Fried Apple Hand Pies

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Bake the apple hand pies at 400 degrees Fahrenheit for 20-25 minutes or until the top and bottom have browned. Prepare the glaze by mixing powdered sugar and milk (or water) together in a bowl. Brush the top of the apple hand pies with the glaze immediately after removing them from the oven; while still warm.

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Buttery, flakey homemade pie crust filled with warm apple pie filling and topped with a sweet maple glaze, these Apple Hand Pies are a delicious take on traditional apple pie! Apple Hand Pies with Maple Glaze are going to make an appearance on my Thanksgiving table this year. You heard it first.

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Add 1 1/2 apple slices to each pie. Fold over the crust to make a half moon shape. Using your fingers gently press the crust to seal and then crimp it with the back side of a fork. Use egg whites to gently brush the dough. Bake pies for 15 minutes at 425 degrees Fahrenheit on a parchment-lined baking sheet.

Fried Apple Hand Pies

Step 1 - Place pies on the baking sheet and refrigerate for 20 minutes. Step 2 - Bake for 20-25 minutes. They should be golden brown on the tops and bottoms and the filling will just be starting to bubble. Step 3 - Let your hand pies cool for 10 minutes. While your hand pies are cooling, make your glaze.

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Preheat oven to 400F (205C) and prepare an egg wash by whisking together egg and water. Set aside. 1 large egg, 1 teaspoon water. Remove one disk of pie crust from the refrigerator, unwrap, and transfer to a clean, lightly floured surface. Use a rolling pin to roll dough to be ¼" (0.6cm) thick.

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Bake at 425 degrees for 18-20 minutes, until the crust is lightly browned. While the hand pies are baking, prepare glaze by whisking together the powdered sugar and milk in a medium bowl. When pies are done, transfer them to a wire rack and brush with the glaze using a clean pastry brush.

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Place hand pies 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired. 3 Bake 18 to 20 minutes or until light golden brown. 4 Meanwhile, for the Vanilla Glaze, mix confectioners' sugar, water and vanilla in medium bowl until smooth. Drizzle warm Hand Pies with Vanilla Glaze.

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Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.) While the hand pies are still warm, coat with the glaze.

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Filling: Mix chopped apples, sugar, brown sugar, cinnamon, cloves, vanilla, lemon zest, and flour together. Let the mixture sit while you roll out the crust. Assembly: On a well floured surface, use a rolling pin to roll out the pie doughs into two large circles, about 1/8"-1/4" thick.

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Cut each pie crust round into 8 football shapes using a football-shaped cookie cutter, re-rolling the dough as needed. Whisk together the egg and 1 teaspoon water in a small bowl. Place 8.

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Crimp edge with a fork and repeat with remaining rounds and apples. Cut 3 slits in the top of each hand pie and then lightly brush the pastries with egg wash. Bake for 12 to 16 minutes until golden. Cool for 10 minutes before glazing. In a small bowl, whisk together all glaze ingredients.

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Frying Apple Hand Pies. Fill a frying pan 2-3 inches with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer. Place 2-3 apple hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. While the hand pies are still warm, coat with the glaze.

Fried Apple Hand Pies

Place the pies in the hot oil, one or two at a time, and fry until golden brown on both sides, about 2-3 minutes per side. Remove pies with a slotted spoon and place on paper towels to drain. Repeat until all the pies are made. To prepare glaze, whisk together the powdered sugar, vanilla, and milk until smooth.

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Place 2-3 apple hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. While the hand pies are still warm, coat with the glaze. You can coat the pies by drizzling the glaze over each pie or dipping each pie into the bowl of glaze using a large fork.

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1 egg. Fold the round over to form a 1/2 moon and pinch the edges to seal. Line the assembled pies to a parchment lined baking sheet and refrigerate for at least a 1/2 hour. Preheat the oven to 400°F. Whisk together the confectioner's sugar and lemon juice to make the glaze.

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Fill each circle with one heaping teaspoon of apple filling. Brush circle with egg wash. Fold over and press together with fork. Transfer to a parchment lined baking sheet. Pierce a whole in the top of each hand pie with a fork. Brush with remaining egg wash. Bake 20 minutes or until golden. Allow to cool.