Defrost the refrigerated pie crust, and lay it out on a flat, floured work surface.
Roll out the thawed pie crust, and invert a shallow air fryer baking pan on top of the dough.
Cut around the pan, making your cut half an inch larger than the pan itself.
Repeat with the second pie crust, only make the cut the same size as or slightly smaller than the pan.
Lay out the larger crust in the bottom of the baking pan, pressing gently into the dough to conform to the pan shape.
Spoon in the cherry pie filling.
Place the smaller crust piece over the filling, and pinch the edges of each crust together.
OR- cut the second piece into 1" strips and weave into a lattice pattern before placing over the top of the pie.
Make a couple of cuts in the top of the dough.
In a small bowl, whisk together the egg and water.
Brush the egg wash gently over the top of the pie.
Sprinkle with the raw sugar, and place the pan in the air fryer basket.
Bake at 320 degrees for 30 minutes, until golden brown and flaky on top.
Look for bubbling pie filling coming through the slits on top of the pie. Serve warm.