Deep-Fried Cherry Pies are a delightful and indulgent treat that combines the sweetness of cherries with a crispy, golden crust. These hand-held pies are a popular Southern dessert, often enjoyed at fairs, festivals, and family gatherings. The combination of tart cherry filling and deep-fried pastry creates a mouthwatering contrast of flavors and textures. Join us as we delve into the long and detailed history of Deep-Fried Cherry Pies, along with its ingredients and instructions, and embark on a journey to savor this irresistible dessert.

The history of Deep-Fried Cherry Pies can be traced back to the American South, where fried pies have been a beloved treat for generations. These portable and hand-held pies were a convenient way to enjoy a sweet and fruity dessert on the go. The popularity of fried pies spread in the early 20th century, when they became a staple at county fairs, carnivals, and community events.

Cherries, with their vibrant colors and tart flavor, were often used as a filling for these pies. The combination of the juicy cherry filling and the crispy, deep-fried pastry created a delightful contrast that captured the hearts of dessert lovers.

The art of frying pies can be attributed to the influence of European immigrants, particularly the British, who brought their tradition of hand pies and turnovers. The Southern adaptation of these fried pies included using local ingredients and flavors, such as cherries, peaches, apples, and sweet potatoes.

Deep-Fried Cherry Pies quickly became a cherished dessert, with many families passing down their own recipes from generation to generation. These homemade treats would often be enjoyed during special occasions, holidays, or as an indulgent afternoon snack.

Today, Deep-Fried Cherry Pies continue to be a popular dessert, both in the South and beyond. They evoke a sense of nostalgia and nostalgia, reminiscent of simpler times when homemade treats were made with love and enjoyed with delight. With their crispy crust, juicy cherry filling, and optional dusting of powdered sugar, these pies offer a burst of flavor and a comforting taste of tradition.

PREP/TOTAL TIME: 30 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

FOR THE PIE DOUGH:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small pieces
• 1/2 cup ice water

FOR THE CHERRY FILLING:

• 3 cups fresh or frozen cherries, pitted
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice

FOR FRYING:

• Vegetable oil, for frying
• Powdered sugar, for dusting (optional)

INSTRUCTIONS

FOR THE PIE DOUGH:

1. In a large mixing bowl, whisk together the all-purpose flour and salt.
2. Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overmix.
4. Gather the dough into a ball, flatten it into a disk shape, and wrap it tightly in plastic wrap.
5. Refrigerate the dough for at least 1 hour to allow it to chill and rest.

FOR THE CHERRY FILLING:

1. In a saucepan, combine the pitted cherries, granulated sugar, cornstarch, vanilla extract, and lemon juice.
2. 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.
3. Remove the saucepan from heat and let the cherry filling cool completely.

ASSEMBLY AND FRYING:

1. On a lightly floured surface, roll out the chilled pie dough to a thickness of about 1/8 inch.
2. Using a round cookie cutter or a small bowl, cut out circles of dough, approximately 4-5 inches in diameter.
3. Place a spoonful of the cooled cherry filling in the center of each dough circle.
4. Fold the dough over the filling to create a half-moon shape. Use a fork to press and seal the edges of the pie.
5. In a deep, heavy-bottomed pot, heat vegetable oil to a temperature of 350°F (175°C).
6. Carefully place the filled pies into the hot oil, frying them for about 2-3 minutes on each side, or until they turn golden brown.
7. Use a slotted spoon or tongs to remove the fried pies from the oil and transfer them to a paper towel-lined plate to drain excess oil.
8. Repeat the frying process with the remaining pies, ensuring the oil temperature stays consistent.
9. Once all the pies are fried and drained, you can optionally dust them with powdered sugar while they are still warm.

NOTES:

• Deep-Fried Cherry Pies are a delightful indulgence that brings together the flavors of tart cherries and crispy pastry. Rooted in the tradition of Southern fried pies, these hand-held treats offer a taste of nostalgia and homemade goodness. With their golden crust and luscious cherry filling, they capture the essence of comfort and indulgence. As you savor each bite of a Deep-Fried Cherry Pie, you can appreciate the history and craftsmanship behind this classic dessert. Enjoy the simple pleasure of a crispy, fruit-filled pie and let it transport you to a world of timeless flavors and cherished memories.