Crispy Fried Apple Hand Pies

If you’ve never had a fry pie before, the name pretty much says it all. A flaky pie crust is wrapped around a sweet fruit or creamy filling, fried to golden perfection, and then finished with a crackly glaze. In some places, they’re called fried pies, but at the Amish bakeries I know, they’re always referred to as fry pies.

It’s no mystery why these are so beloved. First, PIE. Second, FRIED pie. Third, HANDHELD fried pie. And finally, GLAZED handheld fried pie. If there were an Amish state fair, these would undoubtedly be the star attraction (though maybe they’d be served on a stick).

The filling here is simple, with just the right hint of spice to warm things up. The crust is tender, flaky, and perfectly crispy, while the glaze hardens into a sweet, crackly shell that locks in all that deliciousness.

Now picture this: the comforting, familiar flavors of apple pie in a format you can take anywhere. These little wonders are perfect for breakfast on the go, a mid-drive snack (warning: we’re not liable for pie-induced bliss while driving), a cozy autumn picnic, or even a multitasking treat while folding laundry—though that last one might be wishful thinking. Try at your own risk!

How to Make Fried Apple Hand Pies

Make the Filling:

1. Combine the diced apples, brown sugar, cinnamon, and vanilla in a small saucepan over medium heat.
2. Cook for about 3 minutes until the apples release their juices.
3. In a small bowl, mix the cider and cornstarch to create a slurry.
4. Stir the slurry into the apple mixture and increase the heat to high.
5. Cook, stirring constantly, until the filling thickens, about 3 minutes.
6. Remove from heat and let cool.

Prepare the Dough:

1. In a large bowl, combine the flour and cubed butter. Use a pastry cutter to cut the butter into the flour until it resembles small pea-sized crumbs.
2. In a separate small bowl, whisk together the egg yolks and salt. Slowly pour in the hot milk while stirring.
3. Gradually pour the milk mixture into the flour mixture, stirring until the dough begins to form.
4. Turn the dough out onto a piece of parchment paper and knead until smooth, about 1 minute.
5. Divide the dough into 6 equal portions and roll each into a ball.

Assemble the Pies:

1. Roll each dough ball into a 6-inch circle using a rolling pin.
2. Place 2 tablespoons of the cooled apple filling in the center of each circle.
3. Fold the dough over the filling to form a half-moon shape.
4. Pinch the edges to seal, using a little water if needed. Crimp with a fork for decoration.

Fry the Pies:

1. Heat 2-3 inches of oil in a deep saucepan to 350°F (175°C). Test the oil by dipping the handle of a wooden spoon; bubbles should form around it.
2. Fry the pies one at a time, cooking for 2-3 minutes per side until golden brown.
3. Remove from the oil with a slotted spoon and drain on paper towels.

Make the Glaze:

1. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth.
2. Brush the glaze onto one side of each warm pie using a pastry brush. Let the glaze harden, then flip and glaze the other side.

101 Guide to Succeeding with Fried Apple Hand Pies

• Dough Tips: Work the butter into the flour quickly to keep the dough flaky. Use hot milk to create a smooth dough without lumps.
• Sealing the Pies: Wet the edges with a little water if the dough doesn’t stick well. Crimp with a fork for added security.
• Frying: Maintain a consistent oil temperature to avoid greasy pies. Too low, and the pies absorb oil; too high, and they burn.
• Glaze Application: Glaze while the pies are warm for the best texture and flavor. Allow the first layer of glaze to harden before applying a second coat.

Crispy Fried Apple Hand Pies

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4.8 from 5 reviews

• Author: Courtney Rowland
• Total Time: 35 minutes
• Yield: Makes 6
• Diet: Omnivore

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Description

Sweet apple filling encased in crispy fried dough, then drizzled with a sweet glaze. Perfect for a fall afternoon treat!

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Ingredients

Units USM Scale 1x2x3x

• 2 large apples, peeled, cored, and diced
• 1/4 cups (50 g) brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 teaspoons (10 ml) apple cider
• 1 teaspoon cornstarch
• 2 cups (250 g) all-purpose flour
• 4 tablespoons (56 g) butter
• 2 egg yolks
• 1/3 cups (80 ml) hot milk
• 1/4 teaspoon salt
• 1 cups (120 g) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Vegetable or canola oil

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Instructions

1. Make the Filling:
2. Combine the diced apples, brown sugar, cinnamon, and vanilla in a small saucepan over medium heat. Cook for about 3 minutes until the apples release their juices.
3. In a small bowl, mix the cider and cornstarch to create a slurry. Stir the slurry into the apple mixture and increase the heat to high. Cook, stirring constantly, until the filling thickens, about 3 minutes. Remove from heat and let cool.
4. Prepare the Dough:
5. In a large bowl, combine the flour and cubed butter. Use a pastry cutter to cut the butter into the flour until it resembles small pea-sized crumbs.
6. In a separate small bowl, whisk together the egg yolks and salt. Slowly pour in the hot milk while stirring. Gradually pour the milk mixture into the flour mixture, stirring until the dough begins to form.
7. Turn the dough out onto a piece of parchment paper and knead until smooth, about 1 minute. Divide the dough into 6 equal portions and roll each into a ball.
8. Assemble the Pies:
9. Roll each dough ball into a 6-inch circle using a rolling pin. Place 2 tablespoons of the cooled apple filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal, using a little water if needed. Crimp with a fork for decoration.
10. Fry the Pies:
11. Heat 2-3 inches of oil in a deep saucepan to 350°F (175°C). Test the oil by dipping the handle of a wooden spoon; bubbles should form around it.
12. Fry the pies one at a time, cooking for 2-3 minutes per side until golden brown. Remove from the oil with a slotted spoon and drain on paper towels.
13. Make the Glaze:
14. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. Brush the glaze onto one side of each warm pie using a pastry brush. Let the glaze harden, then flip and glaze the other side.

Notes

• For a richer flavor, use a combination of brown and white sugar in the apple filling.
• To prevent sticking, ensure your oil temperature is correct before frying. Use a thermometer for accuracy.
• Leftover hand pies can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 pie
• Calories: 350
• Sugar: 25
• Sodium: 100
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 45
• Fiber: 3
• Protein: 4
• Cholesterol: 50

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