Mini Air Fryer Cherry Hand Pies Recipes
MINI AIR FRYER CHERRY HAND PIES
These delicious little pie bites are great for snacking or for parties. They are quick and easy to make using prepared pie dough and pie filling, and come out delightfully crisp and flaky in your air fryer.
Provided by fabeveryday
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).
- Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.
- Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer bucket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
- Cook in the air fryer until golden brown, about 9 minutes.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 32.1 g, Fat 15.4 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 247.5 mg, Sugar 0.6 g
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- Use your biscuit cutter and make your circles. Choose a size that will allow you to put in a few tablespoons of filling.
- Remove the excess dough from the counter, and set it aside (as you will roll that later to make more hand pies)
- Use a spoon and scoop some filling in. The first one is the hardest, as you will need to experiment with how much filling to use, depending on your circle’s size. I used 2 tablespoons per hand pie.
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- Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).
- Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.
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- Unroll the pie crusts one at a time and cut out 4-4.5" rounds using a round biscuit cutter (or I used the lid to a reusable tumbler). Top the center of each circle of dough with a heaping Tablespoon of cherry pie filling. Moisten the edges of the circle with a little water, then gently fold over one side of the circle to the other, forming a half-moon shape, pressing the edges to seal. It's perfectly okay if some filling leaks out of the sides. Crimp the edges with a fork and poke a couple of wholes in the top.
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