Fried Chocolate Cherry Hand Pies Recipes

FRIED CHOCOLATE-CHERRY HAND PIES

Steps:

• For the pie dough: Pulse the flour, cocoa powder, sugar, baking powder and salt in a food processor until combined. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together, adding 1 tablespoon of ice water if needed.
• Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. The dough might be a little crumbly, but it will hydrate as it chills and comes together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 1/2 hours. It should feel like very firm modeling clay.
• For the filling: Melt the butter in a medium saucepan over medium heat. Add the cherries and sprinkle with the sugar, cornstarch and salt and stir to combine. Cook, stirring constantly, until some of the cherries begin to break down and a jelly-like film begins to form at the bottom of the pan, 4 to 5 minutes. Use the back of a wooden spoon or rubber spatula to smash half of the cherries against the side of the pan. Remove from the heat and stir in the sour cherry jam and almond extract, if using. Transfer the filling to a medium bowl and let cool at room temperature for 15 minutes. Then transfer to the refrigerator until fully chilled, about 1 hour. Fold in the chocolate chips once chilled.
• To assemble and fry: Remove the dough from the refrigerator and divide into 8 even pieces, then roll each piece into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round. If the dough starts to crack in places as you roll it out, pinch and press it together with your fingers and re-roll until the dough is smooth again. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
• Remove the dough from the refrigerator and let sit for 5 minutes. Beat the egg in a small bowl with 1 tablespoon of water.
• Heat 1 inch of vegetable oil in a Dutch oven or deep high-sided skillet until a deep-fry thermometer registers 375 degrees F.
• Scoop about 3 tablespoons of the cherry filling into the center of each dough round. Brush the edge on one side of the dough round with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with your fingers. Use a knife to trim any of the rough edges away, leaving 1/2 inch of the dough around the filling. Crimp the edges with a fork. Keep the formed hand pies on their individual pieces of parchment as you form them to make them easier to handle when adding to the hot oil.
• One at a time, peel away the parchment paper and add 4 of the pies to the hot oil, turning once, until the dough is bubbling in spots and crispy, about 4 minutes. Transfer the pies to a wire rack set over a baking sheet and immediately sprinkle generously on all sides with sugar.
• Repeat with the remaining pies. Allow the pies to cool for 10 minutes, then serve warm.

FRIED CHERRY HAND PIES

Steps:

• Cut pie crust into desired shape and size.
• Top with filling.
• Fold crusts over or top with a second piece of crust and seal edges.
• Place pies into enough oil to cover entire pie.
• Fry for 2-3 minutes or until golden brown.
• Remove from oil and sprinkle with sugar.
• Let cool and enjoy!!

DEEP-FRIED CHERRY PIES

Steps:

• In a small bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Divide dough into four portions; roll each into an 8-in. circle. Place 1/4 cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. , In an electric skillet or deep fat-fryer, heat 1 in. of oil to 375°. Fry pies, folded side down, in oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping.

CHERRY HAND PIES

Steps:

• In a large saucepan, whisk 4 tablespoons water, sugar, brandy, cornstarch, lemon juice, tapioca, lemon zest and salt until combined. Add cherries. Bring to a boil; cook and stir until thickened, 3-5 minutes. Remove from heat. Set aside to cool., Preheat oven to 400°. On a lightly floured surface, roll half the dough to a 14x9-in. rectangle. Cut out eight 3-1/2 x 4-1/2-in. rectangles. Repeat with remaining dough. , Transfer 8 rectangles to parchment-lined baking sheets; spoon about 3 tablespoons cherry mixture in center of each. Whisk egg and remaining 2 tablespoons water. Brush edges of crust with egg wash. Top with remaining 8 rectangles; press edges with a fork to seal. Brush tops with egg wash; cut slits in tops., Bake until crust is golden brown and slightly puffed, 25-30 minutes. Remove from pans to wire racks to cool. Combine confectioners' sugar, hot water, melted butter, extracts and salt; drizzle over pies. Garnish with freeze-dried strawberries if desired. Let stand until set.

CHOCOLATE FRIED PIES

Steps:

• For the filling: In a saucepan combine sugar, flour, and unsweetened cocoa powder.
• Stir in 1/2 cup milk and butter or margarine.
• Cook over medium heat till the mixture is thickened and bubbly. Stir constantly.
• Stir in vanilla. Cool.
• For the dough: In a mixing bowl stir together the biscuit mix and 1/2 cup milk.
• On a well floured surface knead the dough 12 times.
• Roll the dough to 1/8inch thickness.
• Cut dough into twelve inch circles.
• Place 1 tablespoon filling in the center of each circle of dough.
• Brush the edge of the dough with water. Fold the dough over the filling; press the edges together with tines of a fork to seal.
• In a skillet heat 1 inch cooking oil to 375 .
• Fry the pastries for about 2 minutes, or until golden. Turn once.
• Drain on paper towel and sprinkle warm pastries with sifted powdered sugar.

MINI AIR FRYER CHERRY HAND PIES

Steps:

• Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).
• Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.
• Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer bucket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
• Cook in the air fryer until golden brown, about 9 minutes.