Air-Fryer Blackberry Cornmeal Hand Pies with Hot Honey Glaze

Southern kitchens have long tucked fruit into portable pastry pockets called hand pies. These air-fried versions fold juicy blackberries into a tender cornmeal crust, then finish with a sticky hot honey glaze that nods to the region's sweet heat.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 42g carbs
• 14g fat

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Ingredients

• 1 cup all-purpose flour
• 1/4 cup fine yellow cornmeal
• 2 tbsp granulated sugar
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3 tbsp ice water
• 1 1/2 cups fresh blackberries
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 egg
• 2 tbsp hot honey
• 1/4 cup powdered sugar

Instructions

1. 1In a bowl whisk the flour, cornmeal, granulated sugar, and salt. Cut in the cold butter with a pastry blender or fingertips until pea-sized crumbs form.
2. 2Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pinched. Pat into a disk, wrap, and chill 15 minutes.
3. 3Meanwhile toss the blackberries with cornstarch and lemon juice in a small bowl; gently mash a few berries to release juices while leaving most whole.
4. 4On a lightly floured surface roll the dough to about 1/8-inch thickness and cut into four 5-inch rounds. Spoon blackberry filling onto one half of each round, leaving a 1/2-inch border.
5. 5Brush the borders lightly with beaten egg, fold the dough over to form half-moons, and crimp the edges firmly with a fork to seal. Cut two small steam vents on top of each pie.
6. 6Preheat the air fryer to 350°F. Brush the tops of the hand pies with remaining egg wash and air-fry in a single layer for 10 to 12 minutes until deep golden and the filling is bubbling through the vents.
7. 7While the pies cool for 5 minutes, whisk the hot honey with powdered sugar and a few drops of water until a pourable glaze forms.
8. 8Drizzle the glaze over the warm hand pies and let it set for 2 minutes before serving. Enjoy warm for the flakiest crust.