Name: Cherry Cheesecake Hand Pies
Prep time: 20 min
Cook time: 10 min
Total time: 30 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’re little pockets of pure joy, perfect for any occasion, from a casual afternoon treat to a show-stopping addition to your next party. Imagin extracte flaky, golden pastry cradling a creamy, tangy cheesecake filling, all studded with bursts of sweet, tart cherries. It’s this delightful contrast of textures and flavors that makes Cherry Cheesecake Hand Pies so utterly irresistible. We love them because they capture all the decadent essence of a full-sized cheesecake but in a portable, perfectly portioned package. No need for forks or fancy plating – just grab and go! What truly sets these particular Cherry Cheesecake Hand Pies apart is the careful balance achieved between the richness of the cream cheese and the bright, fruity punch of the cherries, all encased in a buttery crust that practically melts in your mouth. Get ready to fall in love!

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 Cherry Filling

Step 1: Combine Cream Cheese and Sugar

The first step to creating our delicious Cherry Cheesecake Hand Pies is to prepare the creamy cheesecake filling. In a medium-sized bowl, combine the softened cream cheese and the granulated sugar. It’s important that the cream cheese is truly softened, meaning it should be pliable and easy to mix, not cold and hard. This will ensure a smooth and lump-free filling. Use a whisk or a spatula to thoroughly mix these two ingredients until they are well incorporated and the mixture is creamy and smooth. This forms the delightful cheesecake base that will complement the sweet cherries perfectly.

Step 2: Fold in Cherry Pie Filling

Once your cream cheese and sugar mixture is smooth, it’s time to add the star of the show: the cherry pie filling. Gently fold the entire 21 oz can of cherry pie filling into the cream cheese mixture. The goal here is to distribute the cherries evenly throughout the cheesecake base without completely crushing the fruit. You want to maintain some texture from the cherries. A spatula is ideal for this folding technique. Be careful not to overmix; a few swirls of the cheesecake mixture within the cherries is perfectly fine and even desirable for visual appeal. This ensures each bite will have both the creamy cheesecake and the burst of cherry flavor.

Assembling the Hand Pies

Step 3: Prepare the Pie Crusts

Now, let’s move on to assembling the hand pies themselves. Carefully unroll the package of refrigerated pie crusts. You’ll find two crusts inside. On a lightly floured surface, gently separate the two crusts. We’ll be using both to create our individual hand pies. Using a round cookie cutter (a 3-4 inch diameter works wonderfully for a classic hand pie shape) or the rim of a glass, cut out as many circles as you can from each crust. You should aim for at least 8 circles in total. Gather the scraps, gently re-roll them (being careful not to overwork the dough), and cut out additional circles until you’ve used up as much of the dough as possible. Place these cut-out circles on a baking sheet lined with parchment paper to prevent sticking.

Step 4: Fill and Seal the Hand Pies

With your pie crust circles ready, it’s time to fill them. Spoon about 2-3 tablespoons of the prepared cherry cheesecake filling onto one half of each pie crust circle, leaving a small border around the edge. It’s crucial not to overfill the hand pies, as this can make sealing them difficult and could cause the filling to leak out during frying. Once filled, lightly brush the edges of the crust circles with a little water. This acts as a “glue” to help seal the hand pies. Carefully fold the unfilled half of the crust over the filling to create a semi-circle shape. Press down firmly around the edges with your fingers to seal the pie. To ensure a secure seal and to create that signature decorative look, you can crimp the edges using the tines of a fork. Make sure there are no gaps where the filling could escape.

Frying and Glazing

Step 5: Fry the Hand Pies to Golden Perfection

This is where the magic happens and our Cherry Cheesecake Hand Pies get their delightful crispiness. Pour about 4-6 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). It’s important to maintain this temperature; too hot and the crust will burn before the inside is cooked, and too cool and they’ll be greasy. Carefully slide 2-3 hand pies at a time into the hot oil, being careful not to overcrowd the pot. Fry them for about 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon or spider strainer to gently remove the fried hand pies from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Allow them to cool slightly before proceeding to the glaze.

Step 6: Prepare and Apply the Glaze

While the hand pies are cooling slightly, we’ll prepare a simple yet elegant glaze to finish them off. In a small bowl, whisk together the powdered sugar, corn syrup, and water. The corn syrup adds a lovely sheen and helps the glaze set nicely, while the water ensures a smooth, pourable consistency. Whisk until the glaze is completely smooth and free of lumps. The consistency should be thick enough to coat the back of a spoon but still easily drizzled. Once the hand pies have cooled enough to handle but are still warm (this helps the glaze adhere better), generously drizzle the glaze over the tops of each hand pie. You can use a spoon or a piping bag with a thin tip for more control. Let the glaze set for a few minutes before serving your warm, delicious Cherry Cheesecake Hand Pies.

Conclusion:

There you have it! Crafting delicious Cherry Cheesecake Hand Pies is an incredibly rewarding experience, and I hope you’re feeling inspired to get into the kitchen and try them out. These delightful little pastries strike the perfect balance between creamy, tangy cheesecake filling and sweet, vibrant cherry goodness, all encased in a perfectly flaky crust. They are a fantastic treat for picnics, parties, or just a sweet indulgence any day of the week.

For serving, I love these Cherry Cheesecake Hand Pies warm or at room temperature. They are also wonderful with a dusting of powdered sugar or a drizzle of white chocolate ganache. Feel free to experiment with variations! You could swap the cherries for mixed berries, add a hint of almond extract to the cheesecake filling for an extra layer of flavor, or even try a grabeef ham cracker crust for a more classic cheesecake vibe. Don’t be afraid to get creative! I encourage you to give this recipe a go – you’ll be amazed at how simple yet spectacular these homemade delights are.

Frequently Asked Questions:

Can I make the pie crust ahead of time?

Absolutely! You can prepare the pie dough up to two days in advance and store it tightly wrapped in the refrigerator. You can also freeze the dough for up to a month. Just be sure to let it thaw in the refrigerator before you’re ready to use it.

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. They are delicious cold, but you can also gently reheat them in a toaster oven or conventional oven for a few minutes to revive their flaky crispness.

Can I use canned cherry pie filling instead of fresh or frozen cherries?

Yes, you can certainly use canned cherry pie filling as a shortcut! If you do, you might want to reduce the amount of sugar in the cheesecake filling slightly, as canned fillings are often quite sweet. Drain any excess liquid from the canned filling before using it.