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Air Fryer Apple Hand Pies
Nailing that perfect combo of sweet, tart, spiced apple compote tucked inside a buttery, flaky crust for APPLE HAND PIES is a breeze with the @cuisinart 14-Cup Food Processor and Air Fryer Toaster Oven.
Dust the piping hot pies with cinnamon sugar and behold the perfect marriage of apple cider donuts and apple pie in a conveniently portable package — weekend activity solved!
Air Fryer Apple Hand Pies
Prep time: 40 minutes
Cook time: 40 minutes
Makes: 8 to 10
INGREDIENTS
Pie Crust:
3 cups all-purpose flour, plus additional for dusting
2 teaspoons sugar
1 teaspoon Kosher salt
20 tablespoons cold unsalted butter, diced
½ cup ice water, plus more as needed
Filling (yields 1 ½ cups filling):
2 medium granny smith apples, peeled, cored, roughly chopped
2 tablespoons unsalted butter
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
Pinch ground cloves
½ lemon, juiced
1/3 cup apple cider
Pinch kosher salt
1 tablespoon all-purpose flour
To assemble:
1 large egg, beaten
Cooking spray, for greasing
1 cup sugar
1 ½ teaspoons ground cinnamon, or more to your liking
INSTRUCTIONS
For the Crust:
• In the bowl of a food processor fitted with the blade attachment, add the flour, sugar and salt and pulse to combine.
• Add the butter pieces and pulse until the size of peas. Slowly stream in the water, starting with ¼ cup and pulse until the mixture is moistened and almost looks like damp sand, adding more water as needed. The dough shouldn’t be wet to the touch, just pliable enough and easy to squeeze together.
• Form the dough into two disks. Wrap the disks in plastic wrap and chill for at least 30 minutes up to overnight.
For the Filling:
• In the bowl of a food processor fitted with the blade attachment, add the apples and pulse until roughly chopped. Reserve 3 tablespoons of the apples to the side.
• Place the remaining chopped apples into a small saucepan and add the butter, sugar, cinnamon, cloves, lemon juice, apple cider, and salt. Cook over medium heat for 5 minutes until the sugar has dissolved, stirring frequently. Sprinkle over the flour and stir to combine. Continue to cook another 4 to 5 minutes, until the apples have broken down and the mixture has thickened to the consistency of jam.
• Remove from the heat and allow to cool for 10 minutes. Then stir in the reserved 3 tablespoons of fresh apples and allow to cool completely.
To Assemble:
• When ready to assemble, lightly dust the counter with flour (you can also roll the dough onto a piece of parchment paper dusted with flour to transfer easily to the fridge if needed).
• Roll one disk of dough into a rectangle about ¼-inch in thickness. Place on an upside-down lightly floured baking sheet and place in the fridge for the meantime. Roll out the second disk of dough into another rectangle.
• Dollop 2 tablespoons of apple filling every 3-inches on the dough. Brush the beaten egg around the apple dollops - this will be used to seal the edges of the hand pies. Place the second piece of dough on top and gently press around the filling to seal the dough.
• Cut the dough into 3x3-inch squares and crimp the edges with the prongs of a fork. Chill the hand pies in the fridge while the air fryer preheats.
• In a large bowl, add the sugar and cinnamon and mix to combine.
• Preheat the air fryer to 375ºF for 5 minutes. Brush the tops of the pies with egg and make a small incision in the top with a paring knife for venting while cooking.
• Lightly grease the air fryer basket with cooking spray. Air fry the pies in batches, they should lay flat without overlapping each other for even cooking. Fry for 5 to 6 minutes top-side up, then flip and fry another 4 to 6 minutes until golden brown and cooked through.
• Immediately place the pies into the cinnamon sugar and gently toss to coat. Repeat with remaining pies and serve warm.
TIPS
• For egg wash we are using just beaten egg here no water, this helps it get a deeper golden brown in color with more sheen
• If the dough gets too warm, just pop back into the fridge for 5 to 10 minutes and continue forming the hand pies
• Less is more with pulsing pie dough in the food processor, see photos, pulse until the consistency of sand that should be easy to pinch together, this keeps it flaky
• Apple filling continues to thicken as it cools
•Can roll the pie crust onto parchment paper that’s dusted with flour for ease of going in and out of the fridge if the dough gets too warm
• Beaten egg seals the edges as well as crimping with prongs of fork
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