Description
These Air Fryer Cherry Hand Pies are a delightful, portable dessert featuring flaky pie crust filled with sweet cherry pie filling. Perfectly browned and crispy thanks to the air fryer, they offer a charming glazed finish that adds a touch of sweetness and shine. Easy to make and perfect for anytime snacking or dessert.
Ingredients
Scale
Filling and Crust
- 21 oz can cherry pie filling
- 2 refrigerated pie crusts
- Water for sealing crusts
Glaze
- 1 cup powdered sugar
- 1-3 tbsp whole milk (add until desired consistency)
- 1 & 1/2 tbsp corn syrup
Instructions
- Prepare the crust: Bring the refrigerated pie crusts to room temperature. Unroll each crust onto a sheet of parchment paper and use a 4-inch round cookie or biscuit cutter to cut out as many rounds as possible.
- Roll out remaining dough: Gather the excess dough into a ball and roll it out again with a rolling pin to cut additional 4-inch rounds. Aim to get a total of 12 rounds from the two crusts, maintaining the same thickness as the originals.
- Fill the crusts: Place a scoop of cherry pie filling in the center of six of the crust rounds.
- Cut vents in top crusts: On the remaining six crusts, cut venting holes in the center to allow steam to escape during cooking, preventing the pies from separating at the seams.
- Seal the hand pies: Lightly brush the edges of the filled crusts with water using a pastry brush. Place a vented crust on top, lining up edges, and press all around the edges to seal.
- Crimp the edges: Turn up the sides of the crust edges to help maintain the seal during air frying.
- Preheat air fryer: (Optional) Preheat your air fryer to 350°F if your model allows preheating.
- Air fry the pies: Place the hand pies into the air fryer basket (four at a time), spray them lightly with non-stick baking spray, and cook for about 10 minutes or until the pies turn golden brown and the crusts are flaky.
- Make the glaze: While the pies cook, whisk together powdered sugar, whole milk (start with 1 tbsp and add up to 3 tbsp for desired consistency), and corn syrup until smooth.
- Glaze the hand pies: Brush the warm hand pies with the glaze and allow it to set and dry before serving.
Notes
- Ensure the dough is rolled to an even thickness for consistent baking.
- The vent holes are important to prevent steaming and soggy crusts.
- You can adjust the glaze consistency by adding milk slowly.
- If your air fryer is smaller, cook hand pies in batches.
- Store cooled hand pies in an airtight container to maintain freshness.
