Sieve maida with powdered sugar.

Mix the butter into the maida mixture using your fingertips until it resembles bread crumbs.

Sprinkle chilled milk over the flour and gently bring the mixture together to form a dough. Do not knead. Cover it in a plastic bag.

Refrigerate the dough for 10–15 minutes.

Roll out the dough to 1/8" thickness and cut into rounds. Press the rounds into the pie tins, which need not be greased unless new. Trim off the excess dough by rolling the rolling pin over the tin.

Prick the pastry shells all over with a fork.

Pre-heat Air Fryer for 5 minutes. Arrange the shells in the fry basket and close it properly. Keep Air Fryer at 140°C for 15–20 minutes until the pastry shells turn light brown. Remove and cool the shells.

Mix all the filling ingredients and cook on low flame in a pan till dry. Add the chopped nuts. Fill the cold shells with the cold apple filling and sprinkle brown sugar on top. Again keep in Air Fryer at 140°C for 5–6 minutes. Serve hot.

For a covered pie with strips, bake along with the filling for 25–30 minutes or until brown and crispy.