Peel, core, and chop your apples into bite-sized pieces. In a skillet, melt the butter over medium heat and add the apples. Cook for 15-20 minutes until they soften and start to caramelize, then mix in brown sugar, granulated sugar, and lemon juice.

Dissolve the cornstarch in a splash of cold water, then stir this mixture into your simmering apples when they’re nearly done. Allow it to bubble for a minute to thicken nicely. Finish by stirring in cinnamon and nutmeg before letting the filling cool completely.

Roll out your chosen dough on a lightly floured surface until it's about ⅛-1/4 inch thick. Cut into 4-6 inch ovals or circles to form the pastry bases for your pies.

Place a heaping tablespoon of the cooled apple filling onto one side of each dough round. Fold the dough over the filling, sealing it well by pressing the edges or crimping with a fork to ensure none of the delicious filling escapes.

If you’d like to prepare these for later, lay the assembled pies on a parchment-lined baking sheet and freeze. For fresh pies, move straight to cooking.

Heat oil in a deep skillet to about 370-375°F. Fry the hand pies for 3-4 minutes on each side until they turn golden brown and crispy. Use paper towels to drain any excess oil afterward.

Dust the warm pies with sugar or drizzle with a glaze for extra sweetness. They are best enjoyed fresh and warm, perhaps paired with a scoop of vanilla ice cream or a drizzle of caramel.