Bring pie crusts to room temperature and then unroll each crust onto a sheet of parchment paper. Use a 4-inch round cookie or biscuit cutter to cut out as many rounds from each crust as possible.

Press the excess dough into a ball and roll out again with a rolling pin to cut additional crusts. You should be able to get 12 total from the two refrigerated pie crusts. Be sure to roll the extra dough out to the same thickness as the original crusts.

Spoon a scoop of cherry pie filling into the center of six of the crusts.

Cut venting holes in the middle of the remaining six crusts. This allows steam to escape while the hand pies are cooking so that they don’t separate where the seams are joined.

Use a pastry brush to lightly brush the top crust with water.

Place the moistened side of the crust down over the filled pie crust, matching the edges together all the way around. Press down around the edge to seal the crusts.

Turn up the sides of the crust to help maintain the seal on the pies.

Preheat the air fryer to 350°F (if there is a pre-heat function. This is optional.) Place hand pies into the basket of the air fryer (four fits in our air fryer at once). Spray the pies with non-stick baking spray.

Bake for about 10 minutes or until the hand pies are brown and the crusts are flaky.

Make the glaze by whisking together sugar, milk, and corn syrup until smooth.

Brush the warm hand pies with the glaze and leave the glaze to set and dry.