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Air Fryer Apple Hand Pies With Cinnamon Sugar – Homemade Recipe

Air fryer apple hand pies have a buttery pastry crust filled with tender cinnamon apples and finished with a crisp cinnamon sugar coating. They cook in batches until golden brown and make a handheld dessert with a homemade apple pie filling.
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Prep Time 30 minutes
Cook Time 23 minutes
Chilling and resting 1 hour 10 minutes
Total Time 2 hours 3 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 2.5 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1 cup unsalted butter 2 sticks, cold and cut into 1/2-inch cubes
  • 7 tablespoons ice water
For the filling and cinnamon sugar
  • 1 Granny Smith apple large, peeled, cored, and cut into 1/4-inch dice
  • 2 tablespoons light brown sugar packed
  • 1.5 teaspoons ground cinnamon divided (1/2 teaspoon for the filling and 1 teaspoon for the topping)
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • 0.25 cup granulated sugar
For assembly
  • 1 egg large, beaten

Equipment

  • 1 10-inch nonstick skillet
  • 1 6-quart air fryer

Method
 

Make the pastry
  1. Whisk the flour and salt in a large bowl.
  2. Cut in the cold butter with a pastry blender until the pieces are pea-sized.
  3. Sprinkle the ice water over the flour mixture and toss with a fork until the dough holds together when squeezed.
  4. Divide the dough into 2 disks, wrap, and refrigerate for 1 hour.
Make the filling and cinnamon sugar
  1. Combine the apple, brown sugar, 1/2 teaspoon cinnamon, cornstarch, and lemon juice in a 10-inch nonstick skillet.
  2. Cook over medium-low heat for 5–7 minutes, stirring often, until the apple is tender and the juices are thickened.
  3. Transfer the filling to a bowl and cool completely.
  4. Mix the granulated sugar and remaining 1 teaspoon cinnamon in a small shallow bowl.
Shape and air-fry
  1. Preheat a 6-quart air fryer to 350°F for 3 minutes.
  2. On a lightly floured surface, roll the dough disks to 1/8-inch thickness.
  3. Cut eight 5-inch rounds, rerolling scraps as needed.
  4. Spoon 1 tablespoon filling onto one side of each round.
  5. Brush the edges with beaten egg, fold the dough over the filling, and press the edges firmly with a fork to seal.
  6. Brush the tops with beaten egg and sprinkle with the cinnamon sugar.
  7. Place a perforated air-fryer parchment liner in the basket and arrange the pies in a single layer.
  8. Cook in batches at 350°F for 10–13 minutes, until golden brown.
  9. Transfer the pies to a rack and let them rest for 10 minutes before serving.

Notes

Keep the butter cold and work quickly for tender pastry. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked pies for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.