Crisp and delectably succulent inside, this will be a winner!
1 tablespoon butter
2 teaspoons honey
1/2 teaspoon ground cinnamon
1 teaspoon lemon zest
1 teaspoon lemon juice
2 medium Granny Smith apples, diced
1 teaspoon cornstarch
2 teaspoons cold water
1/2 (14 ounce) package pastry for a 9-inch double crust pie
1 large egg beaten
Combine apples, butter, honey, lemon zest, lemon juice, and cinnamon in a bowl.
Unroll pie crust on a lightly floured surface and roll out slightly to smooth the surface of the dough. Cut the dough into circles small enough so that 4 can fit in your air fryer at one time. Repeat with remaining crust until you have 8 equal circles, re-rolling some of the scraps of dough if needed.
Wet the outer edges of 4 circles with water and place some apple filling in the center about 1/2-inch from the edges. Roll out the remaining 4 circles so that they are slightly larger than the filled ones. Place these rectangles on top of the filling; crimp the edges with a fork to seal. Cut 4 small slits in the tops of the pies.
Spray the basket of an air fryer with cooking spray. Spread each tartlet with egg mixture.
Insert basket and set the temperature to 385 degrees F (195 degrees C). Bake until golden brown, about 8 minutes. Remove pies from the basket and repeat with the remaining 2 pies.
Mix together powdered sugar and milk in a small bowl. Brush glaze on warm pies and allow to dry. Serve pies warm or at room temperature.