We all love warm apple pie. But let’s be honest: making a whole pie from scratch is a project. You have to chill the butter, worry about the dough overworking, and then bake it for an hour hoping the bottom crust isn’t soggy.
Sometimes you just want that warm, cinnamon-apple, flaky-crust experience right now.
Welcome back to The Crispy Basket. Today, we are hacking dessert.
We are using refrigerated store-bought pie crust (yes, really!) to make individual hand pies. While these are just “okay” in a regular oven, the air fryer transforms them. The intense, circulating heat blasts the dough, creating dozens of tiny, shatteringly crisp flaky layers that taste like they came from a high-end bakery.
Why You’ll Love This Recipe
- The “Shatter” Crust: The air fryer crisps store-bought dough better than an oven ever could. No soggy bottoms here.
- Portion Control: These are perfect, personal-sized treats. No need to slice a giant pie.
- Speed: From unrolling the crust to taking the first bite is under 25 minutes.
“The Crispy Basket” Secret: The Seal, The Vent, & The Sparkle
Because air fryers blow air around fiercely, delicate pastries need a little extra attention to keep them intact and looking good.
Secret 1: The Seal. If your pies leak, the sugary filling will burn on the bottom of your basket. You must crimp the edges tightly with a fork.
Secret 2: The Vent. Steam builds up inside fast. You must cut small slits in the top, or your pies will explode.
Secret 3: The Sparkle. An egg wash is non-negotiable for that golden color, but sprinkling coarse sanding sugar (turbinado sugar) on top before cooking gives it that professional bakery crunch.
Ingredients Needed
The Crust:
- 1 package Refrigerated Pie Crusts: (Usually comes with 2 rounds). Let them sit on the counter for 15 minutes so they don’t crack when unrolling.
The Filling:
- 1 cup Apple Pie Filling: You can use canned for speed (chop the apples smaller if the chunks are huge) OR make a quick fresh filling:
- Quick Fresh Filling: 1 large Granny Smith apple peeled and diced small, mixed with 1 Tbsp sugar, 1/2 tsp cinnamon, and 1 tsp lemon juice.
The Finish:
- 1 Egg: Whisked with 1 tsp water (for egg wash).
- Coarse Sugar: (Turbinado/raw sugar) for sprinkling.
- Optional Glaze: 1/2 cup powdered sugar mixed with 1 Tbsp milk.
Step-by-Step Instructions
Step 1: Cut the Dough
Unroll the pie crusts on a lightly floured surface. Using a 4-inch round cutter (or a wide water glass/small bowl), cut out circles of dough. Re-roll scraps once to get more circles. You should get about 8-10 circles.
Step 2: Fill and Seal
Place about 1 generous tablespoon of apple filling in the center of half the circles. Do not overfill! Place a second dough circle on top. Press the edges down with your fingers to seal. Take a fork and press down around the entire edge to crimp it tightly. This looks pretty and prevents leaks.
Step 3: Vent and Wash
Using a sharp knife, cut 2 or 3 small slits in the top of each pie to let steam escape. Brush the tops lightly with the egg wash. Sprinkle generously with the coarse sugar.
Step 4: The Air Fry
- Preheat your air fryer to 350°F (175°C). Do not use 400°F, or the outside will burn before the pastry cooks through.
- Line the basket with parchment paper (with holes) to catch potential leaks.
- Place the pies in a single layer. Do not let them touch. Cook in batches.
- Air fry for 10–14 minutes.
- Check at 10 minutes. They are done when they are puffed up and deep golden brown.
Step 5: Cool and Glaze
Let them cool on a wire rack for at least 10 minutes. The filling is molten lava right now. Once cool, drizzle with the optional powdered sugar glaze.
“The Crispy Basket” Pro-Tips
- Keep Dough Cold: If your kitchen is hot and the dough gets sticky, pop the assembled pies in the fridge for 10 minutes before air frying. Cold dough hits hot air = flakier crust.
- Don’t Skip the Parchment: Even with a perfect seal, sometimes a little sticky sugar leaks out. Parchment makes cleanup way easier.
- Reheating: These are best fresh, but you can reheat them the next day in the air fryer at 300°F for 3 minutes to crisp them back up.
FAQ
Can I use puff pastry instead of pie crust? Yes! You will get a taller, lighter turnover. The cooking time and temperature should be roughly the same.
Can I freeze these uncooked? Yes. Assemble them fully (but don’t egg wash), freeze them solid on a baking sheet, then transfer to a bag. Air fry straight from frozen, adding 3–5 minutes to the cook time. Apply egg wash right before cooking.
Enjoy your personal-sized pies!
