Cherries can be substituted with 3 cups of other fruits like chopped peaches, blueberries, or blackberries.
Fried Cherry Hand Pies
Makes 16
Ingredients
- 3 cups fresh or thawed frozen pitted sweet cherries
- ½ cup sugar
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- Vegetable oil, for frying
- All-purpose flour, for dusting
- 2 (14.1-ounce) packages refrigerated piecrusts
- 1 large egg, room temperature and lightly beaten
- Vanilla Glaze (recipe follows)
Vanilla Glaze
- 3 cups confectioners’ sugar
- 6 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, gently stir together cherries, sugar, ¼ cup water, cornstarch, and lemon juiceover medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low, and cook, stirring frequently, until thickened, about 7 minutes, being careful not to crush cherries. Remove from heat, and stir in butter. Let cool completely.
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 375°. Line a baking sheet with paper towels. Place a wire rack on top of another baking sheet.
- On a lightly floured surface, unroll each piecrust. Using a 4½-inch round cutter, cut 4 circles out of each crust. Place 2 tablespoons cherry mixture in center of 1 dough circle. Brush edges of dough with egg. Fold dough in half, enclosing filling. Using a fork, crimp edges to seal. Repeat with remaining dough and remaining cherry mixture.
- Place 2 to 3 pies at a time in hot oil. Fry until golden brown, 2 to 3 minutes, gently turning every minute. Carefully removefrom hot oil, and let drain on a paper towel-lined pan. Repeat procedure with remaining pies. Transfer pies to prepared rack, and let cool completely.
- Spoon Vanilla Glaze over cooled pies, and let stand until glaze is set, 5 to 10 minutes.
Vanilla Glaze
- In a medium bowl, stir together confectioners’ sugar, 6 tablespoons water, and vanilla until smooth and well combined. Use immediately.
