Fried Cherry Pies

Fried Cherry Pies

I could probably just stop right here, because, you know, fried pie. It’s a thing. All the cool kids are doing it. I have been super cool since I was but a little baby. Obviously… I was introduced to fried pie at a pretty young age. One of the barbecue joints that I went to all the time as a kid served up freshly fried pies, every flavor you could imagine. Basically, it’s what heaven looks like. Barbecue and fried pie. Ugh, yum.

Fried Cherry Pies

This dessert is everything that pie should be, and then some. Sweet seasonal fruit cooked in a thick sugar syrup, buttery and oh-so-flaky pie dough. And, of course, it takes a swim in some oil to get it nice and golden brown and crispy. A light dusting of powdered sugar makes this fried pie more than perfect. So take this delicious cherry-filled dessert and shove it in your pie hole. Because it’s called a pie hole for a reason.

Fried Cherry Pies
 
Prep time
Cook time
Total time
 
Sweet fried cherry pies dusted with powdered sugar.
Author:
Yield: Makes 8 pies
Ingredients
FOR THE DOUGH:
  • 1½ cups all-purpose flour
  • 1½ teaspoons granulated sugar
  • ¾ teaspoon kosher salt
  • 1 stick cold unsalted butter, diced
  • ¼ cup cold vegetable shortening, diced
  • ¼ cup ice water
FOR THE FILLING:
  • 3 cups pitted, halved cherries
  • ¾ cup granulated sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons cornstarch
  • 1 large egg, beaten with 1 tablespoon of water
  • Vegetable oil, for frying
  • Powdered sugar, for dusting
Directions
FOR THE DOUGH:
  1. Combine the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the water in a slow, steady stream, blending just until the dough comes together. If the dough is too dry, add more water 1 tablespoon at a time.
  2. Transfer the dough to a lightly floured work surface. Shape the dough into a flak disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or overnight.
FOR THE FILLING:
  1. Combine the cherries, sugar, butter, and vanilla extract in a medium saucepan over medium-high heat. Cook for 3 to 4 minutes, stirring occasionally, until the cherries are soft. Whisk the lemon juice into the cornstarch and add to the cherries. Cook for another minute, until the mixture thickens. Transfer the cherry mixture to a small bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  2. Divide the dough into 8 equal pieces. On a lightly floured work surface, roll each piece of dough into a 5½-inch circle. Spoon the filling into the center of each circle of dough. Brush the edges of the dough with the egg wash and fold the dough in half over the filling. Use the tines of a fork to seal the edges of the pies. Carefully transfer the pies to a baking sheet and chill in the refrigerator for 1 hour.
  3. Pour enough oil into a large deep-sided skillet to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 350°F. Working in batches, add the pies to the hot oil and fry for about 3 minutes per side, until golden brown. Transfer the pies to paper towels to drain. Dust the tops of the pies with powdered sugar and serve warm.

 

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