Featured Recipe
Air Fryer Apple Hand Pies
By Kate
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Bite-sized hand pies filled with seasoned chopped apples baked crisp in an air fryer. Cinnamon swapped for cardamom; classic nutmeg replaced by ground ginger for a warmer spice profile. Uses cream cheese pastry instead of traditional pie crust for flakier texture and slight tang. Dough rolled twice to maximize fluffiness. Egg wash ensures brown glossy finish; coarse sugar adds crunch. Air fry at 310°F for about 12-15 minutes, looking for golden edges and puffed dough. Glaze made from powdered sugar and vanilla almond milk adjusted thick; drizzle once pies cool but still warm. Great snack or dessert with balanced carbs and fat.
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Prep:
20 min
Cook:
15 min
Total:
35 min
Serves:
10 servings
dessert
snack
air fryer
easy recipes
Introduction
Chop apples fine. Spice mix changed—ditch cinnamon for cardamom, ginger instead of nutmeg; warmer, earthier vibe. Dough twist—cream cheese crust, tang meets flaky, takes hold in air fryer crispiness. Egg wash is a must for seal and sheen; coarse sugar bumps texture on top. Air fryer cooks quick, around 310°F, but eyes on golden shine and puffed dough tell you when. Slits vent steam—no explode pies in basket. Glaze next, simple powdered sugar & vanilla almond milk. Not too runny or it runs off—thick but pourable. Bite, hear crust snap, taste tang and warm spices. Snack time sorted, no fuss, fast prep, done right.
Ingredients
About the ingredients
Apple pie filling typically chunky—scissors to trim down chunks stop dough tearing. Spices swapped for more unique warm notes; cardamom adds floral complexity, ginger gives punch. Cream cheese crust replaces boring regular pie crust, adds moisture and silkiness, so no dryness despite air fryer heat. Egg wash bonds crust edges tightly, prevents filling leakage—lazy sealing means soggy pies. Coarse sugar on top creates pleasant crunch and caramelization under heat. Vanilla almond milk glaze avoids dairy overload, also more delicate flavor than straight milk. Alternatives: use regular pie crust if cream cheese not available; cinnamon/ nutmeg combo can replace cardamom/ginger—go with pantry staples. Milk substitute works for brush and glaze—soy or oat fine. Keep dough chilled, roll gently—not too thin; thicker edges help hold filling better, especially in air fryer.
Method
Filling Prep
- In a medium bowl, combine apple pie filling with cardamom and ground ginger until spices distribute evenly. Use scissors to cut large apple chunks into roughly 1/2 inch pieces for better filling consistency.
- Roll out one cream cheese crust on lightly floured surface. Using a 3-inch round cookie cutter, stamp out circles maximizing dough use. Gather scraps carefully, re-roll once or twice; avoid overworking to keep dough tender.
- Place a heaping tablespoon of spiced apple filling onto center of each dough circle. Roll out second crust and cut equal amount of circles for tops.
- Mix egg and milk in small bowl for egg wash. Brush edges of bottom crust circles to help sealing. Cover each filled bottom crust with top crust circle.
- Seal edges by pressing gently but firmly with fork tines all around pie circumference to prevent leakage during cooking.
- Brush remaining egg wash over top surfaces. Sprinkle each with coarse sugar for texture and sweetness.
- Cut two or three small slits in the center of each pie to vent steam during baking.
- Spray air fryer basket lightly with oil to prevent sticking. Place hand pies in a single layer, avoid overcrowding for even hot air circulation.
- Air fry at 310°F for 12 to 15 minutes. Look for golden brown color on tops and bottoms; flaky puffed edges are a sign of doneness.
- While pies cool slightly, mix powdered sugar with vanilla almond milk one tablespoon at a time. Aim for thick but pourable consistency.
- Drizzle glaze over warm hand pies just before serving so it sets slightly but doesn't run off completely.
Dough Prep
Assembly
Cooking
Glaze
Technique Tips
Spices go first; blend thoroughly so no clumps. Chopping apples smaller prevents uneven rising or bursting dough spots, plus bites easy. Roll dough moderately thin, about 1/8 inch—too thin means tears, too thick means raw pockets. Use a cookie cutter cleanly, press straight down once—twisting distorts circle shape. Egg wash crucial for good seal and gloss. Fork press edges firmly, multiple presses if you see filling oozing. Slits on tops release steam; skipping causes uneven cooking or messy blowouts. Oil spray in air fryer basket stops crust sticking, keeps bottoms browned evenly. Cook 12-15 minutes but watch color—browning means sugars have caramelized, crust is flaky and done. Pull out carefully with spatula; too hot crust breaks. Glaze cooled pies but warm enough for glaze to stick. Add glaze slowly, thin glaze to avoid puddles under pies on plate. Use leftovers next day, reheat lightly in air fryer for crispness restored.
Chef's Notes
- 💡 Use scissors to chop apples smaller. Prevents large chunks. Stops filling leakage too. Focus on even sizes, no tearing crust.
- 💡 Cream cheese in crust is key. Adds moisture and tanginess. Keeps pies flaky with air fryer heat. Roll dough - 1/8 inch thick maximum.
- 💡 Coarse sugar on top creates crunch. Sprinkle evenly, key for texture contrast. Adjust amounts for your taste; thin layer if desired.
- 💡 Watch for browning closely. Air frying varies. Color changes signal doneness. Scent from spices fills the kitchen, enticing, bubbling hints.
- 💡 Egg wash important. Seals edges tightly; keeps filling in. Apply with brush, no gaps. Slits let steam escape. Prevent blowouts.
Kitchen Wisdom
Can I make filling homemade?
Yes, chopped fresh apples. Add sugars and spices. Cook briefly on stove to soften. Adjust taste to preference.
What if I don't have cream cheese crust?
Use regular pie crust instead. Thinner dough might not puff as much. Keep edges thicker for structure.
How to store leftover hand pies?
Store in airtight container. Refrigerate or freeze. Reheat in air fryer for crispiness. Avoid sogginess.
Can I adjust sweetness in glaze?
Yes, add less powdered sugar for lighter. Mix gradually with vanilla almond milk. Check thickness many times.
