These miniature hand pies feature a short cut by using wonton wrappers as the crust. Quickly fry, sprinkle with cinnamon sugar topping and serve warm.
2large apples, peeled and diced very small (I prefer Honeycrisp, but use what you like)
Pinch of ground nutmeg
20to 24 round wonton wrappers
For the cinnamon sugar topping:
Place the diced apples in a medium saucepan. In a small bowl, combine the 3 Tablespoons sugar, flour, 1/2 teaspoon ground cinnamon and nutmeg. Sprinkle over the apples and toss with a spoon.
Heat the apples over medium heat until just starting to soften but still with a bite, about 8 to 10 minutes. Remove from the heat and set aside to slightly cool.
Meanwhile, pour a 1/2-inch layer of vegetable oil into a frying pan. Heat over medium heat until hot and ready for frying. A good test is to sprinkle water into the pan with your hand. If it sizzles right away, it's ready.
While the oil is heating up to the right temperature, prepare the pies. Working in batches, place just under a Tablespoon of the apple pie filling into the center of each wonton. Brush water around the edges of the wonton and fold over to seal.
Pinch the seams to create the fluted edges.
Fry in the pan for about 10-15 seconds on each side. Drain on a paper towel lined plate.
Combine the remaining 2 Tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the pies, serve immediately.