Roll the thawed pie crust out on parchment paper. Using a biscuit cutter, cookie cutter, or drinking glass, cut out 12 circles. Re-roll scraps as needed.

In a small bowl, whisk the egg and water together to make an egg wash.

Brush both sides of each circle with the egg wash and lay them back on the parchment.

Place about 1 tablespoon of the caramel apple filling in the center of 6 circles. Leave the remaining 6 plain — these are the tops. Do not overfill.

Lay a plain circle over each filled circle. Press the edges together with your fingers, then crimp with a fork to seal.

Cut two small slits in the top of each hand pie to vent steam.

Preheat the air fryer to 350°F.

Place 4 to 6 hand pies in the basket in a single layer, leaving space between them. Air fry for 5 to 7 minutes, until deep golden brown.

Transfer to a wire rack and cool for a few minutes.

Sprinkle with cinnamon sugar and drizzle with the remaining caramel sauce. Serve warm.