Set out pie crusts to warm up a bit about 15-20 minutes beforehand. Get out air fryer.

To a mixing bowl, add softened cream cheese, granulated sugar, and one large egg. Mix with a hand mixer on medium speed until well blended. Set aside.

On a lightly floured countertop or board, unroll both of the pie crusts, but don't use a rolling pin to roll them any thinner.

Using a 4" biscuit or cookie cutter, cut as many circular crusts as you can from both pie crusts. You'll need 12 pie crust circles (generally 6 from each crust). Gather extra scraps and re-roll if needed.

To the center of 6 of the circles, add a dollop (I just use a small spoon, but it's probably about a tablespoon) of the cheesecake filling, then top with a dollop the same size of the blueberry pie filling.

You'll have pie filling and cheesecake filling leftover, but since the recipe calls for 1 egg, it can be difficult to split that in half, and the vast majority of pie filling comes in 21 oz cans. They'll both keep for a little while, or you can make multiple batches of hand pies!

Beat together the egg and 1 tsp milk (I just use a fork for this). Set aside. To the other 6 circles, cut 2 or 3 small slits in the center.

Brush the edges of the circles with filling with the egg/milk wash, then top with a circle with the slits. Gently press down to adhere the two circles together around the edges. Gently turn up the scalloped edges for a more secure and finished look.

Preheat air fryer to 350°F, then add 4 hand pies (or as many as you can comfortably fit - remember they need some room around each one), and air fry for about 10 minutes. Hand pies are done when they are golden brown.

While hand pies are in the air fryer, combine the powdered sugar, whole milk and corn syrup and whisk until smooth.

After hand pies are out of the air fryer, add them to a cooling rack with a paper towel or piece of wax paper underneath (to catch the glaze that drips off). Brush liberally with the glaze while pies are still warm to the touch.

The glaze on the hand pies should set and be dry in about 15 minutes, at which point you can eat them without the glaze coming off on your hand, or stack them in containers.