Air fryer apricot hand pies seemed like the perfect quick dessert, until my first batch leaked filling and turned soggy underneath. I wanted that crisp, flaky crust with a warm, jammy center. After testing this three ways, I discovered that sealing the edges properly and not overfilling made all the difference. Then I cracked the code by lightly venting the tops and adjusting the temperature. I finally landed on a method that gives golden, crisp hand pies with perfectly set apricot filling every time.
Air Fryer Apricot Hand Pies – Flaky & Golden in 12 Minutes
Equipment
- Air Fryer (6-quart recommended)
- Rolling Pin
- Fork
- Pastry brush
Ingredients
- 1 pre-made pie crust or homemade dough
- 1/2 cup apricot jam or preserves
- 1 teaspoon lemon juice
- 1 egg for egg wash
- 1 tablespoon granulated sugar optional, for topping
Instructions
- Roll out pie crust and cut into 6 equal circles.
- In a bowl, mix apricot jam with lemon juice.
- Spoon a small amount of filling onto half of each circle.
- Fold dough over to form a half-moon shape.
- Press edges together and seal with a fork.
- Cut small slits on top of each pie for venting.
- Brush tops with beaten egg.
- Sprinkle with sugar if desired.
- Preheat air fryer to 350°F (175°C).
- Place pies in the basket with space between them.
- Air fry for 9–10 minutes until golden brown.
- Check doneness—crust should be crisp and evenly browned.
- Remove and cool slightly before serving.
Notes
- Air fryer models vary—check at 8 minutes to prevent over-browning.
- Do not overfill to avoid leaking during cooking.
- Seal edges tightly for best results.
- Store in the refrigerator for up to 3 days.
- Reheat at 320°F (160°C) for 3–4 minutes.
- Try peach or berry jam for flavor variations.
Nutrition
CONCLUSION
These air fryer apricot hand pies are one of my favorite quick treats when I want something warm and bakery-style without the effort. Once I nailed the sealing and timing, they came out perfectly flaky with that sweet, jammy center every single time.