Step 1

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.

Step 2

Dissolve the cornstarch in about 1/4 cup of cold water. Stir to combine.

Step 3

Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.

Step 4

Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.

Step 5

Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick.

Step 6

Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.

Step 7

Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.

Step 8

Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.

Step 9

Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.

Step 10

Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).

Step 11

Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.

Step 12

Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.

Step 13

Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.

Step 14

These are best served warm. Delicious served with a scoop of vanilla ice cream and drizzled with warm caramel sauce.