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Air Fryer Apple Pie - A Cozy Classic Made Fast

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 package (14–16 oz) refrigerated pie crusts (2 crusts), or use homemade
  • 4 cups apples, peeled, cored, and sliced 1/4-inch thick (a mix of Granny Smith and Honeycrisp works well)
  • 1/3 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/8 teaspoon ground allspice (optional)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small cubes
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon water (for the cornstarch slurry)
  • 1 egg, beaten (for egg wash)
  • 1–2 teaspoons coarse sugar for sprinkling (optional)
  • Nonstick spray or a little oil for the air fryer basket

Method
 

  1. Prep the apples: Peel, core, and slice the apples evenly. Aim for 1/4-inch slices so they cook through without turning mushy.
  2. Season the fruit: In a large bowl, combine apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, salt, lemon juice, and vanilla. Toss well and let sit 10 minutes to draw out some juices.
  3. Thicken the filling: In a small bowl, stir cornstarch with water to make a slurry. Transfer the apple mixture to a skillet over medium heat, stir in the slurry, and cook 3–5 minutes until slightly thickened and glossy. Remove from heat and cool 10–15 minutes.
  4. Prepare the crust: Unroll one pie crust and fit it into a 6- to 7-inch pie tin or a small, air fryer–safe pan. Press gently into the corners and trim excess, leaving a slight overhang.
  5. Fill and dot with butter: Spoon the cooled apples and any thickened juices into the crust. Scatter the butter cubes over the top.
  6. Top crust: Place the second crust over the filling. Trim excess, then crimp the edges to seal. Cut 4–5 small slits on top for steam. Alternatively, make a simple lattice.
  7. Egg wash: Brush the top crust with beaten egg. Sprinkle with coarse sugar if you like extra crunch.
  8. Preheat the air fryer: Heat to 350°F (175°C) for 3–5 minutes. Lightly mist the basket with nonstick spray or brush with oil.
  9. Shield the edges: To prevent over-browning, cover the crimped rim with thin strips of foil. You can remove these later to finish browning.
  10. Air fry, part 1: Place the pie in the basket. Cook at 350°F (175°C) for 18–22 minutes until the top is light golden.
  11. Air fry, part 2: Carefully remove the foil from the edges. Continue cooking 8–12 minutes more, until the crust is deep golden and the filling is bubbling through the vents. Total time is usually 26–34 minutes, depending on your air fryer model and pie size.
  12. Rest before slicing: Let the pie cool at least 45–60 minutes. This sets the filling so slices hold together.
  13. Serve: Slice and serve warm or at room temperature. Add vanilla ice cream or whipped cream if you’re feeling classic.