Do you remember homemade dinners and desserts your grandma used to make? And the smell of a freshly baked apple pie that filled the house?! I love that smell!
Apple Hand Pies are made with homemade apple pie filling inside golden flaky pie crust or refrigerated biscuit dough. I’ve recreated Grandma’s recipe with these delicious Hand Pies.
Mom always said work smarter, not harder – make your life easier! So prep work in the kitchen is so important with any meal you create!
Make these fried apple pies ahead of time and refrigerate overnight or freeze for later. Homemade hand pies are easy to make using either homemade or store bought pie crust or biscuit dough. Although, personally we prefer homemade pie crust.
Why this recipe works:
- Make ahead of time! You can make the apple pie filling ahead of time. Refrigerate it for a few days or freeze for a month or two.
- Freezer friendly! Make these hand pies ahead of time, place on half sheet pans lined with parchment paper and freeze. Cover the entire pan with plastic wrap to prevent frost bite.
- Makes a great individual dessert! These are the perfect size dessert. Top with a scoop of vanilla ice cream and drizzle with caramel sauce.
What you’ll need for this recipe:
Ingredients Needed:
- Apples – Use Granny Smith and another variety such as McIntosh. Granny Smith is tart and holds up well. Use another variety, such as McIntosh that will break down and create an apple sauce texture.
- Cinnamon & Nutmeg – Warm spice of cinnamon adds plenty of fall spice to your fritters.
- Pie Crust – Use homemade or store-bought pie crust. You can even use refrigerated biscuit dough rolled out if you prefer.
How to make apple hand pies:
Step 1: Make apple pie filling. Let it cool completely. You can even make this a few days ahead of time to save time!
I like to make it the night before I assemble apple hand pies, so it’s completely cooled and ready to go! (Make the pie filling ahead of time and refrigerate for a few days, or freeze until needed.)
Step 2: Roll out pie crust on a lightly floured surface, into 4-6 inch ovals. Scoop about 1 tablespoon of pie filling onto the center of each round.
Step 3: Fold over, lightly press down on the filling and the edges. Trim edges with a pastry cutter. Crimp the edges of the dough with a floured fork to seal.
Step 4: Place uncooked pies on a half-sheet pan which is lined with parchment paper.
As you create each apple hand pie, place them on a half sheet pan lined with a piece of parchment paper. I overlap them just a tad and be able to fit about 5-6 hand pies in each row, with a total of 3 rows per sheet pan.
Cover them loosely with plastic wrap and get that tray in the fridge right away! You’ll fry them right out of the fridge, which keeps the hand pies super cold and will help you to achieve a very flaky crust!
What is a Apple Hand Pie?
When we moved to North Carolina, a local gentleman asked me to make something called “Apple Jacks.” These yummy fried apple hand pies are small pieces of dough with a dollop of apple pie filling, then crimped and fried.
They are an old-fashioned tradition here in the South. Fresh out of the fryer, these apple hand pies are beyond delicious. Sprinkle with sugar or drizzle with a simple glaze.
History of Apple Jacks:
Years ago, when ladies made these, they certainly were not using store-bought crusts. They likely did not have the disposable income that many of us have today, nor did they have access to convenience products such as these. Traditionally, they used dried apple pieces, mixing those with water, sugar and cinnamon to make sort of an apple filling.
RECIPE FAQs
I personally love a combination of Granny Smith and either Macoun or Macintosh. This brings the perfect amount of texture and flavor.
Absolutely! I make apple hand pies the night before and slightly overlap them on a half sheet pan lined with parchment paper. Loosely cover the entire sheet pan with plastic wrap and place in the freezer.
I hope you’re loving my hand pie recipe! We love them in our house for a delicious apple dessert!
Thawing Apple Hand Pies:
- Thaw in the fridge, uncovered. This also makes the pie dough super cold when you fry them, helping them become perfectly flaky.
- NOTE: If you leave them covered with plastic wrap after being frozen, they end up with too much condensation! Just remove the plastic wrap and they’ll thaw perfectly overnight.
- Fry these apple hand pies right out of the fridge. You want them to be cold so the pie crust stays flaky!
To properly test the temperature of the oil. I use a Thermoworks thermometer with a probe.
More Apple Recipes:
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Apple Hand Pies
Equipment
Ingredients
Apple Pie Filling
- 5 medium/large apples Granny Smith & Macoun
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- ¼-1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Homemade pie crust or biscuit dough
Instructions
Apple Pie Filling
- Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
- Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
- Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.
- Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
Apple Hand Pies
- Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork. Place uncooked pies on a half-sheet pan which is lined with parchment paper.
- Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F). Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
- These are best served warm.
Video
Recipe Notes
Nutrition
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Kandy says
I tried looking through the comments to see if anyone said anything about this, but didn’t find it. Sorry if I just missed it. Just wondering how these are baked. I don’t know if I have time to fry all I need to make. Also, how are the on day 2 or 3?
Jessica Robinson says
Kandy,
You can certainly bake these. I would bake them at 375 to 400 degrees F. Probably 30 minutes or until the crust is nice and golden. Brush with egg wash before baking!
You can make them ahead of time and freeze. Or put in the fridge overnight. They are delicious a few days later! (but I’d recommend baking day of if you can)
Kandy says
Thank you! I’ve never fried my hand pies, I’ve always baked them. They make a great addition to a meal that has to go out to the field!! The guys always like their desserts! This time I’m feeding my son’s football team, so figured I better use a recipe instead of just winging it like I always do.
Jessica Robinson says
Of course!! Thanks for trying out my recipes Kandy!
Diane says
Race team loved these fried apple pies. Made 42. Didn’t bring any home. Lol This is a keeper!
Jessica Robinson says
So glad to hear that Diane!! Thanks for letting me know!
Rita says
This also works well with dried apricots that have been prepared as pie filling and used as the apples here.
Fried pies are AWESOME!
Jessica Robinson says
Thanks Rita! Dried Apricots sounds amazing!
Chris Lewis says
Wondering if anyone has done these in an air fryer???
Jessica Robinson says
Yes!! You can certainly put them in an air fryer. Use the same temperature (375 degrees Fahrenheit) and about 2 to 3 minutes.
Just check them and see how they look. Essentially, you are just trying to cook the pie crust, because the filling is already cooked.
Laurie says
wondering if I could bake these instead of frying them
Jessica Robinson says
Laurie,
Absolutely. I would refrigerate them first, brush with egg wash and sprinkle with a little sugar. Bake at 400 degrees until golden brown. (remember you’re just trying to cook the crust because your filling is already cooked)
Renee Yor says
My mom cooked them in the oven basting them with butter! Homemade flaky crust,
Jessica Robinson says
You can definitely put these in the oven vs. frying. I usually brush with egg wash first before baking.
Ann says
My Mother makes dried peach pies as well as apple. She buys dried peaches, cooks them in a little water until they’re stewed, adds sugar to taste. Then she rolls out her biscuit dough and makes them as you do, except she pricks the pies 3 or 4 times on their tops to release air. Yum!!!
Claire | The Simple, Sweet Life says
I always take my grandpa an apple pie when I visit, but it’s messy and a whole pie is really more than he can eat on his own. I’m definitely going to have to make these for him instead!
Jessica Robinson says
Claire,
Thanks for visiting! Yes, these pies are the bomb!! So good and so easy to make. You can even freeze them and fry up only a few at a time when you want them!
Anna says
Handpies are one of my favourite treats, and these look so delicious! And the combo of apples with cinnamon- nothing beats these flavours!
Kushi says
Looks so flaky and delicious. What a great idea.
Kiki Johnson says
Usually I’m a made- from-scratch kinda girl but pie crust is an exception I am very willing to make. I love the look of these hand pies and the hint of nutmeg and cinnamon just add that certain pinch of cosy everyone loves. A great recipe.
Ashley @ Big Flavors from a Tiny Kitchen says
I love the little history lesson you’ve given with this recipe! Lots of great tips, too. It’d be interesting to see how they’d be different with biscuit dough vs. pie crust. Either way, I’m sure they’re DELICIOUS!
Jenni LeBaron says
Yum! My mom used to make wonderful handpies and this recipe takes me back – what a fantastic treat!
Patti @ Patty Cake's Pantry says
My grandmother used to make these in her cast iron skillet on the wood stove. She always used biscuit dough. These are amazing. You have just the right ratio of sugar and cinnamon to make them perfect.
Natalie says
I’m hosting a family dinner this weekend and this pies are just what I’ve missed on my menu list. I know everyone will love these because they look absolutely delicious.
Elaine @ Dishes Delish says
I love hand pies, especially ones like yours with apple in them! They look gloriously flakey and so delicious!