These fried apple pies have all of the nostalgic allure of the treats from a certain fast-food establishment (only they’re fresher, flakier, and tastier). The perfectly spiced apple filling comes together on the stovetop and is then wrapped in pie dough, fried to golden-brown perfection, and generously coated with cinnamon sugar.
To make the crust: In a medium bowl, whisk together the flour and salt.
Add the shortening and use your fingertips to work it into the dry ingredients until the mixture is evenly crumbly.
Add the butter to the flour mixture. Then use your fingers, a pastry blender, or a mixer to work it into the mixture until the butter is pea-sized.
Add 3 tablespoons (28g) of the water and toss to combine.
Add enough additional water (up to 2 tablespoons or 28g more) to make a chunky mixture. The dough may look dry but should hold together when squeezed.
Shape the dough into a square about 1" thick, cover with your favorite reusable wrap, and refrigerate it for 30 minutes or up to 24 hours. If you let the dough chill longer than 30 minutes, allow it to rest at room temperature for 10 to 15 minutes before rolling.
To make the filling: In a saucepan, combine the diced apples, 2 tablespoons (25g) of the granulated sugar, water, boiled cider, lemon juice, and apple pie spice. Bring the mixture to a simmer and continue cooking over medium-low heat, stirring occasionally, until the apples are tender, about 10 to 15 minutes.
In a small bowl, stir together the remaining 2 tablespoons (25g) granulated sugar with the Instant ClearJel or cornstarch. Add to the apple mixture and cook for an additional 1 to 2 minutes. The mixture will be very thick.
Remove the apple filling from the heat, transfer to a bowl, and allow it to cool to room temperature. The filling can be made in advance and stored, covered, in the refrigerator for up to 1 week.
To assemble the fried apple pies: On a lightly floured surface, roll the dough into a rectangle slightly larger than 10" x 15"; trim the edges to make straight sides. With a bench knife or pizza wheel, cut the rectangle once lengthwise and twice crosswise to make six 5" squares.
Brush the edges of the squares with egg wash and place a heaping tablespoon (40g to 45g) of apple filling in the center of each one; a rounded tablespoon cookie scoop works well here.
Gently spread out the filling so it’s positioned as a strip down the middle of the dough square, leaving some room at the top and bottom edges. Fold the square in half and press the 3 open edges with a fork to seal (there’s no need to press the folded edge). Set the shaped hand pies aside on a parchment-lined baking sheet.
Place the assembled hand pies in the refrigerator while you heat the oil.
To fry the apple pies: In a deep fryer, or a deep, heavy pan with sides at least 3" high, heat 1" oil over medium to 350°F to 365°F.
Once the oil is hot, carefully place 1 or 2 hand pies into the oil and fry for 4 to 5 minutes until golden brown. Gently turn the hand pies over and fry for another 4 to 5 minutes.
Use tongs or a slotted spoon to remove the fried apple pies from the oil. Drain on a wire cooling rack placed over a baking sheet, or on a paper towel-lined baking sheet. Fry the remaining apple pies, being sure to adjust the heat as necessary to maintain a consistent oil temperature of 350°F to 365°F.
After the fried apple pies have cooled for 3 to 5 minutes, toss them in cinnamon sugar to generously coat; serve warm or at room temperature.
If frying isn’t an option for you, assembled hand pies can also be baked. Chill the hand pies in the refrigerator (step 13) while the oven preheats to 425°F. Remove the hand pies from the refrigerator, brush the tops with egg wash, cut 3 small vents in the tops of the hand pies, and sprinkle with sparkling sugar or cinnamon sugar. Bake the apple hand pies for 25 to 30 minutes, until golden brown.
So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.
