Fried Apple Hand Pies

1. In a large skillet combine apples, granulated sugar, brown sugar, 3 Tbsp. flour, and the apple pie spice. Toss gently to coat apples. Cook over medium heat about 10 minutes or until apples are tender and juices are thickened, stirring occasionally. Set aside to cool.

2. In a heavy large pot ot deep-fryer heat oil to 365°F. (If using an electric fryer, follow manufacturer's directions.)

3. For pastry, in a medium bowl stir together the 2 1/4 cups flour and the salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 Tbsp. water at a time, until all of the flour mixture is moistened. Divide dough in half. Form each half into a ball.

4. On a lightly floured surface, use your hands to slightly flatten one dough ball. Roll dough into a 12-inch square. Cut dough into nine 4-inch squares. Repeat with remaining dough (18 squares total).

5. Place 1 1/2 Tbsp. of the cooled filling just off center on each square. Moisten edges of square with water; fold in half diagonally or crosswise. Seal edges by pressing with tines of a fork.

6. Fry pies, 2 or 3 at a time, in hot oil 3 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Sprinkle with powdered sugar or drizzle with Powdered Sugar Icing. Serve warm or cool.

Powdered Sugar Icing

1. In a medium bowl combine powdered sugar, vanilla, and enough milk to make a drizzling consistency.

Oven Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange hand pies on the baking sheet. Bake 25 minutes or until golden brown.

Air-Fryer Directions

In a small bowl beat together 1 egg and 1 Tbsp. water. Brush hand pies with egg wash. Fry hand pies in a single layer at 380°F for 10 minutes, according to manufacturer's instructions. Brush with melted butter before dredging in cinnamon-sugar.