Air Fryer Peach Hand Pies

How to Make Air Fryer Peach Hand Pies

1. 1

   Step 1: Make the peach filling

   Combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, salt, and melted butter in a small saucepan over medium-low heat. Cook, stirring frequently, until the mixture thickens and the peaches are tender, 4–6 minutes; remove from heat and let cool slightly so it firms up for filling.

   For this step

   • 2 mediumFresh peaches, peeled and diced
   • 1/4 cupGranulated sugar
   • 1 tbspCornstarch
   • 1 tbspFresh lemon juice
   • 1/2 tspGround cinnamon
   • a pinchFine sea salt
   • 1 tbspUnsalted butter, melted
   
2. 2

   Step 2: Prepare and cut the dough

   Unroll the pie crust sheets on a lightly floured surface and use a 3½–4 inch round cutter (or a small bowl) to cut an even number of circles from the dough. Re-roll scraps as needed so you have about 8–12 rounds depending on cutter size; transfer rounds to parchment for easy handling.

   For this step

   • 2 sheetsPre-rolled store-bought pie crusts (about 2 sheets)
   
3. 3

   Step 3: Assemble and seal hand pies

   Place about 1–2 tablespoons of the cooled peach filling in the center of half the dough rounds, leaving a 1/4-inch border. Beat the egg with 1 teaspoon water for an egg wash, brush the border, top with another round, press edges with a fork to seal, and brush the tops with egg wash; sprinkle with coarse sugar.

   For this step

   • 1 largeLarge egg (for egg wash)
   • 1 tbspCoarse (turbinado) sugar, for sprinkling
   
4. 4

   Step 4: Air-fry until golden

   Lightly oil the air-fryer basket or spray with vegetable oil and arrange pies in a single layer without overlapping (cook in batches if needed). Air fry at 350°F (175°C) for 8–12 minutes, turning halfway, until the crust is golden and puffed; cook time varies by air fryer size.

   For this step

   • 1 tspVegetable oil (for basket or light brushing)
   
5. 5

   Step 5: Cool and serve

   Transfer hand pies to a wire rack and let cool for 5–10 minutes so the filling sets; serve warm or at room temperature. These are great on their own or paired with vanilla ice cream for a summer dessert.
   

1. Combine the diced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, salt, and melted butter in a small saucepan over medium-low heat. Cook, stirring frequently, until the mixture thickens and the peaches are tender, 4–6 minutes; remove from heat and let cool slightly so it firms up for filling.
2. Unroll the pie crust sheets on a lightly floured surface and use a 3½–4 inch round cutter (or a small bowl) to cut an even number of circles from the dough. Re-roll scraps as needed so you have about 8–12 rounds depending on cutter size; transfer rounds to parchment for easy handling.
3. Place about 1–2 tablespoons of the cooled peach filling in the center of half the dough rounds, leaving a 1/4-inch border. Beat the egg with 1 teaspoon water for an egg wash, brush the border, top with another round, press edges with a fork to seal, and brush the tops with egg wash; sprinkle with coarse sugar.
4. Lightly oil the air-fryer basket or spray with vegetable oil and arrange pies in a single layer without overlapping (cook in batches if needed). Air fry at 350°F (175°C) for 8–12 minutes, turning halfway, until the crust is golden and puffed; cook time varies by air fryer size.
5. Transfer hand pies to a wire rack and let cool for 5–10 minutes so the filling sets; serve warm or at room temperature. These are great on their own or paired with vanilla ice cream for a summer dessert.