Air Fryer Apple Hand Pies (Easy Homemade Dessert)

I didn’t plan on falling in love with air fryer apple hand pies, but here we are. It started on one of those chilly afternoons when I wanted something sweet, warm, and nostalgic—but absolutely did not want to roll out dough for a full pie. I glanced at my air fryer, glanced at a couple of apples on the counter, and thought, What’s the worst that could happen?

Spoiler alert: the worst didn’t happen. What happened instead was flaky, golden, cinnamon-spiced perfection that tasted like fall wrapped in pastry. Ever since then, these hand pies have become my quiet flex—easy enough for a Tuesday night, impressive enough for guests who think I worked way harder than I did.

If you’re craving apple pie vibes without the drama, stick with me. I’ll show you exactly how I make air fryer apple hand pies, plus all the little tricks that make them bakery-good every single time.

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Why Air Fryer Apple Hand Pies Just Make Sense

Let’s be real—traditional apple pie takes time, space, and emotional commitment. Hand pies? Much friendlier. The air fryer makes them even better.

Here’s why this combo works so well:

• The air fryer crisps pastry fast without soaking it in oil
• The apple filling cooks evenly without turning mushy
• No oven preheating marathon required

And honestly, who doesn’t love a dessert you can hold in one hand? Ever tried eating pie while standing at the counter pretending it’s just a “taste test”? Yeah… same.

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The Air Fryer I Use (and Trust with Dessert)

I’ve made these pies in a couple of air fryers, but my current go-to is the Ninja AF101 4-Quart Air Fryer. It runs hot in a good way, cooks evenly, and fits four hand pies comfortably.

IMO, anything between 4–6 quarts works well. Smaller baskets just mean you cook in batches, which isn’t tragic—you’ll want to eat one anyway.

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Ingredients for Air Fryer Apple Hand Pies

Nothing wild here. You probably have most of this already.

For the Apple Filling

• 2 medium apples, peeled and finely diced
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg (optional but cozy)
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch

For the Hand Pies

• 1 package refrigerated pie crusts (2 crusts total)
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk or water
• Optional: coarse sugar for topping

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Step-by-Step: How I Make Air Fryer Apple Hand Pies

Step 1: Prep the Apple Filling

I toss diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch into a bowl. I stir until everything coats evenly and smells like a candle I would absolutely buy.

I let this mixture sit for 5 minutes. That rest time pulls out juices and helps the filling thicken while cooking.

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Step 2: Roll and Cut the Dough

I roll out the pie crusts on a lightly floured surface. I cut each crust into four rectangles or circles, depending on my mood and patience level.

Uniform shapes help them cook evenly, but perfection isn’t required. Rustic desserts taste better anyway… right?

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Step 3: Fill and Seal

I spoon about 1½ tablespoons of apple filling into the center of half the dough pieces. Don’t overfill—learn from my mistakes.

I top each with another dough piece, press the edges together, and crimp with a fork. I poke two small slits on top so steam escapes instead of exploding pastry (not cute).

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Step 4: Egg Wash Magic

I whisk the egg with milk and brush it generously over each hand pie. This step gives that golden bakery glow.

If I feel fancy, I sprinkle coarse sugar on top. If not, no stress—they still taste amazing.

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Step 5: Air Fry

I preheat the air fryer to 370°F for 3 minutes.

I place the hand pies in a single layer and cook for 8–10 minutes, flipping halfway. They come out golden, flaky, and smelling like childhood memories.

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How I Know They’re Done

I look for:

• Deep golden color
• Crisp edges
• Slight bubbling from the vents

If the dough still looks pale, I add 1–2 extra minutes. Air fryers vary, so trust your eyes more than the clock.

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Tips That Actually Matter

Here’s what separates “good” from “why did I eat three?”

• Dice apples small so they cook fully
• Use Granny Smith or Honeycrisp for best texture
• Seal edges tightly to prevent leaks
• Don’t overcrowd the basket

Also, parchment liners help with cleanup, but airflow matters—use perforated ones if possible.

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Apples That Work Best

Not all apples behave the same under heat. My favorites:

• Granny Smith: Tart, firm, classic
• Honeycrisp: Sweet-tart balance
• Braeburn: Underrated and delicious

Soft apples turn mushy fast. Ask me how I know :/

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Make-Ahead & Storage Tips

I assemble the pies and refrigerate them up to 24 hours before cooking. I also freeze unbaked pies and air fry them straight from frozen—just add 2 minutes.

Leftovers (rare) store well in the fridge for 2 days and reheat beautifully in the air fryer.

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Helpful Tools I Use Often

These aren’t required, but they help a lot:

• Silicone Pastry Brush Set
  
• Reusable Air Fryer Liners
  

Small upgrades, big convenience.

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