Air Fryer Cherry Hand Pies

The quickest, easiest pies ever.

Guys, I swear, I’m beginning to wonder if there’s anything the air fryer can’t do. I was surprised when it turned out perfectly cooked salmon. I was shocked when it baked up beautiful chocolate chip cookies. But now it’s even doing pies!

Well, not full-sized pies, of course. The basket wouldn’t be big enough for one of those. These are hand pies – cute little pastries you can pick up and eat with one hand. Kind of like a Pop-Tart, but better.

These Air Fryer Cherry Hand Pies are the easiest pies you’ll ever make. You just cut circles out of ready-made pie crust, add a dollop of ready-made cherry filling, and press the circles together. Brush them with water to help them brown, then bake them in the air fryer for ten minutes. Seriously, ten minutes!

For a finishing touch, you can top these with a simple sugar glaze made from milk, sugar, and corn syrup. Brush it on the pies while they’re warm, and it will set to form a crispy coating as they cool. Or, if you can’t wait that long, you can just gobble them up plain, fresh out of the oven…excuse me, the air fryer. Ten-minute hand pies. How can you beat that?

Hand Pie Storage:

Store leftover hand pies in an airtight container on the countertop. Reheat in the microwave, air fryer, or toaster oven.Notes:

Recipe Tips:

Cherry hand pies can be brushed with an egg wash or sprinkled with sugar instead of glazing.
You can also use a simple powdered sugar/water or powdered sugar/milk glaze. We love this version with corn syrup for an ultra glossy and quick-drying glaze.
Don’t add too much cherry filling to the pies or they won’t seal up nicely and may split apart while baking.
You can also cook the hand pies in the oven at 400°F for about 12-14 minutes.
Another method of sealing is to crimp around the edges with a fork.

Bring pie crusts to room temperature and then unroll each crust onto a sheet of parchment paper. Use a 4-inch round cookie or biscuit cutter to cut out as many rounds from each crust as possible.
Press the excess dough into a ball and roll out again with a rolling pin to cut additional crusts. You should be able to get 12 total from the two refrigerated pie crusts. Be sure to roll the extra dough out to the same thickness as the original crusts.
Spoon a scoop of cherry pie filling into the center of six of the crusts.
Cut venting holes in the middle of the remaining six crusts. This allows steam to escape while the hand pies are cooking so that they don’t separate where the seams are joined.
Use a pastry brush to lightly brush the top crust with water.
Place the moistened side of the crust down over the filled pie crust, matching the edges together all the way around. Press down around the edge to seal the crusts.
Turn up the sides of the crust to help maintain the seal on the pies.
Preheat the air fryer at 350°F (if there is a pre-heat function. This is optional.) Place hand pies into the basket of the air fryer (four fit in our air fryer at once). Spray the pies with non-stick baking spray.
Bake about 10 minutes or until the hand pies are brown and the crusts are flaky.
Make the glaze by whisking together sugar, milk, and corn syrup until smooth.
Brush the warm hand pies with the glaze and leave the glaze to set and dry.

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