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🍽️ Twin Peaks Cherry Pie in the Air Fryer

448 kcal · 155 min · 4 servings

Twin Peaks Cherry Pie in the Air Fryer Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Prepare all ingredients for a 20-centimeter baking pan.
  2. 2. Drain the cherries from the jar and collect about 300 milliliters of juice. Sweeten the juice to taste with up to 100 grams of sugar. Take 6 tablespoons of the sweetened juice and stir in 1 tablespoon of cornstarch until smooth. Bring the remaining juice with a pinch of salt to a boil in a saucepan. Remove from heat and quickly stir in the cornstarch mixture. Bring back to a brief boil to thicken. Remove from heat, gently fold in the cherries, and let the filling cool completely.
  3. 3. Grease the baking pan. Place a small bowl of water in the freezer for 30 minutes until the surface is slightly frozen. Mix flour and vegetable oil in a bowl. Add 1 to 2 tablespoons of ice-cold water. Stir with a fork, dough scraper, or mixer dough hooks until pea-sized fat pieces are distributed in the flour. Do not use your hands to prevent the fat from melting. These pieces create the flaky texture later.
  4. 4. Drizzle in more ice-cold water gradually. Work the water into the mixture loosely with a fork or scraper until the dough just holds together when squeezed. Do not use too much water so the dough does not become sticky, but is only moist enough to hold together.
  5. 5. Divide the dough into two halves and form each into a ball. Do not knead the dough to keep the fat pieces intact. These will vaporize during baking and make the pastry flaky. Place the dough balls in the refrigerator for at least 30 minutes.
  6. 6. Separate one egg. Whisk the yolk with 1 tablespoon of milk. Whisk the egg white with 1 teaspoon of water.
  7. 7. Press one half of the dough into the prepared pan. Form a bottom and pull the edges up about 4 centimeters. The edge should overhang slightly. Brush the dough bottom with the egg white. Sprinkle with ground, preferably blanched almonds. Place the pan in the cold.
  8. 8. Dust a work surface and rolling pin with flour. Roll out the second dough half into a circle 23 to 25 centimeters in diameter. Cut the dough into 2-centimeter-wide strips. Loosely cover the strips and place them in the freezer for 30 minutes.
  9. 9. Fill the cooled cherry filling into the dough shell and distribute it evenly. Place the dough strips in a lattice pattern over the filling. First, place 5 strips side by side with some space between them. Fold back every other strip, place a cross strip on top, and fold the folded-back strips forward again. Repeat this offset until the lattice is complete.
  10. 10. Press the ends of the strips firmly against the dough shell with a fork. Tuck the edge of the pie slightly and press it firmly again with the fork or fingers.
  11. 11. Preheat the air fryer to 160 °C and let it heat for 3 minutes. Place the pan in the basket. Cover the pie with a splash guard and bake for 25 minutes.
  12. 12. Open the drawer briefly, remove the splash guard, and brush the lattice structure and edge with the egg yolk mixture. Bake the pie for another 8 minutes at 160 °C without the splash guard.
  13. 13. Let the pie cool or enjoy it warm. The filling is still liquid when warm and becomes firmer as it cools. Serve it ideally warm with vanilla ice cream. Agent Dale Cooper recommends the Cherry Pie with two scoops of vanilla ice cream.
  14. 14. Note: The original recipe is unknown. This recipe is inspired by fictional sources from 1991. Almond flavor and vegetable oil are included. The sugar amount has been halved. All ingredients are available in regular supermarkets.

Nutrition per serving