Set up your station. Lightly flour your counter. Let the pie crust sit at room temperature for 10 minutes so it’s easier to work with. Whisk 1 egg with 1 teaspoon water to make an egg wash.

Prep the filling. Scoop the cherry pie filling into a bowl. If you like, stir in 1/2 teaspoon vanilla or almond extract and a pinch of lemon zest. This adds depth and brightness.

Cut the dough. Unroll the pie crusts and use a 4 to 4.5-inch round cutter, glass, or bowl to cut circles. Gather scraps, re-roll gently, and cut again. You should get about 8–10 circles total.

Fill the pies. Place 1 to 2 tablespoons of cherry filling in the center of each circle. Do not overfill—you need room to seal.

Seal the edges. Brush the edges with egg wash. Fold the dough over to create a half-moon. Press the edges to seal, then crimp with a fork for a tight closure.

Vent and glaze. Cut a small slit or two on top of each pie. Brush tops with more egg wash and sprinkle with a little granulated sugar for sparkle and crunch.

Preheat the air fryer. Set it to 350°F (175°C) for 3 minutes. Lightly mist the basket with oil or use a piece of parchment cut to fit with holes for airflow.

Air fry in batches. Place pies in a single layer with space between them. Air fry for 8–10 minutes, flipping once halfway if your air fryer browns unevenly. They’re done when golden brown and crisp.

Cool slightly. Let the pies rest 5–10 minutes. The filling thickens as it cools, so this step helps avoid burns and keeps the pies from bursting when you bite in.

Add a glaze (optional). Stir 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla until smooth. Drizzle over warm pies and let set a few minutes.