Airfryer Pie Recipe: Crispy Lattice Crust in 20 Minutes

This air fryer pie recipe transforms dessert night into a 20-minute game-changer with a lattice crust so crispy it rivals bakery perfection. The secret lies in the air fryer's precision heat—no oven preheating, no waiting for a hot pan, and no soggy bottoms.

I developed this after burning through three traditional pie attempts (yes, I learned the hard way), and the air fryer finally delivered that golden, flaky lattice crust without the fuss.

The beauty of air fryer pies is their foolproof nature—no need for a deep dish pan or heavy rolling pins. You'll start with a simple pie crust (store-bought or homemade) and cut it into strips for that classic lattice pattern.

The air fryer's circulating hot air crisps the crust edges while keeping the filling warm, creating a texture that's crispy on the outside and tender on the inside. No more waiting for an oven to preheat or worrying about uneven baking.

What you'll end up with is a pie that looks and tastes like it came from a bakery, but with half the effort. The lattice crust will be golden brown and perfectly crisp, while the filling—whether it's apple, pumpkin, or pecan—stays warm and gooey.

The air fryer's rapid heat also means you can go from prep to serving in under 25 minutes, making it ideal for last-minute dessert cravings or quick gatherings.

This recipe works for both sweet and savory pies, and the air fryer's even cooking ensures no cold spots or overbaked edges. Once you try it, you'll never go back to traditional oven pies again. Let's get started!

Ingredients for airfryer pie

Here’s what you need to make a bakery-style air fryer pie in record time.

The pie crust is your foundation, and store-bought works perfectly—just make sure it’s fully chilled before cutting. For homemade, I like Pillsbury’s refrigerated crust because it’s foolproof, but any brand will do. The lattice pattern is all about precision: cut the crust into 1-inch strips, then weave them like a basket. Pre-cut lattice strips from the grocery store are a game-changer if you’re short on time. For the filling, pre-made apple pie filling from the canning aisle saves prep time, but homemade tastes even better. Just don’t skip the cinnamon—it’s what makes pie taste like pie.

No pie crust on hand? Phyllo dough works in a pinch—just brush it with melted butter and fold it into a lattice shape. The filling can be swapped for pumpkin or pecan if you’re feeling adventurous. For the lattice glaze, heavy cream gives the best shine, but half-and-half or even milk will work if that’s what you’ve got. If you’re making this ahead, assemble the pie and refrigerate it overnight—the flavors meld even better after resting. And trust me, the extra 20 minutes waiting is worth it for that restaurant-quality finish.

This pie is best served fresh, but leftovers reheat beautifully in the air fryer for 10-15 minutes at 350°F. Store it in an airtight container for up to 3 days in the fridge, or freeze the whole pie (unbaked) for up to 3 months. To reheat from frozen, bake at 350°F for 25-30 minutes until the crust is golden. Pro tip: Brush the crust with milk before baking—it keeps the lattice crispy and golden, not soggy. And if you’re making this for a crowd, double the filling and use a larger air fryer basket.

Step-by-step instructions for airfryer pie recipe

Here's how to create a perfectly crispy lattice-topped pie in your air fryer—no oven needed.

Start by rolling out the chilled pie crust on a clean surface to fit your air fryer pie dish. Press it gently into the bottom and sides, trimming any excess. I like to use a fork to create a simple crimped edge—just press the tines of the fork around the edge to make a decorative pattern. This helps seal the crust and prevents filling from leaking.

Next, spread the 2 cups apple pie filling evenly into the crust. If using store-bought filling, give it a quick stir to distribute any settled ingredients. For a homemade touch, sprinkle the 1 teaspoon ground cinnamon and 0.25 teaspoon salt over the filling and gently fold it in with a spatula. This ensures every bite has that warm cinnamon flavor.

Cut the remaining pie crust into 12 strips, about 1-inch wide. I like to roll the dough tightly first to make straight cuts—just unroll it and slice with a pizza cutter or sharp knife. For a classic lattice look, lay 6 strips horizontally across the pie, leaving small gaps between them. Brush the top of these strips with the 2 tablespoons whole milk to help them crisp up.

Now for the crisscross pattern: lay the remaining 6 strips vertically over the horizontal ones, alternating the ends so they don't all meet in the center. Press lightly where they cross to seal the lattice. Brush the entire lattice with the remaining 2 tablespoons whole milk—this creates a golden, crispy finish. Don't skip this step; the milk is what makes the lattice shine.

Place the pie dish in your air fryer and cook at 350°F for 15 minutes. After the initial 15 minutes, remove the pie and brush the lattice with the melted 0.5 cup unsalted butter mixed with 0.75 cup granulated sugar. This creates that classic pie glaze. Return the pie to the air fryer and cook for another 5-7 minutes until the lattice is deep golden brown and crispy.

Watch closely during the final minutes—the air fryer can vary in heat distribution. You want the edges to look beautifully caramelized, not burnt. If the filling starts bubbling over, that's normal—just give it a little more time. The pie is done when the lattice is crisp and the filling is bubbling gently around the edges.

While the pie is still hot, mix the 0.25 cup heavy cream with 1 teaspoon vanilla extract and 1 tablespoon lemon juice in a small bowl. Pour this glaze over the hot pie and let it soak in for 1-2 minutes. The heat will make the glaze melt into the lattice, creating a glossy finish. Finally, dust the entire pie with 2 tablespoons powdered sugar for that classic pie look.

Let the pie cool for 5-10 minutes before slicing—this gives the filling time to set slightly and prevents it from running out. Serve warm with a scoop of vanilla ice cream or whipped cream. The lattice should be crisp enough to hold its shape, and each bite should deliver that perfect balance of warm, spiced apple filling and buttery crust.

Dietary considerations for these flavors

Gluten-Free Adaptations

For a gluten-free version, swap the traditional pie crust for a gluten-free crust like Pillsbury GF Crust or a homemade blend of almond flour, coconut oil, and tapioca starch.

I’ve tested this with Bob’s Red Mill GF Pie Crust Mix, and it holds up beautifully in the air fryer—just brush it with extra milk to prevent crumbling. The lattice strips should be slightly wider (1.5 inches) to compensate for the denser dough. 🌟

Dairy-Free Options

This pie can easily go dairy-free by replacing butter with coconut oil (for brushing) and using oat milk instead of heavy cream in the glaze. For the lattice, I mix 2 tablespoons melted coconut oil with 2 tablespoons granulated sugar to mimic the buttery shine.

The filling stays just as flavorful—just ensure your store-bought filling is dairy-free or make your own with applesauce and spices.

Lower-Sugar Versions

Cut half the sugar in the glaze (use 0.375 cup) and replace the remaining 0.375 cup with unsweetened applesauce for natural sweetness. For the filling, reduce granulated sugar by 25% and boost cinnamon to 1.5 teaspoons to enhance flavor.

This keeps the pie delicious while slashing sugar by 40%. A sprinkle of cinnamon sugar on top adds texture without extra sweetness.

Nut-Free Considerations

If nut allergies are a concern, avoid almond flour crusts and opt for certified gluten-free oat flour crusts or pre-made GF pie shells from brands like Caesar’s GF. For the filling, use sunflower seed butter (if needed) instead of nut-based thickeners.

Always check labels—some store-bought fillings contain almond flour for thickening. When in doubt, homemade fillings give you full control. ✨

Vegan Adaptations

Turn this pie vegan by using a vegan pie crust (like Joy of Kitchens GF Vegan Crust) and replacing butter with vegan butter (I love Miyoko’s) for brushing.

For the glaze, swap heavy cream for coconut cream or cashew cream (blend ½ cup soaked cashews + ¼ cup water). The lattice will still crisp beautifully, and the filling can be made with vegan applesauce or coconut milk instead of dairy.

Frequently asked questions