Remove pie crusts from packaging and allow to come to room temperature, per package instructions.

Cut the pie crusts into 5-inch circles using a cookie cutter.

Place two slices of peaches from the peach pie filling onto the pie crusts on the bottom half of the crust. Sprinkle 1 teaspoon of brown sugar and a pinch of cinnamon over the filling.

With a little water on the tip of your finger, moisten the outside edges of the pie crust. Fold dough over filling to form half-moons; pinch the edges of the crust together, then crimp edges with a fork to seal.

In a small bowl, whisk together the egg with a splash of water. Brush the pies with the egg wash all over the tops.

Sprinkle 1/2 teaspoon of the coarse turbinado sugar over each pie.

Make three slits in the crust on the top of the pies.

Preheat the air fryer at 350 degrees F for 5 minutes. Spray the air fryer basket with nonstick cooking spray.

Place 3 pies in the basket at a time and air fry for about 8 minutes or until the crust is golden brown and filling is bubbling. Carefully remove and transfer to a wire rack to cool. Repeat with remaining pies. (If your air fryer basket is large, you can cook more than 3 at a time as long as they are not touching at all.)

Allow to cool a bit and enjoy!

OPTIONAL ICING: Whisk together 1 & 1/2 cups powdered sugar, 1 to 2 tablespoons milk, a splash of vanilla, and a pinch of salt to make a glaze (adding more powdered sugar or milk to get a thick, but drizzling consistency.) Once pies are completely cool, drizzle on top.