Air Fryer Apple Hand Pies

Ingredients

• 3 Apples, peeled and diced small
• 3 tbsp Brown sugar
• 1 tbsp Unsalted butter
• 1 ½ tsp Ground cinnamon
• ¼ tsp Ground nutmeg
• 2 tsp Cornstarch
• ½ Lemon
• ¼ tsp Kosher salt
• 1 sheet Puff pastry, thawed
• 1 Eggs (large), beaten
• 1 tbsp Granulated sugar

Method

1. Cook the diced apple with the butter, brown sugar, spices, lemon and salt over medium for 6 minutes until softened. Stir in the cornstarch slurried with a teaspoon of water and cook 1 minute more.
2. Cool the filling completely. Warm filling melts pastry and you get leaks.
3. Cut the pastry into 8 rectangles. Put a heaped tablespoon of filling on half of each, fold over, and seal the edges with a fork pressed hard.
4. Cut two small vents in each top, brush with egg, sprinkle with granulated sugar.
5. Air fry at 350°F for 11-13 minutes until deep golden and puffed. Lower and slower than most air fryer recipes — pastry needs time for its layers to separate.
6. Cool 10 minutes. The filling is molten and it will burn a mouth.

Notes

✨ The restaurant touch

Vents in the top. Without them the steam blows a hole in the side and the filling ends up in the basket.

🧒 For the kids

Sealing the edges with a fork is a good job for small hands, and they are more careful about it than adults.

🥡 Leftovers

Keeps 2 days. Re-crisp for 3 minutes at 350°F.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.