Cherry Cheesecake Hand Pies (Print Version)
# Ingredients:
→ Filling
01 -
1/4 cup granulated sugar
02 -
4 oz cream cheese, softened
03 -
21 oz can cherry pie filling
04 -
1 package refrigerated pie crust (2 crusts)
→ Sugar Glaze
05 -
1/2 cup powdered sugar
06 -
1 teaspoon corn syrup
07 -
1 tablespoon water
→ For Frying
08 -
Vegetable oil, for deep frying (about 4-6 cups)
# Instructions:
01 -
Fill a heavy dutch oven or heavy-bottomed pot with vegetable oil to a depth of 4-5 inches. Attach an oil or candy thermometer to monitor the temperature. Heat oil to 375°F. It's important to maintain this temperature - if the oil is too cold, the pies will absorb too much oil; if too hot, they will burn.
02 -
In a medium bowl, combine the sugar and softened cream cheese. Blend together using a hand mixer until smooth and fully incorporated, about 2 minutes.
03 -
Unroll the refrigerated pie crusts on a lightly floured surface. Using a 5-6 inch bowl as a template, trace and cut out circles from the dough with a knife or pastry wheel. If needed, roll the dough slightly thinner with a rolling pin to get 6 rounds total from the package.
04 -
Place a heaping tablespoon of the cream cheese filling in the center of each pie crust round. Top with about 2 tablespoons of cherry pie filling, keeping the filling away from the edges.
05 -
Lightly brush water around the edges of each round using your finger. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges for a secure seal that will prevent filling from leaking during frying.
06 -
In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth to make the sugar glaze. Set aside while you fry the pies.
07 -
Carefully lower one hand pie at a time into the hot oil. Fry for 2-3 minutes, turning occasionally, until the crust is a deep golden brown on all sides. Remove from oil using a slotted spoon and place on paper towels to drain excess oil.
08 -
While the hand pie is still warm, use a pastry brush to apply the sugar glaze to both sides. Place the glazed pie on a baking sheet or cooling rack to set. Repeat the frying and glazing process with the remaining hand pies, working with one pie at a time.
09 -
Serve the hand pies while still warm for the best flavor and texture. The exterior should be crispy and glazed, while the filling is warm and gooey.
# Notes:
01 -
Be careful not to overfill the pies, as this may cause them to burst open during frying.
02 -
Maintain oil temperature at 375°F throughout the frying process for best results.
03 -
These hand pies can also be baked at 375°F for 18-22 minutes if you prefer not to fry them.