Peach Hand Pie ,,A/F

Peach Hand Pie 2 large fresh peaches diced can substitute about 2 cups diced canned or frozen peaches 1 tbsp fresh-squeezed lemon juice ⅓ c granulated sugar 1 tsp vanilla extract 1¼ tsp corn starch 2 refrigerated unbaked pie crusts 1 c powdered sugar ½ tsp vanilla extract ¼ c milk Remove pie crusts from the refrigerator and allow to come to room temperature while preparing the filling. Combine the diced peaches, sugar, vanilla, and lemon juice in a medium bowl. Stir. Set aside for approx. 10 minutes to allow juice to form. Drain the peaches, reserving 1 tbsp. of the juice. Using a whisk, mix the cornstarch into the 1 tbsp. juice until smooth. Add juice mixture into the peaches and stir lightly. Unroll each pie crust onto a lightly floured surface. Using a 5-inch plate as a template, cut around the plate with a sharp knife to produce a pie crust circle. Continue cutting and rerolling crust when necessary until pie dough is all used. You should be able to get about 7-8 circles from the two crusts. Place a heaping tbsp. of filling in the center of each crust. Brush edges of crusts with water and fold the dough over to form a half-circle. Using a fork, crimp the edges of the half-circle. Using a sharp knife, cut three small slits into the top of each pie to allow steam to escape. Spray the tops of each pie with a non-stick cooking spray. Also, spray the basket of your air fryer with the spray. Place pies in the basket (cook as many at a time as will fit without touching) and cook at 350° for 13-15 minutes. While pies are cooking, make the icing. Combine the powdered sugar and vanilla. Add enough of the milk to form a drizzle-thin consistency. Remove pies from the fryer, cool and drizzle with the icing. If you prefer, you can sprinkle with sugar instead.