Easy Homemade Apple Hand Pies
- Keep your dough cold before frying to ensure a flaky crust.
- Don’t overfill the pies to prevent leaks during frying.
- If the oil temperature is too low, the pies will absorb excess oil and become greasy. Use a thermometer for accuracy.
- For a lighter alternative, bake the pies at 375°F (190°C) for 20–25 minutes until golden brown.
Storage & Make-Ahead
These apple hand pies are best enjoyed fresh, while the crust is crisp.
If storing, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in an oven or air fryer to restore crispness.
You can also freeze unbaked pies for up to 2 months and fry or bake directly from frozen when ready to serve.
Why This Recipe Works
The combination of buttery dough and sweet, cinnamon-spiced apples creates a perfect balance of flavor and texture.
Frying the pies adds a satisfying crunch, while the warm apple filling remains tender and juicy.
This recipe uses simple, accessible ingredients and comes together quickly, making it ideal for both beginners and seasoned bakers.
Expert Tips
- Use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, for depth of flavor.
- Chill the filled pies for 10 minutes before frying to help them hold their shape.
- Serve with vanilla ice cream or a drizzle of caramel sauce for an extra indulgent dessert.
- Sprinkle powdered sugar over the top just before serving for a bakery-style presentation.
