Prep the air fryer: Preheat to 350°F (175°C) for 3–5 minutes. Cut a piece of parchment to fit the basket. Poke a few small holes in it so air can flow.

Mix the filling: In a bowl, combine fruit, sugar, cornstarch, lemon juice, and any optional spices or vanilla. Stir until the fruit is evenly coated and glossy. Set aside.

Roll and cut the dough: Unroll the pie crusts on a lightly floured surface. Use a 4–5 inch round cutter or a bowl to cut circles. Gather scraps, re-roll once, and cut more. You should get 8–10 circles total.

Add the filling: Place 1–2 tablespoons of filling in the center of each round. Don’t overfill or the pies will burst.

Seal the pies: Brush the edges with a little water. Fold into half-moons and press edges with a fork to seal. Cut 2–3 small slits on top for steam to escape.

Brush and sugar: Place pies on the prepared parchment. Brush with egg wash and sprinkle with coarse sugar if you like extra crunch.

Air fry in batches: Cook for 8–12 minutes at 350°F (175°C), flipping halfway if your air fryer browns unevenly. They’re done when deep golden and crisp.

Cool briefly: Let the pies rest for 5 minutes. The filling thickens as it cools and won’t spill out when you bite in.

Serve: Enjoy warm as is, or add ice cream, whipped cream, or a drizzle of caramel.