Easy Pan-Fried Apple Hand Pies

Instructions

1. Prep the filling (do this ahead): Open the canned apple pie filling. Dump it into a skillet, stir in a pat of butter, extra cinnamon/nutmeg, and warm it gently for 5 minutes. Let it cool a bit so it doesn’t melt the dough. Chop any big apple chunks if needed.
2. Roll the dough: Flour your surface lightly. Take the biscuits out and separate them (some folks split thicker ones in half for more pies). Roll each into a 5–6 inch circle about ⅛-inch thick. Keep them covered so they don’t dry out.
3. Assemble the pies: Place a heaping tablespoon or two of filling on one half of each circle, leaving a ½-inch border. Don’t overfill or they’ll burst! Fold over into a half-moon, press the edges with a fork to seal (crimp it good). You can brush edges with a little water or egg wash for a tighter seal.
4. Pan-fry ’em: Heat your cast iron skillet with ½ inch oil to about 350°F (medium-high; test with a scrap of dough—it should sizzle nicely). Fry 2–4 pies at a time, 2–3 minutes per side until deep golden brown. Don’t crowd the pan. Drain on a wire rack or paper towels.
5. Finish: While hot, toss or sprinkle generously with cinnamon-sugar. Let cool just enough to not burn mouths (but they’re best warm!).