Perfectly flaky pies from your air fryer? You bet! Store-bought piecrust is a smart shortcut; it bakes up nice and flaky in the air fryer.
Naturally, fresh peaches will make the best filling, but you can use thawed frozen peaches if the fresh kind aren’t in season. Don’t toss out the leftover peach juice—simmer it down in a small saucepan until thickened for a fantastic ice cream topper.
2 (5-oz.) fresh peaches, peeled and chopped
1 tablespoon fresh lemon juice (from 1 lemon)
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 teaspoon cornstarch
1 (14.1-oz.) pkg. refrigerated piecrusts
Added sugars 6g
Calcium 0% DV
Potassium 2% DV
How to Make It
Stir together peaches, lemon juice, sugar, vanilla, and salt a in medium bowl. Let stand 15 minutes, stirring occasionally. Drain peaches, reserving 1 tablespoon liquid. Whisk cornstarch into reserved liquid; stir into drained peaches.
Cut piecrusts into 8 (4-inch) circles. Place about 1 tablespoon filling in center of each circle. Brush edges of dough with water; fold dough over filling to form half-moons. Crimp edges with a fork to seal; cut 3 small slits in top of pies. Coat pies well with cooking spray.
Place 3 pies in single layer in air fryer basket, and cook at 350°F until golden brown, 12 to 14 minutes. Repeat with remaining pies.