Oh my gosh, you have to try these air fryer apple pie hand pies! They’re my go-to when I’m craving that warm, cinnamony apple flavor but don’t want to deal with a whole pie. Honestly, I was skeptical at first—could an air fryer really give me that perfect golden crust? Spoiler: it absolutely can, in under 10 minutes. Now my kids beg for these little pockets of joy every weekend.
Why You’ll Love These Air Fryer Apple Pie Hand Pies
Trust me, these little pies will become your new obsession. Here’s why:
- Crazy fast: From fridge to table in 25 minutes flat—no waiting for oven preheating!
- That perfect crisp: The air fryer gives the crust this magical golden crunch without drying out the apples.
- No-fuss easy: Even my 8-year-old helps assemble these (though we fight over who gets to crimp the edges with the fork).
- Portable joy: They’re like personal apple pies you can grab and go—no plates needed!
Perfect for Any Occasion
I’ve served these at everything from baby showers to football Sundays—they always disappear. Pack them in lunchboxes (they’re great at room temp), bring them to potlucks (just double the batch), or honestly? Eat them straight out of the air fryer basket when no one’s looking. My secret midnight snack.
Ingredients for Air Fryer Apple Pie Hand Pies
Here’s everything you’ll need for these little pockets of happiness—most of it’s probably already in your kitchen!
- 2 cups diced Granny Smith apples (peeled if you prefer, but I love the texture with skins on)
- 1/4 cup packed dark brown sugar (that molasses richness makes all the difference)
- 1 tsp cinnamon (don’t skimp—this is the cozy flavor backbone)
- 1 tbsp fresh lemon juice (stops the apples from browning and adds brightness)
- 1 package refrigerated pie crust (or homemade if you’re feeling fancy—I usually grab Pillsbury)
- 1 egg, beaten (for that gorgeous golden sheen)
- 1 tbsp turbinado sugar (optional but oh-so-worth it for the sparkling crunch)
Ingredient Notes & Substitutions
Baking should be fun, not stressful! Here’s how to tweak things when needed:
- Apples: Honeycrisp or Braeburn work too—just avoid super soft varieties like Red Delicious. Frozen? Thaw and drain really well first.
- Sugar swap: Coconut sugar works beautifully if you want less refined sweetness. Maple syrup? Reduce to 2 tbsp and add 1 tsp cornstarch to thicken.
- Crust shortcuts: Biscuit dough makes adorable rustic pies! For gluten-free, I’ve had luck with King Arthur’s GF pie crust mix.
- Egg wash alternative: Milk or even heavy cream brushed on gives decent browning (though not quite as shiny).
- Spice it up: Add a pinch of nutmeg or cardamom if you’re feeling adventurous—Grandma would approve.
See? No stress. The beauty of hand pies is they’re forgiving—just seal those edges tight and let the air fryer work its magic!
How to Make Air Fryer Apple Pie Hand Pies
Okay, let’s get to the fun part—making these irresistible little pies! I promise it’s easier than you think. Just follow these steps, and you’ll be biting into golden, apple-filled goodness before you know it.
- Preheat your air fryer to 350°F (175°C). This is crucial for that instant crisp—no soggy bottoms here! (Takes about 3 minutes in most models.)
- Toss the diced apples with brown sugar, cinnamon, and lemon juice. Let it sit while you prep the crust—those juices will start to mingle and get all syrupy. Yum.
- Roll out the pie crust and cut into 4-inch circles. I use a drinking glass if I can’t find my biscuit cutter—just press straight down (no twisting!) for clean edges.
- Spoon about 1 tbsp of filling onto each circle. Leave a ½-inch border—overstuffing leads to leaks (ask me how I know).
- Fold the dough over and crimp the edges with a fork. Press hard enough to seal but not so hard you tear the dough. A little water on the edges helps if they’re dry.
- Brush with beaten egg and sprinkle with turbinado sugar. This isn’t just for looks—that sugar adds the most satisfying crunch.
- Air fry in batches for 8-10 minutes. No overcrowding! Give them space to puff and brown evenly. Flip halfway if your fryer doesn’t have a rotating basket.
- Let cool for 5 minutes. I know it’s tempting, but that filling is lava-hot right out of the fryer! (Voice of experience.)
Pro Tips for the Best Results
After making approximately a zillion of these (okay, maybe 30 batches), here are my hard-earned secrets:
- Seal like your life depends on it. Run a fingertip of water along the edges before crimping—it’s the glue that keeps those juices inside where they belong.
- Check at 8 minutes. All air fryers run a bit different. If they’re already golden, pull them! Overcooked pies = sad, dry apples.
- Use parchment liners or a light spritz of oil. Some crusts stick more than others. A round of parchment with slits (or those perforated liners) saves your pies from tearing.
- Dice apples small (½-inch). Big chunks can poke holes in the dough as they soften. Tiny bits = better texture anyway.
- Keep an eye on the second batch. The air fryer’s already hot, so they might cook faster. Adjust time down by 1-2 minutes.
There you go—everything I’ve learned through trial and error (and a few delicious mistakes). Now go forth and make pie magic!
Serving Suggestions
Honestly, these hand pies are amazing all on their own—but why stop at amazing when you can reach legendary status? Here’s how I like to serve them:
- Classic à la mode: A scoop of vanilla ice cream melting over the warm pie? Absolute perfection. Bonus points for cinnamon or caramel swirl ice cream!
- Drizzle disaster (the good kind): Warm caramel sauce or homemade butterscotch turns these into dessert showstoppers. Keep napkins handy—things get gloriously messy.
- Breakfast mode: Dust with powdered sugar and pair with coffee for a “it’s totally acceptable to eat pie at 8am” moment. (I won’t judge.)
- Fancy tea time: Mini versions (use a 2-inch cutter) with clotted cream make even Tuesday afternoon feel posh.
- Kid hack: My boys love them dunked in vanilla yogurt—it’s like apple pie oatmeal but way more fun.
The best part? These are just as good room temp as they are warm. Toss a few in a picnic basket or lunchbox—they’ll make you everyone’s favorite person.
Storage & Reheating
Here’s the beautiful thing about these hand pies—they’re just as good the next day (if they last that long). Here’s how to keep them fresh and bring back that just-made magic:
- Room temp: They’ll stay crisp in an airtight container for about 8 hours—perfect for taking to work or school. Layer parchment between them so they don’t stick.
- Fridge life: Pop them in a sealed container for up to 3 days. The crust softens a bit, but that’s nothing a quick air fryer revival can’t fix!
- Freezer magic: Freeze unbaked pies on a baking sheet first (1 hour), then transfer to bags. They’ll keep for 3 months—bake straight from frozen, adding 2 extra minutes.
Reheating pro tip: Crank your air fryer to 375°F (190°C) for 2-3 minutes to bring back the crunch. No air fryer? A toaster oven works almost as well. (Microwaving? Only if you enjoy soggy crust—I don’t recommend it!)
Confession: I’ve been known to eat cold hand pies straight from the fridge at midnight. The cinnamon smell wafting through the kitchen? Totally worth the sneaky footsteps.
Nutritional Information
Let’s be real—these are treats, not health food. But if you’re curious, here’s the scoop on what’s in each hand pie (*estimated per serving, values vary by ingredients*):
- Calories: 180 (worth every single one when that cinnamon scent hits your nose)
- Sugar: 12g (mostly from the apples and that glorious brown sugar)
- Sodium: 120mg (pretty reasonable for a pastry—blame the crust)
- Fat: 8g (butter makes everything better, am I right?)
Want to lighten things up? Try these tweaks:
- Use half the sugar in the filling—the apples are sweet enough on their own
- Swap in whole wheat pie crust (it’s nuttier but still crispy)
- Skip the egg wash and sugar topping (still delicious, just less golden)
But hey—life’s short. Sometimes you just need a warm, crispy hand pie. I won’t tell if you eat two.
FAQ Section
Q1. Can I use frozen apples?
Yes! Just thaw completely and drain well—pat them dry with paper towels to avoid soggy pies.
Q2. How do I prevent leaks?
Seal edges tightly with a fork dipped in water, and don’t overfill—1 tbsp filling max per pie.
Q3. Can I make these ahead?
Absolutely! Assemble unbaked pies and freeze for up to 3 months—air fry straight from frozen (+2 mins cook time).
If you are looking for more quick air fryer recipes, check out this air fryer beef meatballs with marinara recipe for a savory contrast!
For those who prefer savory snacks, you might also enjoy learning about the science behind achieving perfect crispiness, which is often discussed in relation to how air fryers work according to the FDA.
If you want to try another sweet air fryer treat, consider making these air fryer cake donuts next time!
Print
25-Minute Air Fryer Apple Pie Hand Pies – Heavenly Crisp Magic
- Total Time: 25 mins
- Yield: 8 hand pies
- Diet: Vegetarian
Description
Crispy, golden hand pies filled with sweet apple pie filling, made easily in your air fryer.
Ingredients
- 2 cups diced apples
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 package refrigerated pie crust
- 1 egg, beaten (for egg wash)
- 1 tbsp turbinado sugar (optional)
Instructions
- Preheat air fryer to 350°F (175°C).
- Mix diced apples, brown sugar, cinnamon, and lemon juice in a bowl.
- Roll out pie crust and cut into 4-inch circles.
- Place 1 tbsp apple filling in the center of each circle.
- Fold dough over filling and crimp edges with a fork.
- Brush with beaten egg and sprinkle with turbinado sugar if desired.
- Air fry for 8-10 minutes until golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use firm apples like Granny Smith for best texture.
- Seal edges well to prevent filling from leaking.
- Check at 8 minutes to avoid over-browning.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American