Air Fryer Apple Pie (苹果派): Crisp Flaky Shell, Sweet Apple Filling
This air fryer apple pie wraps a soft, sweet apple filling in a flaky hand-pulled pancake shell, then lets the air fryer do the crisping. The result is a shatteringly crisp, golden hand pie with a jammy apple center and a glossy egg-washed top.
Equipment
- Air Fryer
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Apple Filling
- 1 whole apple about 200 g, peeled and diced small
- 10 g granulated sugar about 2 1/2 tsp
- 15 g sweetened condensed milk about 1 tbsp
- 10 g cornstarch about 1 tbsp, mixed with water
For the Shell and Finish
- 1 sheet frozen hand-pulled pancake 手抓饼, thawed until pliable
- 1 whole egg yolk beaten, for the egg wash
- 1 tsp neutral oil for greasing the parchment
- 1 pinch black sesame seeds for sprinkling
Instructions
- Stir the cornstarch with a small amount of water until smooth, then set the slurry aside.
- Take one apple and set it on the cutting board.
- Peel the apple, then cut it into small, even dice.
- Cook the apple over low heat until it releases its liquid, add the condensed milk and sugar, keep cooking briefly, then pour in the cornstarch slurry (discarding the clear water on top) while stirring constantly; let it cool and set aside.
- Let the frozen hand-pulled pancake thaw until it is soft and pliable.
- Cut the pancake into four portions and place the apple filling on each one as shown.
- Press the edges closed with a fork to seal each little pie.
- Crack one egg yolk into a bowl and beat it until loose.
- Grease the parchment paper with oil, set the pie parcels on it, brush them with the egg yolk wash, and scatter on a few black sesame seeds.
- Air fry at 180°C (355°F), though 200°C (390°F) is faster if your air fryer runs cool, for 15 minutes without flipping.
- Open the basket to check now and then so they do not scorch; they are done when the crust is crisp and flaky.
Notes
Tips: Let the frozen pancake sheets thaw until they are pliable but still cold — warm dough tears and leaks filling. Cook the apples until the liquid has almost fully evaporated, or the filling will burst through the seams.
Food Safety: Cook until the filling reaches 165°F (74°C) and the shell is golden and crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 350°F (175°C) for 3–4 minutes to restore crispness.
Allergen Notice: Contains wheat/gluten and eggs. Check the pancake label for milk or soy if you are sensitive.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.