Easy Cinnamon Apple Hand Pies

In a medium mixing bowl, sift flour and salt.
Cut chilled shortening into the flour with a pastry blender until the mixture looks like coarse crumbs.
Add cold water, 1 tablespoon at a time, mixing with a fork until the dough comes together.
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Peel and dice the apples, then place them in a saucepan.
In a small bowl, mix sugar and cinnamon. Pour over the apples and stir to coat.
Cover and cook on low heat until apples are soft.
Mash the apples with a fork until thick like applesauce. Set aside to cool.
On a lightly floured surface, roll dough to 1/8 inch thick.
Cut out 4-inch circles with a cookie cutter.
Place 1 heaping tablespoon of apple filling in the center of each circle.
Moisten edges with cold water, fold in half, and press edges with a fork to seal.
Heat oil in a deep fryer or large saucepan to 375°F.
Fry pies in small batches for 2 to 3 minutes per side until golden brown.
Transfer to paper towels to drain before serving.

Notes

Rolling the Dough

Keep your surface floured lightly to prevent sticking when rolling out the dough.

Frying in Batches

Cook only a few pies at a time so the oil temperature stays steady.

Cooling the Filling

Allow the apple filling to cool completely before sealing in the pastry to avoid leaks.

Ingredient Substitutions

Shortening: Use butter for a richer flavor, though the crust will be slightly less crisp.

Apples: Any firm variety works well. Granny Smith gives a tart flavor, while Honeycrisp adds natural sweetness.

How to Store and Reheat

Store leftover pies in an airtight container at room temperature for up to 2 days.
Reheat in the oven at 350°F for 5–7 minutes to crisp them back up.

Nutrition

Calories: 755.4kcalCarbohydrates: 34.9gProtein: 3.3gFat: 68.2gSaturated Fat: 10.4gSodium: 292.1mgPotassium: 70.8mgFiber: 1.7gSugar: 9.9gCalcium: 7.8mgIron: 1.5mg

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