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Cherry Cheesecake Hand Pies

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Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an
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oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your
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oil is too cold the pies will absorb too much oil. If it’s too hot they will burn.
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Add sugar and cream cheese to a medium bowl. Blend together using a hand
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mixer.
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Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with
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a knife or pastry wheel. If your bowl doesn’t fit onto your pie crust 3 times you can use a rolling
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pin and roll your pie crust out a little more. Cut out 6 rounds total.
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Spoon a heaping tablespoon of cream cheese filling and 2 tablespoons of cherry pie
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filling onto the pie crust round.
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Using your fingers, brush water on the edges of the crust to help seal the edges
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together. Fold pie round over and crimp the edges to seal pie crust together.
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In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze.
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Set aside.
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Deep fry one hand pie at a time in your oil. Fry them for 2-3 minutes, or until the pie crust
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is a deed golden brown. Remove from oil and place on a paper towel.
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Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet
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or cooling rack.
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Repeat the frying and glazing process with the rest of the hand pies.
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Serve immediately.