Air Fryer Mini Apple Pies

Air Fryer Mini Apple Pies are everything you love about a classic apple pie — buttery, flaky crust and warm cinnamon-spiced apples — shrunk down into adorable single-serve tarts and baked in your air fryer in under 10 minutes. No waiting on a full pie to bake, no heating up the whole kitchen. Just a few pantry ingredients and you’ve got the easiest fall dessert on the table.

These little pies are baked whole in a silicone mini-cake mold, so each one comes out as a complete two-crust pie you can pop out and eat by hand. (If you’d rather fold yours, try my Air Fryer Apple Hand Pies instead — same flavor, different shape.)

Why You’ll Love This Recipe

• Beginner-friendly: If you’ve never made a pie in the air fryer, start here, then branch out to any fruit you like.
• Fast: Ready in about 20 minutes start to finish — no long bake time.
• Flexible: Homemade or store-bought crust, fresh apples or canned filling. Your call.
• Perfectly portioned: Individual mini pies mean built-in portion control and no slicing.

Ingredients Needed For Air Fryer Apple Pie Tarts

• Pie crust – Homemade or store-bought. You’ll need two sheets: one for the bottoms, one for the tops.
• Apples – Peeled and finely diced. See below for the best baking apples.
• Granulated sugar – Sweetens the filling.
• All-purpose flour – Thickens the juices so the filling sets instead of running.
• Ground cinnamon – The signature warm spice.
• Pure vanilla extract – Rounds out the flavor.
• Ground nutmeg – A little goes a long way for that bakery-pie aroma.

Want the 2-ingredient shortcut? Use store-bought refrigerated pie crust + canned apple pie filling. Skip the homemade filling entirely — just fill, top, and air fry.

Best Apples for Mini Apple Pies

Firm, tart-to-balanced apples hold their shape and won’t turn to mush. The best choices are Granny Smith (tart, classic), Honeycrisp (sweet, juicy), and Braeburn or Pink Lady (balanced). For the best texture, use a mix of two varieties.

How To Make Air Fryer Apple Pie Tarts

Step 1: Cut and fit the bottom crust. Cut rounds from the first crust sheet slightly larger than your mold cavities — a biscuit cutter works well. Lightly grease the silicone mold, then press each round into a cavity and up the sides.

Step 2: Make the filling. In a large bowl, stir together the diced apples, sugar, flour, cinnamon, vanilla, and nutmeg until evenly coated.

Step 3: Fill the pies. Spoon the apple filling into each crust-lined cavity, mounding it slightly.

Step 4: Add the tops. Cut rounds (or lattice strips) from the second crust sheet and lay them over the filling. Press the edges to seal. For extra browning and shine, brush the tops with a little beaten egg or milk and sprinkle with coarse sugar.

Step 5: Air fry. Place in the air fryer and cook at 320°F (160°C) for 6 minutes. Carefully flip each pie and air fry 2 more minutes, until golden and flaky.

Step 6: Let them rest a few minutes (the filling is hot!), pop them out of the mold, and enjoy.

Expert Tips

• Vent the tops with a small slit or use a lattice so steam escapes and the crust crisps.
• Don’t overfill — a heaping mound will bubble over and stick to the mold.
• Egg wash for color. Air-fried pastry can look pale; an egg or milk wash plus a sprinkle of sugar gives that golden, bakery finish.
• Work in batches so the pies aren’t crowded and air can circulate.

Recipe Variations

• Glazed: Skip the sugar topping and drizzle with a simple icing (1 cup powdered sugar + 2–3 Tbsp milk).
• Caramel apple: Add a teaspoon of caramel sauce on top of the filling before sealing.
• Other fruits: Swap the apples for cherry, blueberry, or peach filling using the same method.

No Silicone Mold? No Problem

You don’t need a special pan. Use a standard muffin tin, individual ramekins, or simply fold the crust over the filling to make hand pies. Adjust cook time slightly and watch for golden-brown tops.

Can I Bake These in the Oven?

Yes. Anything you make in the air fryer you can make in the oven. Assemble as directed, place the pan in a preheated 325°F oven, and bake 10–15 minutes, or until golden brown.

Storage, Freezing & Reheating

• Room temp: Cool completely, then store in an airtight container for 1–2 days.
• Refrigerator: Keeps about a week in a sealed container.
• Freezer: Wrap each cooled pie individually, then freeze in a bag for up to 2 months. Thaw at room temp or overnight in the fridge.
• Reheat: Warm in the air fryer at 320°F for 2–3 minutes (best for a crisp crust) or microwave briefly.

More Air Fryer Pie & Tart Recipes

• Air Fryer Cherry Tarts
• Air Fryer Apple Pie Taquitos
• Air Fryer Cinnamon Roll Dutch Apple Pie
• Easy Air Fryer Apple Pop Tarts
• Air Fryer Pecan Pie Tarts

Frequently Asked Questions

Why did my mini pies come out soggy or doughy? Usually too much filling moisture or pies cooked too close together. Add the full tablespoon of flour, don’t overfill, vent the tops, and give the pies room so air circulates.

Can I use canned apple pie filling? Absolutely. Skip the homemade filling and spoon canned filling straight into the crusts — chop any large apple pieces so they fit.

Do I need to preheat the air fryer? It helps with even browning. Preheat 2–3 minutes at 320°F if your model recommends it.

How do I get a golden crust? Brush the tops with beaten egg or milk and sprinkle with coarse sugar before air frying — air-fried pastry browns less than oven-baked.