Sour Cherry Deep Dish Pie The Foodie Chef


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Preheat oil to 350°F/176°C and fry the pies in batches, add pies one at a time very carefully to the hot oil. Cook the pies for about 3 to 4 minutes, or until light golden brown turning the pies over every 30 seconds or so to ensure even browning. Dust pies with powdered sugar.


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Directions. 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.


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Place the pies in the hot oil, one or two at a time, and fry until golden brown on both sides, about 2-3 minutes per side. Remove pies with a slotted spoon and place on paper towels to drain. Repeat until all the pies are made. To prepare glaze, whisk together the powdered sugar, vanilla, and milk until smooth.


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Set aside the prepared hand pies. In a large skillet over medium-high heat, heat the oil to 375 degrees F. Using a spatula or spider, carefully place 2-3 hand pies in the skillet. Do not overcrowd the pan. Cook for 15-20 seconds or until a deep golden color. Flip each pie and cook for an additional 15-20 seconds.


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Add cherries, brown sugar, lemon zest, lemon juice, cornstarch, and salt; cook for 2 minutes or until the mixture boils. Mash the cherries with a potato masher, reduce heat to low, and cook for 2 to 3 minutes. Remove from the heat and stir in almond extract and butter; cool for 10 minutes.


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In a saucepan, combine the pitted cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Cook the mixture over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens. This should take about 5-7 minutes. Remove the saucepan from heat and let the cherry filling cool completely.


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Fill with pie filling - Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Seal pie crust - Fold over, lightly press down on the filling, trim and crimp edges. Place on sheet pan - Place hand pies on a half sheet pan lined with parchment paper. Refrigerate or freeze for later.


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Preheat the air fryer for about 5 minutes at 350°F or use the pre-heat function if the air fryer has one. Place the cherry hand pies on the air fryer basket and cook for about 7 to 10 minutes (or until golden brown and flaky). Remove to a cooling rack with parchment paper underneath. Use a pastry brush to top the warm hand pies with the simple.


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Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.) While the hand pies are still warm, coat with the glaze.


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Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. While the hand pies are still warm, coat with the glaze. To make the glaze, mix confectioners' sugar, vanilla extract, and 8 tablespoons milk in a bowl until smooth and creamy. If the glaze is too thick, add more milk, 1.


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Preheat the oven to 375°F (190°C). Prepare the pie crust: In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes to the flour mixture and cut them in using a pastry blender or your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk together the beaten egg and vinegar.


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Seal by pressing edges with tines of a fork. Working in batches of 2, spray pies on both sides with oil and place in air fryer basket lined with parchment paper. Set air fryer temperature to 350 degrees, and air fry for 5 minutes. Flip pies, spray with oil, and air fry for 5 minutes more. Repeat with remaining pies.


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Instructions. Step 1: Unroll the dough. Step 2: Cut each circle using a 3.25″ or 3.5″ pastry cutter. Step 3: Fill each circle with 2-3 cherries and close it up like a taco pinching the sides together sealing any holes. Step 4: Heat the vegetable oil in a large pot and fry those cherry pies until golden brown!


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For the filling. Combine cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until cherries are juicy and sugar is dissolved, about 5 minutes. Bring to a simmer and cook, stirring 5 more minutes. Spoon about 2 tablespoons of cherry juice into a small bowl.


Sour Cherry Deep Dish Pie The Foodie Chef

Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal. Heat 1 inch of vegetable oil in a deep skillet until a deep-fry.