📝 About This Recipe
Relive the nostalgia of the classic fast-food favorite with these elevated, deep-fried cherry hand pies. Featuring a tart, ruby-red filling encased in a shatteringly crisp, bubbly pastry, these treats offer the perfect balance of sweet fruit and savory crunch. Unlike the oven-baked versions, these are designed for the ultimate on-the-go indulgence, complete with a signature sweet glaze.
🥗 Ingredients
The Cherry Filling
- 2 cups Tart Red Cherries (pitted, fresh or frozen)
- 1/2 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Almond Extract (enhances the cherry flavor)
- 1/8 teaspoon Salt
The Flaky Pastry
- 2.5 cups All-Purpose Flour (plus extra for dusting)
- 1 cup Unsalted Butter (cold and cubed)
- 4-6 tablespoons Ice Water (as needed)
- 1 tablespoon Granulated Sugar
- 1/2 teaspoon Salt
- 1 quart Vegetable Oil (for frying)
The Sweet Glaze
- 1 cup Powdered Sugar (sifted)
- 2 tablespoons Whole Milk
- 1/2 teaspoon Vanilla Extract
👨🍳 Instructions
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1
In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, and salt. Stir constantly until the mixture thickens and becomes translucent (about 5-7 minutes).
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2
Remove the filling from heat and stir in the almond extract. Transfer to a bowl and let it cool completely; it will continue to thicken as it cools.
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3
In a large bowl, whisk together the flour, sugar, and salt for the pastry. Add the cold cubed butter.
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4
Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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5
Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Do not overwork the dough.
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6
Divide the dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax.
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7
On a lightly floured surface, roll out one disk of dough into a large rectangle about 1/8 inch thick. Cut into four equal-sized rectangles (approx. 4x6 inches).
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8
Place 2 tablespoons of the cooled cherry filling onto one half of each rectangle, leaving a 1/2-inch border.
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9
Lightly moisten the edges of the dough with water, fold the other half over the filling, and press firmly. Use a fork to crimp the edges tightly to prevent leaking.
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10
Repeat the process with the second disk of dough. Place the assembled pies on a baking sheet and chill in the freezer for 15 minutes before frying.
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11
Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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12
Carefully slide 2 pies at a time into the hot oil. Fry for 3-4 minutes per side until they are deep golden brown and bubbly. Drain on a wire rack set over paper towels.
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13
Whisk the glaze ingredients together in a small bowl until smooth. While the pies are still warm, drizzle or brush the glaze over the top.
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14
Let the pies rest for 5 minutes before serving. The filling will be extremely hot!
💡 Chef's Tips
Keep your butter and water ice-cold to ensure the crust remains flaky and develops those signature fast-food bubbles. If you don't have fresh cherries, canned 'sour cherries in water' work perfectly—just drain them well before cooking. Make sure the cherry filling is completely cool before assembling, or it will melt the pastry dough and cause leaks. Use a fork to prick a few small steam vents in the top of the pie before frying to prevent them from bursting. Do not overcrowd the frying pot, as this drops the oil temperature and leads to greasy, soggy crusts.
🍽️ Serving Suggestions
Serve warm with a large scoop of premium vanilla bean ice cream for a 'pie a la mode' experience. Pair with a cold glass of whole milk to balance the sweetness of the glaze. Dust with a pinch of cinnamon sugar immediately after frying for extra spice notes. Serve alongside a hot cup of black coffee to cut through the richness of the deep-fried pastry.