Let Me Tell You About These Hand Pies…
Okay, so picture this: It’s a Saturday afternoon, there’s this chill in the air (the kind that makes you want to bake something, but also, you don’t wanna do dishes for an hour). That’s usually when I get the itch for these air fryer apple hand pies. First time I tried making them, I overfilled one so badly it looked like a pastry crime scene in the basket. Still tasted like autumn, though. I’ve basically adopted these as my go-to comfort dessert. Or, honestly, breakfast. No judging here.
By the way, my neighbor once called these ‘pocket pies’ and now I can’t un-hear it. Sounds like a snack you’d sneak into a movie theater, right?
Why You'll Love This Recipe (Trust Me!)
I make this when I’m craving that apple pie vibe but I don’t wanna deal with rolling big pie crusts or, worse, cleaning deep-fry oil off the stove. My family goes crazy for these, mostly because you can grab one and keep moving (which is important when people are elbowing you for the last one). And if you’ve ever had that moment where you realize you forgot to thaw the dough? I’ve been there. Actually, I find it works better if you let the pie crust sit at room temp for a bit longer than it says on the package.
(Honest moment: I once tried to make these with pears instead, but, eh, not the same magic. Lesson learned!)
What You'll Need (And What I Sometimes Change)
- 1 package refrigerated pie dough – I use Pillsbury or whatever’s on sale; my grandma always insisted on the name brand, but honestly, any version works fine
- 2 medium apples – Granny Smith is great for tartness, but Fuji or Gala work if you want sweeter. I sometimes use a mix
- 2 tablespoons brown sugar – White sugar works in a pinch, but brown adds a cozy molasses note
- 1 teaspoon cinnamon – Or a little more if you like things spicy
- Pinch of salt – I always forget this, but it genuinely helps
- 1 tablespoon lemon juice – Keeps apples from turning brown (unless you forget, like me, then just call it rustic)
- 1 egg, beaten – For brushing on top. If you’re egg-free, a splash of milk works, too
- Optional: powdered sugar, nutmeg, or a little caramel sauce for serving
If you want to go wild, toss in a handful of chopped walnuts or even some raisins. Or don’t; I’m not the boss of your pies.
How I Actually Make These (Warts and All)
- Peel and dice the apples pretty small, like pea-sized. This is where I usually sneak a bite—quality control, right?
- Toss apples with brown sugar, cinnamon, salt, and lemon juice in a bowl. If there’s a little too much juice, don’t sweat it. The air fryer handles it.
- Unroll the pie dough and use a glass or bowl to cut out circles (about 4 inches across, but I’ve used a coffee mug in a pinch). You should get 6-8 circles per crust, depending on your geometry skills.
- Plop a good spoonful of apple mix in the center of each. Not too much or you’ll have a gooey mess (I’ve learned this one the hard way).
- Fold over and pinch the edges or use a fork to crimp. If it rips a bit, patch it up. Don’t worry if it looks a bit weird at this stage—it always does!
- Brush with the beaten egg for shine. Or don’t, they’ll still taste good.
- Pop 3-4 pies into the air fryer basket (don’t crowd them, or they’ll stick together like best mates at a footy match).
- Air fry at 350°F (180°C) for 8-10 minutes. I check at 7, just to be safe. They’re done when golden brown and a little bubbly.
- Let them cool a few minutes. Burned my tongue once because I got impatient. Don’t be like me.
That’s it! They look homemade (because, well, they are), and smell like a bakery exploded in your kitchen.
Notes From My Many Attempts
- Holding back on the filling is hard, but overstuffed pies will leak everywhere. Looks dramatic, but the taste is still ace.
- Sometimes I sprinkle a bit of nutmeg or allspice in with the cinnamon. Adds a little something extra, but if you overdo it, it’ll taste like Christmas threw up.
- Oh, and if you forget the egg wash, just dust them with powdered sugar when they’re done. Nobody will know.
Variations I’ve Tried (And One Epic Fail)
- I once did a batch with a spoon of peanut butter under the apples. Tasted like a caramel apple festival in my mouth.
- Berry mix-ins are good too—blueberries are my favourite, but strawberries got too watery and made the pies a bit sad and soggy.
- If you’re feeling fancy, use puff pastry instead of pie dough. Flakier, but I think it’s fussier to work with, honestly.
Do You Even Need Fancy Gear?
Okay, so you’ll want an air fryer. I use a basic Ninja one like this, but honestly, any air fryer that fits a few pies will work. No pastry cutter for circles? Just use a mug, a bowl, or even cut rough squares. No one is grading you—at least, not in my kitchen.
How to Store (If They Somehow Last That Long)
Technically, you can store these in an airtight container for 2 days. But—I swear on my spatula—these have never lasted more than a day around here. If you do have leftovers, a quick zap in the microwave or a couple minutes back in the air fryer brings back the magic.
Serving Ideas That Became Traditions
We eat these as is, but if you wanna go all out, a scoop of vanilla ice cream on the side is a treat. My cousin likes them with a drizzle of homemade caramel—she’s fancier than me. Oh, and sometimes we have them for breakfast with coffee (which feels cheeky but hey, there’s fruit, right?).
A Few Pro Tips I Learned the Hard Way
- I once tried rushing the cooling step and bit right in—bad idea. Hot apple lava. Wait a minute, trust me.
- Don’t skip the ‘don’t crowd the basket’ thing. I did, and ended up with a mutant hand pie blob. Still edible, but not exactly Instagram-worthy.
- If your dough gets too sticky, chill it for a few minutes. Or just go with it—rustic is a vibe.
Real Questions I’ve Actually Gotten
- Can I freeze these before cooking?
Yeah, you can! I’d put them on a tray to freeze, then pop into a bag. Cook straight from frozen, maybe add 2-3 minutes. - Can I use store-bought apple pie filling?
Sure, if you’re in a hurry. I do this sometimes, just chop the apples smaller so they fit. Not as ‘bright’ tasting, but totally fine. - Do I really need to peel the apples?
I do, but honestly, if you’re feeling lazy, leave the peels on. The pies are a bit chewier but it’s extra fiber. Win-win? - What about gluten-free?
I haven’t tried, but my friend swears by King Arthur’s GF crust. Let me know if you try it! - Why did my pies explode?
Oh, I hear you. It’s probably overstuffing or not sealing tight enough. Even then, they still taste great.
So, there you have it—my not-so-perfect but totally delicious air fryer apple hand pies! Try ’em out, make them your own, and maybe don’t wear anything white while assembling. Just saying.
Ingredients
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
Instructions
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1In a medium bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, lemon juice, and cornstarch. Mix well to coat the apples evenly.
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2Roll out the pie crusts and cut into 6 circles (about 4 inches each). Place a spoonful of apple filling in the center of each circle.
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3Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal.
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4In a small bowl, whisk together the egg and milk. Brush the tops of the hand pies with the egg wash. Cut a small slit on top of each pie for steam to escape.
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5Preheat the air fryer to 350°F (175°C). Place the hand pies in the air fryer basket in a single layer. Cook for 10-12 minutes, or until golden brown.
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6Remove from the air fryer and let cool slightly before serving. Enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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