Take your pie dough out of the refrigerator and let it sit until it comes to room temperature.

Meanwhile, combine the diced peaches with the granulated sugar, lemon juice, and 1 teaspoon vanilla extract. Stir well and let it sit for 10 minutes. 

Once your peaches have sat, drain off the juice, reserving 1 tablespoon of juice. Discard the remaining juice.

Mix the 1 tablespoon juice with the cornstarch until smooth.

Mix the cornstarch slurry back into the peaches and stir. 

Preheat your air fryer to 350ºF.

Using a 5-inch plate as a template, cut a 5-inch round in the pie crust.

Continue until you run out of dough, balling it up, and rolling it out again. You will want to make 8 rounds.

Fill the center of each round with a heaping tablespoon of peaches.

Brush water around the edges of the pie crust. 

Fold the dough over to form a half-circle and use a fork to crimp the edges. 

Use a sharp knife to cut three small slits in the top of each hand pie.

Repeat with the remaining ingredients until you have 8 peach hand pies. 

Spray the top of each pie with non-stick cooking spray. 

Arrange hand pies in the air fryer so they are not touching (you might need to work in batches).

Air fry for 13-15 minutes, until golden brown.

Carefully remove the hand pies and cook any remaining pies.

While the pies are cooling, whisk together powder sugar and remaining 1/2 teaspoon vanilla extract.

Slowly whisk in the milk until a thin icing has been made.

Use a fork to drizzle the icing over the peach hand pies. 

Serve and enjoy!