Mini Fried Apple Pies are a perfect picnic treat: flaky crust encasing a warm, cinnamon-scented apple filling. They’re faster and easier than a full-sized pie but just as satisfying.
These portable Apple Hand Pies offer built-in portion control, travel well for picnics or lunchboxes, and are irresistibly delicious.
Why You Must Make
- These mini turnovers are wonderfully picnic-friendly and perfect for patriotic gatherings—think apple pie flavor without plates or forks.
- They’re simple to prepare: use a premade pie crust if you like, cook a quick apple filling, and either fry or bake the hand pies.
- If frying feels intimidating, brush the pies with egg wash and bake them until golden. Baking is less messy and still yields a flaky crust.
- Finished with a light powdered sugar glaze, they become an addictive, three-bite dessert. They’re great warm, and some will happily eat them for breakfast the next day.
Ingredient Notes
- Kitchen staples – sugar, ground cinnamon, egg, milk, water.
- Pie crust – a homemade double crust or a store-bought refrigerated crust works well.
- Apples – choose baking apples. Using two varieties (one tart, one sweet) adds balanced flavor and texture.
- Butter – use softened butter for the filling for a richer mouthfeel.
- Vanilla – real vanilla extract improves aroma and depth.
- Powdered sugar – sift before mixing for a smooth glaze.
Recipe Tips
These single-serving pies are easy to assemble. Follow these tips to get consistent results:
- Choose firm baking apples. A mix like Granny Smith (tart, crisp) and Golden Delicious (sweeter, softer) gives great contrast in flavor and texture.
- If your homemade crust is difficult to handle, a refrigerated crust simplifies the process and saves time.
- Use brown sugar in the filling for a deeper, caramel-like flavor.
- Pro tip: Don’t overfill the rounds—too much filling prevents a proper seal and can cause leakage during cooking.
- Seal edges well: moisten the rim with cold water, fold, and crimp with a fork to prevent openings while cooking.
- You can either fry or bake these hand pies. Frying gives a traditional finish, while baking is cleaner and still yields a flaky, golden pastry.
- Finish with a simple powdered sugar glaze. Drizzle or thin the icing slightly and brush it on for a smoother coating.
Frequently Asked Questions
A turnover is a single-serving pastry made by placing a sweet or savory filling on a square or round piece of dough, folding it into a triangle or semicircle, sealing the edges, and then baking or frying. Turnovers can be served as appetizers, main dishes, or desserts.
Store turnovers in an airtight container at room temperature for up to two days. After that, refrigerate for another day or two. Reheat gently in the oven or bring to room temperature before serving.
Yes. After baking and cooling, freeze turnovers on a sheet pan until firm, then transfer to a freezer-safe bag for up to two months. Thaw and reheat in the oven before serving.
You May Also Like
- Homemade apple pie filling and classic apple desserts are natural companions to this recipe.
- Other ideas include cream cheese apple torte, apple cider cake, or exploring a collection of favorite pie recipes.
Share your results on social media and tag the recipe creator if you try it. If you enjoyed the pies, consider leaving a rating on the recipe card.
Fried Apple Pies
25 minutes
20 minutes
45 minutes
16 mini pies
Three-bite mini apple pies are ideal for picnics, snacks, or dessert. Recipe adapted from Kelli’s Kitchen.
Ingredients
- 2 Pillsbury pie crusts, or a homemade double crust
- 2 apples
- ¼ cup sugar
- ¼ teaspoon cinnamon
Icing
- 1 teaspoon softened butter
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1–3 tablespoons milk
Egg wash
- 1 egg
- 1 tablespoon water
Instructions
- Peel, core, and chop the apples. Place them in a saucepan with the sugar and cook over low heat until tender. Stir in cinnamon and mash slightly so the mixture is chunky. Cool to room temperature.
- Roll out the pie crust on a lightly floured surface. Use a 3-inch cookie cutter to cut 7–8 circles from each crust.
- Place a scant teaspoon of the cooled apple filling in the center of each round.
- Brush the edge with very cold water, fold the dough over to form a half-moon, and press the edges to seal. Crimp the edges with a fork and cut a small slit on top to allow steam to escape, if desired.
- To fry: heat a thin layer of oil in a skillet, then fry the pies 2–3 minutes per side until golden. To bake: brush each pie with egg wash (beat egg with water) and bake at 375°F (190°C) for about 20 minutes, or until browned.
- If fried, drain on paper towels set over a wire rack to remove excess oil.
- Mix the icing ingredients until smooth and drizzle over warm pies.
Notes
Use your preferred baking apples. A combination of Granny Smith and Golden Delicious offers a nice balance of tartness and sweetness.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 157
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 13mg
Sodium: 98mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 13g
Protein: 2g
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