Cherry Cheesecake Hand Pies

Cherry Cheesecake Hand Pies make for a delightful single-serve treat that marries the tangy sweetness of cherries with creamy cheesecake all tucked into a golden pie crust. These little pies are perfect when you need something festive and portable for gatherings or a cozy afternoon with coffee.

I always keep canned cherry filling and a roll of ready-made pie crust on hand for those moments when only a freshly fried hand pie will do. I first whipped up these hand pies for a summer picnic and everyone kept asking for the recipe. Ever since then they have become my go to for quick impressive desserts.

Ingredients

• Granulated sugar: for blending with cream cheese to sweeten and help the filling set nicely
• Full fat cream cheese: the richer the better look for brands with minimal additives for creamy texture
• Cherry pie filling: use a good quality canned version with plenty of whole cherries for the best flavor
• Refrigerated pie crust: choose one with real butter if possible for flakiness
• Powdered sugar: makes the glaze smooth and sweet
• Corn syrup: gives your glaze shine and a perfect set
• Water: used to adjust the glaze to a spreadable consistency
• Vegetable oil: for frying I love to use a neutral oil like canola or sunflower

Instructions

Prepare the Frying Oil:

Fill a heavy Dutch oven or deep pot with oil about four to five inches deep. Clip on a food or candy thermometer. Bring oil up to three hundred seventy five Fahrenheit. If it is too cool the pies will turn greasy. If overheated the crust will burn before the inside cooks through

Make the Cream Cheese Mixture:

In a medium mixing bowl combine your measured sugar and cream cheese. Use a hand mixer to blend until perfectly smooth. Aim for no lumps so your filling spreads easily

Roll and Cut the Pie Dough:

Dust a clean surface and roll out your pie crust. Use a five or six inch bowl as your guide and cut out six circles. If the dough is too small gently roll it out larger using a light touch so it stays tender

Fill the Hand Pies:

On each circle place about a generous tablespoon of cream cheese mixture and two tablespoons of cherry pie filling. Try to keep the filling centered so it does not leak when folding

Seal the Edges:

With a fingertip brush a bit of water along the edge of each dough round. This will help the pastry seal properly. Fold the dough over to form a half moon then press and crimp the edges tightly using your fingers or a fork

Mix the Sugar Glaze:

Stir together powdered sugar corn syrup and a tablespoon of water in a small bowl. It should be thick but brushable. Set aside until needed

Fry the Hand Pies:

Carefully lower a single hand pie at a time into the hot oil. Fry each pie about two to three minutes flipping once until the crust is a deep golden brown all over. Remove with a slotted spoon and drain on paper towels

Glaze the Pies:

While still slightly warm use a pastry brush to coat both sides of each pie with glaze. Setting them on a cooling rack ensures the glaze sets and crust stays crisp

Repeat and Serve:

Continue frying and glazing the rest of the hand pies. Serve your pies fresh while still a touch warm for the best experience

One thing that stands out is the moment the cherry filling bubbles through the crimped crust in the fryer it always reminds me of baking with my mom on chilly weekends we would watch that transformation and fight over who got to drizzle the glaze.

Storage Tips

Let the hand pies cool completely then store them in an airtight container at room temperature for up to two days. For longer storage keep them in the refrigerator and reheat in a toaster oven to bring back the crispness. They can also be frozen tightly wrapped for up to two months

Ingredient Substitutions

Swap cherry pie filling for blueberry apple or peach. Ricotta cheese makes a nice substitute for cream cheese if you want a milder tang. Gluten free pie crusts bake up just as beautifully and are worth a try for guests with allergies

Serving Suggestions

These are fantastic fresh but you can also cut them in half and serve with a scoop of vanilla ice cream. They travel well for potlucks and can be wrapped in parchment for lunchbox surprises. I have even brought them to holiday breakfasts as a sweet side dish

Cultural Context

Hand pies are classic Americana a nod to pies made portable for picnics and farm lunches. Adding cheesecake filling is a modern tweak and the flavor combo is a little nod to diner desserts

Seasonal Adaptations

Use fresh cherries in summer by simmering with a little sugar and lemon Substitute with canned pumpkin pie filling during autumn Try mincemeat filling for a winter holiday hand pie These tips help the hand pies fit any season or occasion. With a rainbow of possible fillings you will never get bored.

Success Stories

I have shared these pies at bake sales and always come home with an empty tray and recipe cards scattered everywhere. Friends tell me their kids beg to help seal and glaze each batch. They have become a part of my family’s rotating dessert traditions.

Freezer Meal Conversion

To freeze make the pies as directed but do not fry. Lay unbaked pies on a baking sheet to freeze solid then store in a big zip bag. Fry straight from frozen adding a minute or two cook time. This keeps hand pies ready at a moment’s notice

I learned after several tries that letting the pies drain on a rack instead of paper towels keeps the crust crispier for glaze.

Common Recipe Questions

→ How do you prevent hand pies from leaking filling during frying?

Seal the edges tightly by brushing with water and firmly crimping with your fingers or a fork. Ensure there are no holes in the dough to keep the filling inside during frying.

→ Can you bake instead of deep fry these hand pies?

Yes, hand pies can be baked in a preheated oven at 375°F until golden brown, usually 18-22 minutes. They won't be as crispy as fried but are still tasty.

→ What type of pie crust works best?

Refrigerated pie crust is convenient and works well for this dessert, but homemade pie dough can add a richer flavor and flakier texture.

→ Can you use different fruit fillings?

Absolutely! You can substitute the cherry filling with apple, blueberry, or your favorite fruit preserves for variety.

→ Is it possible to make ahead and store?

Yes, you can prepare and refrigerate the assembled pies ahead of time. Fry just before serving for the best texture, or store leftovers in an airtight container.