Description
Southern comfort meets sweet nostalgia in these crispy fried apple hand pies, delivering golden pastry pockets stuffed with cinnamon-spiced apples. Warm, flaky crusts envelop a delightful filling that connects you to generations of home-style baking traditions.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 apples (peeled, cored, and diced)
- 1 quart oil for frying
Dry Seasonings and Sweeteners:
- 1 teaspoon salt
- ¼ cup white sugar (or to taste)
- 1/8 teaspoon ground cinnamon (or to taste)
Binding and Texture Ingredients:
- ½ cup chilled shortening
- ½ cup cold water
Instructions
- Craft a delicate pastry dough by sifting flour and salt into a generous mixing bowl. Utilize two knives or a pastry blender to incorporate chilled shortening until the mixture transforms into sandy, uneven crumbles.
- Gradually introduce cold water, gently folding with a fork until the dough coheres into a unified mass. Encase the dough in plastic wrap and allow it to rest and chill in the refrigerator for half an hour.
- Prepare the apple filling by combining diced apples, sugar, and cinnamon in a saucepan. Simmer the mixture covered over gentle heat, stirring occasionally until the apples soften completely.
- Mash the cooked apple mixture into a rustic, thick compote, then set aside to cool to room temperature.
- Dust a clean work surface with flour and roll the chilled dough to a gossamer-thin thickness of approximately 1/8 inch. Carefully cut eight circular shapes using a 4-inch round cutter.
- Place a generous spoonful of cooled apple filling at the center of each dough round. Lightly moisten the edges with water to create a secure seal.
- Fold each round in half, creating a crescent shape. Crimp the edges firmly with a fork to prevent the filling from escaping during frying.
- Heat oil in a deep fryer or heavy-bottomed saucepan to 375 degrees F. Carefully lower the hand pies into the hot oil, cooking in small batches.
- Fry each pie until they achieve a golden, crispy exterior, approximately 2-3 minutes per side. Ensure even browning by gently turning them midway through cooking.
- Transfer the fried pies to a paper towel-lined plate to drain excess oil and cool slightly before serving.
Notes
- Pastry preparation requires chilled shortening and precise mixing to achieve the perfect flaky texture.
- Cooking apple filling slowly helps develop rich, deep flavors and creates a smooth, thick consistency.
- Sealing edges with water and crimping with a fork prevents filling from leaking during frying.
- Use a deep-fry thermometer to maintain consistent oil temperature for even, golden-brown results.
- Drain pies immediately on paper towels to absorb excess oil and keep the crispy exterior.
- These hand pies are best served warm and can be stored in an airtight container for 2-3 days.
- Prep Time: 45 minutes
- Cook Time: 6 minutes (per batch)
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 6g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg