Nothing should taste this good and no one should eat these because I'm willing to bet they're about one jillion and two really bad calories for you.
Having said that:
They're amazing. And you can substitute any fruit filling for the cherry pie filling, just be sure to crimp the edges tightly with a fork.
Sweet cherry pie filling:
4 cups pitted frozen dark, sweet cherries
3/4 cup sugar
1/2 cup flour
1 cup water
3 tablespoons butter
Heat frozen cherries and water in 4 quart saucepan on stove over medium heat. I cover them so they defrost and heat more quickly. Once cherries are thawed, mix sugar and flour together in one bowl and add to cherries. Stir, cooking over medium heat until mixture thickens and bubbles. Remove from heat. Stir in butter. Cool.
Dough: Go HERE and follow the directions for my pie crust.
|It is never a bad idea to have little kids help you with pie crust. It may take a little longer, but the memory may last forever. So that's worth it, right? This is Mary Ruthy... How adorable is she????|
I use a 5-6 inch bowl to cut the "rounds" but you can go smaller if you want. I like "hand" pies that are similar to the really bad-tasting ones they sell at the grocery store. It's like holding a folded piece of deliciousness-pie in your hand. How could that ever be wrong, right?
So roll out your piece of dough and cut as many circles that will fit:
Fill the circles about 1/3 full with pie filling. The recipe for my sweet cherry pie filling follows, and it's easy-peasy so DON'T BUY IT.... Those are mostly cornstarch sauce, I mean really, is it worth the ten minutes to buy the can? I submit it is not! ;)
Fold the top half of the mini-pie over and crimp edges with a fork. I crimp them twice because I'm paranoid.... Or thorough. Yeah. Let's go with the latter!
Now slip them into a deep fryer preheated to 375 degrees. My fryer has baskets and you can fry two of these babies in each basket but I usually do one at a time to avoid an all out pastry battle in the fryer. I have a chronic abhorrence to BIG MESSES IN THE FRYER!
Remove when golden brown, drain on paper towel, paint glaze on with pastry brush and let cool.
And here's how they look ready to serve for a luncheon or a party or a shower... and these babies freeze beautifully, they're sealed with glaze, so they stay fresh for days. What an awesome plus that is, right????
Finished product. When I have time I make a bunch of batches and freeze these babies. I double wrap them so they stay fresh, crisp and tender/flaky all at once.