Easy Cherry Pie
Just like its name, this pie recipe is quick and easy and perfect when you are on a time crunch!
- Contains Eggs
- Contains Wheat
Prepared with
Ingredients
- All-purpose flour, for dusting
- 2 refrigerated piecrusts, at room temperature
- 1 (12.5-ounce) 1 (12.5-ounce) can cherry pie filling
- 1 tablespoon water
- 1 tablespoon sugar
- 1 egg
- Pie Dish
- Rolling Pin
Instructions
Step 1
Dust a work surface with flour and place the piecrust on it. Roll out the piecrust. Invert a shallow air fryer baking pan, or your own pie pan that fits inside the air fryer basket, on top of the dough. Trim the dough around the pan, making your cut 1/2 inch wider than the pan is.
Step 2
Repeat with the second piecrust but make the cut the same size as or slightly smaller than the pan.
Step 3
Put the larger crust in the bottom of the baking pan. Don’t stretch the dough.
Gently press it into the pan.
Step 4
Spoon in enough cherry pie filling to fill the crust. Do not overfill.
Step 5
Using a knife or pizza cutter, cut the second piecrust into 1-inch-wide strips. Weave the strips in a lattice pattern over the top of the cherry pie filling.
Step 6
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting BAKE, setting the temperature to 325°F, and setting the time to 3 minutes. Select START/STOP to begin.
Step 7
In a small bowl, whisk the egg and water. Gently brush the egg wash over the top of the pie. Sprinkle with the sugar and cover the pie with aluminum foil.
Step 8
Once the unit is preheated, place the pie into the basket.
Step 9
Select BAKE, set the temperature to 325°F, and set the time to 35 minutes. Select START/STOP to begin.
Step 10
After 30 minutes, remove the foil and resume cooking for 3 to 5 minutes more. The finished pie should have a flaky golden brown crust and bubbling pie filling.
Step 11
When the cooking is complete, serve warm. Refrigerate leftovers for a few days.