Cherry Hand Pies Delight (Print Version)
# Ingredients:
01 -
1 homemade pie crust recipe or 2 boxes store-bought pie crusts
02 -
2⅓ cups (595 g) cherry pie filling, homemade or 1 can (21 ounces) store-bought pie filling
03 -
Canola or vegetable oil, for frying
→ Glaze
04 -
6 cups (750 g) confectioners' sugar
05 -
7-9 tablespoons whole milk, room temperature, adjusted for desired consistency
06 -
½ teaspoon almond extract
# Instructions:
01 -
Roll out the pie crust to ⅛ inch thick. Use a cookie cutter to cut the crust into 4-5-inch rounds to yield 26-28 rounds (less if using store-bought crust).
02 -
Add 1 heaping tablespoon of cherry pie filling to each round. Fold each round into a half-moon shape, wet edges with water, and crimp with a fork to seal.
03 -
In a bowl, mix confectioners' sugar, almond extract, and 7 tablespoons milk until smooth. Adjust milk as needed for desired consistency. Set aside.
04 -
Heat 2-3 inches of oil in a medium pot over medium heat to 375°F. Fry hand pies in batches of 2-3 for 3-4 minutes until golden brown. Transfer to a paper towel-lined rack.
05 -
While warm, coat pies by drizzling glaze over each or dipping them in the glaze using a fork. Serve warm or cold.
# Notes:
01 -
If using store-bought crusts, note that they are thinner and smaller, and you will need 2 boxes for the recipe.