Air Fryer Cherry Pie

• 450 g Sweet cherries, pitted
• 100 g Caster sugar
• 1 medium Lemon
• 18 g Cornflour
• 1 tsp Vanilla extract
• ½ tsp Almond extract
• 10 g Unsalted butter
• 400 g Shortcrust pastry
• 1 Egg

1. Put the cherries, caster sugar and the juice of the lemon into a saucepan and bring to a gentle simmer over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the cherries have released their juices and are just tender.
2. In a small bowl, mix the cornflour with 2 tbsp cold water from the tap to make a smooth slurry. Stir it into the cherries and cook for 1 to 2 minutes until glossy and thick enough to coat the back of a spoon. Take off the heat and stir in the vanilla extract, almond extract and unsalted butter, then cool until barely warm.
3. Roll out about two thirds of the shortcrust pastry between sheets of parchment paper. Peel away the paper and use the pastry to line an 18 to 20 cm pie dish that fits in your air fryer basket. Press it into the corners and leave a small overhang. Chill the lined dish in the refrigerator while you roll out the lid.
4. Roll out the remaining pastry for the lid. Spoon the cooled cherry filling into the pastry case. Brush the rim with a little beaten egg, lay on the pastry lid, press to seal, then trim and crimp the edges.
5. Cut 3 to 4 small slits in the top for steam to escape, then brush the top with the remaining beaten egg. Air-fry at 180°C (355°F) for 18 to 22 minutes until deep golden and the filling is bubbling through the vents. If the top browns too quickly, loosely cover with foil for the final minutes.
6. Leave the pie to cool in the dish for at least 10 minutes so the filling thickens before slicing. Serve warm or at room temperature.

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