The Best Air Fryer Apple Pie Bombs - Homemade Fried Apple Pie Recipe! (2024)

FAQs

How long to heat apple pie in air fryer? ›

Simply heat the air fryer to 350ºF and wrap the apple pie slice with foil. Then, air fry until until the filling is warmed through, around 5-7 minutes. Finally, serve and enjoy.

We suspect the soggy bottom is being caused by juices from the apples in the pie, rather than the shortcrust recipe itself. Even with semolina in the bottom of the pie, to soak up the juices, there is still a risk that the juices will seep into the base.

Pre-heat the oven to 180 ºC / 350ºF / Gas Mark 4. Place pies on a baking tray and cover with foil, this stops the pie tops from burning. Place in the oven for 20 minutes. Remove the foil and return to the oven for around 5 minutes ensuring the pies are piping hot.

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

To cook the perfect pie, when cooked from frozen we found a setting of 190c cooked for approximately 35 minutes worked very well and we would highly recommend these machines for cooking many foods, but especially our pies!

Preheat Your Air Fryer

Preheating your air fryer is crucial for even cooking and achieving that golden, crispy crust. Set the temperature to around 320°F (160°C) and allow it to preheat for a few minutes.

Pies: 20-25 minutes:

With an air fryer, you can achieve that perfect balance of golden crust and heavenly filling. Whether it's a savoury Steak & Sussex Ale or a comforting Chicken & Ham Hock, your pies will be baked to perfection in just 20-25 minutes.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Can you Rebake an apple pie that is undercooked? ›

Yes you can have a do over, though it won't be as perfect as if you had baked it correctly to begin with. Because it has already been cut into, expect some of the juices to leach out under the crust and brown, probably sticking.

Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream.

Resting gives the starches in the filling a chance to set into a gel that'll hold everything neatly in place, which makes for a nice clean slice of pie. This process takes time.

Any number of things can contribute to a slumping crust. Maybe your recipe uses an extra-high amount of shortening or butter, or you rolled the crust too vigorously, or you didn't let it rest and chill before baking. Perhaps you used the wrong size pan, or not enough filling.

For more on all these apples, including what they look and taste like, see our baking apple guide below. There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.