Prep the air fryer. Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly mist the basket with nonstick spray or brush with oil so the pies don’t stick.

Mix the filling. In a bowl, stir the cherry pie filling with vanilla and lemon zest. If the filling looks loose, mix in 1 teaspoon cornstarch to help it set.

Roll and cut the dough. On a lightly floured surface, unroll one pie crust. Cut as many 3–4 inch circles as you can. Gather scraps, re-roll once, and cut a few more. Repeat with the second crust. You should have an even number of circles.

Fill the pies. Place half the circles on a parchment-lined surface. Add about 1 tablespoon of cherry filling to the center of each. Don’t overfill—too much filling will leak.

Top and seal. Brush the edges with beaten egg. Top each with another dough circle. Press edges firmly, then crimp with a fork to seal. Cut a small slit or “X” on top for steam to escape.

Egg wash and sugar. Brush tops with more egg wash. Sprinkle with a little granulated sugar for sparkle and crunch.

Air fry in batches. Place pies in the basket, leaving a bit of space between them. Air fry at 350°F (175°C) for 8–10 minutes, or until golden brown. Check at 7 minutes—every air fryer runs a bit differently.

Cool slightly. Let the pies rest for 5–10 minutes. The filling sets as they cool, so they’re less likely to ooze when you bite in.

Serve. Enjoy warm as is, or add a dusting of powdered sugar, a drizzle of glaze, or a scoop of vanilla ice cream.