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Fried Apple Hand Pies

Serves: 10
Hands On Time: 
Total Time: 


10 ounces dried apples
8 cups water, divided
Granulated sugar, to taste (if desired )
2 cups canola oil
2 1/2 cups self-rising flour; more for dusting
1/2 cup solid vegetable shortening, chilled
2/3 cup buttermilk, chilled
Confectioners' sugar, for serving


In a large bowl, combine apples and 6 cups cold water. Set aside to rehydrate at least 4 hours or overnight.

In a large saucepan, place the soaked apples, with any remaining liquid, and add remaining 2 cups water and sugar to taste (if using). Bring to a boil over high heat. Reduce heat to simmer and cook until thickened and the apples are beginning to break down, about 1 hour. Transfer to a shallow bowl to cool to room temperature. Set aside.

When ready to fry the pies, heat the oil in a large heavy-duty skillet over medium heat. The temperature should read 350 degrees on a deep-fat thermometer.

Meanwhile, place the flour in a medium bowl. Using a pastry cutter or 2 knives, cut the shortening into the flour until it resembles coarse meal. Add the buttermilk and stir until dough forms. Transfer to a clean work surface lightly dusted with flour. Knead until firm.

Pull off a biscuit-size piece of dough. On the lightly floured surface, using a rolling pin, roll out the dough into a circle 4 inches across, about the size of a teacup saucer. Place 1 to 2 tablespoons of the room-temperature apple mixture in the center of the circle. Fold the dough over to form a half moon. Press with your fingertips to seal the edges. Dip the tines of a fork in flour, then press the tines around the edges of the dough to seal completely.

Transfer the pie to the heated oil and cook until golden brown, about 2 minutes per side. Repeat with remaining dough and apples. Dust with confectioners' sugar. Serve immediately.


Per serving (based on 8): 469 calories (percent of calories from fat, 57), 5 grams protein, 53 grams carbohydrates, 4 grams fiber, 27 grams fat (6 grams saturated), 1 milligram cholesterol, 548 milligrams sodium.

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