Air Fryer Fruit Pies Food

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.

FRIED FRUIT PIES

Steps:

• Mix together the flour and salt. Cut in the shortening with a pastry blender, fork, your hands, or whatever method works best for you, until mixture resembles coarse crumbs.
• Stir together the beaten egg with the water and sprinkle over flour mixture. Sprinkle in the vinegar, mixing lightly, until ingredients are well combined.
• Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
• In a nonreactive pan on very low heat, simmer the dried fruit in the water for 30 to 45 minutes, or until very tender. Add water if necessary to prevent scorching. Allow to cool; mash fruit slightly.
• Stir in the sugar and spices. This step of the preparation may be done in advance and refrigerated; however, warm up the fruit (microwave is fine) enough to take the chill off and make it workable before filling your pies.
• Remove the pastry from the refrigerator and cut it into four equal pieces. You can then cut each of the four pieces into three equal pieces, leaving you with 12 golf-ball-size dough balls.
• On a lightly floured surface, roll each ball into a 5- to 6-inch circle. Your circles don't have to be perfect, and ragged edges are okay.
• Put about 2 generous tablespoons of filling onto one side of the circle of dough. Seal the pie by wetting the inside edge of the dough with water (use your finger) and then fold over the dough, making the familiar half-moon shaped pie. Make sure the edges of the dough are even, and press and crimp to insure a good seal. You can use a fork to give you a bit of a decorative edge if you like. You can also correct the more ragged edges during this step because the dough is pliable. Just make sure the filling is sealed in and that any holes in the dough are crimped.
• Using a deep fryer set at 350, carefully lower the pies into the oil, one at a time. Cook until they turn a nice even golden brown in 3 or 4 minutes. You don't have to worry about cooking the filling -- it's already cooked. The frying process is merely cooking the dough.
• Drain on paper towels.

AIR FRYER PUMPKIN HAND PIES

Steps:

• Crust:.
• In the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms rough dough to one side of the bowl. Turn the dough onto a lightly floured surface and knead together dough. Cover with plastic wrap and refrigerate 30 minutes.
• Pie filling:.
• Place all the pie filling ingredients in a large mixing bowl and whisk to combine. Set aside.
• Egg wash:.
• Whisk together the egg and water in a small bowl. Have a pastry brush ready to hand.
• Assembly:.
• Roll pie dough on a lightly floured surface with a rolling pin to 1/8 inch thickness. Use the cutter side of a 5" hand pie press to cut circles from the dough, or cut 5" circles from the dough using a pastry ring, cookie cutter, or free-hand cut using a paring knife. Re-roll scraps and cut more circles.
• Place a dough round on the pie press, if using, and fill the center with 1 1/2 tablespoons of the pumpkin filling. Brush the edge of the pie dough round with the egg wash and close the pie press to seal. Or, fold the dough over the filling and crimp the edges with a fork.
• Repeat the process until all of the pies are assembled. Place the pies on a baking sheet and chill 15 minutes.
• Preheat a large air fryer to 370°F for 5 minutes. Remove the pies from the refrigerator and cut 2-3 slits in the tops of each pie. Spray the pies with the olive oil spray.
• Place 3 pies in the air fryer basket and cook for 15 minutes. Repeat until all the pies are baked. Transfer to a wire rack to cool.
• Glaze:.
• Whisk together the sugar, vanilla, and milk or cream until a runny glaze forms. Add more milk or cream to thin if needed. Drizzle over cooled pies and let stand until the glaze is set, about 15 minutes.
• Store the pies in an airtight container to retain freshness.