Recipe courtesy of Will Coleman
Recipe courtesy of Will Coleman
Watch how to make this recipe.
Fried Chai-Apple Hand Pies
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- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 35 mg
Apple pie has always been a staple for me during the fall season, especially whenever I had the opportunity to treat myself to the cinnamon-and-sugar-coated mini pies from fast-food restaurants. I’ve reimagined this classic by making it at home and implementing shortcuts, like store-bought puff pastry, and new flavors, like a chai-spiced sugar to coat the fried pies. These treats are delicious fresh out of the fryer, and leftovers can be reheated in the microwave or oven for up to 2 days. Apples are the star flavor in this recipe, but hand pies are versatile; you can swap in your favorite fruits like stone fruits or berries.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 45 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 35 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Remove the puff pastry from the freezer and let it sit on the countertop for 30 minutes to defrost.
- Put the butter in a medium saucepan and place over medium heat. Once the butter is melted, add the apples, maple syrup, vanilla, lemon juice, salt, and 1/4 cup of the sugar and 1 teaspoon of the cinnamon. Stir and cook until the apples are tender, 8 to 10 minutes.
- Combine the cornstarch and 2 teaspoons water in a small bowl and mix until a smooth paste forms. Pour the cornstarch mixture into the apples and continue cooking until the apples become glossy and a thick sauce forms, 3 to 5 minutes. Transfer the apples to a heatproof bowl to cool, about 15 minutes.
- Meanwhile, prepare the sugar coating by mixing together the remaining 1/2 cup sugar and remaining 2 teaspoons cinnamon with the allspice, cardamom and cloves in a medium bowl. Set aside.
- Line a sheet pan with a wire rack and set aside. Fill a large Dutch oven with 4 inches of vegetable oil and place over medium heat. Clip a deep-fry thermometer to the side of the pot and heat to 375 degrees F.
- While the oil is heating, begin to prepare the hand pies. Lightly dust a clean surface with flour and place the puff pastry sheets on it. Cut each sheet into 6 even pieces, resulting in 24 total squares. Place a tablespoon of apple filling in the center of 12 pastry squares; don’t overfill the squares or place the filling too close to the edges. Top each square with a remaining pastry square. Crimp the edges with your fingers or a fork to seal and ensure the filling doesn't seep out when frying.
- Once the oil reaches 375 degrees F, begin to fry the hand pies. Depending on the size of your Dutch oven, fry 3 to 4 hand pies at a time. Cook until golden brown, 2 to 3 minutes per side. Remove the pies from the oil with a slotted spoon and transfer to the prepared sheet pan to drain. While still hot, generously sprinkle the pies on both sides with the spiced sugar.
- Allow the pies to cool for at least 5 minutes before serving.
Cook’s Note
To ensure freshness for up to 2 days after frying, store the completely cooled pies in an airtight container.
