Apple Hand Pies


For the Hand Pies

1 pie crust

1 cup apple pie filling

Canola or vegetable oil, for frying

For the Glaze

2 cups confectioners' sugar

3 to 4 tablespoons whole milk

For the Hand Pies

Roll out the pie crust to 1/8 -1/4 inch thick and use a cookie cutter to cut the crust into 4-5-inch rounds.
(You should get 10-11 pie crust rounds.)

Add 1 to 2 tablespoons of apple pie filling into each round.

Fold each crust (half-moon shape), rubbing water around to edge to help seal them, then crimp with a fork.

For the Glaze

Mix confectioners' sugar and 3 tablespoons milk in a bowl until smooth and creamy.

If too thick, add in another tablespoon milk, then set aside.

For Frying Pies

Fill a frying pan with 2 to 3 inches of oil.

Heat over medium heat until the oil reaches 375 with a cooking thermometer.

Put 2 to 3 apple hand pies into the pan, then fry until golden brown (3 to 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.

Serve immediately. Enjoy!
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