Fruit Hand Pies
By :Bruce Weinstein and Mark Scarbrough Bruce Weinstein and Mark Scarbrough
Fruit Hand Pies
Fried pies! What a treat from childhood! Better yet, you can make them fresher and a little less calorie-dense with an air fryer. You can also halve the recipe, saving back the dough and pie filling in the fridge for a fresh batch on another day (although they can be reheated, as you’ll see).
Fruit Hand Pies
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Course Dessert, Snack
Difficulty Medium
Browse Category Dessert, Snack
Duration 30-60 min
Home Category Dessert, snack
Prep Time 15 Minutes
Cook Time 14 Minutes
Passive Time 5 Minutes (cooling time)
Servings
6 Servings
Ingredients
  • One 14.1-ounce box of two 9-inch ready-to-bake pie crusts at room temperature
  • 1 1/2 cups canned fruit pie filling such as apple, blueberry, or peach (do not use pumpkin pie filling)
  • Nonstick spray
  • 2 tbsp granulated white sugar
Course Dessert, Snack
Difficulty Medium
Browse Category Dessert, Snack
Duration 30-60 min
Home Category Dessert, snack
Prep Time 15 Minutes
Cook Time 14 Minutes
Passive Time 5 Minutes (cooling time)
Servings
6 Servings
Ingredients
  • One 14.1-ounce box of two 9-inch ready-to-bake pie crusts at room temperature
  • 1 1/2 cups canned fruit pie filling such as apple, blueberry, or peach (do not use pumpkin pie filling)
  • Nonstick spray
  • 2 tbsp granulated white sugar
Fruit Hand Pies
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Unroll one of the pie crusts and cut it into two 6-inch rounds, using a 6-inch bowl as your guide. Pick these up and set them aside. Gather the dough scraps together, roll out to a similar thickness as the original crust, and cut out a 6-inch round. Repeat with the other pie crust to create six 6-inch rounds.
  2. Lay the rounds along your work surface. Spoon 1/4 cup of the canned pie filling on one half of each round and spread the filling out to cover half of the round, leaving a 1/2-inch border at the perimeter. (Make sure the fruit is evenly distributed so no pie has all-jelly filling.) Use a wet finger to moisten the edges of each round. Fold the bare half of each round over the filling, creating six half-moons. Seal the half-moons closed with the tines of a fork. Spray them well on both sides with nonstick spray.
  3. Set the machine to "Air Fry." Set the temperature to 350°F and the timer to 15 minutes (which will be a little more than you need). Press START.
  4. When the machine beeps, indicates "ADD FOOD," or is heated to the proper temperature, lay the half-moons in the basket or on the tray in a single layer. They should have at least 1/4 inch of space around each. Use separate trays or work in batches as necessary.
  5. Air-fry undisturbed for 7 minutes. Sprinkle the half-moons evenly with the sugar. If you’ve used multiple trays, swap them top to bottom now. Ignoring any TURN FOOD indicator, continue air-frying undisturbed until golden brown, about 7 more minutes.
  6. Turn off the machine and use a nonstick-safe spatula (and maybe a fork in the other hand for balance) to transfer each hand pie to a fine-mesh wire rack. Cool for at least 5 minutes before serving warm or at room temperature.
Upgrade This Recipe
  1. Omit the nonstick spray and brush the hand pies with melted butter before air-frying.
  2. These hand pies need vanilla ice cream. Consider making an easy no-churn ice cream: Whisk one
  3. 14-ounce can of full-fat sweetened condensed milk, 2 tsp vanilla extract, and 1/8 tsp table salt in a large bowl until smooth. Use an electric mixer at high speed to beat 2 cups of heavy or whipping cream in a chilled bowl until firm peaks form. Fold the whipped cream into the condensed milk mixture in two batches. Pile this mixture into a freezer-safe tin (like a loaf pan) and cover with plastic wrap. Freeze for at least 6 hours and up to 2 days
Recipe Notes

LEFTOVERS! Store any cooled hand pies on a plate under plastic wrap in the fridge for up to 2 days. Reheat them (unwrapped, of course) in a single layer in a 325°F air fryer for about 2 minutes.

 

Author © Bruce Weinstein and Mark Scarbrough

Photograph © Eric Medsker

 

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