Name: Cherry Cheesecake Hand Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 pies
Ingredients: 1/4 cup granulated sugar; 4 oz cream cheese, softened; 21 oz can cherry pie filling; 1 package refrigerated pie crust (contains 2 crusts); 1/2 cup powdered sugar; 1 teaspoon corn syrup; 1 tablespoon water; Vegetable oil, for deep frying (approximately 4-6 cups)

Cherry Cheesecake Hand Pies are more than just a dessert; they’re a delightful little package of pure joy, perfectly portable and utterly irresistible. Who can resist the creamy tang of cheesecake combined with the sweet burst of cherries, all nestled within a flaky, buttery crust? We certainly can’t! These charming hand pies capture all the beloved flavors of a classic cherry cheesecake but present them in a fun, individual format that’s perfect for picnics, parties, or simply a special treat for yourself. What truly sets these Cherry Cheesecake Hand Pies apart is their delightful balance – the smooth, rich filling contrasts beautifully with the crisp pastry, making each bite an explosion of delightful textures and tastes. They offer all the indulgence of a slice of cheesecake without any of the fuss, making them an instant crowd-pleaser and a surefire way to brighten any day.

Ingredients:

1/4 cup granulated sugar
4 oz cream cheese, softened
21 oz can cherry pie filling
1 package refrigerated pie crust (contains 2 crusts)
1/2 cup powdered sugar
1 teaspoon corn syrup
1 tablespoon water
Vegetable oil, for deep frying (approximately 4-6 cups)

Preparing the Cherry Cream Cheese Filling

Step 1: Soften the Cream Cheese and Mix

The first step to creating these delightful Cherry Cheesecake Hand Pies is to get our filling ready. Take your 4 ounces of cream cheese and ensure it’s fully softened. This means it should be at room temperature, which you can achieve by leaving it out on the counter for about an hour, or by gently warming it in the microwave for 10-15 second intervals, being careful not to melt it. Once softened, place the cream cheese into a medium-sized mixing bowl. Add the 1/4 cup of granulated sugar to the bowl with the cream cheese. Using a fork or a hand mixer on low speed, cream these two ingredients together until they are smooth and well combined. You’re looking for a light, fluffy texture without any lumps of cream cheese. This creamy base will add a wonderful richness to our cherry filling.

Step 2: Incorporate the Cherry Pie Filling

Now it’s time to bring in the star of our show – the cherry pie filling! Open the 21-ounce can of cherry pie filling. Gently pour the entire contents of the can into the bowl with the cream cheese and sugar mixture. Be sure to include all the delicious cherry chunks and the syrupy goodness. Using a spatula or a large spoon, carefully fold the cherry pie filling into the cream cheese mixture. You want to mix just until everything is combined. It’s okay if there are still visible swirls of cream cheese; this will create a lovely marbled effect in your hand pies. Overmixing can break down the cherries too much, so a gentle hand is key here.

Assembling the Hand Pies

Step 3: Preparing the Pie Crusts

Next, we’ll prepare our pie crusts for assembly. You’ll be using one package of refrigerated pie crust, which typically contains two rounds. Carefully unroll both pie crusts onto a clean, lightly floured surface. It’s important to work gently to avoid tearing the delicate pastry. Using a round cookie cutter or the rim of a glass that’s about 4-5 inches in diameter, cut out as many circles as you can from each pie crust. You should aim to get at least 6-8 circles from each crust, depending on the size of your cutter. Gather any scraps of dough, gently re-roll them once, and cut out additional circles until you’ve used up most of the dough. Place the cut-out crust circles onto a baking sheet lined with parchment paper for easy handling.

Step 4: Filling and Sealing the Hand Pies

Now for the exciting part – filling our hand pies! Take one pie crust circle and place it on your work surface. Spoon about 2 to 3 tablespoons of the prepared cherry cream cheese filling onto one half of the crust circle, leaving about a 1/2-inch border all around the edge. Be generous with the filling, but don’t overstuff them, or they might burst during frying. To seal the hand pies, moisten the edge of the crust with a little water using your fingertip or a pastry brush. This acts as a “glue.” Then, carefully fold the other half of the pie crust over the filling, creating a half-moon shape. Gently press down the edges with your fingers to seal them tightly. For an extra secure seal and a decorative touch, you can use the tines of a fork to crimp the edges. Repeat this process with the remaining pie crust circles and filling until all your hand pies are assembled.

Frying and Glazing

Step 5: Deep Frying the Hand Pies

It’s time to get these hand pies golden brown and delicious! In a deep, heavy-bottomed pot or a deep fryer, heat about 4-6 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). It’s crucial to maintain this temperature for proper frying; if the oil is too hot, the crust will burn before the filling is heated through, and if it’s too cool, the pies will absorb too much oil and become greasy. Carefully slide 2-3 hand pies at a time into the hot oil, being sure not to overcrowd the pot. Fry for about 2-3 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon or tongs to carefully 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 glazing.

Step 6: Preparing and Applying the Glaze

While the hand pies are cooling, we’ll whip up a simple yet elegant glaze. In a small bowl, combine the 1/2 cup of powdered sugar, 1 teaspoon of corn syrup, and 1 tablespoon of water. Whisk these ingredients together until you have a smooth, drizzly consistency. If the glaze seems too thick, add a tiny bit more water, just a drop at a time, until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar. Once the hand pies have cooled down enough to handle comfortably, but are still warm, you can drizzle the glaze generously over the tops. The warmth of the pies will help the glaze set nicely. You can use a spoon to create zigzag patterns or just a simple stream. Let the glaze set for a few minutes, and then your incredibly tempting Cherry Cheesecake Hand Pies are ready to be enjoyed!

Conclusion:

And there you have it – your very own batch of delightful Cherry Cheesecake Hand Pies! We’ve walked through each step, from crafting that buttery, flaky crust to whipping up the rich, tangy cream cheese filling and topping it all off with a sweet and vibrant cherry compote. These handheld delights are the perfect blend of creamy, fruity, and pastry perfection, making them ideal for any occasion. Imagin extracte serving these warm, slightly crisp pockets of joy at a picnic, as a special treat after dinner, or even as a festive addition to a holiday dessert table. They’re also wonderfully versatile! Feel free to experiment with different fruit fillings like blueberry or raspberry, or even add a hint of almond extract to the cream cheese for an extra layer of flavor. Don’t be afraid to get creative and make these Cherry Cheesecake Hand Pies your own. We encourage you to give this recipe a try – you’ll be amazed at how simple it is to create such a show-stopping dessert.

Frequently Asked Questions:

Can I make the dough for the Cherry Cheesecake Hand Pies ahead of time?

Absolutely! The dough can be made up to 2 days in advance and stored, tightly wrapped, in the refrigerator. This is a great way to get a head start on your baking. Just bring it to room temperature for about 15-20 minutes before you plan to roll it out.

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 days. For the best texture, you can gently reheat them in a low oven or toaster oven for a few minutes before serving to crisp up the crust again.