Air Fryer Recipe
Fruit hand pies
These fruit hand pies are a simple, cheerful treat, just right for cooking in the air fryer.
Ingredients
- 1 sheet of ready-made pie crust
- 1 cup mixed fresh or frozen fruit
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon water
- Additional sugar for sprinkling (optional)
Method
- Make the fruit filling by stirring the mixed fruit, sugar, cornstarch, lemon juice, and vanilla extract together in a bowl.
- Roll out the pie crust and cut out circles about 4-5 inches across.
- Spoon some fruit filling onto one half of each dough circle, dampen the edges, fold over, and press closed with a fork.
- Beat the egg with water to make an egg wash and brush it over the pies, then sprinkle with sugar if you like.
- Preheat the air fryer to 180°C (355°F) and cook the pies for 8-12 minutes, until golden brown.
- Leave the pies to cool slightly before serving.
Why this works in an air fryer
Air-fryer convection rapidly dries the pastry surface so the fat in the ready-made crust can create flaky layers while the egg wash browns. Cornflour thickens fruit juices before they soak the base, and crimped edges trap just enough steam to cook the filling without bursting.
Equipment notes
Assumes a 4–5 litre basket holding 3–4 hand pies with at least 2 cm between them. In a single-drawer air fryer, cook in one layer and rotate positions if one side browns faster; in a dual-zone model, use 1–2 pies per drawer and add 1–2 minutes if both drawers are running full.
Common pitfalls
- Filling leaking out by minute 5? The pies are overfilled or the edges are floury and not sealing; use less filling and wipe/moisten the rim before crimping firmly.
- Pale, soft pastry after 12 minutes? The basket is crowded or the pastry surface is too wet; cook fewer at once and give them 2–4 extra minutes, checking every minute.
- Burnt tops with a doughy seam underneath? The air fryer is running hot or the pies are too thick; reduce to 170°C and extend cooking until the crimped edge feels firm.
- Soggy bottoms after cooling? The fruit released too much liquid, especially if frozen; thaw and drain frozen fruit, or add an extra teaspoon of cornflour to very juicy berries.
Variations & substitutions
- Apple and cinnamon works well, but dice the apple small so it softens within the short air-fryer time.
- Cherry or berry filling can be used, though very juicy fruit may need slightly more cornflour to prevent leakage.
- Puff pastry can replace pie crust for a lighter, more layered pie; leave extra space between pies as it expands more in the basket.
- A milk wash can replace egg wash for a lighter colour, but it will brown less deeply and may need the full cooking time.
Storage & reheating
Keep cooled hand pies in an airtight container for up to 2 days at room temperature or 4 days chilled, then reheat in the air fryer at 160°C for 3–5 minutes until the pastry crisps again.
Nutrition
Calories: 250
