Mini Apple Pies
Golden mini apple pies hold juicy apple filling in a flaky crust, then get a light vanilla glaze. Fry, bake, or air fry them.
Ingredients
Apple pie pockets
- 1 homemade pie crust recipe, or 2 boxes store-bought pie crust dough
- 2 cups apple pie filling, or 1 can (21 ounces) store-bought apple pie filling
- Vegetable oil, for frying
Vanilla glaze
- 4 cups confectioners' sugar
- 5 to 7 tablespoons whole milk, at room temperature
- 1/2 teaspoon vanilla extract
Instructions
Apple pie pockets
- Roll the dough to 1/8 inch thick. Cut 4 to 5 inch rounds. You should get 26 to 28 rounds.
- Spoon 1 to 2 tablespoons of apple pie filling onto each round. If the filling is homemade, let it cool first.
- Fold each round into a half moon. Rub a little water along the edge, then crimp with a fork to seal.
Vanilla glaze
- Stir the confectioners' sugar, 5 tablespoons of milk, and the vanilla extract until smooth.
- Add more milk, 1 tablespoon at a time, until the glaze is thick but pourable. Set it aside.
Frying
- Pour 2 to 3 inches of oil into a deep skillet. Heat over medium until it reaches 375°F.
- Fry 2 to 3 pockets at a time until golden brown, 3 to 4 minutes. Move them to a paper towel-lined rack.
- While they are still warm, drizzle the glaze over the top or dip each pie with a fork. Serve soon after glazing.
Oven method
- Heat the oven to 400°F. Line a baking sheet with parchment and arrange the sealed pies on it.
- Bake 15 to 17 minutes, until the crust is golden. Glaze while warm.
Air fryer method
- Spray the basket with nonstick spray. Add a few pies in a single layer and spray the tops lightly.
- Air fry at 360°F for 5 minutes. Flip and cook 4 minutes more, until golden. Repeat with the rest, then glaze.