Golden, crispy, flaky hand pies filled with warm cinnamon apples and finished with a dusting of cinnamon sugar—an irresistible old-fashioned dessert made for eating with your hands.
Few desserts are as comforting as apple pie, but these Fried Apple Hand Pies make the classic treat even more fun. Instead of baking one large pie, you wrap spiced apple filling inside individual rounds of pastry and fry them until beautifully crisp and golden.
The filling is made with tender apples, butter, sugar, cinnamon, and a little lemon juice. Once enclosed in flaky pastry and fried, the pies develop a crisp exterior while the apple center stays soft, sweet, and fragrant. Similar Southern-style recipes finish the warm pies with powdered sugar or cinnamon sugar.
They’re wonderful for fall gatherings, holidays, picnics, bake sales, or whenever you’re craving a nostalgic homemade apple dessert.
Why You’ll Love These Fried Apple Hand Pies
- Crispy and golden: Frying gives the pastry an irresistible crunch.
- Warm apple filling: Cinnamon-spiced apples make every bite taste like homemade apple pie.
- Individual portions: No plates or forks are required.
- Perfect for sharing: They’re easy to pack for parties, picnics, and gatherings.
- Make-ahead friendly: The assembled pies can be refrigerated or frozen before frying.
- Simple ingredients: You only need everyday baking ingredients and fresh apples.
Ingredients You’ll Need
For the Pastry
- 2½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt
- ¼ cup vegetable shortening, chilled
- ¾ cup cold unsalted butter, diced
- 4–8 tablespoons ice water
- 2 teaspoons apple cider vinegar
For the Apple Filling
- 2 Braeburn apples, peeled, cored, and diced
- 2 Granny Smith apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Pinch of ground ginger
- Pinch of ground nutmeg
- 2 teaspoons fresh lemon juice
For Assembly and Frying
- 1 large egg
- 1 tablespoon water
- Vegetable, canola, or peanut oil, for frying
For Finishing
- ½ cup granulated sugar
- 1–2 teaspoons ground cinnamon
Using a combination of sweet and tart apples gives the filling more depth. Braeburn and Granny Smith are used together in a Food Network version, while other recipes recommend Granny Smith or Honeycrisp.
How to Make Fried Apple Hand Pies
1. Make the Pastry Dough
Add the flour, sugar, and salt to a food processor.
Pulse a few times to combine.
Add the chilled shortening and cold butter. Pulse until the mixture resembles coarse crumbs with some small pieces of butter still visible.
The little pieces of butter are important because they help create a flaky pastry.
Add the ice water one tablespoon at a time, along with the apple cider vinegar, pulsing just until the dough begins to come together.
Don’t overwork the dough.
Turn it onto a lightly floured surface and gently press it into a disk.
Wrap it and refrigerate for at least 1 hour.
2. Prepare the Apple Filling
Peel, core, and dice the apples into small pieces.
Melt the butter in a large skillet over medium-high heat.
Add the apples and cook for about 3–5 minutes, stirring occasionally, until they begin to soften.
Add the sugar, cinnamon, salt, ginger, and nutmeg.
Continue cooking for another 3–5 minutes, stirring occasionally. The apples should become tender, but most pieces should still retain their shape.
Stir in the lemon juice and remove the skillet from the heat.
Allow the filling to cool completely before assembling the pies. Hot filling can soften the pastry and make the hand pies difficult to seal.
3. Roll Out the Dough
Lightly flour your work surface.
Roll the chilled dough to approximately ⅛-inch thickness.
Using a round cutter or small bowl about 4½–5½ inches wide, cut circles from the dough.
Gather the scraps, gently reroll them, and continue cutting until you’ve used the dough.
Keep the dough cool while you work.
4. Fill the Hand Pies
Place approximately 1–2 heaping tablespoons of cooled apple filling in the center of each dough circle.
Don’t overfill the pies. Too much filling can make the edges difficult to seal and may cause them to open during frying.
Beat the egg with one tablespoon of water to make an egg wash.
Brush the outer edge of each dough circle with the egg wash.
5. Fold and Seal
Fold the dough over the filling to create a half-moon shape.
Gently press the edges together, pushing out any large pockets of air.
Use the tines of a fork to firmly crimp the edges.
Make sure there are no openings.
For extra insurance against leaking, you can refrigerate or briefly freeze the assembled pies before frying.
6. Heat the Oil
Pour approximately 3 inches of neutral oil into a deep, heavy-bottomed pot or Dutch oven.
Heat the oil to approximately 350°F (175°C).
A kitchen thermometer is highly recommended because maintaining the correct temperature is one of the keys to crispy hand pies.
If the oil is too cool, the pies can absorb excess oil. If it’s too hot, the pastry may brown before the filling is properly heated.
7. Fry the Apple Pies
Carefully lower a few hand pies into the hot oil.
Don’t overcrowd the pot.
Fry for approximately 4–6 minutes, turning occasionally, until both sides are deeply golden brown and crisp.
The exact cooking time will depend on the size of your pies and the temperature of the oil.
8. Drain the Pies
Use a slotted spoon or spider strainer to remove the pies from the oil.
Place them on a wire rack set over a baking sheet or on a paper towel-lined plate.
Let excess oil drain away.
9. Add the Cinnamon Sugar
While the pies are still warm, combine the granulated sugar and cinnamon in a shallow bowl.
Gently toss or sprinkle the warm pies with the cinnamon sugar.
The coating sticks especially well while the pastry is still warm.
Serve warm or at room temperature.
Tips for the Best Fried Apple Hand Pies
Keep the butter cold
Cold butter is essential for flaky pastry. If the butter becomes warm while you’re making the dough, refrigerate the dough before rolling it.
Cool the filling completely
This is one of the most important steps. Warm apple filling can soften the dough and make it difficult to seal.
Don’t overfill
It can be tempting to add extra apples, but too much filling can cause the pastry to burst open in the oil.
Seal the edges firmly
Press the edges together before crimping with a fork. A properly sealed edge helps keep the filling inside during frying.
Maintain the oil temperature
Aim for approximately 350–365°F throughout frying. Recipes from Food Network and King Arthur Baking emphasize maintaining a steady frying temperature for consistent results.
Fry in small batches
Adding too many pies at once can dramatically lower the oil temperature. Fry just a few at a time.
Don’t rush the cooling
The filling becomes very hot during frying. Give the pies several minutes to cool before taking the first bite.
Delicious Variations
Apple Cinnamon Sugar Pies
The simplest finishing touch is a generous coating of cinnamon sugar while the pies are still warm.
Powdered Sugar Apple Pies
Skip the cinnamon sugar and dust the cooled pies generously with powdered sugar.
Apple Caramel Hand Pies
Serve warm hand pies with caramel sauce for dipping.
Maple Apple Pies
Add 1 tablespoon of maple syrup to the apple filling and use a little maple glaze instead of cinnamon sugar.
Pecan Apple Hand Pies
Stir ¼ cup finely chopped toasted pecans into the cooled apple filling.
Apple Cranberry Pies
Add ¼ cup dried cranberries to the apple filling for a sweet-tart variation.
Extra-Spiced Apple Pies
Add a pinch of allspice and extra cinnamon for a stronger warm-spice flavor.
Glazed Apple Hand Pies
Instead of cinnamon sugar, whisk together powdered sugar, milk, and vanilla and drizzle the glaze over the warm pies. Glazed versions are another popular preparation for fried apple hand pies.
What to Serve With Fried Apple Hand Pies
These hand pies are delicious by themselves, but a dipping sauce can make them even more special.
Try serving them with:
- Vanilla ice cream
- Caramel sauce
- Vanilla cream sauce
- Whipped cream
- Cinnamon whipped cream
- Powdered sugar
- Salted caramel
- Maple syrup
- Vanilla glaze
A warm hand pie with a scoop of vanilla ice cream is especially delicious because the cold, creamy ice cream contrasts beautifully with the crisp pastry and warm apple filling.
Make-Ahead Instructions
Fried Apple Hand Pies are excellent for making ahead.
Prepare and assemble the pies, then refrigerate them for up to 2 hours before frying.
For longer storage, arrange the assembled pies in a single layer and freeze them until solid. Transfer them to a freezer-safe container or bag.
Some tested recipes specifically note that assembled hand pies can be frozen for several months before frying. Frozen pies require a little extra frying time.
Don’t thaw frozen pies completely before frying unless your particular recipe calls for it.
How to Store Leftovers
Allow fried apple hand pies to cool completely.
Store them in an airtight container at room temperature for about 1–2 days, or refrigerate for up to 4 days.
For the crispiest texture, reheat them in a 350°F oven or air fryer until warmed through.
Avoid microwaving when possible because it can make the fried pastry soft.
Frequently Asked Questions
What are the best apples for fried apple pies?
A combination of sweet and tart apples works particularly well. Granny Smith, Braeburn, Honeycrisp, and similar firm apples are good choices.
Why did my hand pies open while frying?
They may have been overfilled, insufficiently sealed, or contained air pockets. Use a moderate amount of filling, press the air out gently, and firmly crimp the edges.
Can I bake these instead of frying?
Yes. If you prefer not to deep-fry, assembled hand pies can be chilled, brushed with egg wash, vented, and baked at approximately 425°F for 25–30 minutes, until golden brown.
Can I use refrigerated pie crust?
Absolutely. Store-bought pie crust is a convenient shortcut when you want homemade-style hand pies without preparing pastry from scratch.
Can I use canned apple pie filling?
Yes. Canned apple pie filling can save time. Chop larger apple pieces into smaller pieces if necessary so they fit comfortably inside the pastry.
Can I freeze Fried Apple Hand Pies?
Yes. For the best results, freeze the assembled pies before frying. Properly wrapped, they can be kept frozen for an extended period; one Food Network recipe recommends up to six months.
Final Thoughts
Fried Apple Hand Pies bring all the comforting flavors of homemade apple pie into a delicious handheld dessert. The flaky pastry becomes crisp and golden in the hot oil, while the inside is filled with tender apples, cinnamon, butter, and just enough sweetness.
They’re nostalgic, comforting, and perfect for sharing—or keeping all to yourself.
Serve them warm with cinnamon sugar, powdered sugar, caramel sauce, or a scoop of vanilla ice cream, and you’ve got an old-fashioned dessert that’s almost impossible to resist.
Crispy pastry, warm cinnamon apples, and a sweet cinnamon-sugar finish—these little pies are pure comfort in every bite!
