Air Fryer Apple Cinnamon Hand Pies
A portable pie! Hand pies are a delicious way to have your pie and eat it too. I’ve used my air fryer here, but you can certainly bake them in a 350 degree oven for about 20 minutes.
Yields 5 hand pies
1 package frozen puff pastry, thawed per package instructions (I like Trader Joe’s)
2-3 small apples, peeled, cored, and chopped
2 t lemon juice
1 c water
3 T cornstarch
1⁄4 c brown sugar
1⁄4 c granulated sugar
1⁄2 t cinnamon
1⁄4 t nutmeg
1⁄2 t vanilla
Pinch salt
1 egg beaten with
1 T water, for egg wash
Demerara or sparkling sugar
Toss the apples and lemon juice together in a medium bowl. Set aside.
Measure water into a 2-cup measure and then whisk in cornstarch so there are no lumps. Add this mixture to a medium saucepan with the sugars, spices, vanilla, and salt. Slowly bring mixture to a simmer, stirring, then let boil for about one minute until it thickens. Add the apples, bring back to a boil, then lower the heat so that the apples simmer in the sauce until tender, about 10 minutes. Remove from the heat and let the filling cool.
Lightly flour your work surface and spread the puff pastry out flat. Cut into 4” diameter circles. Reroll scraps once to make 5-6 circles. Place about 1 tablespoon apple filling onto the bottom half of the circle (less is more, too much and it will ooze out). Using a pastry brush, moisten the edges of the circle with a little egg wash, then fold the top half over the bottom, encasing the filling and making a half moon shape. Press the edges together, then use the tines of a fork to create a decorative edge. Repeat to make 5 hand pies.
Brush hand pies with egg wash and sprinkle liberally with sparkling sugar. Make 3 slits in the top of each pie to vent steam. Place hand pies in the refrigerator while air fryer preheats.
Preheat air fryer to 350 degrees. Lightly spray the air fryer basket with cooking spray. Place 3 hand pies in the fryer basket (if your air fryer is small, you may have to cook 2 at a time, they should not touch). Air fry for 10-12 minutes, until golden brown. Transfer to a wire cooling rack and repeat with remaining hand pies.
Place pears, sugar, thyme, lemon juice, flour, cinnamon, nutmeg and 1 tablespoon water in a medium saucepan. Heat over a medium flame until the mixture simmers and the small amount of liquid begins to thicken, about 5 minutes. Stir in the vanilla, and remove from the heat to cool.
To assemble the hand pies, roll out the dough until it’s about 1⁄8” thick. Cut out circles (I use a small bowl as a guide) that are 5” in diameter. Brush edges of each circle with egg wash. Spoon a rounded tablespoon of pear mixture onto half of each circle and fold remaining half over the filling. Press with fingertips to seal. Use tines of a fork to improve seal and create a decorative edge. Cut 3-4 slits in the top of each pie to vent. Transfer pies to the sheet pan, brush tops with egg wash and sprinkle with sugar. Bake for 15-20 minutes, until light golden brown. Let them cool to room temperature before serving.
Thyme-Scented Pie Dough
Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.
1 1⁄2 c unbleached all-purpose flour
1⁄2 T minced fresh thyme
1 T sugar (optional)
1⁄2 t kosher salt
3⁄4 c (6 oz) unsalted butter, cut into small cubes
1 egg, lightly beaten
2-4 T ice water
Place flour, thyme, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process. Stir in the egg. Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes before using.