Glazed Fried Apple Hand Pies That Are Impossible to Resist

Glazed Fried Apple Hand Pies That Are Impossible to Resist

There is something almost magical about a hand pie fresh from the fryer. The crust blisters and turns a deep, burnished gold, the apple filling bubbles just enough to send the most intoxicating cinnamon scent drifting through the kitchen, and then comes the glaze — a sweet, glossy drizzle that sets into a crackly shell as the pies cool. Or at least, that is the plan. In practice, most people do exactly what any sensible person would do: they grab one the moment it hits the plate and eat it while it is still steaming.

These glazed fried apple hand pies are the kind of old-fashioned treat that feels like a warm hug. They are generous, indulgent, and deeply satisfying — the sort of thing that disappears from a platter in minutes at any gathering. Once you learn how straightforward they are to make, they will become a regular request in your home.

Ingredients

For the Apple Filling

• 3 medium apples (Granny Smith or Honeycrisp work beautifully), peeled, cored, and diced small
• 3 tablespoons unsalted butter
• 1/3 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

For the Dough

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup cold unsalted butter, cubed
• 1/3 cup cold buttermilk (plus a little extra if needed)
• 1 egg, beaten (for sealing the edges)

For Frying

• Vegetable oil or canola oil, enough to fill a deep skillet or pot about 2 to 3 inches deep

For the Vanilla Glaze

• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract
• Pinch of cinnamon (optional but lovely)

Method

Step 1 — Make the Apple Filling

1. Melt the butter in a medium saucepan over medium heat. Add the diced apples and stir to coat them evenly.
2. Sprinkle in the brown sugar, cinnamon, nutmeg, allspice, and salt. Stir well and cook for about 5 to 7 minutes until the apples begin to soften and release their juices.
3. In a small bowl, whisk together the cornstarch and water until smooth, then pour the mixture into the pan. Stir constantly for another 2 minutes until the filling thickens into a glossy, jammy consistency.
4. Remove from heat, stir in the vanilla extract, and allow the filling to cool completely before using. You can speed this up by spreading it on a plate and refrigerating it for about 20 minutes.

Step 2 — Prepare the Dough

1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse, pea-sized crumbs. Work quickly so the butter stays cold.
3. Pour in the cold buttermilk a little at a time, stirring with a fork until the dough just comes together. It should be slightly tacky but not sticky. Add a tiny splash more buttermilk if needed.
4. Turn the dough out onto a lightly floured surface, knead it gently two or three times just to bring it together, then wrap it in plastic wrap and refrigerate for at least 20 minutes.

Step 3 — Assemble the Hand Pies

1. On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut out rounds approximately 5 to 6 inches in diameter — a wide-mouthed bowl or large cookie cutter works perfectly for this.
2. Place about 2 tablespoons of the cooled apple filling in the center of each round. Do not overfill or the pies may burst during frying.
3. Brush the edges of each round with a little beaten egg, then fold the dough over the filling to form a half-moon shape. Press the edges firmly together and crimp with a fork to seal tightly.
4. Place the assembled pies on a parchment-lined baking sheet and refrigerate for 15 minutes while you heat the oil. Chilling them helps them hold their shape during frying.

Step 4 — Fry the Hand Pies