Apple Funnel Cake Hand Pies recipe

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Ingredients

1 ½ cups finely chopped, peeled tart apples
⅓ cup packed brown sugar
2 tablespoons lemon juice
¾ teaspoon ground cinnamon
¾ cup chopped dried apples
1 recipe Buttermilk Dough for Fried Fruit Pies, chilled
2 cups canola oil for frying, or more as needed
1 tablespoon confectioners' sugar, or as needed

Nutrition Info

231.4 calories
carbohydrate: 26.2 g
cholesterol: : -
fat: 13.7 g
fiber: 2 g
protein: 1.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 162.4 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together fresh apples, brown sugar, lemon juice, and cinnamon in a small saucepan over high heat. Bring to a boil, stirring constantly. Boil until apples start to soften, about 8 minutes. Stir in dried apples and cool completely.

  2. Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.

  3. Lightly flour work surface and roll dough out to a 12x16-inch rectangle about 1/8-inch thick. Cut out twelve 4-inch rounds. Place 2 tablespoons apple mixture in the center of 1 round. Lift carefully. Fold round in half, keeping filling securely in center. Press edges together. Crimp edge thoroughly with a floured fork. Repeat with remaining filling and dough.

  4. Heat 1 inch of oil to 350 degrees F (175 degrees C) in a 10-inch cast-iron skillet or other straight-sided deep, heavy skillet.

  5. Slide pies into oil, 3 at a time. Fry, adjusting heat as needed to keep oil at 350 degrees F, and turning every 30 seconds to prevent scorching, until golden brown, blistered, and crispy, about 3 minutes. Drain on paper towels. Let cool a few minutes, then shower excessively with confectioners' sugar.

Recipe Yield

12 small hand pies

Recipe Note

Fresh fruit is too juicy to handle hot oil… But if you add some dried fruit to the mixture, it'll absorb some of the fresh fruit's juices, plump up, and keep the whole thing from bursting.

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