These miniature apple pies are warm, sweet, and comforting. The crust is flaky and savory, while the inside is saccharine, juicy, and tangy. The secret to apple pie is using more than one kind of apple (We used a mixture of Granny Smith and Honeycrisp), so feel free to get creative with your fillings. You can assemble them ahead of time and air-fry before serving, or reheat them and serve them for breakfast with a cup of coffee.
How to Make It
Remove pie dough from refrigerator; let stand while filling is prepared. Melt butter in a saucepan over medium. Add apples, sugars, and cinnamon; cook, stirring often, until apples are soft and liquid is reduced and thickened, about 8 minutes. Remove from heat, and cool completely.
Unroll pie dough onto a lightly floured surface. Using a 4-inch cutter, cut 8 circles from the dough, re-rolling dough as needed. Lightly roll out each circle a bit more.
Place 1 1/2 to 2 tablespoons filling in center of each dough circle. Brush a small amount of egg on 1 side of the circle, and fold pastry over filling. Crimp edges of pie with a fork. Brush outer surface of pastry very lightly with egg, and sprinkle with 1/4 teaspoon turbinado sugar.
Preheat the air fryer on 390°F for 2 minutes. Add half of the pies to air fryer, and cook 8 minutes, rotating half way through. Repeat with remaining pies. Serve warm.