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Cherry Cheesecake Hand Pies

Crispy hand pies filled with creamy cheesecake and sweet cherry pie filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Filling
  • 4 oz cream cheese (softened) Can substitute with low-fat cream cheese.
  • 1/4 cup sugar
  • 21 oz can cherry pie filling You can swap out with other fruit fillings.
For the Crust
  • 1 package Refrigerated pie crust (homemade or store-bought)
For the Glaze
  • 1/2 cup powdered sugar
  • 1 teaspoon corn syrup
  • 1 tablespoon water
For Frying
  • Vegetable oil for frying Need enough to fill pot by 4-5 inches.

Method
 

Preparation
  1. Prepare the oil by filling a heavy Dutch oven or pot with vegetable oil and heat it to 375°F.
  2. In a medium bowl, combine the sugar and softened cream cheese and blend until smooth.
  3. Roll out the refrigerated pie crust. Cut out six 5-6 inch rounds.
  4. On one side of each dough round, spoon a heaping tablespoon of cream cheese mixture and about 2 tablespoons of cherry pie filling.
  5. Brush water on the edges of the crust, fold over the filling, and crimp edges to seal.
  6. In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth for the glaze.
Frying
  1. Deep fry each hand pie one at a time for about 2-3 minutes until golden brown.
  2. Remove from oil and let drain on paper towels.
  3. Once cooled slightly, brush the glaze over both sides and place on a baking sheet or cooling rack.
Serving
  1. Serve warm; they are best enjoyed while crispy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. You can prepare the filling a day in advance.