Air Fryer Mini Apple Hand Pies
These Air Fryer Mini Apple Hand Pies turn classic apple-pie flavors into bite-size, portable pastries that puff to golden perfection in minutes. Tender cubes of apple are gently macerated with lemon, vanilla, cinnamon and a touch of brown sugar, then thickened with cornstarch so the filling stays luscious without soggy bottoms. Flaky puff pastry puffs up quickly in the air fryer, creating crisp layers and a glossy, egg-washed finish. Because they cook fast and evenly in a convection-style basket, these hand pies are perfect for whipping up a crowd-pleasing dessert or a cozy afternoon treat. You get warm fruit, caramelized edges and a flaky shell with much less fuss than a full pie.
Crisp Puff, Tender Spiced Filling
The magic of mini apple hand pies is the contrast between a crisp, layered exterior and a silky, warmly spiced interior. Start with cold puff pastry so the butter layers remain distinct and the pastry puffs high in the air fryer. The apples are peeled and diced into small, uniform pieces so they soften evenly while retaining a little texture. A quick maceration of lemon juice, vanilla and sugar draws out juices, then a little cornstarch tames excess moisture to create a glossy filling that clings to the pastry. A light egg wash encourages deep golden color and shine without masking the flakes. The air fryer’s circulating hot air delivers even browning on both top and bottom, so you get pockets of steam that lift the layers – every bite is flaky, warm and fragrant with cinnamon.
Tips, Variations and Serving Ideas
These mini hand pies are endlessly adaptable. Use tart apples like Granny Smith for a bright, tangy filling or Honeycrisp for a sweeter profile. Swap the cinnamon for a pinch of cardamom and nutmeg for a warmer spice mix, or stir in 15ml (1 tbsp) maple syrup for autumnal depth. For vegan pies, use plant-based puff pastry and 30g (2 tbsp) vegan butter; brush with a little non-dairy milk for color. Make ahead by freezing assembled, unbaked pies on a tray, then transfer to a bag – air fry straight from frozen, adding a few minutes. Serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, or simply dusted with powdered sugar. Reheat leftovers in the air fryer for 3-4 minutes to revive crispness.
Air Fryer Mini Apple Hand Pies
Course: Main Course4
servings30
minutes40
minutes300
kcalIngredients
- Filling
400g apples, peeled and diced (14 oz / about 2 cups)
40g granulated sugar (3 tbsp)
40g light brown sugar, packed (3 tbsp)
15g cornstarch (1 tbsp)
15ml lemon juice (1 tbsp)
5ml vanilla extract (1 tsp)
2g ground cinnamon (1 tsp)
pinch of fine salt
- Pastry & Finish
320g ready-rolled puff pastry sheet, thawed if frozen (11.3 oz / 1 sheet)
30g unsalted butter (2 tbsp), cut into small cubes
1 large egg, beaten for egg wash (50g)
Directions
- Prepare the filling – place diced apples in a bowl and toss with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon and a pinch of salt. Let sit 5 minutes, then sprinkle cornstarch over the apples and toss again until evenly coated.
- Prepare pastry – on a lightly floured surface, unroll the puff pastry and trim edges if needed. Cut the sheet into twelve 7cm x 7cm squares (about 2.75 inch squares). Place about 1 heaped tablespoon of apple filling in the center of 6 squares, distributing pieces evenly. Dot each filling mound with a few small cubes of butter.
- Seal the pies – brush the edges of filled squares with a little beaten egg, top with the remaining 6 pastry squares and press edges together with a fork to seal. Use a small knife to poke two vents in the top of each pie to release steam.
- Preheat and arrange – preheat the air fryer to 180°C (350°F) for 3 minutes. Lightly brush the tops of the pies with the beaten egg. Arrange up to 6 pies in a single layer in the air fryer basket without overcrowding, leaving space for air to circulate.
- Air fry until golden – air fry at 180°C (350°F) for 9-11 minutes per batch, rotating the basket halfway if your model requires it, until the pastry is puffed and deep golden. Repeat with remaining pies. Total cook time for two batches is about 20 minutes.
- Cool and serve – transfer finished pies to a rack and let rest 5 minutes so the filling sets. Serve warm plain or with ice cream, a drizzle of caramel, or a dusting of powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days and refresh in the air fryer at 160°C (320°F) for 3-4 minutes before serving.
