Apple Funnel Cake Hand Pies

3.0
(1)

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.

1
Prep Time:
25 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
12
Yield:
12 small hand pies

Ingredients

  • 1 ½ cups finely chopped, peeled tart apples

  • 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

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.

Cook's Note:

Use this recipe for the buttermilk dough.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

231 Calories
14g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 231
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 14%
Sodium 162mg 7%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 2g
Vitamin C 1mg 7%
Calcium 11mg 1%
Iron 1mg 6%
Potassium 70mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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