Low Fiber Air Fryer Apple Hand Pies
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Learn more →Ingredients
8 servings
For the crust
- 2 sheets refrigerated pie crust (from a 14.1 oz package), thawed if frozen
For the filling
- 2 medium apples (about 12 oz total), peeled, cored, and cut into ¼-inch dice
Ingredient noteLow residue diets limit raw fruit and fruit skins because they add fiber. The apple here is peeled and soft, so it is likely low residue. If you prefer to always avoid apple, please tap it and change its rating to Red.
- 3 tbsp granulated sugar
- 1 tbsp unsalted butter
Ingredient noteButter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp cornstarch
- 1 tsp fresh lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
For assembly
- 1 large egg, beaten
- 1 tbsp coarse sugar or granulated sugar, for sprinkling
- cooking spray
Instructions
- 1
Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, cornstarch, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the apples have softened slightly and the liquid has thickened into a glossy coating, about 5–6 minutes. Transfer to a small bowl and let cool to room temperature, about 30 minutes.
- 2
Unroll the pie crusts on a lightly floured cutting board. Using a 4-inch round cutter or the rim of a bowl, cut out 4 rounds from each sheet for a total of 8 rounds. Gather and re-roll scraps if needed to reach 8 rounds.
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