In the realm of delectable treats where artistry meets indulgence, apple funnel cake hand pies emerge as a culinary masterpiece. These handheld wonders encapsulate the essence of carnival festivities, capturing the spirit of joy and celebration in every bite. Crafted from a symphony of flavors and textures, they feature a golden-brown crust that encases a symphony of sweet, tangy, and aromatic apples, all while being dusted with a generous sprinkling of powdered sugar. As you embark on a culinary adventure to discover the best recipe for apple funnel cake hand pies, let this article guide you through a journey of taste and delight.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE FUNNEL CAKE HAND PIES
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.
Provided by MrsWheelbarrow
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 26.2 g, Fat 13.7 g, Fiber 2 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 162.4 mg, Sugar 11.3 g
FRIED APPLE HAND PIES
These pies are perfect for people who deep-fry their turkeys on Thanksgiving. Instead of wasting leftover oil, use it for dessert! These pies can be made days, weeks, even months ahead of time and just fried up after the big meal. It'll cut down on dishes too!
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 18 hand pies
Number Of Ingredients 18
Steps:
- For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
- For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
- Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
- Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
- Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.
APPLE HAND PIES
These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Line a baking sheet with a silicone mat or parchment paper.
- Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
- Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
- Preheat oven to 400 degrees F (200 degrees C).
- Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
- Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
- Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
- Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
- Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 728.1 calories, Carbohydrate 82.1 g, Cholesterol 61.8 mg, Fat 42 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 753.9 mg, Sugar 31.3 g
APPLE FUNNEL CAKE HAND PIES
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.
Provided by MrsWheelbarrow
Categories Apple Desserts
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- 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.
- Meanwhile, let chilled dough stand for 30 minutes. Place a few layers of paper towels on a rack set over a baking sheet.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 26.2 g, Fat 13.7 g, Fiber 2 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 162.4 mg, Sugar 11.3 g
APPLE CINNAMON FUNNEL CAKES
Steps:
- Pour about 3/4 inch oil in a 12-inch skillet and heat 325 degrees F (165 degrees C).
- Combine confectioners' sugar and 1/4 teaspoon cinnamon in a bowl. Mix flour, apple cider, egg, baking powder, vanilla extract, 1/2 teaspoon cinnamon, and salt together in a separate large bowl until batter is smooth. Pour batter into a funnel with a narrow spout or squeeze bottle, covering the opening with a clean finger.
- Dispense batter into the hot oil in a spiral pattern, making about a 6-inch cake; cook until lightly browned, about 5 minutes per side. Transfer cake to a paper towel-lined plate and sprinkle confectioners' sugar mixture over cake.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 22.4 g, Cholesterol 23.3 mg, Fat 3.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 109.1 mg, Sugar 6.7 g
CARAMELIZED APPLE HAND PIES
Caramelized apples are tucked in a hand pie that no one expects you to share! - Edwina Gadsby, Hayden, Idaho
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely., Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute., Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks. , For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature. If desired, top with ice cream.
Nutrition Facts : Calories 369 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 190mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
HAND-HELD APPLE PIES
When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- For a crispy funnel cake crust, make sure the batter is thin enough to pour easily. If it's too thick, add a little more milk or water.
- Don't overcrowd the pan when cooking the funnel cakes. This will prevent them from cooking evenly.
- Cook the funnel cakes until they are golden brown and crispy. This will ensure that they are cooked all the way through.
- Fill the hand pies with your favorite fillings. Some popular options include apple pie filling, cherry pie filling, and cinnamon sugar.
- Bake the hand pies until the crust is golden brown and the filling is bubbling.
- Serve the hand pies warm with a dollop of whipped cream or ice cream.
Conclusion:
Apple funnel cake hand pies are a delicious and easy-to-make treat that are perfect for any occasion. With a crispy funnel cake crust and a sweet and flavorful apple pie filling, these hand pies are sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive dessert, give these apple funnel cake hand pies a try.
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