Maybe you were wondering if you can air fry apple pie? The answer is: yes, you can! I’m so excited to share this air fryer apple pies recipe with you!
It’s completely made from scratch with a flaky and buttery pie crust filled with irresistibly juicy, soft, and sweet apples.
These delicious air-fried apple pies are as easy as 1-2-3. If you’re looking for a new way to enjoy this classic fall dessert, this blog post is for you!
How to make the crust without a food processor?
It’s really easy to make the pie crust without a food processor. All you need is a pastry cutter or two forks.
Start by mixing the flour, salt, and sugar in a large mixing bowl. Then add the butter and cut it into the mixture until it resembles a coarse meal with pea-sized flakes of butter. Then gradually add water until the texture starts to clump together.
Can I make it in the oven?
Yes, absolutely! Simply bake these mini pies at 375°F (191°C) for about 25-30 minutes until the crust is golden brown. If you use an oven, you can also make them in a cupcake pan. This recipe makes about 8 muffin-sized miniature apple pies.
PrintAir Fryer Apple Pies Recipe: How to Air Fry Apple Pie
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 1x
- Category: Dessert
- Cuisine: American
Ingredients
Pie Crust
- 1 ⅔ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter, cold
- 4–5 tablespoon water, cold
Apple Filling
- 4 cups thinly sliced apples (peeled), about 3–4 apples
- 6 tablespoon sugar
- 2 tablespoon all-purpose flour
- 2 teaspoon cinnamon
- 2 teaspoon lemon juice
- 2 tablespoon unsalted butter, cold and cut into small pieces
Crust
- egg wash (1 large egg + 1 tablespoon of water)
- 2 tablespoon sugar
Instructions
- Place the flour, salt, sugar, and butter in a food processor and pulse 4-5 times until pea-sized butter flakes are still visible. Add one tablespoon of water at a time and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump together.
- Transfer the crust onto a piece of plastic wrap and shape it into a 1-inch (2.5cm) thick disc. Cover tightly with the plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Place the apples, sugar, flour, cinnamon, and lemon juice in a large mixing bowl and stir to combine. Let sit for 15 minutes so that the apples start to release some juice.
- In the meantime, on a lightly floured surface, cut the dough into 4 equal pieces. Then cut each piece into ⅔ and ⅓ pieces so that you have 4 larger pieces of pie crust for the bottom of the ramekins and 4 smaller ones for the top of the 4 mini apple pies.
- Roughly shape each piece into a round disc and roll out until the bottom pieces are big enough to cover the bottoms and sides of the ramekins with a little overhang and the top pieces also cover the tops of the baking forms with a slight overhang on the sides.
- Fit the bottom pieces into the forms, spoon the apple pie filling into the crust without any excess liquid, and place a few butter pieces on top. Then place the top pie crust pieces on top of the filling and seal and flute the edges. Cut a few slits in the top to allow the steam to escape while baking. Decorate the pie crust to your liking and brush with egg wash and sprinkle with sugar.
- Bake at 350°F (177°C) for 18 minutes. Then reduce the heat to 325°F (163°C) and bake for another 7 minutes. If you notice that it browns too quickly, you can cover the pies loosely with aluminum foil* for the last few minutes if necessary.
- Let cool at room temperature for 2 hours. Then place in the refrigerator and chill for at least 2 hours or up to 4 days. Serve with vanilla ice cream if desired and enjoy!
Notes
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