Whisk the cornstarch and 2 tablespoons water into a smooth slurry. Stir it into the apples and cook, stirring constantly, until thickened (it happens fast). Remove from heat and let the filling cool.

Unroll the pie crusts on a lightly floured surface and roll each into a 12-inch circle. Using a 3-inch round or leaf cutter, cut 10 shapes from each crust (20 total).

Line a baking sheet with parchment. Arrange 10 cutouts on it and press a wooden lollipop stick firmly into the center of each. Spoon a scant tablespoon of cooled filling onto each (you'll have some left over).

Whisk the egg white with 1 teaspoon water until frothy and brush around the edges of each cutout. Top with a second cutout and press the edges firmly with a fork, sealing around the stick.

Whisk the egg yolk with the remaining 1 teaspoon water and brush over the tops. Stir together the 2 tablespoons sugar and ½ teaspoon apple pie spice and sprinkle over the pops.

Lightly grease the air fryer basket. Arrange the pops in a single layer with space between them and cook at 320°F for 8–10 minutes, until golden brown. Work in batches as needed. Cool a few minutes before serving.