Prep your air fryer: Preheat to 350°F (175°C) for 3–5 minutes. Lightly mist the basket with cooking spray to prevent sticking.

Make the filling: In a bowl, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Stir until the apples are evenly coated and glossy.

Cut the crusts: Unroll the pie crusts on a lightly floured surface. Use a 4–5 inch round cutter (or a bowl) to cut out circles. Re-roll scraps as needed. You should get 8–10 circles total.

Fill the pies: Place 1 to 1.5 tablespoons of filling in the center of each circle. Don’t overfill or they’ll burst.

Seal them: Brush the edges lightly with water or egg wash. Fold into half-moons and press the edges together. Crimp with a fork for a tight seal. Use a knife to cut a small slit on top for steam.

Brush and sugar: Lightly brush each pie with egg wash. Sprinkle with a little cinnamon sugar for extra crunch and color.

Air fry in batches: Place pies in the basket in a single layer with space between them. Cook for 8–10 minutes at 350°F (175°C) until golden brown. Check at minute 7; every air fryer cooks a bit differently.

Optional butter finish: While hot, brush with melted butter and sprinkle more cinnamon sugar for a bakery-style finish.

Glaze (optional): Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm pies and let set 5 minutes.

Cool slightly: Let the pies rest for 5 minutes before eating. The filling thickens as it cools, so they won’t leak.