Deep Fried Apple Hand Pies (Crispy, Glazed & Easy!)

Ingredients

• 21 oz. can apple pie filling
• Refrigerated pie crust
• 2 cup powdered sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Vegetable Oil for frying

Instructions

1. Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your oil is too cold, the pies will absorb too much oil. If it’s too hot, they will burn.
2. Roll out your refrigerated pie crust. Use a 3-4” round or fluted cookie cutter to cut out 6 rounds from each pie crust. (You may need to gather the scraps and re-roll for the 6th round on each crust.
3. Mound a heaping tablespoon of apple pie filling in the center of six rounds.
4. Using your fingers or a pastry brush, brush water on the edges of the crust and press a second round over the filled round to make a pie.
5. Crimp the edges all the way around to seal the pie.
6. In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze. Set aside; cover with a damp paper towel to prevent it from drying out while you fry the pies.
7. Deep fry one hand pie at a time in the hot oil. Fry them for 2-3 minutes, or until the pie crust is a deed golden brown. Remove from oil and place on a paper towel.
8. Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet or cooling rack.
9. Repeat the frying and glazing process with the rest of the hand pies. Serve immediately.