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- 2 cups all-purpose flour - 1/2 cup unsalted butter, chilled and cubed - 1/4 cup granulated sugar - 1/2 teaspoon salt - 6-8 tablespoons cold water - 1 cup apple pie filling (store-bought or homemade) - 1 teaspoon cinnamon - 1/4 teaspoon nutmeg - Oil for frying - Powdered sugar for dusting Measuring is key for great hand pies. Use dry measuring cups for flour and sugar. Spoon the flour into the cup, then level it off with a knife. This step prevents packing, which can make your crust tough. For butter, use a kitchen scale if you have one. If not, look for the markings on the butter wrapper. Cold water should be just that—cold—so keep it in the fridge. - Flour: Use all-purpose flour like Gold Medal or King Arthur for a balanced texture. - Butter: Choose unsalted butter, such as Land O’Lakes, for better control over salt levels. - Sugar: Granulated sugar from C&H or Domino works best for sweetness. - Apple Pie Filling: If you opt for store-bought, I recommend Lucky Leaf or Mott’s for a tasty filling. - Oil for Frying: Use vegetable oil or canola oil. They have high smoke points and fry well. - Spices: McCormick offers reliable cinnamon and nutmeg that will enhance your flavors. These choices help you achieve the best taste and texture in your fried hand pies. Happy cooking! {{ingredient_image_1}} Start by mixing the dry ingredients. In a large bowl, combine 2 cups of flour, 1/4 cup of sugar, and 1/2 teaspoon of salt. Next, add 1/2 cup of chilled, cubed butter. Use your fingers or a pastry cutter to mix it until it looks like coarse crumbs. This step brings out the buttery flavor. Now, add 6 to 8 tablespoons of cold water. Add one tablespoon at a time. Mix until the dough comes together, but don’t over-mix. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes. Chilling helps the dough stay firm when you roll it out. Once your dough is ready, roll it out on a floured surface. Aim for about 1/8 inch thick. Use a round cutter or a glass to cut out circles that are about 4 inches wide. Next, make your filling. In a bowl, mix 1 cup of apple pie filling with 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. This gives the filling a warm, spicy flavor. Place a tablespoon of the filling in the center of half the dough circles. To seal the pies, wet the edges of the circles with a little water. Fold the dough over to make a half-moon shape. Press the edges to seal them well. For a nice finish, use a fork to crimp the edges. Heat oil in a deep frying pan over medium heat. You need enough oil to submerge the hand pies. Once hot, carefully add the hand pies in batches. Fry them for about 2 to 3 minutes on each side, or until they turn golden brown. When done, remove the pies and let them drain on paper towels. This helps keep them crispy. Let them cool for a few minutes. Finally, dust them with powdered sugar for a sweet touch. Enjoy this crispy delight! To get a crispy crust, start with cold butter. Use a pastry cutter to blend it into the flour. This creates small bits of butter that will melt and form pockets. Add the cold water slowly. Too much water makes the dough tough. Roll the dough out thin, around 1/8 inch. Thinner dough means a crunchier crust. Fry the hand pies in hot oil, about 350°F. This helps them cook fast and keeps them crispy. One big mistake is over-mixing the dough. Mix just until it comes together. Another mistake is not sealing the edges well. Wet the edges with water before folding. Press them tightly to avoid leaks while frying. Frying at low heat makes the dough soggy. Always check that your oil is hot enough before adding the pies. You will need a few key tools for perfect hand pies. A pastry cutter helps mix the butter into the flour. Use a rolling pin to roll out the dough. A round cutter or glass makes it easy to cut circles. A deep frying pan is best for frying. Finally, have paper towels ready to drain excess oil. Pro Tips Chill Your Dough: Make sure to chill your dough for at least 30 minutes; this helps to keep the butter cold, resulting in a flakier crust. Seal it Well: Ensure that the edges of the hand pies are sealed tightly to prevent the filling from leaking out during frying. Fry in Batches: Fry the hand pies in small batches to avoid overcrowding the pan, which can lower the oil temperature and make them greasy. Experiment with Fillings: Don’t hesitate to try different fillings like cherry, peach, or even savory options like cheese and spinach for a unique twist. {{image_2}} You can fill your fried hand pies with many tasty options. For sweet pies, use fruit fillings like apple, cherry, or peach. You can also mix in spices like cinnamon or nutmeg for extra flavor. For a savory twist, try fillings like cheese, seasoned meat, or veggies. Think of flavors like cheesy spinach or spicy chicken. The choices are endless, so explore what you love! If you need a gluten-free option, use a gluten-free flour blend. Look for one that works well for baking. You can also try almond flour or oat flour for a nutty flavor. For a vegan crust, replace butter with coconut oil or vegan butter. Use cold water as usual. These substitutions create a crust that is just as flaky and delicious. You won’t miss the traditional version at all! Add special touches to your hand pies for a unique taste. Mix herbs like rosemary or thyme into your dough for a savory kick. You can also sprinkle cheese into the crust for a rich flavor. For sweet pies, drizzle honey or maple syrup inside before sealing. Adding a pinch of salt to the filling can balance sweetness nicely. Experiment with these ideas to make your fried hand pies stand out! After making these tasty fried hand pies, you want to keep them fresh. Place them in an airtight container. This helps keep the pies crispy and delicious. If you plan to eat them in a day or two, storing them at room temperature works well. For longer storage, you should refrigerate them. This keeps them safe and tasty for up to a week. When it's time to enjoy your hand pies again, reheating is key. For the best taste, use an oven instead of a microwave. Preheat your oven to 350°F (175°C). Place the hand pies on a baking sheet. Heat them for about 10-15 minutes until they are warm and crispy again. If you want to use a microwave, heat them for 20-30 seconds. However, be aware that they might lose some crispiness. Freezing is a great option for long-term storage of hand pies. Before freezing, let the pies cool completely. Then, wrap each pie in plastic wrap. Place the wrapped pies in a freezer bag or container. This keeps them fresh for up to three months! When you're ready to eat, thaw them in the fridge overnight. After thawing, reheat them in the oven for the best texture. The best oil for frying hand pies is one with a high smoke point. I recommend using vegetable oil or canola oil. These oils heat well and do not change the flavor of the pies. You want the oil to be hot enough for a crispy crust but not too hot to burn them. Yes, you can bake hand pies if you prefer a lighter option. Preheat your oven to 375°F (190°C). Place the filled pies on a baking sheet lined with parchment paper. Brush the tops with an egg wash for a nice golden color. Bake for about 20-25 minutes or until golden brown. They will not be as crispy but will still be delicious. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the top, the oil is ready. You can also use a thermometer to check for about 350°F (175°C). This temperature helps the pies cook evenly without burning. Fried hand pies are a fun treat. We covered ingredients, steps, and tips to make them. You can tweak fillings and crusts for your taste. Remember to store and reheat them properly for best flavor. Experiment with oils and cooking methods too. Making these pies is simple and rewarding. Enjoy crafting your crispy snacks and share them with friends!

Fried Hand Pies with a Twist

Delicious fried hand pies filled with spiced apple pie filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.25 cup granulated sugar
  • 0.5 teaspoon salt
  • 6 tablespoons cold water
  • 1 cup apple pie filling
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 1 cup oil for frying
  • to taste powdered sugar for dusting

Instructions
 

  • In a large mixing bowl, combine the flour, sugar, and salt.
  • Add the cubed butter to the flour mixture and, using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  • Gradually add cold water, one tablespoon at a time, until the dough comes together. Do not over-mix.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Once ready, roll the dough out on a lightly floured surface to about 1/8 inch thick.
  • Using a round cutter or a glass, cut out circles approximately 4 inches in diameter.
  • In a small bowl, mix the apple pie filling with cinnamon and nutmeg for an aromatic twist.
  • Place a tablespoon of the apple filling in the center of half of the circles.
  • Wet the edges of the circles with water and fold the dough over to create a half-moon shape; press the edges to seal. Use a fork to crimp the edges for an added touch.
  • Heat oil in a deep frying pan over medium heat. Once hot, carefully add the hand pies in batches, frying for about 2-3 minutes on each side, or until golden brown.
  • Remove the fried pies from the oil and drain them on paper towels.
  • Allow to cool slightly before dusting with powdered sugar for a sweet finish.

Notes

Serve on a colorful plate, and add a small bowl of caramel or vanilla sauce for dipping.
Keyword apple filling, dessert, fried pies, hand pies