Cherry Cheesecake Hand Pies

Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an

oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your

oil is too cold the pies will absorb too much oil. If it’s too hot they will burn.

Add sugar and cream cheese to a medium bowl. Blend together using a hand

mixer.

Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with

a knife or pastry wheel. If your bowl doesn’t fit onto your pie crust 3 times you can use a rolling

pin and roll your pie crust out a little more. Cut out 6 rounds total.

Spoon a heaping tablespoon of cream cheese filling and 2 tablespoons of cherry pie

filling onto the pie crust round.

Using your fingers, brush water on the edges of the crust to help seal the edges

together. Fold pie round over and crimp the edges to seal pie crust together.

In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze.

Set aside.

Deep fry one hand pie at a time in your oil. Fry them for 2-3 minutes, or until the pie crust

is a deed golden brown. Remove from oil and place on a paper towel.