Air Fryer Apple Hand Pies are the shortcut dessert I make when I want something cozy, quick, and guaranteed to impress. Think tender cinnamon apples tucked inside a flaky crust with a golden crisp finish and a glossy sugar glaze. They are easy enough for a weekday treat, but cute enough to pass as party food. I used to think homemade hand pies were complicated, but once I tried them in the air fryer, I never looked back. If you have apples and store-bought pie dough, you are halfway there.
Whats in This Apple Hand Pies Recipe?
Ingredients you will need
This recipe leans on simple pantry basics, the kind you probably have right now. Here is what goes into these little beauties.
- Apples: Firm varieties hold up best. I like Honeycrisp, Gala, or Granny Smith. Dice them small so they soften fast.
- Brown sugar and granulated sugar: The mix gives depth and sweetness.
- Cinnamon and a pinch of nutmeg: Warm spice that makes the kitchen smell like fall.
- Butter: Just a bit to help soften the apples and build flavor.
- Cornstarch: Thickens the filling so it does not leak out. A small slurry does the trick.
- Store-bought pie dough or puff pastry: Either works. Pie dough gives a classic, homey bite. Puff pastry bakes extra flaky.
- Egg: For an egg wash to help the edges seal and to get that gorgeous golden top.
- Optional glaze: Powdered sugar, milk, and vanilla. Two minutes. Totally worth it.
Tools that make it easy
You do not need anything fancy, and that is the best part.
Air fryer with a basket, a small skillet or saucepan to pre-cook the apples, a rolling pin, a 4 to 5 inch round cutter or a bowl to trace, a fork for crimping, a pastry brush, and parchment rounds with holes or a light spritz of oil.
If you are new to air frying and want more ideas after dessert, peek at my growing list of favorites in this Air Fryer Recipe collection. It is a lifesaver when I am hungry and short on time.
Quick method overview: Sauté diced apples with sugar, cinnamon, and butter for 5 to 7 minutes until just tender. Stir in cornstarch slurry to thicken. Cool. Cut dough rounds, fill with apples, seal, crimp, brush with egg wash, vent with a tiny slit, and air fry at 350 F for 10 to 12 minutes until golden. Glaze if you want a bakery moment at home.
Recipe Variations
Here is where you can make the recipe your own. I switch it up depending on what is in the pantry or what the crowd is craving.
Use puff pastry: For extra lift and a buttery crunch. Keep the pieces on the smaller side because puff pastry expands a lot.
Maple apple filling: Swap in pure maple syrup for some of the sugar and add a pinch of salt. The flavor is cozy and deep.
Caramel apple: Tuck a few soft caramel bits into the filling. They melt and get gooey in the best way.
Apple pie spice: Use a blend if you have it. It gives that classic pie vibe without measuring separate spices.
Glaze options: Vanilla glaze is classic, but a simple cinnamon glaze or a dusting of powdered sugar works too.
Savory idea for the dough: If you love the technique and want a savory version later, try making crispy air fryer empanadas using the same sealing method. Once you master the crimp, you can fill that dough with just about anything.
My teen said these tasted like mini pies from a bakery, and he could not believe they were made in the air fryer. The crust was perfectly flaky and the filling had that gooey, cinnamon center we love.
Helpful Tips
Shaping and sealing like a pro
- Do not overfill. A heaping tablespoon or two of apples per pie is enough. Too much filling makes them burst.
- Cool the filling. Warm apple filling softens the dough too much and can cause leaks. Ten minutes on the counter helps.
- Crimp well. Press edges with a fork all the way around, then go around once more. A tight seal keeps the juices inside.
- Vent the top. Cut a small slit in each pie to let steam escape. It keeps the crust crisp.
Cooking and finishing
Preheat if your model asks for it. Some air fryers preheat automatically, some do not. If yours runs cooler, give it 3 minutes at 350 F before baking.
Do not crowd the basket. Leave space so air can circulate. I cook in batches of four pies.
Parchment is optional. I like using perforated parchment rounds or a light spray of oil. Skip parchment if it will blow around in your basket.
Watch at the 9-minute mark. All air fryers run a little different. If the edges are deeply golden, pull them. The crust will set as it cools.
Glaze while warm. A light drizzle sticks better and sets with a soft sheen. Mix 1 cup powdered sugar with 1 to 2 tablespoons milk and 1 teaspoon vanilla until smooth.
Can I Bake Hand Pies in the Oven Instead?
Yes, and it works beautifully. Place the sealed pies on a parchment-lined sheet pan, brush with egg wash, and cut a small vent. Bake at 400 F for 18 to 22 minutes, until the tops are golden and the edges are crisp. If the tops brown too fast, tent loosely with foil for the last few minutes. The oven gives a slightly more even browning, while the air fryer wins on speed. Use whichever fits your day.
Serving and Proper Storage
I love serving these warm, in that sweet spot where the glaze is just set and the centers are still tender. If you want a fun dessert night with the air fryer, pair these pies with something dippable and playful like air fryer churros or a round of air fryer donuts. It turns a regular evening into a mini bakery party.
How to serve, store, and reheat
- Serve: Warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon on top makes them look extra fancy.
- At room temp: Keep cooled pies in a container for up to 24 hours. The crust stays crisp best on day one.
- Refrigerate: Store in an airtight container for up to 4 days. Reheat in the air fryer at 320 F for 3 to 5 minutes to bring back the crunch.
- Freeze: Freeze unbaked sealed pies on a sheet pan until solid, then store in a bag for up to 2 months. Air fry from frozen at 330 F for 14 to 18 minutes, brushing with egg wash after the first 5 minutes if you forgot before freezing.
- Serve with a dip: Caramel sauce, vanilla yogurt, or a quick cream cheese icing are wonderful. For another apple treat that leans dippable, you might love these air fryer apple fries with cinnamon dip.
And if salty snacks are your thing too, keep the party going with air fryer pretzel bites. Sweet first, savory second, everyone wins.
Common Questions
Do I have to pre-cook the apples?
Yes, just a quick sauté. Pre-cooking softens the fruit and lets the cornstarch thicken the juices, so your pies do not leak or feel watery.
Which apples are best?
Firm apples that hold shape. Honeycrisp, Gala, Jonagold, and Granny Smith are all great. Mix two kinds for sweet and tart balance.
Can I use canned pie filling?
Totally. Use about 2 tablespoons per pie and dice it smaller if the slices are large. It saves time and still tastes great.
Do I need to preheat the air fryer?
It depends on your model. If it runs cool or if you want extra crisp edges, preheat for 3 minutes. If your air fryer heats fast, you can skip it.
How do I keep the pies from bursting?
Do not overfill, crimp the edges well, and cut a small vent on top. Chilled dough seals better too.
Ready to Bite Into Something Cozy?
These Air Fryer Apple Hand Pies hit that sweet spot between homemade and effortless. With simple ingredients, a fast cook time, and lots of room for creativity, they are the dessert I make when I want guaranteed smiles. If you want another spin on technique or timing, this helpful guide from Air Fryer Apple Hand Pies | Belly Full walks through a similar process and confirms just how approachable these little pies are. When you try your first batch, I bet you will be planning your next one before the basket even cools. Pull out the apples and let us make something delicious tonight.
Apple Hand Pies
Ingredients
For the apple filling
- 2 cups diced apples (Honeycrisp, Gala, or Granny Smith) Firm varieties hold up best.
- 2 tablespoons brown sugar For sweetness.
- 2 tablespoons granulated sugar Provides depth of flavor.
- 1 teaspoon cinnamon Adds warmth and flavor.
- a pinch nutmeg Optional spice.
- 1 tablespoon butter To help soften the apples.
- 1 tablespoon cornstarch To thicken the filling.
For the crust
- 1 package store-bought pie dough or puff pastry Puff pastry will be flakier.
- 1 egg For egg wash.
For the optional glaze
- 1 cup powdered sugar For sweet glaze.
- 2 tablespoons milk To mix with powdered sugar.
- 1 teaspoon vanilla extract Flavor for the glaze.
Instructions
Preparation
- Sauté diced apples with brown sugar, granulated sugar, cinnamon, and butter in a small skillet over medium heat for 5 to 7 minutes until just tender.
- Stir in cornstarch slurry (mix cornstarch with a bit of water) to thicken the filling. Set aside to cool for about 10 minutes.
Assembly
- Roll out pie dough and cut into 4 to 5-inch rounds.
- Place about 1 to 2 tablespoons of the apple filling in the center of each round.
- Seal and crimp the edges with a fork to prevent filling from leaking.
- Brush each pie with the egg wash and cut a small vent on top.
Cooking
- Preheat the air fryer to 350°F if required.
- Air fry the pies in batches for about 10 to 12 minutes or until golden brown.
Glazing (Optional)
- Mix powdered sugar, milk, and vanilla extract until smooth and drizzle over warm pies.
