This post may contain Affiliate Links. Please see my Disclaimer for more details.
My Fried Cherry Hand Pies are made with a homemade cherry pie filling inside of a buttery, crispy, and light crust that'll bring a smile to your face.
You can also serve some of these delicious mouthwatering pies: Fried Apple Pies, Fried Peach Pies, Fried Sweet Potato Pies, Lemon Ice Box Pie, Southern Sweet Potato Pie, and Pecan Pie.
Latest Recipe Video:
Jump to:
It's no surprise I love hand pies! Especially fried cherry hand pies. There's something about the sweet cherry filling that brings a rush of joy to my taste buds.
This is all Hubig's Pies in New Orleans, Louisiana, fault. If I hadn't grown up there and eaten their wide range of incredible pies. Hand pies wouldn't hold such a special place in my heart.
Plus, the pie crust recipe I'm using is my great-grandfather's recipe that my grandmother taught me after hearing so much about his divine hand pies.
For this recipe, we will make a cherry pie filling that reminds me of the filling I'd taste in a pop tart, minus the preservatives. It's smooth, thick, and light and has a beautiful flavor from the brown sugar, lemon juice, and almond extract.
Let's jump into making these yummy cherry hand pies!
Key Ingredients
Here are the ingredients you'll need to make cherry hand pies that are incredibly delicious.
Frozen Cherries
I made them with frozen, sweet dark cherries to ensure I can have these hand pies all year. However, if it's April - July, use fresh cherries. Fun fact: even sour cherries can be sweet.
Self-Rising Flour
You can make self-rising flour with flour, baking powder or, baking soda, and salt. However, it's easier to buy a bag from the store. White Lily makes the best!
Shortening
I recommend using a non-hydrogenated shortening for a healthier option. Using shortening guarantees a lovely golden brown flaky crust.
Evaporated Milk
This will add some outstanding flavor to our hand pies and icing.
Light Brown Sugar
I love the mapleish flavor that light brown sugar provides. It truly sets the pie filling apart from others.
Almond Extract
Almond extract pairs exceptionally well with cherry pie filling, so I won't fight tradition.
Corn Starch
This will give our pie filling the perfect gooey, smooth texture needed to keep it from oozing out of the pie crust.
How To Make Fried Cherry Pies
I wanted my cherry hand pie recipe to be tasty, simple, and a crowd-pleaser!
Homemade Cherry Pie Filling:
Turn on the heat to medium in a medium pot. Add cherries, brown sugar, lemon zest, lemon juice, cornstarch, and salt; cook for 2 minutes or until the mixture boils.
Mash the cherries with a potato masher, reduce heat to low, and cook for 2 to 3 minutes.
Remove from the heat and stir in almond extract and butter; cool for 10 minutes. The pie filling should be thick.
Place the pot in a large bowl filled with ice water to cool the cherry filling, stirring occasionally every few minutes to release the heat.
Pie Dough:
Mix flour and shortening in a large bowl with a fork or pastry cutter.
Mixt until it resembles a crumble texture.
Add evaporated milk and mix until dough is formed.
Knead 20 times on a lightly floured surface until the dough ball is smooth. Shape into a disc and pop in the fridge for 15-30 minutes.
Icing:
While the pie dough chills in a medium bowl, combine powdered sugar, milk, salt, and melted butter until smooth.
Assemble Hand Pies:
Roll out the dough on a lightly floured surface; if the dough begins to crumble, knead the dough a few more times, then roll out. Use a 4 ½ inch biscuit cutter to cut out pie crusts.
Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
Roll each crust out for another 1 inch in diameter. It needs to be large enough for the filling. Spread 2 tablespoons of cherry pie filling in each pie circle.
Pull and fold the dough over (dip your finger and rub it on the outer edge for sealing insurance), seal the edges, crimp with a fork, and set it on a parchment-lined baking sheet. They should be in a half-moon shape. Repeat with remaining pies.
Fill a large pot or skillet ⅓ of the way with peanut oil; heat oil to 325°F and fry 3-4 pies at a time for 45 seconds per side in hot oil until golden brown.
Drain on a wire rack over a baking sheet with parchment paper. Allow pies to cool for a few minutes.
Spoon icing over the top of the pies to coat evenly and harden. Serve warm or with a scoop of vanilla ice cream, and enjoy.
Storage
Fried cherry pies are best eaten the same day, but they will remain fresh for 1 in an airtight container on the counter.
Cherry pie filling and pie dough can be made 3 days in advance. Keep the filling in an airtight container. Wrap the dough in plastic wrap and keep it in a storage bag.
To reheat pies in the microwave for 10-15 seconds or in a 400°F oven or air fryer for 3-5 minutes or until warm.
After the pies have cooled off, you can store them in an airtight container or a freezer bag and freeze them for up to 3 months. Be sure to thaw them for 24 hours before using them. You can also do the same with unbaked hand pies.
Pro Recipe Substitution, Tips & Tricks
I have a few notes after making these delicious fried cherry pies.
- You can bake the cherry pies in a 425°F oven for 15-20 minutes. Brush them with an egg wash (1 egg + 1 tablespoon of water) for a beautiful golden brown finish. Air fry them at the same temperature.
- If you do not have a 4 ½ inch biscuit cutter use the largest one you have and roll it out to a 5 ½ inch circle (large enough to add 2 tablespoons of filling).
- If you have fresh cherries, use them instead of the frozen ones. Be sure to pit them before cooking them.
- You can use cherry juice instead of lemon juice.
- Feel free to use vanilla extract instead of almond extract.
- Roll hot fried pies in some cinnamon sugar for another layer of flavor!
- Dust pies with powdered sugar or drizzle condensed milk over them instead of making homemade icing.
- If you don't have a cooling wire rack, drain the pies on a baking sheet with paper towels or use a clean oven rack.
- Feel free to use granulated sugar or dark brown sugar instead of light brown sugar.
- You can use store-bought pie crusts instead of making one from scratch, but you'll be sacrificing flavor and a really flaky pie crust. Also, be aware if you don't eat pork (lard) or gluten when purchasing.
- You can use any milk you have on hand instead of evaporated milk.
- You can use canola or vegetable oil, or any other oil except olive oil instead of peanut oil.
FAQs
Here are the top questions readers have about making fried cherry hand pies.
Hand pies and their fillings can be made in various ways, but the most common ingredients for the pie dough are flour, butter or shortening, salt, sugar, and cold water or milk.
An American hand pie is a half-moon-shaped pastry that's small enough to fit in your hand. The pie is made by adding a small amount of savory or sweet filling to the center of the pie dough, folding it over, and crimping it closed by hand or with a fork. They can be deep-fried, baked, fried or air-fried.
Every canned cherry pie filling is not made the same, so taste it first, then add a small amount to a small bowl, and try adding some granulated or light brown sugar or honey to increase the sweetness. You can also use some cinnamon, vanilla extract, lemon zest, or almond extract to improve the overall balance of flavors.
The benefit of canned cherry pie filling is that all the work, including cooking, has been done for you already. It's prepared to be ready for immediate use after opening the can.
You need to add the right amount of cornstarch, flour, tapioca flour, or arrowroot to your cherry filling to ensure it's thickened fully. You'll only be able to tell once the mixture comes to a full boil.
Once the filling bubbles, you'll know if you need more cornstarch to thicken or a little water to thin it out. Combine the thickening agent with a bit of water (a slurry) so it doesn't clump up when added to your filling.
To make a cherry pie that isn't runny, make a slurry with cornstarch and water, add it to your cherry pie filling, bring it to a boil, and allow it to cook until it thickens. Once it's thick enough to coat a spoon, remove it from the heat to cool before adding it to your pie crust.
You can use frozen or canned cherries instead of fresh ones when you cannot find cherries in season. If you use canned, drain and rinse them before preparing your homemade pie filling.
More Dessert Recipes
Here are a few more desserts to satisfy your sweet tooth:
- Chocolate Chip Walnut Cookie
- Carrot Walnut Cake
- New Orleans Bread Pudding with Bourbon Sauce
- Texas Sheet Cake
- Cherry Jubilee
- Chocolate Pancakes with Cherry Syrup
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the pie dough and cherry filling on the counter.
Step 2: Measure everything out into individual bowls.
Step 3: Start following the recipe and get ready for the best cherry hand pie you ever tasted!
Experience the pure deliciousness of my fried cherry pies! Picture sweet, dark cherries nestled inside a flaky, golden crust. It's a delightful and rewarding treat to share with your loved ones. Enjoy these pies any time of the year!
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Cherry Fried Pie
Ingredients
Cherry Filling:
- 1 lb. frozen dark cherries
- ½ cup light brown sugar packed
- zest of 1 small lemon and juice of 1 lemon
- 5 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 teaspoon almond extract
- 2 tablespoons cold unsalted butter
Pie Dough:
- 3 cups self-rising flour
- ½ cup shortening
- 1 cup evaporated milk
- 4 cups peanut oil
Icing:
- 1 ¼ cups powder sugar packed
- 4 tablespoons evaporated milk
- ⅛ teaspoon kosher salt
- 1 tablespoon melted unsalted butter
Instructions
Homemade Cherry Pie Filling:
- Turn on the heat to medium in a medium pot. Add cherries, brown sugar, lemon zest, lemon juice, cornstarch, and salt; cook for 2 minutes or until the mixture boils.
- Mash the cherries with a potato masher, reduce heat to low, and cook for 2 to 3 minutes. Remove from the heat and stir in almond extract and butter; cool for 10 minutes. The pie filling should be thick.
- Place the pot in a large bowl filled with ice water to cool the cherry filling, stirring occasionally every few minutes to release the heat.
Pie Dough:
- Mix flour and shortening with a fork or pastry cutter in a large bowl until it resembles a crumble texture. Add evaporated milk and mix until dough is formed. Knead 20 times on a lightly floured surface until the dough ball is smooth. Shape into a disc and pop in the fridge for 15-30 minutes.
Icing:
- While the pie dough chills in a medium bowl, combine powdered sugar, milk, salt, and melted butter until smooth.
Assemble Hand Pies:
- Roll out the dough on a lightly floured surface; if the dough begins to crumble, knead the dough a few more times, then roll out. Use a 4 ½ inch biscuit cutter to cut out pie crusts.
- Gather dough scraps and repeat again. Keep pie cutouts on a floured or parchment-lined baking sheet.
- Roll each crust out for another 1 inch in diameter. It needs to be large enough for the filling.
- Spread 2 tablespoons of cherry pie filling in each pie circle. Pull and fold the dough over (dip your finger and rub it on the outer edge for sealing insurance), seal the edges, crimp with a fork, and set it on a parchment-lined baking sheet. They should be in a half-moon shape. Repeat with remaining pies.
- Fill a large pot or skillet ⅓ of the way with peanut oil; heat oil to 325°F and fry 3-4 pies at a time for 45 seconds per side in hot oil until golden brown.
- Drain on a wire rack over a baking sheet with parchment paper. Allow pies to cool for a few minutes.
- Spoon icing over the top of the pies to coat evenly and harden. Serve warm or with a scoop of vanilla ice cream, and enjoy.
Notes
- You can bake the cherry pies in a 425°F oven for 15-20 minutes. Brush them with an egg wash (1 egg + 1 tablespoon of water) for a beautiful golden brown finish. Air fry them at the same temperature.
- If you do not have a 4 ½ inch biscuit cutter use the largest one you have and roll it out to a 5 ½ inch circle (large enough to add 2 tablespoons of filling).
- If you have fresh cherries, use them instead of the frozen ones. Be sure to pit them before cooking them.
- You can use cherry juice instead of lemon juice.
- Feel free to use vanilla extract instead of almond extract.
- Roll hot fried pies in some cinnamon sugar for another layer of flavor!
- Dust pies with powdered sugar or drizzle condensed milk over them instead of making homemade icing.
- If you don't have a cooling wire rack, drain the pies on a baking sheet with paper towels or use a clean oven rack.
- Feel free to use granulated sugar or dark brown sugar instead of light brown sugar.
- You can use store-bought pie crusts instead of making one from scratch, but you'll be sacrificing flavor and a really flaky pie crust. Also, be aware if you don't eat pork (lard) or gluten when purchasing.
- You can use any milk you have on hand instead of evaporated milk.
- You can use canola or vegetable oil, or any other oil except olive oil instead of peanut oil.
Leave a Reply