Prep the air fryer and pan: Preheat your air fryer to 350°F (175°C), if your model requires preheating. Use a 6–7-inch pie tin or a small, oven-safe dish that fits your basket. Lightly grease the pan.

Make the filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, and cornstarch. Toss until the apples are coated and the mixture looks glossy and evenly distributed.

Roll the crust: On a lightly floured surface, roll out one crust to fit your pan with a little overhang. Gently press it into the pan. Keep the second crust chilled while you fill the pie.

Fill the pie: Spoon the apple mixture into the bottom crust, mounding it slightly in the center. Dot the top with the butter pieces. The filling will settle as it cooks.

Add the top crust: Roll the second crust and place it over the apples. Trim excess dough, leaving about 1/2 inch to crimp with the bottom crust. Crimp the edges to seal. Cut 4–5 small slits on top for steam to escape. Alternatively, make a lattice if you prefer.

Brush and sugar: Lightly brush the top with egg wash. Sprinkle with coarse sugar if using. This helps with browning and adds a nice crunch.

Shield the edges: To avoid over-browning, wrap a thin strip of foil around the crust edges or place a small ring of foil over the pie rim. You can remove it later if needed.

Air fry: Place the pie in the air fryer basket. Cook at 350°F (175°C) for 22–28 minutes, checking at the 15-minute mark. If the top is browning too fast, loosely tent with foil. The pie is done when the crust is deep golden and the filling is bubbling through the slits.

Rest before slicing: Let the pie cool at least 1 hour on a rack. This allows the juices to thicken so the slices hold together.

Serve: Enjoy warm or at room temperature. It’s great plain, with vanilla ice cream, or a dollop of whipped cream.