These sugar-crusted apple hand pies are a celebration of comfort and simplicity. With a golden, flaky exterior and a warm, cinnamon-spiced apple filling, they’re the kind of treat that feels both homemade and bakery-worthy. Each pie is individually folded and fried to perfection, then generously coated in granulated sugar for a sparkling finish that crackles with every bite.
Unlike traditional baked pies, these are fried for a crisp shell and soft, pillowy interior—ideal for serving warm with tea, packing into lunchboxes, or sharing at gatherings. The filling is made from fresh apples simmered with sugar, cinnamon, and a touch of lemon for brightness. The dough is soft and easy to work with, yielding tender pockets that hold the filling beautifully.
Whether you’re craving something sweet after dinner or preparing a batch for a festive occasion, these hand pies deliver joy in every bite. They’re simple to make, deeply satisfying, and endlessly customizable.
🧺 INGREDIENTS: (Yields 12 hand pies)
For the Dough:
- 2 cups all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp butter or ghee (softened)
- ½ cup warm milk (plus more if needed)
- 1 tsp baking powder
For the Apple Filling:
- 2 medium apples (peeled, cored, and finely chopped)
- 2 tbsp sugar (adjust to taste)
- ½ tsp ground cinnamon
- 1 tsp lemon juice
- 1 tbsp butter
- Pinch of salt
For Frying & Coating:
- Oil for deep frying
- ½ cup granulated sugar (for coating)
- Optional: pinch of cinnamon mixed into sugar
👩🍳 INSTRUCTIONS:
Step 1: Prepare the Filling
In a small pan, melt butter over medium heat. Add chopped apples, sugar, cinnamon, lemon juice, and salt. Cook for 5–7 minutes until apples are soft and the mixture is thick and jammy. Let cool completely.
Step 2: Make the Dough
In a mixing bowl, combine flour, sugar, salt, and baking powder. Add softened butter and rub into the flour until crumbly. Gradually add warm milk and knead into a soft, pliable dough. Cover and let rest for 15–20 minutes.
Step 3: Shape the Hand Pies
Divide the dough into 12 equal balls. Roll each ball into a small circle (about 4 inches wide). Place a spoonful of cooled apple filling in the center. Fold over to form a half-moon and press edges to seal. Use a fork to crimp the edges for a decorative finish.
Step 4: Fry to Golden Perfection
Heat oil in a deep pan over medium heat. Fry the pies in batches until golden brown and puffed, turning once. Drain on paper towels.
Step 5: Sugar-Coat & Serve
While still warm, roll each pie in granulated sugar (mixed with cinnamon if desired). Serve warm or at room temperature.
🍽️ Variations & Tips:
- Spiced Upgrade: Add nutmeg or cardamom to the filling for depth.
- Savory Twist: Use the same dough with a savory filling like spiced potatoes or cheese.
- Storage: Best enjoyed fresh, but can be stored in an airtight container for 2 days. Reheat in a low oven to restore crispness.
- Freezer Friendly: Freeze uncooked pies and fry directly from frozen when needed.
