Air Fryer Apple Hand Pies Recipe
This Air Fryer Apple Hand Pies Recipe gives you warm, cinnamon‑spiced, flaky little apple pies with golden crust and gooey filling—without heating up your whole kitchen.
Picture this: It’s a cool evening, you’ve got a cup of tea or coffee in hand, and in less than 30 minutes you can have individual apple pies with a crisp, buttery pastry and a cozy cinnamon apple center. These air fryer apple hand pies are my go‑to when I want something that tastes homemade and nostalgic but still fits into a busy weeknight. No oven, no fuss, and very little cleanup.
I’ve been baking for over three decades now (goodness, that makes me feel my age a bit), and I still get excited when I find an easy apple hand pies recipe that hits all the marks: fast, flexible, impressive, and family‑approved. This one checks every box. It’s a simple apple hand pies method, but the air fryer does something magical with the pastry—it gets beautifully flaky and crisp, the way you want in a hand pie pastry, without over‑drying the filling.
Whether you call them mini apple pies, apple turnovers, or cinnamon apple hand pies, this air fryer dessert recipe deserves a spot in your regular rotation.
Why You’ll Love This Air Fryer Apple Hand Pies Recipe
- No oven needed – Perfect for hot days or when your oven is already busy with other dishes.
- Quick apple dessert – About 20 minutes of hands‑on work and your air fryer does the rest.
- Small‑batch friendly – Make just a few individual apple pies, or double the recipe for a party.
- Flaky, bakery‑style crust – The air fryer gives you golden, crisp, flaky apple hand pies every time.
- Customizable filling – Adjust the sweetness, spices, or even add caramel for your own twist.
- Kid‑friendly and portable – These mini apple pies pack well in lunch boxes or picnic baskets.
- Freezer‑friendly – Keep unbaked hand pies in the freezer for fast desserts whenever you need them.
- Great for seasonal apples – A delicious way to use fresh fall apples, or even that bag sitting in your crisper.
You know what? This is the kind of apple cinnamon dessert that feels special enough for holidays but simple enough for a Tuesday night.
Ingredients
Here’s everything you need to make this easy Air Fryer Apple Hand Pies Recipe. I’ll note a few simple swaps as we go.
For the hand pie pastry and assembly:
- 2 refrigerated pie crusts (about 14–16 oz total, from a 2‑pack; use your favorite brand or homemade)
- 1 large egg (for egg wash)
- 1 tablespoon milk or cream (for brushing the tops; water also works)
- 2 tablespoons coarse sugar or regular granulated sugar (for sprinkling on top)
For the homemade apple filling:
- 2 medium apples, peeled, cored, and finely diced (about 2 cups; use Granny Smith, Honeycrisp, or a mix)
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar (use light brown sugar for a deeper caramel flavor)
- 1 tablespoon lemon juice (helps brighten the flavor and keep apples from browning)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 1/8 teaspoon salt (a small pinch makes the flavors pop)
- 1 tablespoon cornstarch (thickens the filling so it doesn’t leak out)
- 2 tablespoons water
Optional glaze (for extra sweetness and shine):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Ingredient tips:
- Apples: Firm, tart apples like Granny Smith hold their shape well, while sweeter apples like Gala or Honeycrisp give a softer, more jammy filling. A mix is my favorite for balanced flavor.
- Pie crust: Store‑bought crust keeps this recipe simple, but if you have a favorite homemade crust, use it—you’ll get a more rustic, bakery‑style finish.
- Spice level: Add a pinch of ground cloves or allspice if you love a stronger spice profile in your cinnamon apple hand pies.
- Sugar: Taste your apple filling before it cools; if your apples are very tart, you might want an extra tablespoon of sugar.
Directions
Let me explain how this comes together—it’s easier than it looks, and once you’ve done it once, you’ll probably make these from memory.
1. Make the apple filling
Add the diced apples, butter, sugar, lemon juice, cinnamon, nutmeg, and salt to a small saucepan. Cook over medium heat, stirring occasionally, until the apples soften and release their juices, about 5–7 minutes. You want them tender but not mushy.
2. Thicken the filling
Stir the cornstarch into the 2 tablespoons of water until smooth, then pour it into the apples while stirring. Cook another 1–2 minutes, until the mixture thickens and looks glossy, like a loose pie filling. Remove from heat and let it cool to room temperature—this helps keep your hand pie pastry from getting soggy.
3. Prepare your air fryer
Preheat your air fryer to 350°F (175°C) for 3–5 minutes. A preheated basket helps the pastry puff and brown evenly. If your air fryer tends to stick, you can lightly spray the basket with oil or use small parchment liners made for air fryers.
4. Roll and cut the pastry
Unroll the refrigerated pie crusts on a lightly floured surface. Using a 3.5–4 inch round cutter (a large biscuit cutter or even a drinking glass works), cut out as many circles as you can. Gently gather and re‑roll the scraps once to get a few more. You should end up with about 10–12 circles total.
5. Fill the hand pies
Place half of the rounds on a parchment‑lined board or baking sheet. Add about 1 to 1 1/2 tablespoons of the cooled apple filling to the center of each, leaving a small border around the edge. Don’t overfill—if the filling spills out, the edges won’t seal well.
6. Seal the edges
In a small bowl, whisk together the egg and 1 tablespoon of milk or cream to make an egg wash. Brush a little egg wash around the edge of each filled circle. Top with a second pastry circle, then press the edges together with your fingers. Use a fork to crimp all the way around. This gives that classic hand pie look and helps keep the filling inside.
7. Vent and glaze the tops
Use a sharp knife to cut 2–3 small slits on the top of each hand pie so steam can escape. Brush the tops lightly with more egg wash, then sprinkle with coarse sugar for a pretty, crunchy finish. This step helps your air fryer apple pies get that bakery sheen.
8. Air fry the apple hand pies
Place the hand pies in a single layer in the air fryer basket, leaving a little space around each one so air can circulate. Depending on the size of your air fryer, you may need to work in batches. Cook at 350°F for 8–10 minutes, or until golden brown and crisp. Watch them near the end—every air fryer runs a bit differently.
9. Cool slightly and (optionally) glaze
Transfer the hand pies to a cooling rack and let them sit for at least 5–10 minutes. The filling is very hot straight out of the air fryer. If you’d like a glaze, whisk together the powdered sugar, milk, and vanilla, then drizzle over the warm (not piping hot) hand pies.
10. Serve and enjoy
Serve warm, at room temperature, or even chilled. These easy apple hand pies are lovely on their own, but they’re also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings & Timing
- Yield: About 10–12 mini apple hand pies
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes per batch (usually 2 batches)
- Total Time: About 35–40 minutes, including cooling time
If you’re hosting, you can make the filling earlier in the day, then just assemble and air fry right before serving. That way your cinnamon apple hand pies come out warm and fresh when everyone’s ready for dessert.
Variations
Here’s where you can have a little fun and personalize this air fryer pastry recipe.
- Caramel Apple Hand Pies: Stir 2–3 tablespoons of thick caramel sauce into the cooled apple filling.
- Apple‑Cranberry Hand Pies: Add 1/4 cup dried cranberries to the apples while they cook for a tangy twist.
- Maple Cinnamon Hand Pies: Replace the granulated sugar with pure maple syrup and reduce the water slightly in the filling.
- Apple Pie Spice Version: Use 1 1/2 teaspoons apple pie spice instead of the cinnamon and nutmeg.
- Puff Pastry Swap: Use thawed puff pastry sheets cut into rectangles for extra‑flaky apple hand pies (adjust air fryer time to 10–12 minutes).
- Gluten‑Free Version: Use a gluten‑free pie crust and be sure your cornstarch and other ingredients are certified gluten‑free.
Once you try one style, you’ll probably come up with your own house version of this apple hand pies recipe—maybe with a little bourbon, or a handful of chopped pecans.
Storage & Reheating
Storing baked hand pies:
- Let your hand pies cool completely.
- Store them in an airtight container at room temperature for up to 2 days.
- For longer storage, keep them in the fridge for up to 4–5 days.
Freezing:
- Place cooled, baked hand pies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
- Freeze for up to 2 months.
- Reheat from frozen in the air fryer at 320°F for 5–7 minutes, until warmed through and crisp.
Reheating:
- Air fryer: 320°F for 3–5 minutes for that just‑baked texture.
- Oven or toaster oven: 325°F for 8–10 minutes.
- Microwave: 15–20 seconds (fast, but the pastry won’t be as crisp).
Make‑ahead tip:
- You can fully assemble the unbaked hand pies and freeze them on a tray, then store them in a freezer bag.
- Air fry from frozen at 330–340°F for about 10–12 minutes, checking near the end. This is my favorite trick for having a quick apple dessert ready whenever guests stop by.
Notes
- Cooling the filling matters: If the apples are too warm when you fill the pastry, the fat in the crust will soften, and you’ll lose some flakiness. A quick 10–15 minutes of cooling helps a lot.
- Don’t overstuff: I know it’s tempting, but too much filling will cause leaks. A modest spoonful gives a tidy, easy‑to‑hold hand pie.
- Watch your air fryer: Some models run hot. The first time you make these, check at the 7‑minute mark so they don’t get too dark.
- Sugar on top: That sprinkle of sugar does more than look pretty—it adds crunch and a little extra sweetness that makes these taste like they came from a bakery.
- Spice comfort zone: If you’re serving picky eaters or kids, stick with cinnamon only. For spice lovers, bump the cinnamon to 1 1/2 teaspoons and keep the nutmeg.
- Texture fix: If your filling ever seems too runny, cook it another minute or add a tiny bit more cornstarch mixed with water. Too thick? Stir in a spoonful of water or lemon juice.
Honestly, the more you play with this recipe, the more it will “feel” right in your hands, the way good home cooking always does.
FAQs
1. Can I use canned apple pie filling instead of homemade?
Yes, you can use canned filling for a super quick version; just chop it a bit smaller so it fits well in the hand pies and isn’t too chunky.
2. Do I have to pre‑cook the apples?
I strongly recommend it—pre‑cooked apples give you a thick, jammy filling that won’t leak everywhere and will be fully tender after a short air fryer time.
3. Can I make these air fryer apple hand pies with puff pastry?
Absolutely; puff pastry makes them extra flaky. Just cut into rectangles or circles, fill, seal, and air fry at 350°F for about 10–12 minutes, watching for deep golden color.
4. Why did my hand pies burst open?
Usually it’s from overfilling, not sealing the edges well, or skipping the steam vents. Use less filling, crimp firmly, and always cut a few slits on top.
5. Can I reduce the sugar for a less sweet dessert?
Yes—cut the sugar in the filling down to 2–3 tablespoons and skip the glaze. The natural sweetness of the apples will still shine.
6. What apples are best for air fryer apple pies?
Granny Smith, Honeycrisp, Braeburn, and Pink Lady all work well. A mix of tart and sweet apples gives great flavor and texture.
7. How do I prevent the bottoms from getting soggy?
Make sure the filling is thick and cooled, don’t overload each pie, and preheat your air fryer. Parchment liners with small holes also help with airflow.
8. Can I make these hand pies dairy‑free?
Yes—use a dairy‑free pie crust, swap the butter in the filling for vegan butter or coconut oil, and brush the tops with a little plant‑based milk instead of egg wash.
Conclusion
These Air Fryer Apple Hand Pies are everything I love about a classic apple pie—warm, comforting, cinnamon‑spiced—tucked into a flaky, handheld package that’s ready in under an hour. They’re easy enough for a weeknight, pretty enough for company, and flexible enough to bend around your family’s tastes.
If you try this Air Fryer Apple Hand Pies Recipe, let me know how it goes—leave a comment, tell me what apples you used, or share your own twist. And if you enjoy air fryer dessert recipes, you might also like pairing these with air‑fried cinnamon sugar apples or an easy vanilla ice cream for a simple, cozy treat.
Air Fryer Apple Hand Pies
Ingredients
- 2 refrigerated pie crusts 14–16 oz total, from a 2-pack; store-bought or homemade
- 1 large egg for egg wash
- 1 tablespoon milk or cream for egg wash; water also works
- 2 tablespoons coarse sugar or granulated sugar for sprinkling on top
- 2 medium apples peeled, cored, and finely diced (about 2 cups); Granny Smith, Honeycrisp, or a mix
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar or light brown sugar for deeper caramel flavor
- 1 tablespoon lemon juice fresh; brightens flavor and helps prevent browning
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional but recommended
- 1/8 teaspoon salt a small pinch to enhance flavor
- 1 tablespoon cornstarch to thicken the filling
- 2 tablespoons water for cornstarch slurry
- 1/2 cup powdered sugar optional, for glaze
- 1-2 tablespoons milk for glaze
- 1/4 teaspoon vanilla extract for glaze
Instructions
- Add the diced apples, butter, sugar, lemon juice, cinnamon, nutmeg, and salt to a small saucepan. Cook over medium heat, stirring occasionally, until the apples soften and release their juices, about 5–7 minutes. The apples should be tender but not mushy.2 medium apples, 2 tablespoons unsalted butter, 1/4 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt
- In a small bowl, stir the cornstarch into the 2 tablespoons of water until smooth. Pour the slurry into the apples while stirring. Cook another 1–2 minutes, until the mixture thickens and looks glossy, like a loose pie filling. Remove from heat and let the filling cool to room temperature.1 tablespoon cornstarch, 2 tablespoons water
- Preheat your air fryer to 350°F (175°C) for 3–5 minutes. If your air fryer tends to stick, lightly spray the basket with oil or use perforated parchment liners made for air fryers.
- Unroll the refrigerated pie crusts on a lightly floured surface. Using a 3.5–4-inch round cutter (or a large biscuit cutter or glass), cut out as many circles as you can. Gently gather and re-roll the scraps once to cut a few more circles. You should have about 10–12 rounds total.2 refrigerated pie crusts
- Place half of the pastry rounds on a parchment-lined board or baking sheet. Spoon about 1 to 1 1/2 tablespoons of the cooled apple filling into the center of each, leaving a small border around the edge. Do not overfill or the edges will be hard to seal.
- In a small bowl, whisk together the egg and 1 tablespoon of milk or cream to make an egg wash. Brush a little egg wash around the edge of each filled round. Top with a second pastry circle and press the edges together with your fingers, then crimp all the way around with a fork to seal.1 large egg, 1 tablespoon milk or cream
- Use a sharp knife to cut 2–3 small slits in the top of each hand pie to let steam escape. Brush the tops lightly with more egg wash, then sprinkle with coarse or granulated sugar for a crunchy, golden finish.2 tablespoons coarse sugar or granulated sugar
- Place the hand pies in a single layer in the air fryer basket, leaving a little space around each one for air circulation. Work in batches if needed. Air fry at 350°F (175°C) for 8–10 minutes, or until the pies are golden brown and crisp. Check around the 7-minute mark, as air fryers vary.
- Transfer the hand pies to a cooling rack and let them cool for at least 5–10 minutes; the filling will be very hot. For a glaze, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm (not piping hot) hand pies.1/2 cup powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon vanilla extract
- Serve the hand pies warm, at room temperature, or chilled. They are delicious on their own or with a scoop of vanilla ice cream or whipped cream.
