Fried Cherry Pies
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.
Servings: 8
Calories: 299kcal
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
Calories: 299kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 205mg | Potassium: 166mg | Fiber: 2g | Sugar: 15g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 2mg