Air Fryer Cherry Hand Pies
If you love fruit-filled pastries and tarts then you have to try these Air Fryer Cherry Hand Pies! They’re made with only 2 ingredients – sweet and tart cherry pie filling and refrigerated pie crust.
Once assembled and cooked in the air fryer, these crispy cherry hand pies are then topped with a sugar glaze that tastes just like the Krispy Kreme glaze! Enjoy these Air Fryer Cherry Hand Pies as a sweet treat any time of the day!
Recipe Notes:
- You’ll only need a scoop of cherry pie filling for the hand pies. Anything more and you risk the pies splitting apart while frying.
- Make sure that your crusts are not too thin otherwise, the pies will also split while frying. The crust should be thick enough that the folded pie can be lifted and handled before adding to the air fryer basket.
- The crust will be too cold straight from the refrigerator so set it out a bit in advance to bring it to room temperature. This makes it more pliable and easier to work with. You do not want the pie crusts too warm either so simply take them from the refrigerator as you are beginning to set up and they should be ready to unroll after about 15 minutes.
- The corn syrup in the glaze (the same as your Krispy Kreme glazed donuts) has a lovely shine and dries to the touch. It is my new favorite hand pie glaze for fried hand pies.
- If you piece together the scraps of crust to roll out a couple more pie crusts, really try to compress the layers together well. In the heat of air frying, those layers tend to flake apart and you’ll end up with a wonky-looking pie despite it still tasting super delicious!
Yes, you can! These cherry hand pies can be fully cooked, cooled, and then stored in the freezer for up to 3 months or you could assemble the hand pies and store them frozen to be fried later on.
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These cherry hand pies are best enjoyed right after air frying and glazing, although if you have any leftovers, they can easily be stored in an airtight container in the refrigerator for 2-3 days or even on your countertop in a cool, dry area.
To reheat stored cherry hand pies, pop them into the oven or toaster oven for about 10-15 minutes, adding extra glaze afterward should it be needed.
Air Fryer Cherry Hand Pies
- 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 to 350°F (if there is a pre-heat function. This is optional.) Place hand pies into the basket of the air fryer (four fits in our air fryer at once). Spray the pies with non-stick baking spray.
- Bake for 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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Air Fryer Cherry Hand Pies
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Ingredients
- 21 oz can cherry pie filling
- 2 refrigerated pie crusts
- Water for sealing crusts
Glaze
- 1 cup powdered sugar
- 1-3 tbsp whole milk add until desired consistency
- 1 & 1/2 tbsp corn syrup
Instructions
- 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 to 350°F (if there is a pre-heat function. This is optional.) Place hand pies into the basket of the air fryer (four fits in our air fryer at once). Spray the pies with non-stick baking spray.
- Bake for 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.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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