tongs and paper towels or a cooling rack to drain
10. Baking sheet and plastic wrap to chill the assembled pies briefly

Ingredients

For the crust: 2 1/2 cups all-purpose flour
For the crust: 1 teaspoon fine salt
For the crust: 1 tablespoon granulated sugar
For the crust: 1 cup (2 sticks) unsalted butter, very cold and cubed
For the crust: 1/4 to 1/2 cup ice water, as needed
Alternative dough: 1 can (16 oz) refrigerated biscuit dough, if you dont want to make crust
Apples: 3 medium apples (about 2 to 3 cups peeled, cored and diced; Granny Smith or mix of tart and sweet)
Sugars for filling: 1/4 cup granulated sugar
Sugars for filling: 2 tablespoons packed brown sugar
Thickener: 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
Spices: 1 teaspoon ground cinnamon
Spices: 1/8 teaspoon ground nutmeg (optional)
Flavor: 1 teaspoon vanilla extract
Acid: 1 tablespoon fresh lemon juice
Filling fat: 1 tablespoon unsalted butter (optional, for richer filling)
Egg wash: 1 large egg plus 1 tablespoon water or milk, beaten
Oil: Vegetable oil for frying (about 2 to 3 cups for shallow frying or more if deep frying)
For sprinkling: 1 to 2 tablespoons coarse sugar or granulated sugar
Dusting: Extra flour for rolling, a few tablespoons
Optional glaze: 1 cup powdered sugar
Optional glaze: 1 to 2 tablespoons milk (or cream) to thin
Optional glaze: 1/2 teaspoon vanilla extract
Salt: small pinch extra salt for taste if needed

Directions

Make the crust: in a large bowl whisk 2 1/2 cups flour, 1 tsp fine salt and 1 tbsp granulated sugar; cut in 1 cup (2 sticks) very cold cubed unsalted butter with a pastry cutter or fingers until bits are pea sized, sprinkle in 1/4 to 1/2 cup ice water a tablespoon at a time until dough just holds together; form into a disc, wrap and chill at least 30 minutes. If you dont want to make crust you can skip this and use 1 can (16 oz) refrigerated biscuit dough instead.
Make the filling: peel, core and dice about 3 medium apples (2 to 3 cups). In a medium skillet combine apples, 1/4 cup granulated sugar, 2 tbsp packed brown sugar, 1 tbsp cornstarch (or 2 tbsp flour), 1 tsp ground cinnamon, 1/8 tsp nutmeg if using, 1 tbsp fresh lemon juice, 1 tsp vanilla and a small pinch extra salt; cook over medium heat, stirring, until apples are tender and filling is thickened, about 5 to 7 minutes. Stir in 1 tbsp unsalted butter if you want a richer filling. Remove from heat and cool completely.
Roll the dough: lightly flour your work surface with a few tablespoons extra flour and roll chilled dough to about 1/8 inch thick. Cut rounds about 4 to 5 inches across (use a bowl or cutter). If using biscuit dough, flatten each biscuit into a 4 to 5 inch round.
Fill and seal: place about 1 to 2 tbsp cooled apple filling in the center of each round, dont overfill. Beat 1 large egg with 1 tbsp water or milk and brush the edge of the dough with the egg wash, fold over and press edges to seal; crimp with a fork and poke one or two small vents in the top.
Chill the assembled pies 10 to 15 minutes on a tray so the dough firms up and seals hold better during frying.
Heat the oil: pour about 2 to 3 cups vegetable oil into a heavy skillet for shallow frying or use more for deep frying; heat to about 350°F (medium to medium-high). Use a thermometer if you have one, and keep heat steady so pies brown but dont burn.
Fry in batches: carefully add pies to the hot oil without overcrowding, fry until golden on one side about 2 to 3 minutes then flip and finish the other side, total 4 to 6 minutes depending on size and temp. Transfer to paper towels to drain.
Sugar or glaze finish: while still warm sprinkle with 1 to 2 tbsp coarse sugar or granulated sugar, or let cool then drizzle a quick glaze made with 1 cup powdered sugar, 1 to 2 tbsp milk (or cream) and 1/2 tsp vanilla thinned to desired consistency.
Cool slightly and serve: let the hand pies cool a few minutes so filling sets, theyre best warm. Store leftovers in an airtight container and reheat in a toaster oven to crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.