Air Fryer Apple Pie with Golden Crust

Air Fryer Apple Pie

What I like about this air fryer method is that it keeps the pie simple, but the part I pay attention to is browning. Air fryers can color the top crust fast, so I rely more on the look of the pie than the clock and make sure the top crust has enough vents for steam to escape.

This shortcut version uses refrigerated pie crust and canned apple pie filling, so it is a practical way to get a warm pie on the table without making everything from scratch. You still get a golden top crust and bubbling apple filling, as long as the pan fits your basket and you start checking early.

Ingredients for Air Fryer Apple Pie

• 2 refrigerated pie crusts for a 9-inch pie (about 560g total)
• 1 can apple pie filling, about 21 ounces (about 600g)
• 1 tablespoon unsalted butter, melted, or 1 large egg, beaten
• 1 to 2 tablespoons granulated sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1 to 2 tablespoons all-purpose flour, for rolling if needed
• Nonstick cooking spray, as needed

If your canned filling is very sweet, you can stir in 1 teaspoon lemon juice before adding it to the crust. That is optional, but it helps balance the filling a bit.

Butter and egg wash both work here. Egg wash gives the top crust a shinier, more even finish, while melted butter is simpler and still helps it brown well.

Pan Size and Basket Fit

A standard 9-inch pie plate will not fit every basket air fryer, so check the fit before you assemble the pie. I find this works best when the pan sits in the basket with a little space around it for airflow.

If your pie plate is too large, use a smaller air-fryer-safe round pan or baking dish with similar depth. Cook one pie at a time and do not crowd the basket.

How to Make Apple Pie in the Air Fryer

1. Prepare the pan and bottom crust: Lightly coat your pie plate or air-fryer-safe pan with nonstick spray if it tends to stick. If needed, dust your work surface with a little flour and roll 1 pie crust just enough to fit the pan. Press it into the bottom and up the sides without leaving thick folds, then trim any excess.
2. Add the filling: Spoon the apple pie filling into the crust and spread it into an even layer. Keep the filling below the rim so it is less likely to bubble over in the air fryer.
3. Top and vent the pie: Lay the second crust over the filling, then trim and seal the edges. Crimp if you like. Cut several vents in the top crust. This matters more in the air fryer than in a regular oven because trapped steam can leave the center looking wet.
4. Brush and season the top: Brush the top crust lightly with melted butter or beaten egg. Mix the sugar and cinnamon, then sprinkle it over the crust. Use a light hand so the wash does not pool.
5. Air fry: Preheat the air fryer to 350°F (175°C) for 3 to 5 minutes if your model benefits from preheating. Place the pie in the basket and air fry at 350°F (175°C) for 20 to 30 minutes. Do not flip. Rotate the pan about halfway through if one side browns faster than the other.
6. Check for doneness: The pie is done when the top crust is deep golden brown, the filling is bubbling through the vents, and the center no longer looks pale or doughy. Air fryer models vary a lot, so start checking on the early side, especially with smaller basket-style units.
7. Cool before slicing: Let the pie rest at room temperature for 15 to 20 minutes before cutting. That gives the filling time to thicken a little so the slices hold together better.

Air Fryer Time and Temperature for Apple Pie

Use 350°F (175°C) as your starting temperature. It gives the crust time to brown while the filling heats through and starts bubbling.

• Temperature: 350°F (175°C)
• Cook time: 20 to 30 minutes
• Preheat: 3 to 5 minutes if your air fryer benefits from it
• Flip: none
• Rotate: halfway through if your air fryer browns unevenly
• Start checking: on the early side, especially in smaller basket models
• Doneness cues: deep golden crust, bubbling filling through the vents, and no raw-looking dough in the center

For this kind of dessert, I rely on color and bubbling more than exact timing. There is not a useful internal temperature target here.

How to Keep the Crust from Overbrowning

This is the main place the texture can go wrong. The edges and top can brown before the filling is fully hot.

• Rotate the pie halfway through if one side colors faster.
• If the rim darkens too quickly, loosely cover just the edge with foil and keep cooking until the center is done.
• Do not overfill the pie. Too much filling makes overflow more likely and can slow down the center.
• Make sure the top crust has several vents so steam can escape instead of puffing the crust unevenly.

Variations

Air Fryer Apple Pie with Fresh Apples

If you want to skip canned filling, use 2 to 3 medium apples such as Granny Smith for a tarter pie or Gala for a sweeter one. This takes more prep because the apples need to be peeled and sliced first, so I would keep the canned version as the easy default.

Air Fryer Apple Pie with Puff Pastry

You can use puff pastry instead of pie crust if you want a lighter, flakier top. The tradeoff is that puff pastry browns faster, so watch it closely and start checking early.

Serving Air Fryer Apple Pie

Serve the pie warm or at room temperature. Vanilla ice cream and whipped cream both work well here, but it is also good plain.

If you want a crumb topping instead of pie crust, try our Air Fryer Apple Crumble.

For a simpler apple dessert or snack, check out these Air Fryer Apple Slices with Cinnamon.

If you like apple desserts in the air fryer, you may also want these Air Fryer Apple Fritters.

How to Store and Reheat Air Fryer Apple Pie

Store leftover pie loosely covered in the refrigerator for 3 to 4 days. Loose covering helps keep too much moisture from getting trapped against the crust.

After chilling, the crust will soften some. To reheat, place slices in the air fryer at a moderate temperature until warmed through and lightly crisped at the edges. Keep the heat lower than you used for baking and reheat only until hot so the crust does not darken too much before the filling warms.

If you want to make the pie ahead, assemble it only shortly before cooking so the crust stays cold and does not soften in the pan.

Nutrition

Nutrition is approximate and will vary with the brand of pie crust, canned filling, and whether you use butter or egg wash.

• Serving size: 1 slice, based on 8 slices
• Calories: about 320
• Protein: about 3g
• Fat: about 15g
• Carbohydrates: about 43g

• Per 100g: about 260 calories
• Protein: about 2g
• Fat: about 12g
• Carbohydrates: about 35g