Lard-Fried Apple Hand Pies
These Lard-Fried Apple Hand Pies feature a flaky, low-carb crust filled with spiced apples, fried in lard for richness. Perfect for a healthy indulgence, it’s an easy recipe that blends traditional flavor with a nutritious twist.
Why You’ll Love This Recipe
These lard-fried apple hand pies are a delicious, healthy dessert that pairs a flaky, low-carb crust with a warm, spiced apple filling, fried in nutrient-rich lard for a unique flavor. Ideal for keto or cozy treat lovers, they’re simple to make and perfect for sharing. Packed with flavor and protein, they offer a guilt-free indulgence with a nostalgic taste, making them a hit for any occasion.
Recipe Tips and Tricks
- Render Lard Gently: Cook slowly to avoid burning for a clean flavor.
- Chill Dough: Refrigerate before rolling for easier handling.
- Cut Evenly: Shape pies uniformly for consistent cooking.
- Fry at Right Temp: Maintain oil at 350°F to avoid greasiness.
- Seal Well: Pinch edges tightly to prevent filling leakage.
- Adjust Sweetness: Taste filling and tweak erythritol as needed.
- Cool Slightly: Let pies set before serving.
- Use Parchment: Prevents sticking during prep.
- Serve Warm: Enhances the apple and lard contrast.
- Store Airtight: Keeps pies fresh and prevents sogginess.
Lard-Fried Apple Hand Pies
Flaky lard-fried apple hand pies, low-carb and healthy, perfect for dessert.
Ingredients
- ¼ cup erythritol
- ¼ tsp xanthan gum (optional)
- ½ cup rendered lard
- 1 large egg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 medium apples, peeled and diced
- 2 tbsp melted butter
- pinch of salt
Instructions
- Render the Lard: Melt lard in a saucepan over low heat, straining to remove solids, then cool slightly.
- Prepare Dough: In a bowl, mix almond flour, 1 tbsp erythritol, salt, and egg with melted butter until a dough forms.
- Chill the Dough: Refrigerate dough for 20 minutes to firm up.
- Make Filling: In a pan, cook diced apples with cinnamon, remaining erythritol, vanilla extract, and xanthan gum (if using) over medium heat for 5-7 minutes until soft, then cool.
- Roll Dough: On a floured surface, roll dough into a thin sheet and cut into 4-inch circles.
- Fill Pies: Spoon apple filling onto half of each circle, fold over, and pinch edges to seal.
- Heat Lard: Heat rendered lard in a deep pan to 350°F.
- Fry the Pies: Fry pies in batches for 2-3 minutes per side until golden, then drain on paper towels.
- Cool Slightly: Let pies cool for 10 minutes on a wire rack.
- Serve and Enjoy: Serve warm and savor these crispy, flavorful hand pies!
Notes
- Render lard slowly to avoid burning; strain well for purity.
- Chill dough to prevent stickiness; seal edges tightly to avoid leaks.
- Adjust sweetness to balance apple tartness to your taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 240Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 34mgSodium 42mgCarbohydrates 10gFiber 3gSugar 5gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Lard (½ cup, rendered): From pork fat, strained for a rich base.
- Almond Flour (1.5 cups): Low-carb base; finely ground for smoothness.
- Apples (2 medium): Peeled and diced, Granny Smith for tartness.
- Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
- Eggs (1 large): Adds richness and binds the dough.
- Butter (2 tbsp, melted): Unsalted, adds moisture to dough.
- Cinnamon (1 tsp): Adds warm spice to the filling.
- Vanilla Extract (1 tsp): Pure vanilla enhances the dessert notes.
- Salt (pinch): Balances flavors; use sparingly.
- Xanthan Gum (¼ tsp, optional): Thickens filling; use sparingly.
Variations and Substitutions
- Fat Swap: Use duck fat or ghee for a different taste.
- Flour Options: Substitute with coconut flour (reduce to ½ cup).
- Apple Swap: Use pears or berries for variety.
- Sweetener Swap: Replace erythritol with monk fruit or stevia.
- Egg Alternative: Use flax egg for a vegan option.
- Butter Swap: Use coconut oil for dairy-free.
- Spice Twist: Add a pinch of nutmeg or allspice.
- Thickener Swap: Use arrowroot powder instead of xanthan gum.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked pies for up to 2 months; thaw before reheating.
- Reheating: Warm in the oven to refresh texture.
Dish Gallery
Please share this Lard-Fried Apple Hand Pies with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Lamb Fat Baklava
