Open the package of refrigerator pie dough and unroll on top of a lightly floured surface. Using the rolling pin, gently press out any seams that are in the pie dough.
Using the circle biscuit or cookie cutter, cut out the shapes.
Add one to two pieces of the apple pie filling to one half of the dough circles as seen in the photos below.
Wet the outer rim of the circle with the egg wash. You can use either your finger or a small pastry brush.
Gently fold over the dough to cover the apple slice and make a nice little pocket.
Press the edges together with your finger and then using the back of a fork, crimp the edges to completely seal.
Using a sharp knife, cut a few small slits in the top of the pies to allow steam to escape while baking.
Brush the hand pies with the remaining egg wash mixture.
Line the bottom of the air fryer basket with a piece of parchment paper that's been cut to fit the basket. You could also spray the basket with non-stick cooking spray.
Transfer the apple hand pies to the air fryer basket.
Place as many as you can fit into the air fryer without any of them overlapping or sitting on top of each other. I was able to get six in mine at one time.
Bake for 8 to 10 minutes in a preheated 350° F air fryer or until the crust is golden brown and you can see the apple pie filling bubbling.
Remove from the air fryer and allow to cool on a wire rack.
Repeat with the remaining pies.
Notes
Tips
Keep the pie dough chilled until ready to use so it’s easier to handle and seals well.
Drain excess liquid from the apple filling to prevent soggy pies.
Cut small slits on top of each pie to allow steam to escape and keep the crust flaky.
I was able to get 8 hand pies from one sheet of refrigerated pie dough. Depending on the size of cookie cutter you use, you may get more or fewer.
Storage & Make Ahead
Store baked pies in an airtight container in the refrigerator for up to 4 days.
Freeze unbaked pies without egg wash or baked pies once cooled; reheat in the air fryer until crisp.
Assemble pies ahead, cover, and refrigerate for up to 24 hours before baking.