Ingredients
Scale
- 60 g granulated sugar
- 113 g cream cheese, softened
- 595 g cherry pie filling (canned)
- Refrigerated pie crusts, sufficient for 6 hand pies
- 60 g powdered sugar
- 5 ml corn syrup
- 15 ml water
- Vegetable oil, for deep frying
Instructions
- Fill a deep, heavy-bottomed pot or Dutch oven with vegetable oil to a depth of 10–12 cm. Heat oil to 190°C.
- Combine granulated sugar and softened cream cheese in a medium bowl and blend until smooth.
- Unroll pie crusts on a lightly floured surface and cut out six circles.
- Spread 20 g cream cheese filling on each dough round, top with 30 g cherry pie filling. Fold over to create half-moon shapes and crimp edges.
- Whisk powdered sugar, corn syrup, and water for glaze; set aside.
- Fry pies 2–3 minutes until golden. Drain on paper towels.
- Brush warm pies with glaze and place on a wire rack to set. Serve immediately.
Notes
- Ensure oil is at correct temperature for even frying.
- Keep assembled pies covered to prevent drying before frying.
- Adjust sweetness of glaze as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian