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+ servings
deep fried raspberry hand pie
5 from 16 votes

Raspberry Hand Pies


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
6 hand pies
Coverd in flaky pie crust and full of sweet raspberry flavor, these glazed mini pies are an amazing dessert all year round.

Equipment

  • heavy dutch oven or other heavy bottom pot
  • candy thermometer or oil thermometer
  • Rolling Pin
  • 6 inch bowls
  • knife
  • Medium Bowl

Ingredients
  

Pie ingredients:

  • 1 can raspberry pie filling
  • 1 package refrigerated pie crust

Sugar Glaze Ingredients:

  • ½ cup powdered sugar
  • 1 teaspoon corn syrup
  • 1 tbsp water

Instructions

  • In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer or oil thermometer to make sure the temperature is what you want. Bring to 375°.
  • Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
    bowl as template for pie crust
  • Spoon 2 heaping tablespoons of raspberry pie filling on top of the pie crust round.
    raspberry filling spooned onto pie crust
  • Using your fingers or a pastry brush, brush water on the inner edges of the crust to help seal the edges together.
    water basted onto edges of pie crust
  • Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
    pie crust folded over to secure hand pie
  • Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
    whisked sugar glaze in bowl
  • Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
    uncooked hand pie on a slotted spoon over hot oil
  • They will be ready to remove when they are a deep golden brown.
    cooked deep fried raspberry hand pie on slotted spoon over hot oil
  • Glaze immediately. Using a pastry brush, brush the glaze on both sides of the raspberry hand pie and set on a cooling rack to set.
    hand pie being basted with icing
  • Repeat the process with each additional hand pie.
  • Allow to cool for 5-30 minutes, then serve immediately.
    pile of deep fried raspberry hand pies on a round cooling rack

Notes

Make sure you have the oil at the correct temperature before you start frying. If your oil is too cold the pies will absorb too much oil. If it is too hot they will burn on the outside, while staying undercooked on the inside.
 
If you have a deep fryer, you can fry more hand pies at a time.
 
 
Drizzle with chocolate for an added appeal. 
 
 
OPTIONAL: Bake hand pies in the oven for 10-12 minutes at 450ºF. 
 
 
OPTIONAL: Bake hand pies in the air fryer for 10 minutes at 350ºF. 
 
 
Allow the hand pies to cool for 5-30 minutes. Deep fried hand pies are best eaten as soon as they are cool enough to do so. You may store them in an airtight container for up to 3 days. 

Nutrition

Calories: 379kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 301mg | Potassium: 71mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

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