Craving a nostalgic treat that’s crispy, warm, and packed with cinnamon-kissed apples? These fried apple hand pies are a comforting taste of tradition that delivers on every bite. Featuring a flaky homemade crust and a spiced apple filling, this handheld pastry is made for sharing—but you may not want to.
Smaller than turnovers, these little pockets of joy are pan-fried until golden, then finished with a luscious vanilla glaze while still warm. Perfect for fairs, potlucks, or cozy weekend baking, they’re irresistibly good. Prefer your pastries less sweet? Just dip them in cinnamon sugar instead of glazing.
You can also use canned biscuit dough if you’re in a pinch—just roll it out thoroughly and seal it well with egg wash to prevent any leaks during frying.
Ingredients for Crispy Fried Apple Pockets
For the Dough
-
2 cups all-purpose flour (240 g)
-
1 teaspoon salt (5 g)
-
3/4 cup shortening (170 g)
-
4 to 8 tablespoons ice water (60 to 120 ml)
For the Apple Filling
-
2 large firm apples, such as Granny Smith or Honeycrisp (about 2 cups / 300 g)
-
1 tablespoon butter (15 g)
-
1/3 cup granulated sugar (65 g)
-
1/2 teaspoon apple pie spice (1 g)
-
1/4 teaspoon ground cinnamon (0.5 g)
-
4 tablespoons water (60 ml)
-
1 tablespoon cornstarch (8 g)
For the Glaze
-
1/2 cup powdered sugar (60 g)
-
1 tablespoon milk (15 ml)
-
1/2 teaspoon vanilla extract (2.5 ml)
How to Make Crispy Fried Apple Pockets
-
In a large mixing bowl, combine the flour and salt. Using a pastry cutter, work the shortening into the dry ingredients until the mixture resembles coarse crumbs.
-
Add the ice water one tablespoon (15 ml) at a time, mixing until a smooth dough forms.
-
Remove the dough, knead briefly on a floured surface, shape into a disc, and wrap it in plastic. Chill in the refrigerator while preparing the filling.
-
Peel, core, and finely dice the apples into small cubes.
-
In a medium skillet, melt the butter over medium heat. Add the apples, sugar, apple pie spice, and cinnamon. Cook until the apples are soft and fragrant.
-
Mix the water and cornstarch together to make a slurry. Stir it into the apple mixture and cook until the filling thickens.
-
Take the dough out of the fridge. On a floured surface, roll it out to about 1/8 inch (0.3 cm) thickness. Cut out circles using a 5-inch (13 cm) cutter.
-
If you don’t have a 5-inch (13 cm) cutter, use a smaller one and gently roll each circle to the desired size.
-
Place a heaping tablespoon (about 20 g) of the apple filling on one half of each dough circle.
-
Fold the dough over to enclose the filling. Press the edges together and seal with the tines of a fork.
-
Continue assembling until all pies are formed.
-
To make the glaze, mix together powdered sugar, milk, and vanilla extract until smooth. Set aside.
-
Heat oil in a deep skillet to 375°F (190°C). Fry the pies in small batches, 2 minutes per side, or until they are golden brown and crispy. Use a thermometer to keep the oil at a steady temperature.
-
Remove the fried pies and let them drain on paper towels.
-
Once slightly cooled, transfer to a wire rack. Use a pastry brush to apply the glaze on one side of each pie while still warm.
These crispy fried apple pockets are the definition of rustic comfort. Whether you dip them in cinnamon sugar or drizzle on the glaze, each bite offers flaky pastry and rich, spiced apple goodness. They’re simple to make but packed with flavor and nostalgia. Serve warm, share with friends—or keep them all to yourself. No judgment here.
