Make the filling: In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, granulated sugar (if using), cinnamon, and nutmeg. Cook 4–6 minutes until apples soften and release juices.

Thicken and finish: Stir in the lemon juice and vanilla. Add the cornstarch slurry and cook 1–2 minutes, stirring, until the mixture turns glossy and thick. Remove from heat and let it cool to room temperature. Cool filling prevents soggy pies.

Prep the dough: Unroll the pie dough on a lightly floured surface. Using a 4–5 inch round cutter (or bowl), cut circles. Re-roll scraps as needed. You should get 8–10 rounds.

Fill: Place about 1 to 1½ tablespoons of apple filling in the center of each round. Do not overfill or the pies may burst.

Seal: Brush the edges with egg wash. Fold into half-moons and press edges to seal. Crimp with a fork for a tight seal. Cut a small slit on top of each pie for steam to escape.

Chill briefly: Transfer the pies to a tray and chill in the fridge for 10–15 minutes. Cold dough equals better puff and fewer leaks.

Preheat the air fryer: Set to 350°F (175°C). Lightly spray the basket with oil or line with perforated parchment designed for air fryers.

Brush and top: Brush the tops with egg wash. Sprinkle with coarse sugar or cinnamon sugar if you like extra crunch and shine.

Air fry: Arrange pies in a single layer with space between them. Air fry for 8–12 minutes, flipping halfway if needed, until deep golden brown. Timing varies by brand and size—start checking at 8 minutes.

Cool and finish: Let pies cool 5–10 minutes (filling will be hot). Dust with powdered sugar or drizzle a simple glaze. Serve warm.