Tender crust, tart apples, and a sugary-crisp coatingthese are pockets of yum!

The gently spiced filling balances tart apples.

The crust is crisp but tender, and the sugar-cinnamon coating provides a lick-your-lips finish that’s purely irresistible.

Fried Apple Pies on a wire rack

Credit:Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless

Our Test Kitchen called these mini fried pies “as perfect as a fried apple pie could be!”

And we couldn’t agree more.

What Do Fried Apple Pies Taste Like?

Dough for fried apple pies next to flour and rolling pin

Credit:Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless

The sweet and tart apple filling gets a subtle bite from the ginger.

The cinnamon sugar coating adds crunch and texture.

Should You Cook Apples Before Putting in Hand Pies?

Dough cut into squares and placed on a baking sheet with parchment paper

Credit:Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless

Cooking apples before putting them in pie gives them an ideal consistency.

all-purpose flour, plus more for work surface

3Tbsp.

each) Honeycrisp apples, peeled and chopped (about 3 cups)

1/4cup packed light brown sugar

2Tbsp.

Apple pie filling scooped into dough square and folded into a triangle

Credit:Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless

grated fresh ginger

1/4tsp.

ground cinnamon

Pinch of kosher salt

Additional Ingredients:

Canola oil, for frying

1/2cup granulated sugar

1/2tsp.

Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-sized pieces remain.

Fried apple pies coated in sugar and placed on a wire rack

Credit:Victor Protasio; Food Stylist: Karen Ranking; Prop Stylist: Julia Bayless

Stir in egg and buttermilk until dough just comes together.

Shape into a disk, and wrap tightly in plastic wrap.

Refrigerate until firm, at least 1 hour or up to 12 hours.

Cut Dough into squares:

Roll chilled Dough on a lightly floured work surface to 1/8-inch thickness.

Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times.

Remove from heat, and let cool to room temperature, about 1 hour.

Place 2 tablespoons Filling in center of Dough square.

Brush edges of filled Dough with egg.

Repeat with remaining Dough and Filling.

Place pies on a baking sheet.

Freeze, uncovered, until firm, about 15 minutes.

Heat oil:

Fill a large Dutch oven two-thirds full with oil.

Heat over medium-high until a thermometer registers 350F.

Drain on paper towels.

Stir together granulated sugar and cinnamon in a large shallow bowl.

Toss warm pies in cinnamon sugar to coat.

Let cool 2 to 3 minutes, and serve.