Because their delicious apple filling is all sealed up—wrapped in dough like hand pies or campfire pies, but bite-size—these sweet little pies are perfect finger food. They transport easily, so you can take them to parties or potlucks. Or pack a few into your lunch for a sweet snack.

　　

Ingredients

Pie Filling

2 granny smith apples, peeled, cored, and diced

　　3 tablespoons granulated sugar

　　2 tablespoons fresh lemon juice

　　1/2 tablespoon minute tapioca

　　1/2 teaspoon cinnamon

　　1/2 teaspoon nutmeg

　　1/8 teaspoon allspice

　　1/8 teaspoon salt

　　Pie dough (store bought or homemade), chilled

　　1 quart vegetable oil, for frying

　　

Egg Wash

1 egg, lightly beaten

　　1/4 cup heavy cream

　　

Icing

1 cup powdered sugar, sifted

　　2 tablespoons buttermilk

　　1 teaspoon vanilla extract

　　

Step 1

1. Place filling ingredients in a large bowl and toss until well combined. Cut chilled dough into 2 equal pieces. Roll into equal rectangles about 1/4 inch thick. Onto one of the rectangles, place spoonfuls of filling (about 2 tablespoons each) in rows 1/2 inch apart. Place pies in the refrigerator and chill for 30 minutes.

　　

Step 2

2. To make the egg wash, whisk together egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over top and press around each mound of filling. Cut 3-by-1-inch rectangles with a pizza cutter and press the back of a fork along the edges to seal.

　　

Step 3

3. Preheat oil to 375°F. Carefully begin frying pies, a few at a time, for 7 to 8 minutes or until golden brown. Drain pies on paper towels and allow to cool.

　　

Step 4

4. Stir together the icing ingredients in a small bowl until smooth. Drizzle icing over pies and serve.

　　From Tiny Food Party!: Bite-Size Recipes for Minature Meals by Teri Lyn Fisher and Jenny Park. Copyright © 2012 by Teri Lyn Fisher and Jenny Park. Published by Quirk Books.