These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.
- Baking Powder Pastry:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter
- 1/2 cup milk
- 1 egg
- Apple Pie Filling:
- 3 cups sliced, cored, and pared tart apples
- 2 tablespoons water
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- 3 cups vegetable oil
- Powdered sugar
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.