In a medium-sized bowl, combine the diced peaches, granulated sugar, cornstarch, lemon juice, and cinnamon. Stir until well combined and the peaches are coated with the sugar and cornstarch mixture. If using frozen peaches, thaw them and drain any excess liquid before mixing.

1. Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter or a cup, cut out circles (about 4-5 inches in diameter) from the pie dough. You should get about 6-8 circles, depending on the size.
2. Spoon a generous amount of the peach filling onto the center of each dough circle. Be careful not to overfill. Fold the dough in half to form a half-moon shape, then press the edges with a fork to seal the pies tightly.
3. Brush the tops of each hand pie with the beaten egg for a golden, shiny finish. If you like, sprinkle a little brown sugar over the top for added sweetness and crunch.
4. Preheat your air fryer to 350°F (175°C). Arrange the hand pies in a single layer in the air fryer basket, making sure they’re not touching each other. Air fry for 10-12 minutes, or until the pies are golden brown and crispy. Depending on the size of your air fryer, you may need to work in batches.
5. Let the hand pies cool for a few minutes before serving. They’re best enjoyed warm but can be stored at room temperature for a few days or in the refrigerator for up to 5 days.