Deep Fried Cherry Pies Recipes

FRIED CHERRY PIES

Steps:

• 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.
• 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 1/2 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.

FRIED CHERRY PIES

Steps:

• Step 1: Unroll the dough
• Step 2: Cut each circle using a 3.25" or 3.5" pastry cutter
• Step 3: Fill each circle with 2-3 cherries and close it up like a taco pinching the sides together sealing any holes.
• Step 4: Heat the vegetable oil in a large pot and fry those cherry pies until golden brown!
• Step 5: Toss in a bowl with sugar and enjoy!

FRESH CHERRY PIE

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.