1(14 oz.) package refrigerated pie crust(see note)
1(21 oz.) can pie filling, any kind(see note)
Coarse sugar(granulated sugar is fine, too)
Preheat air fryer to 350°F for 5 minutes.
Meanwhile, roll out pie crusts to 13-14 inch circles. Use a 3½ to 4-inch round biscuit cutter to cut 6 to 7 rounds out of each one (see note). Re-roll scraps to to make 1-2 more rounds.
Top half of the rounds with a tablespoon of pie filling, if using a pie filling with big pieces such as apple or peach, you’ll want to chop it up a bit first.
Lightly moisten the edges of the filled pie crusts with water (use your fingertip dipped in water). Place the remaining pie rounds on top of the filled ones and use a fork to press the edges together to seal.
In a small bowl, beat together the egg and water to make an egg wash. Using a pastry brush, lightly brush the tops of the pies with egg wash; sprinkle with coarse sugar.
Cook pies for 6 to 7 minutes until the tops are a golden brown.
A 3½ -inch cutter will yield 7 pies, a 4-inch cutter will yield 6. For half-moon pies (crescents), use a 5-inch round cutter, add the filling to one side and fold it over and seal.
Use your own homemade pie crust recipe, enough for 2 crusts. Or make homemade pie filling. You'll need about 2 cups.
Make a glaze for the pies. A simple glaze of confectioner's sugar and water is fine, or add flavoring to the glaze by adding fruit juice, vanilla, rum, or bourbon.
If you using a pie filling with larger fruit, roughly chop it into smaller pieces.
Bake the pies. Preheat the oven to 350°F, put pies on baking sheet, and bake for 13-15 minutes or until golden brown. Cool on wire rack.