These fried apple hand pies are pure comfort food. They’re flaky, buttery, filled with warm cinnamon apples, and drizzled with a sweet vanilla glaze.
I’ve made these for birthdays, holidays, and just random Tuesday nights—and they always disappear fast.
The best part? They’re made with store-bought pie crust, so you save time without sacrificing any flavor.
What You’ll Need
- 2 store-bought pie crusts, thawed
- 2 medium apples (Granny Smith), peeled, cored, and diced
- 2 tbsp unsalted butter
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
- 1 tbsp all-purpose flour
- 1 tsp lemon juice
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
- Vegetable oil (for frying)
Vanilla Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Why I Love This Recipe
This one brings back memories of warm fall evenings with the smell of cinnamon in the air. It’s the kind of treat that makes people feel cozy and happy. I started making these after my grandma passed down her skillet-fried pie technique, and I gave it a little shortcut with store-bought crust. It hits every time.
- Buttery, flaky crust with crispy edges
- Soft apple filling that’s not too sweet
- Easy glaze you can drizzle in seconds
- Looks fancy but is super easy to make
- Can be made ahead and fried when ready
Servings & Time
Makes: 6 hand pies
Total Time: 45 minutes (15 min prep, 30 min cook)
Macros (per hand pie)
Calories: 330
Protein: 2g
Fat: 18g
Carbs: 40g
Sugar: 22g
Fiber: 2g
Why This Recipe Works (Quick Science)
The pie crust crisps up beautifully when fried because of the fat content, giving that golden flake. The flour in the apple filling thickens the juices as it cooks, so the inside stays rich but not runny. A little lemon juice adds brightness and keeps the apples from browning. The glaze sets quickly thanks to the powdered sugar’s fine texture.
Common Mistakes
- Overstuffing the pies – leads to bursting during frying
- Not sealing edges well – filling leaks out
- Frying too hot – crust burns before the inside is heated
- Skipping the glaze – it adds sweetness and contrast to the fried shell
What to Serve With
- A scoop of vanilla ice cream
- Hot apple cider
- Fresh whipped cream
- Warm chai tea or coffee
Tools You’ll Need
- Skillet or Dutch oven (for frying)
- Rolling pin
- Round cookie cutter (4″)
- Small bowl for egg wash
- Pastry brush
- Slotted spoon
- Cooling rack
- Mixing bowls
- Whisk
- Fork
Substitutions & Variations
- Use puff pastry instead of pie crust for extra flakiness
- Try pears or peaches instead of apples
- Add chopped pecans to the filling for crunch
- Use cinnamon glaze or maple glaze instead of vanilla
Make Ahead Tips
Assemble the pies and refrigerate them (uncooked) for up to 24 hours. Fry right before serving. You can also freeze assembled, un-fried pies for up to 2 months—just fry straight from frozen, adding 1–2 minutes.
Instructions
Step 1: Cook the Apple Filling
Melt 2 tbsp butter in a skillet. Add 2 diced apples, 1/3 cup brown sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, pinch of salt, 1 tbsp flour, and 1 tsp lemon juice. Cook over medium heat, stirring often, until apples are soft and mixture thickens (about 6–8 minutes). Set aside to cool.
Step 2: Roll and Cut the Dough
Unroll the 2 pie crusts on a lightly floured surface. Use a 4-inch round cookie cutter to cut as many circles as possible (about 6-8). Re-roll scraps if needed.
Step 3: Fill and Seal the Pies
Spoon 1 to 1½ tablespoons of cooled apple filling into the center of each dough circle. Brush edges with egg wash (1 egg beaten with 1 tbsp milk), then fold in half and press edges closed with a fork.
Step 4: Fry the Hand Pies
Heat vegetable oil (about 1½ inches deep) in a heavy skillet to 350°F. Fry 2–3 pies at a time for 2–3 minutes per side, until golden brown. Remove with slotted spoon and drain on paper towels.
Step 5: Make the Vanilla Glaze
In a bowl, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth.
Step 6: Drizzle and Cool
Drizzle glaze over warm pies. Place on wire rack to cool slightly before serving.
Leftovers & Storage
Let pies cool completely, then store in an airtight container at room temp for 1 day or in the fridge for 3 days. Reheat in oven at 350°F for 8–10 minutes. Avoid microwaving to keep crust crispy.
FAQ
Can I bake these instead of frying?
Yes! Bake at 375°F for 20–25 minutes until golden.
Can I use fresh dough instead of store-bought?
Absolutely. Just keep it rolled thin so it fries evenly.
Do they freeze well?
Yes, freeze before frying, and cook straight from frozen.
Wrap-Up
These fried apple hand pies are such a fun and delicious treat. They’re simple to make but look like something from a bakery. I’d love to hear how yours turn out—drop a comment with your thoughts or questions!
