Name: Cherry Cheesecake Hand Pies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10 hand pies
Ingredients: 1/4 cup granulated sugar; 4 oz cream cheese, softened; 21 oz can cherry pie filling; 1 package refrigerated pie crust (2 crusts); 1/2 cup powdered sugar; 1 teaspoon corn syrup; 1 tablespoon water; Vegetable oil, for deep frying (about 4-6 cups)

Cherry Cheesecake Hand Pies are more than just a dessert; they are a delightful explosion of sweet and tangy flavors encased in a buttery, flaky crust. There’s something inherently nostalgic and comforting about a hand pie, a portable parcel of pure joy that you can enjoy anywhere, anytime. And when you combine the creamy, dreamy richness of cheesecake with the vibrant, slightly tart burst of cherries, you create a truly irresistible treat. People adore Cherry Cheesecake Hand Pies for their perfect balance of textures and tastes – the crisp pastry giving way to a luscious, smooth filling, studded with bursts of bright cherry. What makes these little hand pies so incredibly special is the way they capture the essence of a full-sized cheesecake experience in a convenient, single-serving format, making them ideal for picnics, parties, or simply indulgin extractg your sweet tooth without the fuss of slicing a whole pie. Get ready to fall in love with these delightful bites!

Ingredients:

1/4 cup granulated sugar
4 oz cream cheese, softened
21 oz can cherry pie filling
1 package refrigerated pie crust (2 crusts)
1/2 cup powdered sugar
1 teaspoon corn syrup
1 tablespoon water
Vegetable oil, for deep frying (about 4-6 cups)

Preparing the Filling

Cream Cheese Mixture

In a medium bowl, combine the softened cream cheese and the 1/4 cup of granulated sugar. Use a fork or an electric mixer on low speed to blend them together until smooth and well incorporated. It’s important that the cream cheese is truly softened, at room temperature, to avoid any lumps. This ensures a silky smooth texture for our filling. Once combined, gently fold in the entire can of 21 oz cherry pie filling. Stir until the cherries and their thick syrup are evenly distributed throughout the cream cheese mixture. The cream cheese will add a delightful tangin extractess and richness that perfectly complements the sweet, tart cherries, creating a balanced and irresistible filling. Set this mixture aside.

Assembling the Hand Pies

Cutting the Crusts

Unroll the 1 package of refrigerated pie crusts onto a lightly floured surface. You’ll find they usually come with two crusts. For this recipe, we’ll use both. Using a round cookie cutter or the rim of a glass (about 4-5 inches in diameter), cut out as many circles as you can from each pie crust. Aim for at least 8-10 circles, depending on the size of your cutter. You might be able to get more if you’re efficient with your cuts. These circles will form the outer casing of our delicious Cherry Cheesecake Hand Pies. Gather any scraps, gently re-roll them once (try not to overwork the dough), and cut out additional circles.

Filling and Sealing the Pies

Take half of your cut crust circles and place them on a clean, dry surface. Spoon about 1-2 tablespoons of the prepared cherry cheesecake filling onto the center of each of these circles. Be careful not to overfill, as this can make sealing difficult and lead to filling leaking out during frying. Leave a small border around the edge of the circle. Now, take the remaining crust circles and place them on top of the filled circles, like a lid. Gently press down around the filling to push out any air pockets. Then, using the tines of a fork, crimp the edges of each hand pie to seal them securely. This is a crucial step to prevent the filling from escaping into the hot oil. If the dough is sticking to your fork, lightly flour the tines.

Frying the Hand Pies

Heating the Oil

In a large, deep skillet or Dutch oven, pour about 4-6 cups of vegetable oil. The amount of oil needed will depend on the size of your pot, but you want enough oil so that the hand pies can float freely and be submerged about halfway. Heat the oil over medium-high heat to approximately 350°F (175°C). It’s important to maintain this temperature for even cooking. You can test the oil by dropping a tiny piece of pie crust into it; it should bubble vigorously immediately. If you don’t have a thermometer, you can also tell the oil is ready when a wooden spoon handle inserted into the oil produces steady streams of small bubbles.

Frying to Golden Perfection

Carefully, using a slotted spoon or tongs, place 2-3 hand pies into the hot oil at a time. Do not overcrowd the skillet, as this will lower the oil temperature and result in greasy hand pies. Fry them for 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. The crust should be crispy and cooked through. Use your slotted spoon to gently turn them over to ensure even browning on both sides. Once they’ve achieved that perfect golden hue, carefully lift them out of the oil with the slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining hand pies, ensuring the oil temperature returns to 350°F (175°C) between batches.

Creating the Glaze

Simple Sweet Glaze

While the hand pies are draining, prepare a simple glaze that will add an extra touch of sweetness and shine. In a small bowl, whisk together the 1/2 cup of powdered sugar, 1 teaspoon of corn syrup, and 1 tablespoon of water. The corn syrup is key here; it adds a lovely sheen and prevents the glaze from becoming too hard or brittle. Whisk until the mixture is smooth and has a pourable consistency. If it seems too thick, add another 1/2 teaspoon of water at a time until you reach the desired texture. If it’s too thin, add a little more powdered sugar.

Finishing Touches

Glazing and Serving

Once the fried Cherry Cheesecake Hand Pies have cooled slightly, but are still warm, you can drizzle the prepared glaze over them. You can use a spoon to generously drizzle the glaze, or you can place the glaze in a piping bag with a small tip for a more decorative effect. Let the glaze set for a few minutes before serving. These are best enjoyed warm, when the crust is crisp and the filling is gooey and luscious. These Cherry Cheesecake Hand Pies are a delightful treat that’s perfect for parties, picnics, or just a special dessert at home.

Conclusion:

And there you have it – delicious homemade Cherry Cheesecake Hand Pies! These delightful little pockets of creamy cheesecake filling nestled within a tender, flaky crust, bursting with the sweet-tart flavor of cherries, are sure to become a new favorite. We’ve walked through every step, from preparing the perfect dough to achieving that golden-brown perfection, and I hope you feel confident and excited to give them a try. These Cherry Cheesecake Hand Pies are incredibly versatile, making them perfect for picnics, potlucks, or simply as a special treat to brighten your day. Don’t be afraid to get creative with your flavor combinations – the possibilities are endless!

To serve, allow your Cherry Cheesecake Hand Pies to cool slightly. They are wonderful served warm, but also delicious at room temperature. For an extra touch of indulgence, consider a dollop of whipped cream or a drizzle of extra cherry compote. If you’re looking for variations, try adding a pinch of cinnamon to the filling for a warm spice note, or swap out the cherries for a different berry like raspberries or blueberries.

I truly encourage you to bake these Cherry Cheesecake Hand Pies and experience the joy of homemade goodness. The satisfaction of creating something so special from scratch is truly rewarding. Enjoy every bite!

Frequently Asked Questions:

Q1: Can I make the dough for the Cherry Cheesecake Hand Pies ahead of time?

Absolutely! The dough for these Cherry Cheesecake Hand Pies can be made a day or two in advance and stored, tightly wrapped, in the refrigerator. This makes the assembly process even quicker when you’re ready to bake.

Q2: How should I store leftover Cherry Cheesecake Hand Pies?

Leftover Cherry Cheesecake Hand Pies can be stored in an airtight container in the refrigerator for up to 3-4 days. For the best texture, you can gently reheat them in a low oven or toaster oven for a few minutes before enjoying.