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Air Fryer Apple Hand Pies Recipe
If you love warm cinnamon apples tucked inside buttery, flaky pastry, this Air Fryer Apple Hand Pies Recipe is about to become your new favorite quick dessert.
These easy apple hand pies taste like little individual apple pies you’d get at a cozy bakery—only faster, lighter, and made right in your air fryer. They’re perfect when you want a classic apple cinnamon dessert without heating up the whole kitchen or fussing with a full pie. I make these on busy weeknights, for game days, and every fall when apples are piled high at the farmers market. Honestly, my grown kids still text asking, “Are you making those mini apple pies again?”
Why This Air Fryer Apple Hand Pies Recipe Works So Well
You know what? There are a lot of air fryer dessert recipes floating around, but this one checks a whole lot of boxes:
- No oven needed – Perfect for hot days or small kitchens; the air fryer does all the work.
- Ready in about 30 minutes – A quick apple dessert when cravings hit.
- Small-batch friendly – Make 4–8 individual apple pies, not a huge pan you’ll struggle to finish.
- Flaky, golden pastry – The air fryer circulates hot air so your hand pie pastry crisps beautifully.
- Cozy fall flavors all year – Cinnamon, nutmeg, and apples make this apple cinnamon dessert taste like a hug.
- Kid- and crowd-approved – Easy to hold, portable, and fun for parties, lunchboxes, or tailgates.
- Flexible ingredients – Use homemade pie dough or store‑bought, fresh apples or leftover filling.
- Freezer-friendly – Make a batch of unbaked hand pies and cook them straight from frozen.
- Lighter than deep-fried treats – You still get that classic apple hand pie taste without a pot of oil.
- Beginner-friendly – If a full pie intimidates you, this apple hand pies recipe is very forgiving.
Ingredients for Air Fryer Apple Hand Pies
You don’t need anything fancy for these flaky apple hand pies—just a few pantry staples and some crisp apples. Here’s what I use.
For the Hand Pie Pastry
- 2 refrigerated pie crusts (from a 14–16 oz box; I often use Pillsbury or a store brand)
You can also use homemade pie crust if you have a favorite recipe. - 1–2 tablespoons all-purpose flour (for dusting your work surface)
For the Homemade Apple Filling
- 2 medium apples, peeled, cored, and finely diced (about 1 1/2 cups; Granny Smith, Honeycrisp, or Gala work well)
Tart apples like Granny Smith hold their shape and balance the sweetness. - 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour (to thicken the juices)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional, but adds depth)
- 1/8 teaspoon salt (just a pinch to bring out the flavors)
- 1 teaspoon fresh lemon juice (keeps apples bright and adds a little tang)
- 1/2 teaspoon vanilla extract
For the Egg Wash & Topping
- 1 large egg
- 1 tablespoon milk or cream
- 1–2 tablespoons coarse sugar or granulated sugar (for sprinkling on top)
- Extra cinnamon for dusting (optional, but lovely for cinnamon apple hand pies)
A quick word about apples: if you like a softer, almost saucy filling, dice them a bit smaller. For a more “chunky” bite like classic air fryer apple pies from a bakery, leave the pieces slightly larger.
Step-by-Step Directions
These directions walk you right through the process, from homemade apple filling to golden air fryer pastry recipe. Take your time the first go-round; after that, you’ll practically make them from memory.
1. Make the apple filling.
In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir to coat the apples well.
2. Cook until tender and syrupy.
Cook the apples for 5–7 minutes, stirring now and then, until they’re tender but not mushy and the mixture looks glossy and juicy. Sprinkle in the flour and cook 1–2 more minutes to thicken. Stir in the lemon juice and vanilla, then remove from heat.
3. Cool the filling.
Transfer the homemade apple filling to a bowl and let it cool for at least 10–15 minutes. Warm filling can melt the fat in your pastry and make it harder to seal, so this little wait is worth it.
4. Prep your air fryer and work area.
Preheat your air fryer to 350°F (175°C) for about 3–5 minutes if your model recommends preheating. Lightly spray or brush the air fryer basket with oil, or line it with a piece of parchment that’s cut to fit and has a few holes poked in it (I like Reynolds parchment sheets).
5. Roll out the pie crusts.
On a lightly floured surface, unroll your pie crusts. Use a rolling pin to gently even them out, especially around the edges, so they’re about 1/8-inch thick. This helps you get more mini apple pies from each crust.
6. Cut the pastry circles or rectangles.
Use a 3 1/2–4 inch round cutter, biscuit cutter, or even the rim of a drinking glass to cut circles. You can also cut the dough into rectangles with a sharp knife or pizza cutter for a “pocket” style hand pie. Gather and reroll scraps one time if needed.
7. Add the apple filling.
Place about 1–1 1/2 tablespoons of cooled apple filling in the center of each piece of dough. Don’t overfill—leave a clean border around the edges so you can seal the pastry.
8. Seal the hand pies.
Brush the edge of each dough piece lightly with water. Place another dough circle on top (for round pies) or fold the rectangle over (for pockets). Press the edges together firmly, then crimp with a fork all the way around to seal. This keeps the filling from sneaking out during cooking.
9. Vent the tops.
Use a small sharp knife to cut 2–3 tiny slits on top of each hand pie. These vents let steam escape so your easy apple hand pies puff rather than burst.
10. Make the egg wash.
In a small bowl, whisk together the egg and milk. Brush the tops of the pies with this mixture. This step gives you that shiny, golden finish that screams “bakery quality.”
11. Add the sugar topping.
Sprinkle each hand pie with coarse sugar and a light dusting of cinnamon if you like. This adds crunch and that classic apple cinnamon dessert flavor.
12. Air fry the apple hand pies.
Arrange 3–5 hand pies in a single layer in your air fryer basket, leaving a little space between them for air circulation. Cook at 350°F (175°C) for 8–10 minutes, or until golden brown and crisp. Every air fryer runs a bit differently, so start checking at 7–8 minutes.
13. Cool slightly before serving.
Use tongs to transfer the pies to a cooling rack. Let them cool for at least 5–10 minutes—inside, the filling is very hot, like lava. Serve warm, either plain or with a scoop of vanilla ice cream.
If you’re making a big batch of air fryer apple hand pies, keep the unbaked ones in the fridge while the others cook so the pastry stays chilled and flaky.
Servings & Timing
- Yield: About 8–10 mini apple hand pies (depending on cutter size)
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes per batch
- Cooling Time: 10–15 minutes
- Total Time: About 40–45 minutes (including cooling and cooking a couple of batches)
Fun Variations to Try
Once you master this simple apple hand pies method, you can play around with flavors and textures. Here are a few favorites from my own kitchen tests:
- Caramel Apple Hand Pies – Tuck 3–4 caramel bits into each pie with the apples for a gooey filling.
- Apple-Cheddar Hand Pies – Sprinkle a little sharp cheddar on the bottom dough circle before adding the apple filling for a sweet-savory twist.
- Glazed Apple Hand Pies – Skip the sugar topping and instead drizzle baked pies with a simple powdered sugar and milk glaze.
- Apple Berry Hand Pies – Add a tablespoon of fresh or frozen berries (blueberries, raspberries) to the filling for a fruity mix.
- Cinnamon Roll Apple Pies – Add extra cinnamon and a bit of cream cheese frosting on top for a cinnamon-roll-meets-apple-pie feel.
- Gluten-Free Version – Use your favorite gluten-free pie crust and a gluten-free flour blend in the filling.
Storage & Reheating
One of my favorite things about these air fryer apple pies is how well they store and reheat. They’re great for make-ahead desserts and snacks.
Storing Leftover Pies
- Let the hand pies cool completely.
- Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3–4 days.
- Place parchment between layers if you’re stacking them so they don’t stick.
Freezing Unbaked Hand Pies
If you like the idea of quick apple dessert on demand, this is your secret weapon.
- Assemble the hand pies but don’t egg wash or bake them.
- Arrange them on a baking sheet lined with parchment and freeze until solid.
- Transfer to a freezer bag or airtight container and freeze for up to 2 months.
- When ready to cook, brush with egg wash and air fry from frozen at 330–340°F, adding a couple of extra minutes, until they’re golden and the pastry is cooked through.
Reheating Baked Hand Pies
- Air Fryer: Heat at 320°F for 3–5 minutes, until warm and crisp again.
- Oven or Toaster Oven: Warm at 350°F for 5–8 minutes.
- Microwave: 15–20 seconds for a quick warm-up, but you’ll lose some crispiness.
For the best flaky texture, I’m a big fan of reheating in the air fryer or toaster oven.
Recipe Notes from My Kitchen
After testing these air fryer apple hand pies more times than I’ll admit, here are a few things I’ve learned:
- Don’t skip cooling the filling. Warm filling can soften the dough, making it harder to seal and more likely to leak.
- Seal like you mean it. Press those edges firmly and crimp them well—think of it like putting a little fence around your filling.
- Air fryer quirks matter. Some models brown faster on one side; halfway through cooking, you can rotate the basket or flip the pies if needed.
- Thickness is key. If the dough is too thick, the pastry can feel heavy; too thin, and it tears. About 1/8 inch is that sweet spot.
- Sugar on top makes a big difference. It looks pretty, but more than that, it gives these flaky apple hand pies a gentle crunch and a hint of caramel flavor.
- Serve warm, not scorching. I know it’s tempting, but give them a few minutes—your tongue will thank you.
And a little personal note: I started making individual apple pies like this when my kids were little because they each wanted “their own pie.” Now they’re grown, but they still come home asking for these, and that’s the kind of tradition I’ll happily keep.
FAQs
Can I use canned apple pie filling instead of homemade?
Yes, you can use canned filling for this Air Fryer Apple Hand Pies Recipe—just chop it a bit if the slices are large so it fits better inside the pastry.
What kind of apples are best for hand pies?
Granny Smith, Honeycrisp, Pink Lady, or Gala all work well because they hold their shape and give a nice sweet-tart balance.
Why are my hand pies leaking in the air fryer?
They may be overfilled, or the edges might not be sealed tightly enough; use less filling and crimp the edges firmly with a fork.
Can I make these hand pies ahead of time?
Yes—assemble and freeze them unbaked, then air fry straight from frozen when you’re ready to serve.
How do I keep the pastry from getting soggy?
Cool the filling first, avoid overfilling, and make sure your air fryer isn’t too crowded so the hot air can circulate and crisp the pastry.
Do I have to use an egg wash?
You don’t have to, but the egg wash gives that pretty golden color and helps the sugar topping stick; if you’re avoiding eggs, you can use just milk or a dairy-free milk.
Can I double this apple hand pies recipe?
Absolutely—just work in batches when cooking so you still keep a single layer in the air fryer basket.
What if I don’t have an air fryer?
You can bake the hand pies on a parchment-lined sheet pan at 400°F for 15–20 minutes, until golden brown.
Conclusion
These Air Fryer Apple Hand Pies are everything I love in a dessert: simple ingredients, cozy flavors, and that little “wow” moment when you bite through crisp pastry into warm cinnamon apples. They’re a sweet shortcut to homemade comfort, whether you’re cooking for family, friends, or just yourself on a quiet evening.
If you try this Air Fryer Apple Hand Pies Recipe, let me know how it goes in the comments—tell me what apples you used or which variation you loved most. And if you’re on an air fryer dessert kick, you might also enjoy exploring more quick treats like air fryer turnovers or mini fruit crisps; once that air fryer is on the counter, it’s hard to put it away.
Air Fryer Apple Hand Pies
Ingredients
- 2 refrigerated pie crusts from a 14–16 oz box; or use homemade pie crust
- 1-2 tablespoons all-purpose flour for dusting the work surface
- 2 medium apples peeled, cored, and finely diced (about 1 1/2 cups; Granny Smith, Honeycrisp, or Gala work well)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar packed
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour to thicken the filling
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- 1/8 teaspoon salt a pinch, to bring out the flavors
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon milk or cream
- 1-2 tablespoons coarse sugar or granulated sugar for sprinkling on top
- ground cinnamon extra, for dusting on top (optional)
Instructions
- In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir to coat the apples well.2 medium apples, 2 tablespoons unsalted butter, 1/4 cup brown sugar, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon salt
- Cook the apples for 5–7 minutes, stirring occasionally, until they are tender but not mushy and the mixture looks glossy and juicy. Sprinkle in the flour and cook 1–2 more minutes to thicken. Stir in the lemon juice and vanilla, then remove from heat.1 tablespoon all-purpose flour, 1 teaspoon fresh lemon juice, 1/2 teaspoon vanilla extract
- Transfer the apple filling to a bowl and let it cool for at least 10–15 minutes. The filling should be cooled so it doesn’t melt the fat in the pastry.
- Preheat your air fryer to 350°F (175°C) for 3–5 minutes if your model recommends preheating. Lightly spray or brush the air fryer basket with oil, or line it with parchment cut to fit and pierced with a few holes.
- On a lightly floured surface, unroll your pie crusts. Dust with a little flour and gently roll so they are an even thickness of about 1/8 inch, especially around the edges.2 refrigerated pie crusts, 1-2 tablespoons all-purpose flour
- Use a 3 1/2–4 inch round cutter (or the rim of a glass) to cut circles, or cut rectangles with a sharp knife or pizza cutter. Gather and reroll scraps once if needed.
- Place about 1–1 1/2 tablespoons of cooled apple filling in the center of each dough piece, leaving a clean border around the edges so you can seal the pastry.
- Lightly brush the edges of each dough piece with water. For round pies, place another dough circle on top; for rectangles, fold the dough over the filling. Press edges together firmly and crimp all the way around with a fork to seal well.
- Use a small sharp knife to cut 2–3 small slits on top of each hand pie to allow steam to escape during cooking.
- In a small bowl, whisk together the egg and milk or cream. Brush the tops of the hand pies with the egg wash.1 large egg, 1 tablespoon milk or cream
- Sprinkle the tops of the pies with coarse or granulated sugar and, if desired, a light dusting of cinnamon.1-2 tablespoons coarse sugar or granulated sugar, ground cinnamon
- Arrange 3–5 hand pies in a single layer in the air fryer basket, leaving space between them for air circulation. Air fry at 350°F (175°C) for 8–10 minutes, or until golden brown and crisp. Start checking at 7–8 minutes, as air fryer models vary.
- Use tongs to transfer the pies to a cooling rack. Let cool for 5–10 minutes before serving, as the filling will be very hot. Serve warm, plain or with a scoop of vanilla ice cream.
