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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
    • 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.
  • Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet
  • or cooling rack.
  • Repeat the frying and glazing process with the rest of the hand pies.
  • Serve immediately.

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