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+ servings
A close up overhead picture of the finished Air Fryer Cherry Hand Pies that have been dipped in chocolate.
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5 from 4 votes

Air Fryer Cherry Hand Pies Dipped in Chocolate

These Air Fryer Cherry Hand Pies are so easy to make with just four ingredients. Once baked, they're dipped in chocolate.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: cherry pie filling, chocolate chips, pie
Servings: 6 people
Calories: 477kcal
Cost: $7.50


  • 4-inch fluted cookie cutter
  • Air Fryer
  • measuring cups
  • Wooden mixing spoon
  • small microwave-safe bowl



  • 1 21 oz can cherry pie filling
  • 1 14.1 oz package of two refrigerated pie crusts
  • Water for sealing crusts


  • 2 cups semi-sweet chocolate chips



  • Set out pie crusts on a sheet of parchment paper and allow them to come to room temperature.
  • Use a round or fluted 4-inch cookie/biscuit cutter to cut out as many rounds from each crust as possible.
  • Gather any excess dough and use a rolling pin to re-roll the dough so that you can cut out additional crusts. You will need 12 total 4-inch rounds.


  • Place a spoonful of cherry pie filling into the center of each “bottom” pie crust.
  • Cut small slits in the center of the remaining six crusts. These vents help the steam escape during baking so the seals remain intact.
  • Brush the top crust lightly with water and place, wet side down, over the crust with pie filling. Press together the edges to seal the pies.
  • Place 3-4 of the assembled pies in the air fryer basket.
  • Bake in the basket of the air fryer at 350°F. Work in batches as needed (we were able to fit 4 pies at once in the air fryer.)
  • Bake 10 minutes, or until crusts are golden and flaky.
  • Carefully remove the pies from the airfryer using a spatula and transfer them to a wire rack.
  • Bake the remaining cherry hand pies.


  • In a small bowl, melt the chocolate chips by heating them in the microwave oven on the defrost setting (50% power) for 30 seconds at a time. Stir the chocolate chips between each interval. Continue heating until the chocolate chips are melted and smooth.


  • Dip each hand pie into the melted chocolate, tapping any excess off before placing hand pie onto a sheet of parchment paper to set.


  • Chocolate will set if the room temperature is cool. You can also place them in the refrigerator to set quickly.


 Store leftover hand pies in an airtight container on the countertop. Hand pies cannot be reheated without the chocolate melting.
 We didn’t add a glaze to the hand pies, but you could mix up a powdered sugar/water glaze and coat the pies. If you do this, allow them to dry, and then dip them in the chocolate.
You can spray the tops of the hand pies with non-stick cooking spray once they are placed in the air fryer, before baking. This gives the hand pies a bit more color while baking, but this is not necessary.
Crimp around the edges of the hand pies with a fork for a different sealing method.
 Add enough cherry pie filling to achieve a domed “full” hand pie, but be sure that you can seal the top crust onto the bottom without the filling squishing out to the edge. Filling will prevent the edges from sealing.
To cook the hand pies in the oven, bake for 12-14 minutes at 400°F.
If the chocolate is too thick to work with, you can add a teaspoon of melted shortening (or just melt the shortening in the same bowl when melting chocolate chips). This will help thin out the chocolate a bit. Do not overheat the chocolate - it will seize up and become brittle and impossible to dip.


Serving: 1hand pie | Calories: 477kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 122mg | Potassium: 368mg | Fiber: 6g | Sugar: 22g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 5mg