Classic Glazed Fried Hand Pies Recipe

This recipe is for “Classic Glazed Fried Hand Pies,” a delightful and portable dessert or snack. The image showcases several golden-brown, half-moon shaped pastries, each generously coated with a glistening, clear glaze. The crimped edges, likely sealed with a fork, are visible, indicating their handmade nature and ensuring the filling stays contained during frying. These hand pies appear to be nestled in a red and white checkered paper liner, suggesting they are ready for serving or enjoyment. Often filled with fruit, such as apples or peaches, these pies offer a crispy, golden exterior from frying, a tender, flavorful pastry, and a sweet, often tangy, fruit filling. The simple glaze adds an extra layer of sweetness and a beautiful sheen. They are a comforting, old-fashioned treat perfect for picnics, lunchboxes, or a satisfying dessert that doesn’t require utensils.

Ingredients:

For the Pie Dough (enough for 12-16 hand pies):

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
• ½ cup (120ml) ice water, plus more if needed
• 1 tablespoon granulated sugar (optional, for a slightly sweeter crust)

For the Apple or Peach Filling (adjust quantities for desired yield):

• 4-5 medium apples (such as Granny Smith for tartness, or Honeycrisp for sweetness and texture) OR 4-5 medium peaches, peeled, cored/pitted, and diced into small ¼-inch pieces
• ½ cup (100g) granulated sugar (adjust based on fruit sweetness)
• 1 teaspoon ground cinnamon (for apple) OR ½ teaspoon ground nutmeg (for peach)
• ¼ teaspoon ground cloves (optional, for apple)
• 2 tablespoons unsalted butter
• 2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
• 2 tablespoons fresh lemon juice (prevents browning of fruit, adds tang)

For Frying:

• 4-6 cups (about 1-1.5 liters) vegetable oil, canola oil, or peanut oil (for deep frying)

For the Glaze:

• 2 cups (240g) powdered sugar (confectioners’ sugar)
• 4-6 tablespoons milk (or water, or lemon juice for extra tang)
• ½ teaspoon vanilla extract

Equipment:

• Large mixing bowl
• Pastry blender or food processor (for cutting in butter)
• Rolling pin
• 3-4 inch round cookie cutter or a bowl with a sharp edge
• Fork (for crimping)
• Large, heavy-bottomed pot or Dutch oven (for frying)
• Slotted spoon or spider
• Wire rack set over a baking sheet (for draining and glazing)
• Whisk (for glaze)
• Small bowl (for glaze)
• Paper towels (for draining fried pies)
• Measuring cups and spoons

Instructions:

Part 1: Prepare the Pie Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and optional granulated sugar.
2. Cut in Butter: Add the very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. The colder the butter, the flakier your crust will be.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You might not need all the water, or you might need a tiny bit more; the dough should be cohesive but not sticky.
4. Form Discs: Divide the dough into two equal portions. Gently flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to allow the gluten to relax and the butter to firm up. This makes the dough easier to roll.

Part 2: Prepare the Fruit Filling

1. Cook Fruit: In a medium saucepan, combine the diced apples or peaches, ½ cup granulated sugar, cinnamon/nutmeg, and optional cloves. Cook over medium heat, stirring occasionally, until the fruit begins to soften and release its juices, about 8-10 minutes.
2. Thicken Filling: In a small bowl, whisk together the cornstarch (or flour) with 2 tablespoons of fresh lemon juice to create a slurry. Pour this slurry into the simmering fruit mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the filling has thickened. It should be thick enough to cling to the fruit and not be watery.
3. Add Butter and Cool: Remove the pan from the heat. Stir in the 2 tablespoons of unsalted butter until melted and fully incorporated. Transfer the fruit filling to a separate bowl or shallow dish and let it cool completely. It’s crucial for the filling to be cool before assembling the pies to prevent the dough from getting soggy.

Part 3: Assemble the Hand Pies

1. Roll Out Dough: On a lightly floured surface, unwrap one disc of chilled pie dough. Roll it out to a thickness of about ⅛-inch.
2. Cut Circles: Using a 3-4 inch round cookie cutter (or the rim of a glass/bowl), cut out circles from the dough. Reroll scraps as needed, but try not to overwork the dough.
3. Fill Pies: Place about 1-2 tablespoons of the cooled fruit filling on one half of each dough circle, leaving a small border around the edge.
4. Fold and Seal: Fold the other half of the dough circle over the filling to create a half-moon shape. Gently press down around the edges to seal the pie.
5. Crimp Edges: Use the tines of a fork to firmly crimp the edges of each hand pie, ensuring a tight seal and creating the classic decorative pattern. This helps prevent the filling from leaking during frying.
6. Repeat: Repeat the process with the remaining dough and filling. You can place the assembled hand pies on a baking sheet lined with parchment paper. If you have time, refrigerate the assembled pies for 15-20 minutes before frying; this helps them hold their shape.

Part 4: Fry the Hand Pies

1. Heat Oil: Pour 4-6 cups of vegetable oil (or chosen frying oil) into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350-360°F (175-182°C). Use a candy/deep-fry thermometer for accuracy.
2. Fry Pies: Carefully lower 2-3 hand pies into the hot oil at a time, being careful not to overcrowd the pot. Fry for 2-4 minutes per side, or until they are golden brown and cooked through. The exact time will depend on the thickness of your pies and the oil temperature.
3. Drain: Using a slotted spoon or spider, carefully remove the fried hand pies from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels. The paper towels will absorb excess oil. Let them cool slightly before glazing.

Part 5: Prepare the Glaze and Finish

1. Make Glaze: In a small bowl, whisk together the powdered sugar, 4 tablespoons of milk (or water/lemon juice), and vanilla extract until smooth and free of lumps. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches a pourable but still thick consistency. If too thin, add more powdered sugar.
2. Glaze Pies: While the hand pies are still warm (but not hot), generously drizzle or brush the glaze over them. The warmth of the pies will help the glaze set nicely.
3. Cool and Serve: Let the glazed hand pies sit on the wire rack for about 15-20 minutes to allow the glaze to set. Once set, they are ready to be served and enjoyed!

Tips for Success:

• Cold Ingredients for Dough: Keeping the butter and water very cold is crucial for a flaky pie crust.
• Don’t Overwork Dough: Overworking the dough will develop too much gluten, resulting in a tough crust. Mix and knead just until it comes together.
• Cool Filling Completely: A warm filling will melt the butter in the dough, making it sticky and difficult to work with, and can lead to soggy pies.
• Proper Oil Temperature: Maintaining the correct oil temperature (350-360°F / 175-182°C) is essential. If the oil is too cold, the pies will absorb too much oil and be greasy. If too hot, they will brown too quickly on the outside and be raw in the middle.
• Crimping is Key: Ensure the edges are well-crimped with a fork to prevent the filling from oozing out during frying.
• Batch Frying: Fry in batches to avoid overcrowding the pot, which can lower the oil temperature and lead to greasy pies.
• Variations for Filling: While apple and peach are classic, you can experiment with other fruit fillings like cherry, blueberry, or even a mix of berries. Just adjust sugar and spices accordingly.
• Storage: Fried hand pies are best enjoyed the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. Reheat briefly in a toaster oven for crispness.
• Make Ahead: The pie dough can be made a day or two in advance and stored in the refrigerator. The fruit filling can also be prepared a day ahead and kept refrigerated.
• Freezing: Unfried hand pies can be frozen. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 1-2 months. Fry directly from frozen, adding a few extra minutes to the frying time.
• Baking Option: While traditionally fried, you can also bake these hand pies. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown.