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🍎🥧✨🧿Handheld Cinnamon Apple Pies 🍎🥧✨🧿

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Ingredients
  

  • 3 medium to large apples Granny Smith
  • 3 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/2 cup granulated sugar,
  • 2 tbsp lemon juice
  • ¼ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 2 tbsp water or apple juice

Homemade Cinnamon Pie Crust

  • 2½ cups ap flour
  • ½ tsp salt
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup cold unsalted butter, cut into ½-inch cubes
  • 6–8 tbsp ice water

Cinnamon-Vanilla Glaze

  • 1 cup powdered sugar
  • 3 tbsp milk
  • 2 tsp vanilla extract
  • ground cinnamon

Instructions
 

  • Peel and core the apples, then dice them into small pieces.Melt 3 tablespoons of butter in a saucepan over medium heat.Add the diced apples, fresh lemon juice, brown sugar, granulated sugar, cinnamon, and nutmeg.
  • Stir everything together and cook over medium heat for about 3 minutes, or until the apples begin releasing their juices.In a small bowl, whisk together the cornstarch and water or apple juice until completely smooth.
  • Pour the cornstarch mixture into the apples.Increase the heat and continue cooking for approximately 3 additional minutes, stirring constantly, until the juices thicken and coat the apples.
  • Remove from the heat and allow the apple filling to cool completely before filling your pies.

Make the Cinnamon Pie Dough

  • Add the flour, salt, sugar, and cinnamon to a food processor.Pulse a few times to combine.Add the VERY cold cubed butter.
  • Pulse the mixture until it becomes crumbly but still has little pieces of butter throughout. Those little pieces of butter are what help give us that flaky crust!Slowly add the ice water, starting with 6 tablespoons.Continue pulsing just until the dough starts coming together.
  • Add another tablespoon or two of ice water if necessary, but don't add more than you need.Turn the dough onto a lightly floured surface and gently bring it together with your hands.Form it into a disk, wrap, and refrigerate for at least 30 minutes.
  • Remove your chilled dough from the refrigerator and place it on a lightly floured surface.Roll the dough to approximately ⅛-inch thickness.Cut it into circles using a large biscuit cutter, cookie cutter, or the rim of a bowl.
  • Place a spoonful of the cooled cinnamon apple filling in the center of each piece of dough.Don't overfill them!old the dough over the filling to form a half-moon.Press the edges together and use a fork to crimp around the edges and create a tight seal.Continue until all your pies are assemble
  • Pour vegetable or canola oil into a deep skillet or heavy-bottomed pot.Heat the oil to approximately 350°F.Carefully lower the apple pies into the hot oil in small batches. Don't overcrowd your pan.Fry, turning as needed, until the crust is beautifully golden brown, crispy, and flaky on both sides, approximately 2–3 minutes per side depending on their size.Transfer the finished pies to a wire rack or paper towel-lined plate to drain.

Make the Cinnamon-Vanilla Glaze

  • Add the powdered sugar, milk, vanilla extract, and a sprinkle of cinnamon to a small bowl.Whisk until completely smooth.If your glaze is too thick, add another splash of milk.If it's too thin, add a little more powdered sugar.
  • While the fried apple pies are still slightly warm, brush or drizzle that cinnamon-vanilla glaze all over the top.
    Let the glaze sit for a few minutes to set—or eat them warm while the glaze is still dripping!

Notes

✨ Fancy Mom Tips

Keep that butter COLD! Cold butter in the dough creates those delicious flaky layers when it hits the hot oil.
Taste your apples before adding all your sugar. Start with ¼ cup granulated sugar and increase toward ½ cup if your apples need it.
Apple juice instead of water! Mixing the cornstarch with apple juice instead of water gives the filling an extra little boost of apple flavor.
Cool your filling. Don't put piping-hot filling inside your cold pie dough. Let it cool first so you don't melt all that beautiful butter in your crust.
Don't overfill! I know it's tempting, but too much filling makes it harder to get a good seal and can cause your pies to burst while frying.
Watch your oil temperature. Around 350°F gives the crust enough time to turn golden and flaky without absorbing too much oil.
Glaze while they're warm. Not scorching hot, but still warm enough for that cinnamon glaze to melt slightly into all the little crispy cracks in the crust.
Make them ahead! Assemble the hand pies and freeze them before frying so you have a homemade fall treat ready whenever the craving hits.