Air Fryer Apple Hand Pies
These Air Fryer Apple Hand Pies have a warm, cinnamon-spiced, gooey apple filling wrapped in a flaky, golden pastry—ready in under 40 minutes without using the oven.
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.
Notes
Cooling the filling before assembling prevents a soggy crust and helps keep the pastry flaky. Avoid overfilling to reduce leaks and bursting. For picky eaters, use only cinnamon and skip the nutmeg; for spice lovers, increase the cinnamon. If the filling seems too thin, cook it another minute or add a bit more cornstarch slurry; if too thick, stir in a splash of water or lemon juice. Baked hand pies keep in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. To freeze, place cooled pies on a tray until solid, then transfer to a freezer bag for up to 2 months and reheat in the air fryer at 320°F.
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