Air Fryer Cherry Pie
Air Fryer Cherry Pie is my favorite thing to bake when fresh cherries are in season and I want a classic dessert that really delivers. The sweet cherry filling cooks down into a thick, glossy, jammy base with whole cherries throughout, all tucked inside a golden flaky crust that the air fryer gets perfectly done faster than the oven. That deep ruby filling against the golden pastry is one of the most beautiful things to come out of my kitchen all summer. I love making this for Fourth of July, cookouts, and family gatherings because nothing says summer quite like a slice of fresh cherry pie.
Equipment
- Ceramic pie dish air fryer-safe
Ingredients
- 6 cups fresh sweet cherries pitted
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 9-inch pre-made pie crusts
Instructions
- In a medium saucepan over low heat, gently cook the cherries with the sugar and cornstarch. Stir occasionally until the sugar dissolves and the mixture begins to thicken. Avoid over-stirring to keep the cherries whole. Remove from heat, stir in the vanilla extract and a pinch of salt, then let it cool slightly.6 cups fresh sweet cherries, ½ cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, A pinch of salt
- Press one pie crust into the bottom of an air fryer-safe 7- to 8-inch baking dish or cake pan. Pour in the cooled cherry filling and spread it out evenly.2 9-inch pre-made pie crusts
- Cut the second pie crust into strips (about ¾ to 1¼ inches wide). Lay half of the strips over the pie in one direction, spaced slightly apart. Weave the remaining strips over and under the first set to form a lattice pattern.
- Place the pie dish into the air fryer basket and cook at 350ºF (175ºC) for about 30 minutes, or until the crust is golden and the filling is bubbling.
- Allow the pie to cool for easier slicing and a firmer filling. Serve as is or with a scoop of vanilla ice cream!
Notes
Here are a few things I've picked up from making this pie that'll help yours turn out perfect.
Pit your cherries carefully: Use a cherry pitter tool to remove the pits cleanly and quickly without crushing the fruit. Keeping the cherries as intact as possible means a better texture in the finished filling.
Keep the heat low when cooking the filling: Low and slow is the move here. High heat can cause the sugar and cornstarch mixture to scorch on the bottom of the pan before the cherries have a chance to release their juices properly.
Cool the filling before assembling: Pouring hot filling directly onto the raw crust can make the bottom soggy before the pie even goes into the air fryer. A slightly cooled filling keeps everything in better shape during baking.
Weave your lattice before placing it: Cut all your strips and lay out the full lattice pattern on a flat surface or piece of parchment before transferring it to the pie. It's much easier than trying to weave directly over the filling.
Check at 25 minutes: Air fryers vary in heat output, so start checking the crust color around the 25-minute mark. If the top is browning too quickly, lay a small piece of foil loosely over the lattice for the remaining cook time.
Store properly: Once fully cooled, cover the whole pie or transfer slices to airtight containers and refrigerate for up to 4 days. To freeze for up to 3 months, wrap them tightly with plastic wrap and foil, then thaw overnight in the fridge before reheating or serving them cool.
Nutrition
Calories: 317kcalCarbohydrates: 52gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 174mgPotassium: 272mgFiber: 3gSugar: 26gVitamin A: 67IUVitamin C: 7mgCalcium: 22mgIron: 1mg
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