Q1: What are the best apples to use for fried apple pies?

For a pie filling, especially one that is cooked first, you want to use a mix of apples for the best flavor and texture. This recipe's combination of a firm-sweet apple like Braeburn and a firm-tart apple like Granny Smith is a perfect choice that will give you a filling that is both sweet and tangy, and tender but not mushy.

Q2: How do I keep my hand pies from leaking or exploding when I fry them?

There are three main secrets to a perfectly sealed hand pie. First, be very careful not to overfill them with the apple filling. Second, use the egg wash as a "glue" around the edges before you fold them over. And third, use the tines of a fork to firmly crimp and seal the edges together all the way around.

Q3: Can I bake these hand pies instead of frying them?

Yes, for a lighter, less indulgent version, you can bake these hand pies. Simply arrange the assembled, raw pies on a parchment-lined baking sheet. Brush the tops with the egg wash and sprinkle with some coarse sugar. Bake in a preheated 400°F oven for about 20-25 minutes , until the crust is a deep golden brown. The final crust will be more like a traditional pie crust and less bubbly and crispy than the fried version.

Q4: Can I make these hand pies ahead of time?

Yes! As the Cook's Note in the recipe mentions, these are a fantastic freezer-friendly treat. The absolute best make-ahead method is to assemble them completely and then freeze them before frying . This allows you to have a delicious, hot, and fresh-from-the-fryer treat ready in just a few minutes.

Q5: What is the best way to reheat the fried pies?

The best way to reheat already-fried pies and bring back some of their original crispiness is in an air fryer or a hot 375°F oven . Place them in a single layer and heat for just 3-5 minutes, until they are hot and have crisped up again.

The Best Crispy & Easy Old-Fashioned Fried Apple Pies

A from-scratch recipe for classic fried apple hand pies. The dessert features a homemade, flaky pie dough made with a combination of butter and shortening. The filling is made by cooking down chunks of Braeburn and Granny Smith apples with sugar and warm spices until tender. Circles of the chilled dough are filled with the cooled apple mixture, sealed into half-moon shapes, and then deep-fried until golden brown and crisp. They can be served warm or at room temperature.

Author: Grace
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes (includes chilling and cooling)
Yield: 18 hand pies 1x
Category: Dessert
Method: Deep-Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pie Dough:
2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 cup shortening, chilled and cut into pieces
1 1/2 sticks (12 tablespoons) cold butter, diced
4 to 8 tablespoons ice water
2 teaspoons apple cider vinegar
For the Filling:
2 tablespoons unsalted butter
2 Braeburn apples (about 1 pound)
2 Granny Smith apples (about 1 pound)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch of ground ginger
Pinch of ground nutmeg
2 teaspoons lemon juice
Oil, for frying
1 large egg, beaten with 1 tablespoon water

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Instructions

Make the Pie Dough: In a food processor, combine the flour, sugar, and salt. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add the ice water and vinegar, pulsing until the mixture just comes together.
Press the dough into a large disc, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: While the dough chills, melt the butter in a large saute pan over medium-high heat. Add the peeled, cored, and chunked apples and sauté for 3 to 5 minutes, until just starting to soften.
Sprinkle with the sugar, cinnamon, salt, ginger, and nutmeg. Cook, stirring, for about 4 more minutes until some apples start to break down. Stir in the lemon juice and remove from the heat. Let the filling cool completely for about 30 minutes.
Assemble and Fry the Pies: Heat about 2 inches of oil in a deep pot to 365°F.
Roll the chilled dough out to 1/8-inch thickness on a floured surface. Cut out eighteen 4 1/2-inch circles.
Place about 1 heaping tablespoon of the cooled apple filling onto the center of each dough round.
Brush the edge of the dough with the egg wash, fold it over to make a half-moon shape, and press the edges with a fork to seal.
Working in batches of 4 to 6, carefully place the hand pies into the hot oil. Fry for about 5 minutes, flipping as needed, until golden brown.
Transfer the fried pies to a paper towel-lined plate to drain. Serve warm or at room temperature.

Notes

Cook’s Note: The uncooked, assembled pies can be frozen for up to 6 months before frying (they will take about 8 minutes to fry from frozen). They can also be refrigerated for up to 2 hours before frying.
Using a combination of butter and shortening in the crust creates a dough that is both flavorful and very flaky.
It is important to let the apple filling cool completely before assembling the pies to prevent the dough from becoming soggy.
Frying in batches is crucial to maintain the oil temperature for a crispy, non-greasy result.

Nutrition

Serving Size: 1 hand pie
Calories: 280-340
Sugar: 12-16 g
Sodium: 150-200 mg
Fat: 18-24 g
Saturated Fat: 8-11 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 2-3 g
Protein: 3-4 g
Cholesterol: 25-35 mg

Find it online: https://www.eatswithsoul.com/fashioned-fried-apple-pies/