Wash, peel, pit, and dice the peaches into ¼-inch cubes.

Gently toss the peaches with the granulated sugar in a medium bowl. Cover and let sit 1 hour to release their juices.

Drain the juice into a heavy-bottomed saucepan. Whisk in the cornstarch, cinnamon, and salt until fully smooth.

Cook over medium-low heat, stirring constantly, until it begins to simmer. Continue stirring 2–3 minutes until thickened into a syrup.

Remove from heat and stir in the lemon juice, almond extract, and vanilla.

Fold the syrup back into the peaches and cool completely.

Preheat the air fryer to 350°F for 3–5 minutes.

Lightly spray the basket or line with perforated parchment.

Whisk the egg and milk together for the egg wash.

Unroll the pie dough on a lightly floured surface. Cut each sheet in half horizontally and vertically to make 4 rectangles per sheet, 8 total.

Brush the edges of each rectangle with egg wash.

Spoon 1 to 1½ tablespoons of cooled filling onto one half, leaving a ¼-inch border.

Fold the dough over, press the edges together with your fingers, then crimp with a fork.

Cut two ½-inch steam vents in the top of each pie.

Brush the tops with egg wash and sprinkle with turbinado sugar.

Arrange in a single layer with 1 inch between pies, working in batches.

Cook at 350°F for 10–15 minutes, flipping once at the halfway point, until golden and flaky.

Cool 5 minutes before serving — the filling is very hot.