Prep the pan and air fryer. Lightly spray a 6- to 7-inch pie tin or line it with a parchment round. Preheat the air fryer to 350°F (175°C) for 3 to 5 minutes.

Make the cherry filling. In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract (if using), vanilla, and a pinch of salt. Stir until the cherries are evenly coated and glossy. If using frozen cherries, pat them dry first and add an extra teaspoon of cornstarch if they’re very juicy.

Fit the bottom crust. Unroll one pie crust. Press it into the prepared pan, letting excess hang slightly over the rim. Trim if needed, but leave about 1/2 inch overhang to seal later.

Add the filling. Spoon the cherry mixture into the crust and dot the top with small pieces of butter. This adds richness and helps prevent a dry filling.

Add the top crust. Place the second crust over the filling. Trim, then tuck and crimp edges to seal. Alternatively, cut the top crust into 1-inch strips and weave a simple lattice. Either way, cut a few slits for steam if not using a lattice.

Egg wash and sugar. Beat the egg with a teaspoon of water. Brush the top lightly and sprinkle with coarse sugar for crunch and shine.

Chill briefly. Place the assembled pie in the freezer for 10 minutes or the fridge for 20 minutes. A cold crust equals better flake.

Shield the edges. To prevent over-browning, loosely cover the crust edges with a ring of foil. You can also tent the top lightly if your air fryer’s heating element is very close.

Air fry. Cook at 350°F (175°C) for 18–25 minutes, checking at the 15-minute mark. Rotate the pie if your air fryer has hot spots. You want bubbling filling and a deep golden crust.

Final color boost. If the top needs more color, remove the foil and air fry an additional 2–4 minutes.

Cool completely. Let the pie cool on a rack for at least 1–2 hours. This sets the filling so slices hold together.

Serve. Slice and enjoy as is, or add vanilla ice cream or lightly sweetened whipped cream.