A Southern Soul Fried Cherry Pies

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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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Add more egg wash over the top. Place in preheated air fryer for 7-8 minutes until the tops are golden brown. (Note: Depending on the size of your air fryer basket you may need to work in batches as you do not want the pies to overlap). Remove and place on a wire rack to cool, then enjoy.

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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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Air fry cherry pie at 325F (163C) for 12-18 minutes in the preheated air fryer basket. (Air fryer oven: place pie in the middle of the air fryer.) Allow the pie to cool for 5-10 minutes before eating. (It's great with a scoop of vanilla ice cream!) Leftover cherry pie can be stored in an airtight container in the refrigerator for up to 3-4 days.

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A Southern Soul Fried Cherry Pies

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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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.

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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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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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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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Bake the Pie: Carefully place the pie dish into the air fryer basket. Air fry the cherry pie at 310°F (175°C) for 10-15 minutes or until the crust is golden brown and the filling is bubbly. Cool and Serve: Once done, carefully remove the pie from the air fryer and let it cool slightly before slicing and serving.

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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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Step 3. For the filling: Use a fork or potato masher to mash together the sweet cherries, dried cherries, granulated sugar and lemon juice in a medium saucepan. Bring to a boil over high heat.

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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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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.