Air Fryer Tomato Pie Recipes

AIR FRYER FRIED GREEN TOMATOES

Steps:

• Season tomato slices with salt and pepper.
• Set up a breading station in 3 shallow dishes: pour flour into the first dish; stir together buttermilk and eggs in the second dish; and mix breadcrumbs, cornmeal, garlic powder, and paprika together in the third dish.
• Dredge tomato slices in flour, shaking off the excess. Dip tomatoes into the egg mixture, and then into the bread crumb mixture, making sure to coat both sides.
• Preheat the air fryer to 400 degrees F (200 degrees C). Brush the fryer basket with olive oil. Place breaded tomato slices in the fryer basket, making sure they do not touch each other; cook in batches if necessary. Brush the tops of tomatoes with olive oil.
• Cook for 12 minutes, then flip the tomatoes and brush again with olive oil. Cook until crisp and golden brown, 3 to 5 minutes more. Remove tomatoes to a paper towel-lined rack to keep crisp. Repeat with remaining tomatoes.

AIR FRYER "SUN-DRIED" TOMATOES

Steps:

• Preheat an air fryer to 240 degrees F (115 degrees C).
• Place tomatoes in a small bowl. Add olive oil and salt. Stir until evenly combined. Transfer tomato halves to the air fryer basket, skin-side down.
• Air fry for 45 minutes. Using a spatula, smash tomato halves and air fry for an additional 30 minutes.
• Transfer tomatoes to a paper towel-lined plate and let sit for 1 hour. Repeat with remaining tomatoes you are needing to use.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

AIR FRYER TOMATO PIE

Steps:

• Preheat a 6-quart air fryer to 400 degrees F. Line a baking sheet with paper towels.
• Lay the pie dough on a clean work surface. Flute the edge of the pie dough as desired and use the tines of a fork to poke holes all over. Place in the center of the air fryer basket and air fry until the pastry is light golden brown, 8 minutes. Transfer to a cutting board and do not turn off the air fryer.
• Cut larger tomatoes into 1/4-inch-thick slices and halve smaller cherry tomatoes if using (see Cook's Note). Transfer to the prepared baking sheet and cover with more paper towels to drain. Toss together the olive oil, parsley, 2 tablespoons chives, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Set aside.
• Brush 1 tablespoon Dijon evenly over the crust. Sprinkle with 1/2 cup grated Parmesan and the remaining 1 tablespoon chives. Toss the drained tomatoes into the herb mixture until evenly coated. Top the crust with overlapping tomatoes leaving an 1-inch border. Reserve any excess herb mixture in the bowl. Sprinkle the tomatoes with the remaining 2 tablespoons grated Parmesan.
• Use a spatula to gently lift up the pie and slide into the center of the air fryer basket. Air fry until the pastry is golden brown and cooked through, 8 minutes. Allow to cool slightly.
• Meanwhile, whisk the vinegar and remaining 1 tablespoon Dijon into the reserved herb mixture until combined. Add the arugula and toss to coat.
• To serve, transfer the pie to a cutting board, slice into wedges and serve warm or at room temperature with the arugula salad.

QUICK AIR FRYER CHICKEN PARMESAN

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, set 2 chicken fillets into the air fryer basket.
• Air fry chicken fillets for 6 minutes. Flip fillets over and cook for 6 minutes on the other side. Spread marinara sauce over fillets. Top each fillet with mozzarella slices. Air fry until cheese is melted, about 3 more minutes.
• Drain spaghetti noodles and divide noodles between 2 bowls. Carefully add a chicken fillet to each bowl. Garnish with basil.

AIR FRYER STEAK BITES WITH SOY SAUCE

Steps:

• Cut steak into bite-size pieces. Place steak bites into a resealable plastic bag.
• Mix together oyster sauce, soy sauce, sweet soy sauce, sesame oil, and brown sugar in a bowl. Pour mixture over the steak pieces and mix to coat with marinade. Marinate for 30 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Line the air fryer basket with a perforated parchment round. Drain marinade from steak and set steak pieces onto the parchment.
• Air-fry until steak bites are cooked to your desired doneness, about 6 minutes, shaking the basket at the 3-minute mark.
• Remove steak bites from the air fryer and sprinkle with toasted sesame seeds before serving.

RUSTIC TOMATO PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

EASY AIR FRYER APPLE PIES

Steps:

• Place 1 pie crust onto a lightly floured surface and roll out the dough with a rolling pin. Using a 2-1/4-inch round biscuit or cookie cutter cut the pie crust into 10 circles. Repeat with the second pie crust for a total of 20 pie crust circles.
• Fill about 1/2 of each circle with apple pie filling. Place a second pie crust circle on top, making a mini pie. Do not overfill. Press down the edges of the mini pies, crimping with a fork to seal. Brush tops with beaten egg and sprinkle with cinnamon sugar.
• Preheat the air fryer to 360 degrees F (175 degrees C).
• Lightly spray the air fryer basket with cooking spray. Place a batch of the mini pies in the air fryer basket, leaving space around each for air circulation.
• Bake until golden brown, 5 to 7 minutes. Remove from the basket and bake remaining pies. Serve warm or at room temperature.

AIR FRYER APPLE PIES

Steps:

• Combine apples, butter, brown sugar, and cinnamon in a non-stick skillet. Cook over medium heat until apples have softened, about 5 minutes.
• Dissolve cornstarch in cold water. Stir into apple mixture and cook until sauce thickens, about 1 minute. Remove apple pie filling from heat and set aside to cool while you prepare the crust.
• Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut the dough into rectangles small enough so that 2 can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal rectangles, re-rolling some of the scraps of dough if needed.
• Wet the outer edges of 4 rectangles with water and place some apple filling in the center about 1/2-inch from the edges. Roll out the remaining 4 rectangles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
• Spray the basket of an air fryer with cooking spray. Brush the tops of 2 pies with grapeseed oil and transfer pies to the air fryer basket using a spatula.
• Insert basket and set the temperature to 385 degrees F (195 degrees C). Bake until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
• Mix together powdered sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.