Step 1

In a small bowl, whisk together the brown sugar, granulated sugar, flour, cinnamon and salt until combined; set aside.

Step 2

In a medium saucepan over medium heat, melt the butter until foamy. Add the apples and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the sugar mixture, stir to combine and bring to a boil. Cook, stirring occasionally, until the liquid thickens and coats the apples, about 7 minutes. Remove from the heat, transfer to a bowl and let cool for at least 30 minutes.

Step 3

Lightly dust your work surface and rolling pin with flour. Roll out each pie crust to about a 12-inch-wide circle, rotating and flipping and dusting with more flour as needed to prevent it from sticking. Using a 4-inch biscuit cutter (or a 4-inch-wide plate or bowl and a paring knife), cut out 12 (4-inch) circles. (You may need to gather and re-roll the scraps.)

Step 4

For each hand pie, add about 1 tablespoon of the apple mixture to the center of each circle, brush half the border with the egg, then fold the pastry over the top, seal in a half moon and crimp the edges with a fork. Transfer to a baking sheet and repeat with the remaining pie crust and filling. (If freezing some or all of the hand pies for later, line the baking sheet with parchment paper and freeze them at this point.)

Step 5

Set the air fryer to 350 degrees and preheat for about 5 minutes.

Step 6

Brush the tops of the hand pies with the egg wash, sprinkle with demerara or turbinado sugar, and cut two small vents in the top of each.

Step 7

Working in batches, add pies to the basket so that there is at least 1 inch of space between them and air fry for about 12 minutes, or until golden brown. Transfer to a platter, carefully wipe out the basket if there are any spills, and repeat with the remaining hand pies. Serve warm or at room temperature.