Welcome to The Oven Diaries, where we're making handheld desserts that are as fun to eat as they are delicious! Today, we're creating Air Fryer Lemon Hand Pies that combine buttery, flaky crust with a bright, tangy lemon filling. Using your Plum Chef Oven's BAKE function, you can achieve perfectly golden, portable pies that are ideal for lunchboxes, picnics, or a quick sweet treat.
The secret to these delightful hand pies is using refrigerated pie dough, which makes the process incredibly simple while still delivering that homemade taste and texture. The high-heat air circulation in your Plum Chef Oven ensures the crust becomes beautifully flaky and golden brown on all sides, while the lemon filling inside becomes warm and gooey. The sprinkle of sugar on top adds a delightful crunch and extra sweetness that balances the tart lemon perfectly.
Whether you're a baking beginner or a seasoned pro looking for a quick dessert fix, these lemon hand pies will become a new favorite. Let's create these sunny, cheerful treats that are sure to brighten any day!
Prepare Dough: Unroll the pie dough and cut it into three equal sections. Brush each piece lightly with water to help with sealing.
Fill and Shape: Top each dough piece with approximately ⅓ cup of lemon filling. Fold over the sides to form 3-inch rectangles, then crimp the edges firmly with a fork to seal completely.
Prepare for Baking: Place the formed pies on the Baking/Drip Pan. Spray lightly with oil, then sprinkle generously with granulated sugar.
Position in Oven: Place the pan in the oven in the middle rack position.
Set Cooking Function: Set the Timer Knob to 30 minutes, Temperature Knob to 350°F, and Function Knob to Bake.
Bake: Bake for 15 minutes, then carefully flip each pie over using a spatula. Continue baking for an additional 15 minutes, or until the pies are evenly browned and flaky.
Serve: Remove the pies from the oven and transfer to a serving plate. Let cool for 5-10 minutes before serving warm.
Chef's Tip: For extra lemon flavor, add a teaspoon of lemon zest to the canned filling. Make sure to crimp the edges well to prevent the filling from leaking during baking. If you prefer smaller pies, cut the dough into smaller sections - just reduce the baking time accordingly. For a pretty finish, brush with egg wash instead of water before sprinkling with sugar.
