Fried Apple Hand Pies

Fried Apple Hand Pies on wire rack

It is a truth universally acknowledged in the Deep South: Everything is better fried. Apple pie is no exception. These half-moon Fried Apple Hand Pies take all that was good about the original and add a hefty dose of crispy, crunchy (and cinnamon sugar-coated) crust by deep-frying them.

Fried Apple Hand Pies
Makes about 20 hand pies
  • 1⅓ cups (267 grams) granulated sugar, divided
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 3 tablespoons (24 grams) cornstarch
  • 1 teaspoon (3 grams) apple pie spice
  • ¼ teaspoon kosher salt
  • 4 cups (525 grams) diced peeled Gala or
  • Fuji apples (about 21⁄2 pounds)
  • 1 tablespoon (15 grams) fresh lemon juice
  • Piecrust Dough (recipe follows)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 1 gallon (3,790 grams) peanut oil, for frying
  • 1 tablespoon (6 grams) ground cinnamon
  1. In a large skillet, whisk together ⅓ cup (67 grams) granulated sugar, brown sugar, cornstarch, apple pie spice, and salt. Add apples and lemon juice, tossing to coat. Cook over medium heat until apples are tender and filling is thickened, about 20 minutes. Let cool for 10 minutes.
  2. Let Piecrust Dough stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll half of dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once.
  3. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 2 teaspoons filling in center of each round. Fold dough over filling. Crimp from center to edges, gently pressing in any filling as you go. Pick up and pinch edges to seal. Freeze for 20 minutes.
  4. In a large stockpot, heat oil over medium-high heat until a deep-fry thermometer registers 360°F (182°C). Place paper towels on a wire rack.
  5. In a small bowl, whisk together cinnamon and remaining 1 cup (200 grams) granulated sugar.
  6. Working in batches, fry hand pies for 5 to 7 minutes until golden brown. Carefully remove from hot oil, and immediately toss in cinnamon sugar mixture. Let drain on prepared rack. Serve warm.

Piecrust Dough
Makes 1 (9-inch) double crust
  • 4 cups (500 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ¾ cup (180 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¾ cup (180 grams) ice water in a slow, steady stream until a dough forms.
  2. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or overnight.


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