Air Fryer Fried Apple Pies Food

AIR FRYER APPLE PIES

Steps:

• Combine apples, butter, brown sugar, and cinnamon in a non-stick skillet. Cook over medium heat until apples have softened, about 5 minutes.
• Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust.
• Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut the dough into rectangles small enough so that 2 can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed.
• Wet the outer edges of 4 rectangles with water and place some apple filling in the center about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
• Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with grapeseed oil and transfer pies to the air fryer basket using a spatula.
• Insert basket and set the temperature to 385 degrees F (195 degrees C). Bake until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
• Mix together powdered sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.

EASY AIR FRYER APPLE PIES

Steps:

• Place 1 pie crust onto a lightly floured surface and roll out the dough with a rolling pin. Using a 2-1/4-inch round biscuit or cookie cutter cut the pie crust into 10 circles. Repeat with the second pie crust for a total of 20 pie crust circles.
• Fill about 1/2 of each circle with apple pie filling. Place a second pie crust circle on top, making a mini pie. Do not overfill. Press down the edges of the mini pies, crimping with a fork to seal. Brush tops with beaten egg and sprinkle with cinnamon sugar.
• Preheat the air fryer to 360 degrees F (175 degrees C).
• Lightly spray the air fryer basket with cooking spray. Place a batch of the mini pies in the air fryer basket, leaving space around each for air circulation.
• Bake until golden brown, 5 to 7 minutes. Remove from the basket and bake remaining pies. Serve warm or at room temperature.

AIR FRYER FRIED APPLE PIES

Steps:

• To make filling, in a large sauté pan, melt butter. Add apples, granulated sugar, cinnamon, and lemon juice. Sauté over medium heat until apples are soft, about 15 minutes. Remove from heat and cool.
• On a lightly floured surface, roll out biscuits into 7- to 8-inch-diameter circles. Place 2 or 3 tablespoons of the apple filling on each circle and brush edges with water. Fold half of each circle over filling to make a half-moon shape. Seal by pressing edges with tines of a fork.
• Working in batches of 2, spray pies on both sides with oil and place in air fryer basket lined with parchment paper. Set air fryer temperature to 350 degrees, and air fry for 5 minutes. Flip pies, spray with oil, and air fry for 5 minutes more. Repeat with remaining pies. Dust pies with powdered sugar.
• Cook's Note: For quick and easy pies, use one 21-ounce can apple pie filling instead of making your own.

AIR FRYER APPLE CRUMBLE

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Place flour, sugar, and butter in a medium bowl. Use your hands to mix until crumbly. Stir in cinnamon, baking powder, and nutmeg.
• Spray two 4 1/2-inch ramekins with nonstick cooking spray. Add some crumble to the bottom of ramekins; top with some apples. Repeat 2 more times, ending with mounded crumble on top.
• Cover the ramekins with large pieces of foil, tucking ends underneath to prevent it from flying off. Air fry until apples are tender, 16 to 20 minutes. Remove foil and air fry until crumble is golden brown, 2 to 4 more minutes.

AIR FRYER APPLE PIES RECIPE: HOW TO AIR FRY APPLE PIE

Steps:

• 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 2/3 and 1/3 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!

FRIED APPLE PIES

Steps:

• Make pastry: Sift flour and salt together in a large bowl. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of moistened pastry mixture, it should form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Make filling: Place apples in a saucepan. Combine sugar and cinnamon; pour over apples and toss to coat. Cook, covered, in a saucepan on low heat until soft; mash with a fork to make thick applesauce. Set aside to cool.
• Roll dough on a lightly floured surface to 1/8-inch thick; cut out eight 4-inch rounds with a large cookie cutter.
• Place 1 heaping tablespoon of applesauce in the center of each pastry round. Moisten edges with cold water, fold in half, and press the edge with a fork to seal. Repeat with remaining pastry and filling.
• Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
• Lower pies carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pies.