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Air Fryer Peanut Butter Egg Hand Pies

Egg-shaped pie crust pockets filled with a sweet peanut butter centre, crimped, and air fried golden — a handheld Easter treat.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 pies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 refrigerated pie crusts the roll-out kind
  • 1/2 cup creamy peanut butter
  • 2-3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • salt a pinch
  • 1 egg beaten, for egg wash, or 2 tbsp milk
  • 1-2 tbsp jam, mini chocolate chips, or chopped peanuts optional
  • coarse sugar or melted chocolate to finish, optional

Equipment

  • Air fryer
  • Rolling Pin
  • Egg cookie cutter
  • Fork

Method
 

  1. Stir the peanut butter, powdered sugar, vanilla, and salt until smooth and spreadable but not runny.
  2. Roll out the crusts and cut egg shapes with a 3 to 4-inch cutter, re-rolling scraps. Aim for pairs.
  3. Spoon about a teaspoon of filling onto half the shapes, leaving a border. Add jam or chips if using. Top with a second shape and crimp the edges with a fork.
  4. Preheat to 350°F. Brush with egg wash, prick the tops once, and cook on parchment 8 to 10 minutes until deep golden. Cool before drizzling with chocolate.

Notes

Don't overfill — a teaspoon per pie, or they burst.
Crimp firmly and prick a vent so steam escapes instead of blowing the seam.
Cool fully before glazing — the filling is molten straight out.