Fried Cherry Pies are easy to make and packed with juicy, fresh cherries. Wrapped up in a flaky pie crust (store-bought works great!), these sweet and tangy pockets are loved by everyone (my boys included!) and make the perfect hand-held dessert.
Try more classic Southern desserts like my Banana Pudding Trifle, Maple Bourbon Pecan Pie, or Southern Pound Cake!
In This Post
Every summer, our family gets so excited about eating hand pies, and the excitement has spread to my grandson! This recipe brings back so many wonderful memories, as good food always does, so it was only fitting that I keep those special times going.
Fried dessert pies are a staple at farmers’ markets and county and state fairs. Making them might seem intimidating, but this hand pie recipe is straightforward and easy. The only difficult thing is waiting for the sweet, delicious filling to cool before making the pies!
Ingredients And Tools You’ll Need
- Store-bought pie crust saves time and energy, but you can also use homemade pie crust if you prefer.
- Pitted cherries might take a bit, but with a cherry pitter, it’s much quicker. I prefer Bing or Chelan cherries, but any kind will work.
- Sugar, cinnamon, salt, cornstarch, and lemon juice make one delicious filling.
- Powdered sugar for dusting on before serving.
- A small bowl, about 4″ in diameter, helps to cut out the crust evenly.
- Parchment paper prevents the crust from sticking while the oil heats up.
- I prefer a deep cast iron and thermometer for frying since cast iron distributes heat better.
Recipe Variations
This Southern fried pie recipe works with any fruit! Here are a few of my other favorites.
- Peaches
- Apple
- Blueberries
- Mixed berries (raspberry, strawberry, blackberry)
- Rhubarb strawberry
Making the filling yourself is so easy, and there’s nothing like the fresh flavor, but if necessary, you can substitute canned pie filling in a pinch.
How To Make Fried Hand Pies
- Make the cherry filling by combining everything in a saucepan over medium heat. Stir and cook until the cherries are juicy and the sugar has dissolved. Simmer, add cornstarch, and cook until thickened, then allow to cool.
- Cut the pie dough into rounds and fill it with the cherry filling in the center.
- Fold in half and use a fork to crimp the edges.
- Heat oil in a deep skillet until it reaches 360 degrees, and then fry the pies in batches (about 3-4 at a time). Turn the pies and cook until golden brown. Remove and place on a paper towel-lined plate or wire rack to let cool.
Cooking Options
To Bake
Position the rack in the middle of an oven preheated to 350 degrees and bake for 20-25 minutes or until golden brown. Prick small slits in the top of the pies and brush with an egg wash before baking.
To Air Fry
Lightly spray the hand pies with oil before air-frying them. Then, pop them in the air fryer for 5-10 minutes at 350 degrees or until golden brown.
Donya’s Tips For Making Fried Hand Pies
- Since the filling needs to cool, you can make this over 2 days. Pit the cherries and make the filling one day, then it’s pie time the next day!
- I’ve found that turning the pies with a metal spatula is gentler on them than using plastic or silicon.
- I always use a thermometer to test the oil, making sure not to overheat.
Frequently Asked Questions
Yep, you can even freeze unbaked hand pies! First, freeze them flat on a tray, then transfer to a freezer-safe container to freeze for up to three months.
Nope, fried hand pies don’t need an egg wash, while baked ones do.
Nope. This is important for baking pies, but when fried, it causes oil to seep into the filling or the filling to come out.
What To Serve With Fried Hand Pies
I love serving these little pies with Hamburger Hobo Dinner Foil Packs, a fresh salad and Easy Homemade Lemonade. They are also great for casual entertaining with Cream Cheese Sausage Balls, Million Dollar Dip and roasted nuts.
More Dessert Recipes
If you tried this Fried Cherry Pie Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 box store bought pie crust – contains 2 crusts
Filling
- 3 cups pitted cherries , roughly chopped
- ⅓ cup sugar
- ¼ teaspoon cinnamon
- pinch of salt
- 1 ½ tablespoons corn starch
- 1 tablespoon lemon juice
Instructions
For the filling
- Combine cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat.
- Cook, stirring, until cherries are juicy and sugar is dissolved, about 5 minutes.
- Bring to a simmer and cook, stirring 5 more minutes.
- Spoon about 2 tablespoons of cherry juice into a small bowl.
- Stir in cornstarch until dissolved.
- Pour cornstarch mixture back into saucepan with cherries and continue to simmer, stirring, until very thick, 6 to 8 more minutes.
- Transfer to a bowl, stir in the lemon juice and let cool.
To make the pies
- Roll out pie dough on lightly floured board or counter. Use either store bought pie crust or homemade – both are great.
- Cut pie dough into small rounds.
- Place 1 ½ tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp with fork to seal edges.
- Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F.
- Fry the pies in batches – about 3 to 4 at a time.
- Turn pies one time cooking until golden brown, about 3 minutes.
- Transfer to a rack to cool. Dust with confectioners’ sugar.
Notes
- Since the filling needs to cool, you can make this over 2 days. Pit the cherries and make the filling one day, then it’s pie time the next day!
- I use a small bowl to measure/cut around my 4″ diameter pie.
- I make all of the pies, place them on parchment and put them in the fridge while I heat the oil.
- I use a deep, cast iron skillet for frying.
- I always use a thermometer to test the oil, making sure not to over heat.
- I’ve also found it’s easier to use a metal spatula to gently turn the pies while they are cooking.
Nutrition
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What kind of cherries to you use in the filling?
Hey there James!
Thank you so much for your interest in this recipe, that’s a great question! I usually use Bing or Chelan Cherries, but you can use any kind of cherry you find in the grocery store. I hope you enjoy the recipe, let me know how everything turns out!
~Donya
Can you use cherry pie filling instead of whole cherries?
Hey Marcia!
That’s a great question, and the answer is absolutely! Cherry pie filling will absolutely work as a substitute, it really all depends on personal preference. I hope you like this recipe, let me know how it turns out! Thanks for your interest and support!
~Donya
Is the 3 cups of cherries measured after you roughly chop them or do i measure the whole pitted cherries as three cups before chopping?
Chopped. Hope this helps.
~Donya
could these pies be cooked in an air fryer oven?
Hey Mary! I think cooking these pies in the airfryer is a great idea! I wish I’d thought of it. Let me know how they turn out.
XO,
~Donya
I recently made 70 fried pies. I used Pillsbury can biscuits. Using the pasta roller on my KITCHENAID mixer made it easy. I had a great time with the help of my 9 yo grandson.
Can you recommend instructions to bake vs fry?
Hey there Erin!
That’s a great question! If you want to bake these instead of fry, I would position my rack in the middle of an oven that’s been preheated to 350 degrees, and bake for 20-25 minutes or until golden brown. I hope this helps, let me know how it turns out!
~Donya