Grilled Apple Hand Pies (North Carolina Style) | Arteflame

Introduction

There is something undeniably magical about the aroma of spiced apples and buttery dough crisping up over an open fire. These Grilled Apple Hand Pies take a beloved North Carolina tradition—the southern fried apple pie—and adapt it for the versatility of the Arteflame grill. It is a tactile experience that blends the nostalgia of rustic baking with the joy of outdoor cooking, resulting in a golden, flaky crust that you simply cannot replicate in a standard kitchen oven.

A Pocket of Warmth

I adore this recipe because it turns dessert into a communal event. By moving the cooking process to the flat top, we swap the heavy oil of deep-frying for a butter-seared finish that is both lighter and crispier. Whether you use traditional dried apples for that concentrated, tart flavor or fresh Granny Smiths, the result is a perfectly portioned, handheld treat that keeps the filling piping hot inside.

Tips for Fire-Kissed Perfection

• Watch Your Heat: Pie crust has high fat content and can burn quickly. Stick to the middle ring of the cooktop (aiming for 350°F–375°F) rather than the center inferno.
• Cool the Filling: Patience is key here. Ensure your apple mixture is completely cool before spooning it onto the dough, otherwise, the heat will melt the butter in the crust before it hits the grill.
• Seal Tight: Use a fork to crimp the edges firmly. A tight seal prevents the delicious juices from leaking out onto the grill surface.

Make It Your Own

If you are short on time, high-quality refrigerated pie crusts work wonders and save you the hassle of making dough from scratch outdoors. For a twist, you can easily swap the apples for peaches or even add a handful of sharp cheddar cheese to the crust for that classic savory-sweet combination.

Ingredients

The Filling

• 1 package (approx. 6 oz) Dried Apples (traditional) OR 4 cups Granny Smith apples, peeled and diced
• 2 cups Apple Cider or Water (for rehydrating dried apples)
• 1/2 cup Brown Sugar, packed
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1 tbsp Lemon Juice
• 1 pinch Salt

The Crust & Assembly

• 2 packages Refrigerated Pie Crusts (or homemade pastry dough)
• 1/4 cup Unsalted Butter, melted (for grilling)
• 1 Egg (beaten with 1 tbsp water for egg wash)
• 2 tbsp Turbinado or Coarse Sugar (for sprinkling)

Instructions

Step 1: Prepare the Apple Filling

1. If using dried apples, combine them with the apple cider (or water) in a saucepan or a cast-iron skillet directly on the Arteflame flat top. Simmer until the liquid is absorbed and apples are tender, about 20-30 minutes. Mash slightly for a thicker consistency.
2. If using fresh apples, sauté them on the flat top or in a skillet with a knob of butter until soft.
3. Stir in the brown sugar, cinnamon, nutmeg, lemon juice, and salt. Mix until the sugar dissolves and the filling thickens. Remove from heat and let it cool completely.

Step 2: Cut and Shape the Dough

1. Roll out the pie crusts on a lightly floured surface.
2. Using a 5-inch or 6-inch round cutter (or a small bowl as a guide), cut out circles of dough. You should get roughly 4-5 circles per sheet, re-rolling scraps if necessary.
3. Keep the dough cool if you are working outside near the hot grill; soft dough is harder to handle.

Step 3: Fill and Seal

1. Place about 2 tablespoons of the cooled apple mixture into the center of each dough circle. Do not overfill, or they will burst during grilling.
2. Brush the edges of the dough lightly with the egg wash.
3. Fold the dough over to create a half-moon shape. Use a fork to firmly crimp the edges, sealing the filling inside.
4. Brush the outside of the pies with egg wash and sprinkle generously with turbinado sugar.

Step 4: Grill the Hand Pies

1. Heat your Arteflame grill. You want a medium heat on the flat cooktop (avoid the center inferno; stick to the middle ring where the temperature is consistent).
2. Brush the flat cooktop surface generously with melted butter.
3. Place the hand pies onto the hot, buttered surface. Cook for 3-4 minutes per side, or until the crust is a deep golden brown and crispy.
4. Flip carefully using a spatula. If the edges aren't browning, you can stand the pies up on their spine for a minute to cook the crimped edge.

Tips

Mastering hand pies on the grill is all about heat management. Because pie crust has a high fat content, it can burn quickly if placed on the hottest part of the Arteflame. Aim for a surface temperature of around 350°F to 375°F. You can test this by sprinkling a little flour on the cooktop; if it browns slowly rather than instantly blackening, you are ready to cook. Also, ensure your filling is completely cool before spooning it onto the dough. Hot filling will melt the raw butter in the crust before it hits the grill, resulting in a soggy rather than flaky texture.

Another pro-tip for the authentic North Carolina experience is to use dried schnitz (apples). The dehydration process concentrates the apple flavor, making it tangier and more robust than fresh fruit. If you do use dried apples, be patient during the rehydration step; they need to be tender enough to bite through easily but thick enough to not leak out of the pastry. Finally, don't be shy with the butter on the flat top—it essentially "shallow fries" the crust, giving it that signature bubbly, crisp exterior.

Variations

While the apple filling is a timeless classic, the hand pie format is incredibly versatile. You can easily adapt this recipe to suit seasonal fruits or even savory cravings. Experimenting with the filling allows you to serve a variety of options to your guests without changing the cooking method. Here are a few favorite twists on the original recipe:

• Salted Caramel Apple: Drizzle caramel sauce inside the filling before sealing and sprinkle the crust with sea salt flakes.
• Peach & Bourbon: Swap apples for diced fresh peaches and add a splash of bourbon to the filling mixture.
• Cheddar Crust: Add 1/2 cup of finely shredded sharp cheddar cheese into your dough before rolling it out for a savory-sweet contrast.
• Cherry Almond: Use cherry pie filling and add a drop of almond extract.
• Breakfast Pie: Fill with scrambled eggs, cooked sausage, and cheese for a morning grilling session.

Best pairings

These Grilled Apple Hand Pies are rich and sweet, so they pair beautifully with items that cut through the sugar or enhance the warm spices. The contrast of temperatures is particularly delightful—serving a piping hot pie straight off the Arteflame with something cold is a crowd-pleaser. If you are serving these as a casual backyard dessert, keep the accompaniments simple but high quality.

• Vanilla Bean Ice Cream: The cold creaminess melts against the hot crust, creating a perfect sauce.
• Sharp Cheddar Cheese: A slice of sharp cheddar served on top or alongside is a traditional Southern way to balance the sweetness.
• Hot Toddies or Cider: Enhance the apple notes with a warm mug of mulled cider or a bourbon hot toddy.
• Whipped Cream: A dollop of unsweetened or lightly sweetened whipped cream adds lightness.

Conclusion

Grilled Apple Hand Pies are the epitome of comfort food reinvented for the outdoor chef. By taking a traditional North Carolina recipe and utilizing the unique searing capabilities of the Arteflame, you create a dessert that is textural, flavorful, and deeply satisfying. The process of folding the dough and watching it puff up on the griddle connects you to a slower, more intentional way of cooking.

Whether you are ending a summer barbecue or warming up around the fire pit on a crisp autumn evening, these hand pies are sure to become a requested favorite. They capture the essence of rustic baking with the added bonus of wood-fired flavor, proving that the best pies don't always come from the oven—sometimes, they come fresh off the grill.