📝 About This Recipe
Experience the nostalgic comfort of a classic American bakery treat, reimagined for the modern kitchen with the perfect air-fried crunch. These hand pies feature a warm, spiced Honey Crisp apple filling encased in a buttery, flaky crust that shatters with every bite. By using the air fryer, you achieve a deep golden finish and a superior texture without the mess of deep frying or the long wait of a traditional oven.
🥗 Ingredients
The Spiced Apple Filling
- 3 medium Honey Crisp or Granny Smith Apples (peeled, cored, and cut into 1/4-inch dice)
- 2 tablespoons Unsalted Butter
- 1/4 cup Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Lemon Juice (to brighten the flavors)
- 1 tablespoon Cornstarch (mixed with 1 tablespoon water to create a slurry)
- 1/2 teaspoon Vanilla Extract
The Pastry & Assembly
- 2 sheets Refrigerated Pie Crusts (thawed but kept cold)
- 1 large Egg (beaten with 1 tablespoon water for egg wash)
- 2 tablespoons Turbinado Sugar (for a crunchy topping)
- 1 tablespoon All-purpose Flour (for dusting the work surface)
Optional Vanilla Glaze
- 1/2 cup Powdered Sugar (sifted)
- 1-2 tablespoons Heavy Cream (add slowly to reach desired consistency)
- 1/4 teaspoon Vanilla Bean Paste
👨🍳 Instructions
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1
In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg.
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2
Sauté the apples for 5-7 minutes until they are slightly softened but still hold their shape. Stir in the lemon juice and vanilla extract.
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3
Pour the cornstarch slurry into the skillet. Stir constantly for 1 minute until the juices thicken into a glossy syrup. Remove from heat and let the filling cool completely (very important for pastry integrity).
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4
On a lightly floured surface, unroll the cold pie crusts. Use a 4-inch round cutter (or a large glass) to cut out 8-10 circles.
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5
Place about 1.5 to 2 tablespoons of the cooled apple filling onto the center of each pastry circle, leaving a 1/2-inch border.
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6
Lightly brush the edges of the pastry with the egg wash. Fold the dough over the filling to create a half-moon shape.
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7
Use the tines of a fork to firmly crimp the edges together, sealing the pie tightly so no filling escapes during air frying.
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8
Use a sharp paring knife to cut 2-3 small slits on the top of each hand pie to allow steam to escape.
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9
Preheat your air fryer to 350°F (175°C) for 3 minutes.
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10
Lightly grease the air fryer basket or line with perforated parchment paper. Place 4 pies in the basket, ensuring they do not touch.
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11
Brush the tops of the pies generously with the remaining egg wash and sprinkle with turbinado sugar.
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12
Air fry at 350°F for 10-12 minutes, or until the pies are a deep, golden brown and the pastry is crisp. Repeat with the remaining pies.
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13
While the pies cool slightly, whisk together the powdered sugar, heavy cream, and vanilla bean paste to create a thick glaze.
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14
Drizzle the glaze over the warm pies and let them set for 5 minutes before serving.
💡 Chef's Tips
Ensure your apple filling is completely cold before assembling; warm filling will melt the pastry butter and cause a soggy crust. Don't overfill the pies! It is tempting to pack them, but too much filling will cause the seams to burst in the air fryer. If your pastry gets too soft while working, pop the assembled pies in the freezer for 10 minutes before air frying to ensure maximum flakiness. For a flavor twist, add a teaspoon of finely grated orange zest or a pinch of ground ginger to the apple mixture. Always leave space between the pies in the air fryer basket to allow the hot air to circulate and crisp the edges evenly.
🍽️ Serving Suggestions
Serve warm with a large scoop of premium vanilla bean ice cream for a 'pie a la mode' experience. Pair with a glass of cold sparkling apple cider or a warm chai tea latte. Drizzle with an extra touch of salted caramel sauce for a decadent autumn dessert. These make excellent breakfast treats when served alongside a sharp cheddar cheese wedge. Pack them in lunches as they are just as delicious at room temperature the next day.