Cherry Cheesecake Hand Pies

Variations to Recipe
Flavor Filling: The options are ENDLESS here. Any pie filling flavor can be used for this dessert. You can use fresh fruit, but if it has too much liquid, it can make the pie crust soggy.

Nutella or Peanut Butter: Swap out the cream cheese mixture with a hazelnut spread for a twist of flavor. Or you could even make peanut butter or hot fudge sauce.

Lemon: To the cherry and cream cheese, add some lemon zest or a splash of fresh lemon juice for a citrus twist.

Gluten-Free Pie Crust: If you need a gluten-free dessert, consider swapping out the pie crust for a gluten-free crust.

INGREDIENTS

1x2x3x

• 1/4 cup sugar
• 4 oz cream cheese
• 21 oz. can cherry pie filling
• Refrigerated pie crust

SUGAR GLAZE INGREDIENTS

• • 1/2 cup powdered sugar
  • 1 teaspoon corn syrup
  • 1 tablespoon water
  • Vegetable Oil for frying

INSTRUCTIONS

• • Fill a heavy dutch oven or heavy bottom pot 4-5 inches deep with vegetable oil. Use an
  • oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F. If your

• • oil is too cold the pies will absorb too much oil. If it’s too hot they will burn.
  • Add sugar and cream cheese to a medium bowl. Blend together using a hand
  • mixer.
  • Roll out your refrigerated pie crust. Use a 5-6” bowl to trace a round shape. Cut out with
  • a knife or pastry wheel. If your bowl doesn’t fit onto your pie crust 3 times you can use a rolling
  • pin and roll your pie crust out a little more. Cut out 6 rounds total.
  • Spoon a heaping tablespoon of cream cheese filling and 2 tablespoons of cherry pie
  • filling onto the pie crust round.
  • Using your fingers, brush water on the edges of the crust to help seal the edges
  • together. Fold pie round over and crimp the edges to seal pie crust together.

• In a small bowl, mix powdered sugar, corn syrup and water together to make your glaze.
• Set aside.
• Deep fry one hand pie at a time in your oil. Fry them for 2-3 minutes, or until the pie crust
• is a deed golden brown. Remove from oil and place on a paper towel.
• Using a pastry brush, brush glaze over both sides of hand pie. Place on a baking sheet
• or cooling rack.
• Repeat the frying and glazing process with the rest of the hand pies.
• Serve immediately.