PREP TIME: 20-30 MINUTES
AIR FRY: 15 MINUTES
INGREDIENTS:
- 2 apples, peeled and cut into 1/4-inch dice
- 3/4 cup of raspberries
- 2 tbsp light brown sugar
- 1 tbsp granulated sugar (plus additional for sprinkling)
- 1/4 tsp ground cinnamon
- a pinch of salt
- 1 tbsp apple juice or cider
- 1-1/2 tsp cornstarch mixed with 1 tsp water (slurry mixture)
- 1 package (2 rounds) refrigerated pie crusts
- 1 large egg yolk mixed with 1 tsp water (for egg wash)
INSTRUCTIONS:
- In a medium pot, stir together apples, raspberries, sugars, cinnamon, salt, and apple juice or cider. Bring to a simmer over medium heat, cover, and reduce heat to low.
- Cook, stirring occasionally, until apples begin to soften but still retain their shape, about 15 mins.
- Add the slurry to the filling mixture. Increase heat to medium and cook for 1-2 minutes, until thickened. Remove from heat and cool to room temperature.
- While the filling is cooling, unroll pie crusts. Cut the dough into 4-inch circles using a cookie cutter, re-rolling the scraps as needed. You'll need 12 circles.
- Place 1 tbsp of filling in the center of each circle. Brush the edges of the dough with water, fold the dough in half over the filling, and press to seal. Don't overfill.
- Use a fork to crimp the sealed edges. Lightly brush the pies with egg wash and use the tip of a paring knife to pierce two small slits in the top of each pie.
- Sprinkle the tops with sugar.
- Preheat the air fryer to 320ºF. Add the pies in a single layer, 6 at a time, and bake for 15 minutes, until the tops are golden. (Refrigerate the pies that aren't being baked so the dough doesn't become too soft.)
- Remove to a wire rack to cool.
- Repeat with the remaining pies and enjoy!
