Old-Fashioned Southern Fried Apple Hand Pies Recipe
There’s something undeniably magical about pulling a piping hot, crispy pastry out of the skillet, the scent of cinnamon and browned butter filling the kitchen. If you’ve ever wanted to recreate that taste of nostalgia—like something your grandmother might have tucked into a checkered kitchen towel for a picnic—then you are in the right place. Today, we are mastering the art of the Southern Fried Apple Hand Pies. Making this apple hand pie dessert at home allows you to control the sweetness, ensure the filling is bursting with fresh fruit, and enjoy that perfect crunch without any preservatives or hidden ingredients found in store-bought versions.
Table of Contents
Materials & Supplies
Before we start rolling out dough, let’s gather everything we need. Having your “mise en place” ready makes the cooking process smooth and enjoyable.
Ingredients
For the Filling:
3 medium Granny Smith apples (or Honeycrisp for a sweeter pie), peeled, cored, and diced into small 1/4-inch cubes.
1/3 cup packed light brown sugar (adds that deep molasses flavor).
1 teaspoon ground cinnamon.
1/4 teaspoon ground nutmeg.
1 tablespoon fresh lemon juice (prevents browning and adds brightness).
1 tablespoon unsalted butter (for the filling sauté).
1 tablespoon cornstarch mixed with 2 tablespoons cold water (this thickens the juices so they don’t run out when you bite into it).
For the Crust:
2 store-bought refrigerated pie crusts (or your favorite homemade pie dough recipe—room temperature is key for rolling).
1 egg (beaten with a splash of water for an egg wash to seal the pies).
For Frying:
2 cups neutral frying oil (vegetable, canola, or peanut oil work best).
Optional: Powdered sugar for dusting or a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk + 1/2 tsp vanilla).
Tools
Cast Iron Skillet: Highly recommended for even heat distribution, but a heavy-bottomed pot works too.
Small Saucepan: For pre-cooking the apple filling.
Rolling Pin: If your dough needs thinning.
Round Cutter or Bowl: About 4-5 inches in diameter to cut out circles.
Fork: For crimping edges.
Slotted Spoon or Spider Strainer: For safely removing pies from hot oil.
Candy/Deep Fry Thermometer: Crucial for maintaining the right oil temperature (optional but helpful).
Wire Rack: For draining excess oil.
Southern Fried Apple Hand Pies: 6 Easy Steps for Crispy Sweet Treats
Timing / Cooking Schedule
This recipe is surprisingly manageable, fitting easily into a weekend baking session or a cozy evening treat.
Prep Time: 20 minutes (includes chopping apples and making the filling).
Cook Time: 25 minutes (frying in batches takes a little patience).
Assembly Time: 15 minutes.
Total Time: About 1 hour.
Effort Level: Beginner to Intermediate. It’s a great project for getting comfortable with dough handling and frying temperatures.
Step-by-Step Instructions
Follow these steps closely to ensure a crispy crust and a tender, gooey filling.
Make the Apple Filling: In your saucepan over medium heat, melt the tablespoon of butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat. Cook for about 5-7 minutes until the apples soften but still hold their shape slightly.
Thicken the Filling: Stir in your cornstarch/water slurry. Continue cooking for another 1-2 minutes until the mixture bubbles and thickens into a jam-like consistency. Remove from heat and let it cool completely. Tip: Do not put hot filling into the dough or it will melt the fat and make the dough soggy.
Prepare the Dough: Unroll your pie crusts on a lightly floured surface. If they are thick, roll them out slightly thinner (about 1/8 inch thick). Use your round cutter to cut circles. You should get about 6-8 circles total. Gather scraps and re-roll if needed.
Assemble the Pies: Place a circle of dough on your work surface. Dip a finger in water and run it around the edge of the circle (this acts as glue). Place about 1 heaping tablespoon of the cooled apple filling in the center. Fold the dough over to create a half-moon shape.
Crimp the Edges: Press the edges together firmly, then use a fork to crimp and seal the pie. This ensures no filling escapes during frying. This is the secret to a perfect Southern Fried Apple Hand Pies.
Heat the Oil: Pour oil into your skillet to a depth of about 1/2 to 1 inch. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of dough in; it should sizzle immediately and float.
Fry the Pies: Working in batches (don’t overcrowd the pan!), gently lay the pies in the hot oil. Fry for 2-3 minutes per side until they are a deep golden brown. Be careful flipping them with your slotted spoon.
Drain and Cool: Remove pies and place them on a wire rack to drain. Let them cool for a few minutes before dusting with powdered sugar or glazing. The filling will be molten hot!
Enjoy: Serve warm. That first bite of this homemade apple hand pie dessert is pure bliss.
Nutritional Benefits / Advantages
While these are certainly a treat, making them at home offers distinct advantages over processed snacks. By using fresh Granny Smith apples, you are getting a dose of fiber and Vitamin C. You have total control over the sugar content—you can easily reduce the brown sugar in the filling if you prefer a less sweet dessert.
Cooking from scratch eliminates the preservatives and artificial flavors found in convenience store pastries. It also reduces packaging waste, as you aren’t buying individual plastic-wrapped snacks. It’s a sustainable, cost-effective way to enjoy a high-quality dessert.
Tips, Alternative Methods, or Cooking Advice
Air Fryer Method: If you want to reduce oil, you can air fry these! Brush the pies with egg wash and spray the basket with oil. Cook at 370°F for 10-12 minutes, flipping halfway. They won’t be quite as craggy as fried, but they are delicious.
Oven Baking: Bake at 400°F for 18-20 minutes until golden brown. Brush with butter right out of the oven to add shine and richness.
Flavor Swaps: Try adding dried cranberries or pecans to the filling for a holiday twist. A pinch of cardamom or ginger adds warmth.
Sweetener Substitutions: You can use maple syrup or coconut sugar instead of brown sugar.
Common Mistakes to Avoid
Frying with Wet Dough: Ensure your filling is cool. Hot filling melts the butter in the dough, causing it to fry inconsistently and potentially leak.
Oil Temperature Too Low: If the oil isn’t hot enough, the pies will soak up oil and become greasy. If it’s too hot, the outside burns before the inside is warm. Keep that heat steady around 350°F.
Overfilling: It’s tempting to stuff them full, but this makes them hard to seal and prone to bursting. Stick to about 1 tablespoon per pie.
Crowding the Pan: Frying too many at once drops the oil temperature significantly. Fry in small batches.
Storage / Maintenance Tips
Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Place a paper towel in the container to absorb moisture.
Reheating: To restore crispness, reheat in an air fryer or a 350°F oven for 5-7 minutes. Avoid the microwave if possible, as it makes the crust soft (though it’s fine in a pinch).
Freezing: You can freeze these either unbaked or baked.
Unbaked: Assemble the pies, freeze them on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a minute or two to the cook time.
Baked: Cool completely, wrap individually, and freeze for up to 2 months.
Conclusion
There you have it—a complete guide to mastering the art of fried pastries. These hand pies are the perfect combination of a flaky crust and a warm, spiced apple center. Whether you are baking for a crowd or just treating yourself, this recipe is sure to become a staple in your kitchen. We hope you enjoy every bite of this delightful Southern Fried Apple Hand Pies. If you make this apple hand pie dessert, let us know how it turned out in the comments below!
FAQs
1. Can I use store-bought apple pie filling? Yes, you can in a pinch, but fresh apples provide a much better texture and flavor. If using canned filling, drain off the excess syrup and chop the apples smaller.
2. Why did my pies burst open while frying? This usually happens if the edges weren’t sealed tightly, if the oil was too hot (causing rapid expansion), or if the filling was too watery. Ensure your filling is thick and cool, and crimp those edges well.
3. What are the best apples for hand pies? You want apples that hold their shape and don’t turn to applesauce when cooked. Granny Smith (tart), Honeycrisp (sweet/crisp), Braeburn, or Jonagold are excellent choices.
4. Can I make the dough ahead of time? Absolutely. You can make the filling up to 2 days ahead and store it in the fridge. The pies can be assembled and refrigerated (covered) for up to 24 hours before frying.
5. How do I know when they are done frying? Look for a deep, rich golden-brown color on both sides. The dough will look set and crisp, not doughy or pale.
