Recipe Courtesy of
Christina Tosi

Pies, Savory Apps

Christina Tosi’s Fried Hand Pies

Fried Hand Pies TOSI

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Yield: 6 hand pies

Fried Hand Pies TOSI

Ingredients

Crust

  • 1 2/3 C. All-purpose flour, plus more for rolling
  • 2 Tbsp. granulated sugar
  • ¾ tsp. kosher salt
  • 4 Tbsp. Crisco® All-Vegetable Shortening
  • 2 Tbsp. unsalted butter, softened
  • ¼ C. cold water

Filling

6 Tbsp. of your choice, sweet or savory, of anything that will taste delicious wrapped between two flaky layers of fried pie crust.

My favorite for fall:

  • 1 apple, peeled, cored, and diced
  • 1 1/2 tsp. butter
  • 1 Tbsp. granulated sugar
  • 1/8 tsp. Spice Islands® Ground Saigon Cinnamon

Frying

  • 4 C. Crisco® All-Vegetable Shortening

Topping

  • ¼ C. granulated sugar
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Combine the flour, sugar, and salt in a medium bowl. Add the shortening and butter and mix until it is in pea-sized pieces and well distributed. Add the cold water, mixing just until the dough comes together. Because every kitchen has a different humidity level, if needed add a splash or two more of water if your dough is too dry and crumbly, or add a tablespoon or two of flour if your dough is sticky, always being careful not to overwork your dough, otherwise it will be tough, rather than flaky.
  2. Pull the dough out of the bowl, and use your hands to form a 1-inch-thick patty. Wrap in plastic wrap and put it in the refrigerator to rest and chill for 30 minutes. While the dough is chilling, choose or prep your filling.
  3. Prepare Filling: in a saucepan, combine the apples, butter, sugar, and cinnamon and cook on medium heat, stirring frequently, for about 5 minutes or until the apple starts to soften.
  4. Take the dough out of the fridge and, on a lightly floured work surface, roll it into a sheet, ¼ “ thick. Use a 4” round cutter or the lip of a wide coffee mug and punch circles out. Remove the scraps of dough around the rounds (save them for later, you can always re-use!).
  5. Peel dough off the counter and in the palm of your hand, Place 1 tablespoon of filling in the center of each round. Fold the dough around the filing in a half moon shape, so the edges of the round meet one another, then seal by pressing the edges of the dough together with the back of a fork. Place the pies on a plate and transfer to the freezer for 30 minutes.
  6. Meanwhile, heat Crisco® All-Vegetable Shortening up to 350-365F in a heavy bottom pot that is tall enough for the melted shortening to fill the pot ⅔ of the way (safety first!)
  7. Prepare topping: mix together the sugar and cinnamon; set aside.
  8. Fry the pies out of the freezer, 2 at a time until the edges are a deep golden brown, about 90 seconds on each side. Carefully remove the pies with a slotted spoon.
  9. Toss the finished pies in the cinnamon-sugar mixture and place on a paper towel or a plate. Serve warm.

Tips

No one can imagine they want a hand pie until you, well hand them one. The secret is to serve them warm, but the pro tip is, if you fry them in vegetable shortening, they’ll be crispier on the outside and more tender on the inside than your average oil!

Other thought starters:

  • Tomatoes / Salt / Pepper
  • ALL the Cheese
  • Cream Cheese / Bacon Bits / Scallions
  • Savory Leftovers
  • Peanut butter / Marshmallows
  • Cream cheese/ Berry Jam
  • Fresh fruit / Sugar
  • Maple / Almond Butter

Christina Tosi’s Fried Hand Pies

Fried Hand Pies TOSI

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Yield: 6 hand pies

Ingredients

Crust

  • 1 2/3 C. All-purpose flour, plus more for rolling
  • 2 Tbsp. granulated sugar
  • ¾ tsp. kosher salt
  • 4 Tbsp. Crisco® All-Vegetable Shortening
  • 2 Tbsp. unsalted butter, softened
  • ¼ C. cold water

Filling

6 Tbsp. of your choice, sweet or savory, of anything that will taste delicious wrapped between two flaky layers of fried pie crust.

My favorite for fall:

  • 1 apple, peeled, cored, and diced
  • 1 1/2 tsp. butter
  • 1 Tbsp. granulated sugar
  • 1/8 tsp. Spice Islands® Ground Saigon Cinnamon

Frying

  • 4 C. Crisco® All-Vegetable Shortening

Topping

  • ¼ C. granulated sugar
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Combine the flour, sugar, and salt in a medium bowl. Add the shortening and butter and mix until it is in pea-sized pieces and well distributed. Add the cold water, mixing just until the dough comes together. Because every kitchen has a different humidity level, if needed add a splash or two more of water if your dough is too dry and crumbly, or add a tablespoon or two of flour if your dough is sticky, always being careful not to overwork your dough, otherwise it will be tough, rather than flaky.
  2. Pull the dough out of the bowl, and use your hands to form a 1-inch-thick patty. Wrap in plastic wrap and put it in the refrigerator to rest and chill for 30 minutes. While the dough is chilling, choose or prep your filling.
  3. Prepare Filling: in a saucepan, combine the apples, butter, sugar, and cinnamon and cook on medium heat, stirring frequently, for about 5 minutes or until the apple starts to soften.
  4. Take the dough out of the fridge and, on a lightly floured work surface, roll it into a sheet, ¼ “ thick. Use a 4” round cutter or the lip of a wide coffee mug and punch circles out. Remove the scraps of dough around the rounds (save them for later, you can always re-use!).
  5. Peel dough off the counter and in the palm of your hand, Place 1 tablespoon of filling in the center of each round. Fold the dough around the filing in a half moon shape, so the edges of the round meet one another, then seal by pressing the edges of the dough together with the back of a fork. Place the pies on a plate and transfer to the freezer for 30 minutes.
  6. Meanwhile, heat Crisco® All-Vegetable Shortening up to 350-365F in a heavy bottom pot that is tall enough for the melted shortening to fill the pot ⅔ of the way (safety first!)
  7. Prepare topping: mix together the sugar and cinnamon; set aside.
  8. Fry the pies out of the freezer, 2 at a time until the edges are a deep golden brown, about 90 seconds on each side. Carefully remove the pies with a slotted spoon.
  9. Toss the finished pies in the cinnamon-sugar mixture and place on a paper towel or a plate. Serve warm.

Tips

No one can imagine they want a hand pie until you, well hand them one. The secret is to serve them warm, but the pro tip is, if you fry them in vegetable shortening, they’ll be crispier on the outside and more tender on the inside than your average oil!

Other thought starters:

  • Tomatoes / Salt / Pepper
  • ALL the Cheese
  • Cream Cheese / Bacon Bits / Scallions
  • Savory Leftovers
  • Peanut butter / Marshmallows
  • Cream cheese/ Berry Jam
  • Fresh fruit / Sugar
  • Maple / Almond Butter

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